Shakshouka is a dish that I’ve been making for years and in different iterations. So naturally, when I saw that one of my favorite Instagram accounts TheDelicious made a green shakshouka, I was like… uhm I need this. There’s something about Sarah (the lovely woman who owns the account) that embodies the true beauty of food, and as her handle and blog describes, how delicious life can be. One of her recipes that I just adore is a green shakshouka. I took it and made my version.
This salmon marinade recipe works very well for however, you make the salmon: oven-baked, grilled, on the stove or smoked. The one in the picture is smoked because I was trying out a bbq! The recipe below is to make in a pan.
Soba noodles are my favorite. Especially if they’re in a soup. They give me a huge cozy feeling. They’re also easy to make. I love soups and stews in general, whenever it’s cold, I gear up to make chili, ramen, and anything else that cozy AF. The other day it was a bit cloudy so I made this soba noodle soup. With whatever was in my fridge. So, most of the ingredients here are guides and I suggest you go with what you like the most! Meaning, if you have kale—add kale! If you have other veggies, add them… I like to think cooking started with whatever we had available to us, not what someone decided as food.
When I moved to Houston last year my husband had to go to a remote location for work. I was all alone in a new where I had no friends or family. Cooking for one is tough, so this recipe is basically pasta for one. What you’ll need: 🔪 90gr of whole-grain spaghetti sun-dried tomatoes yellow zucchini (courgette for the Brits) portobello mushrooms garlic salt, pepper, cayenne pepper, extra virgin olive oil parmesan cheese parsley Method: 🍅Pretty straightforward: boil the pasta with a pinch of salt. In a pan at medium heat add extra virgin olive oil and sautee the garlic with the cayenne pepper. Slice the mushrooms and tomatoes and add them in. Add a pinch of salt. Then add the zucchini. When the pasta is done, save a cup of the boiling water and put it aside. Add the spaghetti to the pan with the vegetables and mix a bit. When it’s all well combined, add the water and mix again. Add to a plate and top with parsley and parmesan. Best enjoyed with a glass …
I swear by this salad, it’s so delicious! I’ve been making it all summer. I am so obsessed with nectarines, they’re so juicy I truly understand why *spoiler alert* Elio fucked a peach on Call Me By Your Name. Too crude? I’m not sorry. What you’ll need: 🔪 2 Plump and ripe nectarines 1 Avocado Iceberg lettuce (or any other crunchy lettuce) Half a medium cucumber Seed medley: I used sunflower, pumpkin, and pine nuts
I love bread, so when I first saw this bread salad I jumped at it. For this recipe, I used old bread and almost rotting tomatoes because they’re the bessst. The idea here is that you use old stale bread and old, almost rotting tomatoes to make the best out of these dying ingredients. The result? Peachy Panzanella.
This herby lentil salad is nourishing and delicious. Great for a packed lunch to take on a trip, take to work, or meal prep.
