Double Kale Salad with Creamy Pistachio Dressing

date05.23.18

An addicting double kale salad to rule all kale salads: tender curly kale leaves massaged with creamy pistachio dressing topped with crispy roasted kale chips. Roasted salted notes and a slightly sweet creamy dressing, this salad is anything but standard.

Double Kale Salad with Creamy Pistachio Dressing

The world needs another recipe for kale salad right now like it needs another recipe for avocado toast, but when the kale salad is this satisfying, you make exceptions. It’s got double the kale. I know what you’re thinking – what does that even mean, Sarah?? We all know what double chocolate cookies are – they’ve got chocolate cookie base with chocolate chips – but double kale salad? Basically the same thing – we’ve got a basic kale salad base with crispy KALE CHIPS on top.

This double kale salad is my take on a kale salad that stole my heart at Alden & Harlow on our trip to Boston last month. The kale chips weren’t listed on the menu description for their ubiquitous kale salad and the ambience was so dark that it wasn’t until a couple bites in that we all realized what was happening on top of the pile of curly greens. Kale chips make this kale salad anything but ubiquitous.

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Gluten-Free Vanilla Raspberry Cake

date05.14.18

Easy gluten-free vanilla raspberry cake with raspberry cream cheese frosting and raspberry dust on top. Made in a 9×13 baking pan, this sheet cake is the perfect dessert to serve a crowd this summer!

Gluten-Free Vanilla Raspberry Cake

This crowd-pleasing gluten-free vanilla raspberry cake will be joining all my summer potlucks, gatherings, and cake-eating occasions. Relatedly: Is “Friday” a cake-eating occasion? Do my husband and I binge-eating cake in front of the TV with our cats count as a crowd? I think yes and yes.

I’ve swirled raspberry frosting over this vanilla raspberry sheet cake for my second recipe in a three-part series to show off how I use OXO’s kitchen tools all the time. Last month, we had gluten-free strawberry balsamic & thyme galettes and now we’re diving (literally) right into raspberry season and this gluten-free vanilla raspberry cake with raspberry frosting.

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Hash Brown Breakfast Pizza with Asparagus

date05.09.18

I bring you hash brown breakfast pizza – melty cheese between layers of crispy hash browns topped with more cheese, shaved asparagus, basil, and the perfect runny egg. Reward yourself with the most delicious breakfast or brunch to share with someone you love or eat entirely by yourself!

Hash Brown Breakfast Pizza with Asparagus

We keep a relatively healthy pantry and fridge – mostly produce, grains, a little organic meat/fish, and lots of cheese (like I’m talking an entire crisper worth of cheese…and then some more in the garage fridge). When we buy processed foods like crackers or chips, they’re primarily made from ingredients we can pronounce and trust. And because we trust what we buy, I also believe in eating what my body craves without feeling an ounce of guilt. Homemade dessert? Check. Cheese? Check. Cheesy hash brown breakfast pizza covered in more cheese? Check. (Full disclosure: This is just my personal approach to food – I am no dietician).

For Mother’s Day, I’m partnering with Roth Cheese to appreciate the ways I reward myself for the everyday simple things that feel like great accomplishments. Today that looks like this cheesy hash brown breakfast pizza with shaved asparagus, basil, and a runny egg.

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Buckwheat Crepes with Roasted Cherries & Chocolate

date05.01.18

Toasty and nutty buckwheat crepes topped with roasted cherries, whipped cream, and bittersweet chocolate. A naturally gluten-free decadent dessert that makes the perfect sweet for Mother’s Day brunch! 

Buckwheat Crepes with Roasted Cherries, Whipped Cream, and Chocolate

Whether you’re serving your mom breakfast in bed, hosting a brunch for the family and friends, or treating yourself to a quiet morning with coffee, these buckwheat crepes with roasted cherries, whipped cream, and chocolate deserve a spot on the menu. This recipe for buckwheat crepes is the third in my year-long partnership with Bob’s Red Mill. First we ate chamomile oat waffles, then matcha macarons with mango buttercream, and now we’re having buckwheat crepes just in time for Mother’s Day and all your late spring/early summer brunch spreads!

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Wine Braised Artichokes with Cashew Mandarin Tarragon Aioli

date04.25.18

White Wine Braised Artichokes with Cashew Mandarin Tarragon Aioli

If I had to eat one vegetable for the rest of my life, it would be artichokes. No hesitation. Over the next year, I’m partnering with Safeway for a Farm to Fork blogger tour to learn about their specialty Northern California based vendors, and when they told me our first stop was an artichoke farm, I may have squealed.

There are few things that evoke such a reaction. If you’re not new here, you may already know how much I love artichokes – so much so that we named our cats Artichoke & Aioli (which has proven to be mildly confusing for our 2 year old now that artichoke season is in full swing). We’ve eaten these white wine braised artichokes dipped in cashew mandarin tarragon aioli for the past three nights and no one is sick of them.

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Gluten-Free Strawberry Balsamic & Thyme Galettes

date04.16.18

Sweet strawberry balsamic and thyme galettes wrapped up in a flakey buttery gluten-free crust. Spring’s juiciest fruit gets a tangy bump from a toss of balsamic paired with a herbal notes from fresh thyme. Best served with a scoop of vanilla ice cream for a spring dessert. 

Gluten-Free Strawberry Thyme Balsamic Galettes

Seeing spring’s first ripe red strawberries at the market puts me in a dramatically happy mood. I’m currently racking my brain to think of a dessert strawberries don’t belong in – can you? I can’t think of a single dessert where strawberries wouldn’t be welcome to the party (maybe something coffee flavored? But that’s a questionable dessert, in my opinion).

For me, “put strawberries in it” is my dessert equivalent to “put a bird on it” – spruce it up, make it delicious! First up for strawberry season, I’ve made these mini strawberry balsamic and thyme galettes in partnership with OXO.  These galettes are the first in a three-part series that will show off how I use OXO’s kitchen tools every. single. day. in my baking and cooking. I’ll also show off a few extra special new-to-me tools that will soon join the ranks of go-to favorites, such as the silicone dough rolling bag used to make perfect 6-inch pie rounds.

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Pancetta & Spring Green Grilled Cheese

date04.12.18

Load fresh spring flavors into your grilled cheese with this pancetta & spring green grilled cheese. Layers of creamy dill havarti melted between herbed pea spread, crispy pancetta, and asparagus are all grilled between sourdough slices with plenty of butter to crisp up the outside! Get ready to celebrate National Grilled Cheese Day!

Pancetta & Spring Green Grilled Cheese

A rain storm swept through the Bay Area last week followed by some true spring sunshiny weather this past weekend. I actually enjoy these rain-to-sunshine shifts if for no other reason than it helps my yard grow no thanks to me and makes pulling weeds 100x easier (Also at least it’s not snowing in April – Hi, East Coast!). The start of 70+ degree days with a little moisture on the ground really gives me all the spring feels and has me craving the bright flavors of fresh herbs.

I’m also pregnant with a #cheesebabyboy that wants cheese all day every day. That’s where Roth’s Dill Havarti comes in as my spring cheese crush for snacking and melting – it’s super creamy with the subtle hint of dill adding bright notes. In collaboration with Roth Cheese, I’m celebrating National Grilled Cheese day by building these pancetta & spring green grilled cheese sandwiches with creamy melty dill havarti melted between layers of herbed pea spread, pancetta, and asparagus.

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Honey Orange Ricotta Toast

date04.10.18

Vanilla-laced whipped ricotta gets swirled on toast and topped with orange slices and a drizzle of honey. This super easy honey orange ricotta toast from The Pretty Dish tastes like a savory sweet creamsicle-like tartine and is here to cure you of all your former breakfast woes.

Honey Orange Ricotta Toast

Super easy breakfast toast is here to save you from your morning cereal or avocado toast rut (me = guilty). I’m of the don’t-talk-to-me-for-at-least-30-minutes-after-I-wake-up variety, and quick nourishing happy breakfast speed up that process tenfold. That’s exactly what I’m serving up this week. This honey orange ricotta toast comes from The Pretty Dish by Jessica Merchant of How Sweet Eats.

Jessica wrote this book while secretly pregnant, so it feels like it was written for me and it’s definitely going to be my best friend for the next few months. Plus, almost all of the recipes can be made in under an hour – score! There are approximately 150 recipes in this book that I want to eat (okay, exactly 150 – that’s all of them), but I took one look at the creamy ricotta slathered on bread with citrus and my heart was sold on the third recipe in the book.

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Matcha Macarons with Mango Buttercream

date03.26.18

Spring green matcha macarons filled with mango buttercream. These French macarons have a crispy shell with a chewy center and an earthy matcha flavor that complements the almond flour base. The filling balances the flavors with a tart buttercream made with ground freeze-dried mangoes. 

Matcha Macarons with Mango Buttercream

Our first night in Paris this past November, we had one must-do on our agenda: find macarons. By the time we did, it was about 10 minutes before closing and way past toddler bedtime. Zoella had gone a full day in Paris without eating a single thing save for the apple sauce we packed for emergencies. Picky eaters take it to a whole new level in a foreign country. She wanted nothing to do with any food we offered her, but a random stranger behind the counter offering her a free macaron? No hesitation at all. Up until this moment, this kid had never eaten a cookie or really much of any sugar, yet somehow she knew those colorful little morsels under the glass were special.

Like mother, like daughter. Made with just almond flour, macarons are naturally gluten-free, making them my go-to Paris treat. This recipe for matcha macarons with mango buttercream is the second in my year-long partnership with Bob’s Red Mill. First we ate chamomile oat waffles and now I’m busting into the almond flour to perfect one of my favorite sweets. I also incorporated matcha because it’s still Matcha March, lest we forget!

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