When the work day is long and involved, it’s always rewarding to see an end product— like this blended Cuban Black Bean Soup topped with pico, Mexican crema and lime juice.
I walk all my recipes from an idea, to a brainstorm and then recipe tests. In the background of these brainstorms and tests I’m also photographing, styling and then processing the photos. It’s a three step process that is invigorating, empowering and beautiful.
I love what I do. Thank you for allowing me this creative business to feed you, physically and visually. #apleasantlittlekitchen
During the holiday festivities, my mom is in charge of the salad and sides. She has a tendency to overcook the meat so my brother has stepped into that role and I cook dessert. We fall into an easy rhythm in the kitchen, laughing and enjoying each other’s company. I look forward to those moments long after the holiday season is over.
However, i’m afraid this Raddichio and Persimmon Salad will throw a wrench into my family’s role’s this year. The slightly acidic dressing balanced by the creamy and nutty asiago cheese is pure perfection. I’ve topped the dish with persimmons, which have a sweet honey flavor. Step aside mom, this dish will be making an appearance on our holiday table this year.
SHEET PAN DINNER ✅✅ #SupperInNoTime#NoStress
Ever wonder how to prep dinner with the least amount of dishes possible?
Because who has patience for dishes after the kids are down🤔#brokendishwasher
Here I dirtied ☝🏻pan, ☝🏻knife, ☝🏻peeler and ☝🏻cutting board. Plus the stuff to get a good picture... but you wont have to do that😉. And dinner was VERY satisfying. .
Introducing you to my LEMONY DILL SALMON 🌿🍋🐟(with a side of dill mayo - not pictured)
Its super tender and juicy, and with the roasted potatoes and carrots and that creamy dill mayo.. it all makes sense #YUMM 💯
Seriously, sometimes the simplest recipes are the ones you’ll repeat over and over again. #SimplicityAtItsBest
3 pieces of salmon
4 yellow potatoes
1 handfull of dill
Mrs dash: lemon pepper
1/2 tsp Paprika
2 tsp Oil
1- Start by lining a pan with parchment paper. Slice the lemon and place the slices under your salmon pieces on the sheet pan.
2- Coat salmon with fresh dill, a good sprinkle of mrs dash and oil spray.
3- Peel and cut in small pieces your potatoes and carrots. Place on the sheet and stir in paprika, oil, black pepper and salt. Make sure your veggies are all touching the pan so they can crisp up more easily.
4- Place in a preheated oven at 425 F for 25-27 minutes. Serve hot and enjoy!!
Got more people to feed? Fill up a bigger sheet pan and your good to go. (Mine was small because it was only me and one of my son- other one is allergic to fish🚫) .
Well hello there, stuffed mushrooms 😍
I’m thrilled to partner up with my friends over at @kingoscarseafood to bring you these drool-worthy stuffed shroom caps brimming with sustainable Spanish-style sardines, cream cheese, jalapeños, and topped with buttery crumbly breadcrumbs 👌🏻
Find the recipe on the blog, now!☝🏻
Just in case you were wondering what else to do with that Apple Cider Caramel I posted the other day, I’m going to leave this plate of warm Pie a la Mode right here for you. 😉
You can find recipes for Apple Cider Caramel and my family’s favorite Apple Pie on the blog! Click the link in my profile, @stripedspatula.
Apart from apples, quince are a fantastic seasonal fruit 🍐 With a taste somewhere between a pear and an apple, this delicious fruit works incredibly well poached in a chai tea syrup 🍐 .
I used beautiful quince from @roo and poached them in a chai tea syrup made with @stas Chai Spice tea and loads of chai spices for extra flavour 🤩
Get the full recipe through the link in my bio ✨
My Mexican Qunioa Bowls make a perfect #TacoTuesday dinner—they come together in under half an hour and are endlessly customizable for different tastes. Recipe link in profile! (photo by @sassykitchen)#justaddsaltcooks
• S I M P L I C I T Y •
• S P E A K S •
🥩Bistecca Alla Fiorentina With Crispy Olive Oil & Oregano Potatoes 🌿
Preparation 411 -
Bistecca fiorentina must be grilled on a wood or coal fire and then its simply seasoned with salt and pepper 🔥
The name refers to the particular cut of the meat, Fiorentina steak should be from the Chianina cow a breed which comes from the Valdichiana in Tuscany 🇮🇹 Sharing this massive piece of juicy & tender Fiorentina steak with friends (I was so hungry that I forgot to take a picture of the whole t-bone before the chef sliced it 🔪 my bad 🤗)
In one week, we’re hosting an intimate dinner with @ridgevineyards in our private event space. Just a few tickets remain via the link in our bio! If you’re curious about what makes the wines we’ll be featuring so incredibly special, keep reading. First up: the Ridge Monte Bello, also known as one of the world’s most stunning red wines 😍. With its first vintage in 1962, Ridge Monte Bello is the apex expression of California terroir and classic Bordeaux varietals. Situated at 2,500 feet of elevation in the Santa Cruz Mountains, the Monte Bello vineyard has routinely produced some of the greatest and most age-worthy red wines in America. In planting this vineyard, Ridge had a vision of creating an American Grand Cru, and it’s safe to say they’ve achieved that. We are thrilled to offer the 2006 Ridge Monte Bello Estate Red - sent to us directly from Ridge's own cellar - as part of next week’s dinner. Link in our bio for menu, course-by-course pairings and ticketing info. 🍷
You know how people say they have a hard time eating gluten in the US, but then they travel and they’re like, “I can eat the bread in pasta in Europe just fine, it’s different there!”?
A number of studies have shown that the gluten isn’t different in Europe anymore. Yes, they have ancient grains and sourdough—we have those too. They also have a lot of white bread, and on a chemical level, you’re eating the same thing.
But! People DO experience less bloat and digestive discomfort often in Europe. You know why? Because they’re on vacation. They’re relaxed when they eat. Stress has a HUGE impact on our gut health, and it’s often the last thing we address—after we’ve eliminated a ton of foods that aren’t really messing with us (and, ironically, we stress about eliminating them!). Whenever I’m bloated, I think about what I ate, yes, but first I think about my mood—did I eat in a rush? Did I meditate that morning?
My diet in Italy has consisted, so far, of amazing pasta and bread and wine and lots and lots of delicious olive oil (thanks to my lovely hosts, @luciniitalia ). My days are filled with carbs, but they’re also filled with amazing experiences, and I’ve never felt better.
So when you’re feeling shitty: ask yourself what you ate, but first ask how you feel. It makes a big difference.
Thanksgiving is almost upon us and I’m dreaming up what recipes to make this year! .
I love this Moroccan Carrot Salad— it’s fresh, bright and full of flavor! It’s not a classic but it sure is a crowd pleaser 🙌 .
This year I’m looking to put a fresh twist on my recipes, what classic Thanksgiving recipes would like a healthy-ish version of? .
Personally, I’m looking to make a cleaned up version of green bean casserole! Tell me what recipe you’d like to see!