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I always look forward to the first farmers markets of the season because there's a very small window when rhubarb is available. And in my book, it's not spring/early summer here in Illinois until a warm, melting, sweet, juicy strawberry-rhubarb crisp hits the table. 
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Mother's Day is just around the corner, and I think one of the sweetest things my husband and kids do every year is bring me breakfast in bed. There's something incredibly heartwarming about hearing their hushed voices calling back and forth to one another amidst the clanking of pots and pans while preparing my special creation. While I'm a die-hard avocado toast and egg gal, I thought it'd be fun to share my Veggie Frittata recipe for those hosting a Mother's Day brunch. It's delicious, fool-proof and so easy to make for a larger group.  March and April are odd months here in the Midwest. One day it's 30 degrees and snowing, the next it's sunny and 60. It not only creates confusion for how to dress -- but also for how to cook! I'm eagerly awaiting the farmers' markets to reopen (bring on the veggies), but I still want a warm, comforting dish on these colder nights. That's where this recipe comes in.  I've had a major sweet tooth lately and wanted to create something to snack on but feel a bit less guilty about. Banana bread has always been a favorite of mine, so I figured it was time to come up with a version free of gluten, dairy and refined sugar. After a glance through my pantry and a few tests, I settled on this recipe -- and now I've eaten my way through two batches in less than two weeks. Now I'm not quite sure if this recipe is working with or against me!  We often think of citrus and associate it with summertime, but citrus is actually at the peak of its season in North America during the winter. This is when the fruit ripens to its sweetest and juiciest -- so run to your local market and stock up!  Broccoli cheddar soup is incredibly comforting and nostalgic for me. My mom used to make a version of this with homemade garlic bread, typically on the weekend, as I remember cupping a warm bowl in my lap while we'd have family movie night. It's hearty and full of flavor -- all I want on a cold winter's night.  Over the summer, I picked up some local honey at the farmers' market and was immediately craving a yogurt parfait -- but we had just run out of granola. Rather than race to the store, I did a quick survey of the pantry and discovered I could make a simple version from scratch with just 7 ingredients.  I love oatmeal. It's hearty, wholesome, and the perfect blank slate for any combination of flavors or mix-ins. And while it's one of the easiest things to make, sometimes I simply don't feel like pulling out all of the fruit, nuts, spices, etc. ... that's where baked oatmeal comes in.  Split pea soup is one of those dishes you either love or hate. The split peas themselves do lend a rather distinct flavor, but for me, it's one of the most comforting, heart-warming soups during the autumn and winter months here in the Midwest.  My Dad's side of the family is Jewish, and Passover has always been one of my favorite holidays. As a kid, I loved all of the special foods we ate during the Seder; how fun it was to dip the parsley into the salt water, taste the red wine in the Charoset and my personal favorite - the hardboiled eggs. I was always hungry in anticipation of the main meal, so I would load up on the eggs and matzo crackers, taking seconds and thirds. But the BEST part? Dessert, of course. And not just any dessert; it had to be this matzo toffee - a.k.a. matzo crack.  |
Ever since I was a little girl, I've carried a notebook with me and filled it with stories, ideas, inspirations, sketches and now - endless recipes. Follow along here for a peek into my world as we explore food, entertaining, my home and life here in the Midwest. Categories
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October 2023
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