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via love and lemons

There are a few things that I always have in my fridge and freezer. In the fridge you can always find some kind of mustard (usually some type of honey mustard to be specific) and soy milk for breakfast smoothies or cereal dinners (I love brinner — breakfast for dinner). In my freezer it is always a container of shaved parmesan cheese (it keeps forever and doesn’t clump together) and frozen bananas (also for impromptu smoothies or this delicious banana ice cream).  But my bananas seem boring and lame compared to these chocolate covered beauties! Now I’m thinking I should always have some chocolate and shredded coconut on hand so I can spice up my freezer mainstay…

via the kitchn

I am still on this gluten-free kick and have decided it’s about time I start making some things on my own. The top of my list right now is pizza dough, chocolate chip cookies and carrot cake and this book has them all. This book is now officially on my holiday/birthday list!

via closet cooking

The day after Thanksgiving sandwich is a favorite in my household, and throughout the country. While I tend to be a purest, turkey, stuffing, mashed potatoes (if there are any leftover) and cranberry, this new Thanksgiving Cuban sounds delicious, adventurous and like it may be a solid contender for the new day after sandwich!

Roasted Turkey Cuban Sandwich:

• 1 bun (sliced in half)
• 1 tablespoon mayonnaise
• 1 teaspoon dijon mustard
• 1 tablespoon cranberry sauce
• 2 slices roast turkey breast
• 2 slices swiss cheese
• 2 slices smoked ham
• 2 slices dill pickle

via joy the baker

I am most definitely a fall girl, through and through, but this recipe from Joy the Baker makes me wish it were summer all over again and the height of peach season. This crostini has three of my all time favorite things, peaches, tomatos and mozzarella — does it get much better? And while the picture is fancy and this appetizer would be perfect for a dinner party, I could definitely see myself noshing on a few of these on my own with a glass of wine and a movie. A girl can dream!

via the kitchn

Part of the reason I love fall so much is because I absolutely love pumpkin and I am so excited to try out some new recipes of my own this season and eat some delicious goodies from all around the city. It might be too early to blame any added weight on holiday season but I will find a way around that! Now all I need to do is find a gluten-free recipe for these pumpkin crumb cakes!

via busymommy

My favorite season of the year is making it’s move to new york city which means apple cider, pumpkin treats, football, cozy knits, the slow move from iced to hot coffee and being able to get to work without being a sloppy, sweaty mess! I am dying to take a ride out of the city and get some real freshly pressed cider so I can make these awesome apple cups — I think there may be a harvest party in my future!

via use real butter

I have been trying out a vegan diet for about 2 weeks now (for a whole slew of reasons that have absolutely nothing to do with the ethical reasons most people become vegan) and it is beginning to feel a little less daunting since searching online for easy recipes. And especially since finding this awesome single ingredient banana ice cream. I made my first batch the other day, plain, and it was so delicious that I can’t even imagine how good it will be with peanut butter and cocoa. Vegan or not this will be something I have always have on hand from here on out!

via how sweet it is

I have been making lunch for myself for the last few months, to save money to put in my vacation fund. A lot of times I end up eating whatever I ate for lunch again once I get home from work for dinner, so making things that stay well is really important. It’s usually big salads, pasta, or some protein that I can make into a salad later on (think grilled chicken…). This watermelon, feta and basil quinoa sounds like the perfect lunch, dinner and special dish to bring to a bbq to impress my friends! I can’t wait to try it out, the colors alone make it mouth watering!

via gimme some oven

2 things I love, having homemade cookies waiting in the kitchen after work and not having to do much work to make the cookies! Answer? No-bake cookies! Who knew such a thing existed? And to make things even better these cookies have all the things I love in a cookie including chocolate, peanut butter and oatmeal. This I’ve got to try, and then maybe these no-bake energy bites as well.

No Bake Cookies Recipe
Ingredients:

• 1/2 cup (1 stick) butter
• 1/2 cup milk
• 2 cups sugar
• 1/4 cup unsweetened cocoa
• 1/2 cup peanut butter
• 1 tsp. vanilla
• 3 cups quick oats

Method:

In a saucepan over medium-high heat, melt butter.  Then add milk, sugar, and cocoa and stir to combine while bringing to a boil.  Boil for 1-2 minutes, then remove pan from heat.  Stir in vanilla and peanut butter, until melted.  Stir in oats.

Drop by spoonfuls onto waxed paper, and let cool until hardened.

Also, some other fun mix-ins (while you stir in the oats) might be:

• shredded coconut
• peanuts
• chopped almonds or walnuts

via zen can cook

I love a challenge and there’s something about cooking in the spring that requires me to be extra creative with colors and textures and mixing comfort food favorites and healthy eating options. I am totally feeling the idea of using pizza as the vessel for this challenge and this Spring Pizza, with peas, fava beans and asparagus, is a bonafide spring bounty!

Spring Pizza (makes 2 pizzas)

For Jim Lahey pizza dough:

• 3 3/4 cups (500 grams) bread flour
• 2 1/2 teaspoons (10 grams) active dry yeast
• 1 teaspoon (5 grams) salt
• 1 teaspoon (5 grams) sugar
• 1 1/3 cup (300 grams) water, room temp’
• XV olive oil

• For the spring topping:

• 2 tablespoons butter
• 2 tablespoons flour
• 2 cups milk
• salt and pepper
• 1 creamy Robiola cheese
• 2 egg yolks
• 1/2 cup fresh peas, blanched
• 1/2 cup fava beans, blanched
• 1 handful asparagus tips, blanched and sliced
• 1 bunch basil, leaves only
• 1 garlic clove
• 1/4 cup extra virgin olive oil
• 4 or 5 slices of Coppa or Proscuitto
• 6 quail eggs

• For the pizza dough:

• In a bowl, stir together the flour, yeast, salt and sugar. Add the water and, using a wooden spoon mix until blended, at least 30 seconds. Cover the bowl and let it sit at room temperature until the dough has more than doubled in volume, about 2 hours.
• Remove the dough from the bowl onto a floured surface, divide into two halves and cover with moistened kitchen towel for 30 minutes.
• When ready to cook, roll out the dough on a floured surface to the desired size and thickness. Place on a floured pizza peel or the back of a baking tray. Brush olive oil over the whole surface.

• For the pizza:

• Place a pizza stone in the oven and preheat to 500′F.
• In a medium saucepan, heat the butter over medium-low heat until melted. Add the flour and stir until smooth. About 2 minutes. Add the milk and bring to a boil while whisking. Cook for 5 minutes. Remove from the heat.
• Cut the Robiola cheese in half, remove the rind and discard, dice the cheese and melt it into the hot bechamel. Season with salt and pepper to taste. Whisk in the egg yolks until smooth.
• Bring a small pot of water to a boil and blanch the basil leaves for 15 seconds. Drain and cool in cold running water. Squeeze out the excess water. Place in a blender with the garlic clove. Season with salt and pepper and blend while adding the olive oil until you obtain a smooth puree. Add a few tablespoons of water if necessary.
• Top the pizza dough with a layer of Robiola bechamel. Top with asparagus tips, fresh peas and fava beans. Slide the pizza into the oven for about 12 minutes. When the crust is golden, carefully break the quail eggs on the pizza and bake for 3 minutes more, or until set. Remove the pizza from the oven and spoon some basil puree in spots. Top with sliced coppa or proscuitto and serve.