lunch

Simple Tomato & Burrata Salad

August 20, 2015 by theeverykitchen@gmail.com 4 Comments

I know some of you guys are waiting to hear what I made Chipotle Mayo for, but… Ermagherrrd. It can wait. I need to share my love for burrata cheese with the entire online world.

I mean, tomato season is on its way out the door. Don’t shoot the messenger. Just tellin’ it like it is. This is my absolute favorite way to eat tomatoes. I know I said the same thing last week. I wasn’t lying. Tomato & Goat Cheese Tart is crazy delicious. But its totally allowable to have a two-way tie, or an eight-way, or even a 17-way tie in the food world. I would say it’s encouraged even.

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Strawberry and Arugula Grilled Cheese

July 13, 2015 by theeverykitchen@gmail.com 4 Comments

Strawberry and Arugula Grilled Cheese is a food-love inducing recipe. Start with buttered, crispy bread, fresh mozzarella, the juiciest strawberries, and finish with peppery arugula. Eat and repeat.

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Peach and Prosciutto Caprese Salad

July 9, 2015 by theeverykitchen@gmail.com 7 Comments

I’m republishing this almost one year to the day! Should I wait another three days to republish, so that my perfectionism can sing its heart out with the fortuitous bliss that is 365 days by accident? Nope. I want to share this with you NOW! Peach season is upon us and I can’t think of anything else I would rather make with my Farmer’s-Market-Fresh Peaches. Not even cake or cobbler or pie. Just this salad, which is healthy and indulgent both at once, and which is my favorite kind of food.

Why am I republishing? Because of this:

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Basic Overnight Steel-Cut Oats

June 18, 2015 by theeverykitchen@gmail.com 28 Comments

I’m officially obsessed with Basic Overnight Steel-Cut Oats. Like, can’t-go-a-morning-without-this obsessed. Like, might-cry-into-my-bowl-once-it’s-empty obsessed. Why? Because they’re EASY and chewy and satisfying without added sugar and with plenty of protein and fiber.

So normally I eat eggs for breakfast. By normally, I mean almost every day because they are delicious and because they are a good source of protein and because they keep me full until lunchtime. But eggs are now the stuff of Breakfasts Past and now I’m all about the Basic Overnight Steel-Cut Oats.

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Cool Summer Veggie Pizza

June 1, 2015 by theeverykitchen@gmail.com Leave a Comment

Mom used to make this all the time when I was little. Cold summer pizza. It’s probably a recipe that started on the side of a Pillsbury package, but I have a photocopy of a years old handwritten recipe card.

It’s unmistakably Mom’s handwriting. Isn’t it funny how we come to recognize these little things and find a second of comfort in them? Mom’s handwriting, familiar stationery with worn edges, memories of sitting on bar stools, picking the radishes out my lunch. So arbitrary and yet heart-warming.

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Smoked Salmon Salad Bites

May 28, 2015 by theeverykitchen@gmail.com 2 Comments

Smoked Salmon Salad Bites take just five minutes to make and are perfect for a quick snack or light meal. This recipe is low in calories, but packed with protein and those good-for-you fats. …

Red Lentil and Summer Vegetable Thai Curry

May 14, 2015 by theeverykitchen@gmail.com 2 Comments

Know what I just did? I went to the gym. Actually, I walked to the gym, Body Pumped for an hour, then walked back, uphill both ways, I swear it.

And then, when I got back, I needed to cool off. So I opened the refrigerator door and stood there.

It took about two seconds for me to see the Tupperware container of Red Lentil and Summer Vegetable Thai Curry. I snatched it off the shelf as if it were going to disappear before my eyes, slammed the refrigerator door shut, and retrieved a fork. Then I proceed to eat cold curry straight out of the container, leaning against the counter, feeling no shame, first picking out all the vegetables, then slurping up all the noodles, practically licking the sauce residue off the plastic.

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Mushroom Pesto Arugula Flatbread

April 27, 2015 by theeverykitchen@gmail.com Leave a Comment

This recipe for Mushroom Pesto Arugula Flatbread takes just 20 minutes if you use a Pillsbury Crust, which means you can have a light spring dinner on the table any night of the week! It’s so delicious, you’ll still devour it in half the time it took to make.

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