These tropical haupia tarts have a gluten-free buttery pine nut crust filled with a zesty line coconut cream custard and are topped with mint mangoes and a toasted pine nuts.
I sat down to write this post late last night – ready to gush all about these mint mango haupia tarts with pine nut crust. But then my toddler (!!) woke up crying and my brain completely shut off. It just stopped working.
These cinnamon-spiced hazelnut chocolate chunk muffins are gluten-free and dairy-free. In partnership with Pacific Foods, I’ve used their Hazelnut Non-Dairy Beverage to create sweet morning muffins with a distinct nutty flavor that are fluffy and moist.
As a kid, we’d serve my mom breakfast in bed every Mother’s Day. In retrospect, my mom definitely woke up earlier than me 364 days of the year, so she probably had to force herself to stay in bed that day, knowing she’d blow the surprise if she got up. Also, I’ve got no rational explanation for why we tip-toed around as though it was a secret when really, this was a family tradition that happened every Mother’s and Father’s Day. But we did. We rarely strayed far from the standard eggs and bacon (my dad’s specialty), but if I still lived close, I’d bring my mom these gluten-free cinnamon hazelnut chocolate chunk muffins this year.
Extra juicy crispy-skinned garlic white wine skillet chicken with olives and artichokes. Served over a bed of pasta, this low-prep one-skillet chicken is simple enough for a weeknight, but fancy enough for a dinner party.
I’m finally home after spending three nights in Boston at a middle-school style slumber party bachelorette party (except with wine, good food, and R-rated movies). While some were in charge of the scrapbook station and others the mani/pedi situation, the menu was my domain. Here’s the thing though: I was traveling with only a carry-on across the country to a weekend rental (booked by someone else) with unknown kitchen tools. I’m sure you can guess where this is going…
Pictures showed a full kitchen and our host’s note said, “Feel free to use whatever you find in the apartment (kitchen, coffee machine, microwave, toaster…etc).” So we planned on the basics and I chose recipes that required no special tools, with this garlic white wine skillet chicken on the menu for Saturday night.
An ultra-creamy fettuccine alfredo lightened up with almond milk and topped with spring’s finest veggies and herbs. Paired with a well-balanced Sauvignon Blanc in partnership with Kenwood Vineyards.
What is it about some recipes that make it into your regular rotation for specific occasions? Whenever someone has a baby, for example, I drop off pineapple tofu fried rice and whenever there’s a party, I bring chocolate cupcakes. This almond milk fettuccine alfredo has gained similar status as the centerpiece whenever we have dinner guests.
A vibrant pesto made of roasted lemon slices, fresh mint, and toasted almonds from the Kale & Caramel cookbook – atop a bed of creamy whole milk ricotta with two topping variations. Garlicky pea and fava beans for a savory take and plump tart blackberries for a sweet bite. These pesto & ricotta tartines make the perfect midday snack!
Today’s post is a two-part celebration. We’re celebrating my friend Lily’s beautiful (like seriously unreal) cookbook Kale & Caramel: Recipes for Body, Heart, and Table – set to hit the shelves May 2nd(!!!). The vibrant roasted lemon mint pesto from her cookbook is the showpiece of these ricotta tartines.
Via a virtual shower of healthy snacks, we’re also celebrating the newest cutest member of the A Couple Cooks team, baby Larson! Thanks to Lily, I’ve kept the ingredients for these roasted lemon mint pesto & ricotta tartines on hand for emergency snacking. Though truthfully, all my meals are “snacks” when I work from home…nonetheless these tartines are way more satisfying and nourishing than the handful of frozen chocolate chips I’ve been known to sneak.
Earthy whole grains mix into a pliable gluten-free pasta dough that cooks up smooth with a deep flavor profile that’s simultaneously rich and balanced, while also soaking up the flavors of whatever sauce it’s tossed in. Gluten-free pasta perfection.
With an independent organic market down my street and countless others within a 10 minute drive of my house, it’s easy to forget how spoiled we are with groceries here in the Bay Area. Artisinal ingredients are standard fare and over the years, many of these have become pantry staples in my cooking. So when my market stops carrying one of those ingredients, I FEEL IRRATIONALLY LOST.
The grocery buyer at the market down my street recently changed hands and with that shift, they stopped stocking three of my favorite ingredients (gasp). Possibly the most tragic of these was a fresh whole grain gluten-free pasta that was pure carb magic.
A layered tart that bridges the seasons with a tangy spring rhubarb “curd” and late winter tart candy kumquats all nestled in a crumbly white chocolate gluten-free crust with a white chocolate drizzle to finish. Slightly adapted from Marbled, Swirled, And Layered by Irvin Lin, this tart will be the centerpiece of any dinner party.
When people ask, I tell them I go to bed between 12am and 1am. But that’s only because I’m ashamed to tell them that it’s really between 1:30am and 2:30am (and last night: 3:30am). Usually I’m working, sometimes I’m wrapped up in an episode of Big Little Lies, sometimes I’m reading my friends’ cookbooks cover to cover, scribbling down pages of recipe titles I can’t wait to try (which I guess can also technically count as working…?). In the case of Irvin’s Marbled, Swirled, & Layered, I’ve got a list so long I’ll be baking every day for the next year. This rhubarb white chocolate tart with candied kumquats comes first, bridging the seasons between winter kumquats and spring rhubarb just in time for Easter.
Earthy nutty matcha, vibrantly fresh mint, caramely dates, and smooth creamy coconut combine into a morning mint matcha milkshake worthy of breakfast or dessert. Packed with superfoods like chia, flax, and oats, you can feel good about indulging.
Matcha March isn’t over yet just because St. Patrick’s Day has come and gone – it may have been the initial impetus for the month-long theme, but it was really just an excuse. In reality, I forgot to wear green on St. Patrick’s Day. Between me and the baby, our March 17th green game was zilch. Fortunately, strangers don’t pinch grown adults.
I’m teaming up with two of my idols and buddies to co-host our first ever food styling and photography workshop this summer and the time has finally come to spill all the details with you! I’m so excited and hope you can join us! (Also we sold half our tickets during pre-sale, so act fast so you can come drink wine with us and take pictures of food!). Read on for more info…
Join Gerry of Foodness Gracious, Alanna of The Bojon Gourmet, & Sarah of Snixy Kitchen (that’s me!) for a three-day food photography retreat June 21st – 24th where you’ll experience intensive hands-on styling, photographing, and editing sessions in a beautiful craftsman home in wine country.