Cumin Lime Black Bean Quinoa Salad


Recently I’ve been examining my eating habits. I eat pretty well (there’s an occasional cookie or bowl of ice cream in the mix), but for some reason I’ve been feeling like I need to eat less meat. It could be the fact that I’ve had a vegan over for a few holidays now, or it could be that I’m simply tired of meat, but a fresh, clean diet has seemed especially appealing lately. I started looking for healthy, vegetarian/vegan recipes this weekend, and stumbled across Oh She Glows – which was, quite honestly, exactly what I was looking for. I hurriedly ran out to the grocery store, grabbed up a ton of fresh produce, and whipped up this recipe for dinner. It all came together perfectly, and it’s so delicious that I’ve been eating the leftovers every day since I made it.

Note: I used a large sweet potato instead of carrots, and I served mine with some mixed greens and a dollop of hummus – you can find my recipe here.


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Grilled Pizza


For mother’s day, my family had a cookout – in the sense that we were outside, and we were cooking. My dad is always full of great ideas when it comes to the kitchen, and he suggested that we make grilled pizza. The result was nothing short of incredible. The crust (recipe from Cuisine at Home magazine; I’ve posted it here) was what made it so incredible – crisp and light but still just a little tender in the center without being soggy. We made four kinds, shown below – I’d recommend going light on the toppings, using fresh ingredients (especially since so much produce is in season right about now).


Top to bottom, left to right:

Margherita: thin tomato slices, chopped fresh basil, fresh shredded mozzarella

Hawaiian: ham and pineapple chunks, fresh shredded mozzarella

Mediterranean: chopped artichoke hearts and black kalamata olives, roasted red pepper slices, fresh basil, sweet onion slices, feta cheese crumbles

Goat cheese: thin tomato and sweet onion slices, fresh basil, goat cheese crumbles

*Note: before I put toppings on the pizza crusts, I topped them lightly with a simple “sauce” of roasted diced tomatoes, finely chopped shallots and dried herbs.

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Easy Bruschetta


This past weekend, my best friend and I went on our annual spring vintage shopping trip. There’s a street not too far away from either of us that’s packed with tiny antique stores and has a smattering of cafés and bistros to boot. On various separate occasions, I’ve eaten at a tiny restaurant on the same street, and it’s my absolute favorite place for Italian food. And the day we went, they had a table set up outside with free samples of bruschetta. There are no words to describe how good it was – honestly, I didn’t know bruschetta could be that fantastic. So naturally, I tried to recreate it the next day. What I came up with (recipe here) is pretty spectacular, I have to say – it’s light, fresh, and a breeze to make – but it certainly won’t stop me from going back to that restaurant.







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Hummus is one of those things that people are constantly buying in convenient tubs and getting excited over, as though it’s some rare and exceptionally sophisticated snack. This leaves me pretty much baffled, because it’s honestly the easiest dip I know how to make. It uses common ingredients (aside from tahini – if you don’t have any, it’s pretty easy to come by, keeps in the fridge for a while, and will last you several batches of hummus) and the whole process takes less than 30 minutes (which includes retrieving the ingredients, opening cans, draining garbanzo beans…). I use my mother’s recipe – you could easily switch it up by adding sun dried tomatoes, pine nuts, chipotle…the beauty of hummus is that it’s a blank canvas.

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French Olive Bread


I apologize for not having posted this recipe earlier – it’s been a busy last week before my vacation starts, so I haven’t had too many opportunities to post. Now that I’m free from work, I can get back to my regular posting schedule.

This is quite possibly the best bread I’ve had (at least that I’ve made myself). It was pretty low maintenance as far as bread goes, although the day long wait for the fermented dough to be ready was a little agonizing. This proved to be the perfect accompaniment to chicken salad, eaten outside on a picnic blanket, of course.

The day before, make the fermented dough. Mix 2 teaspoons active dry yeast with 1/2 cup warm water, and stir until the yeast is dissolved. In another bowl, mix 1 1/2 cups of all-purpose flour with 2 generous pinches of salt. Pour in the dissolved yeast and mix together. Knead until it forms a smooth ball of dough (it will be sticky at first), place in a bowl, and cover with plastic wrap. Leave in a warm place for 1 hour, then refrigerate overnight.

Note: the recipe calls for only 10 oz of fermented dough, and the above recipe makes about 12 oz. Just weigh what you need and throw the rest away (unless you have a use for approximately 2 oz of fermented dough).



1 tsp active dry yeast

4 tbsp warm water

2/3 cup all-purpose flour

a generous pinch of salt

2 tbsp butter, softened

10 oz fermented dough (see above recipe)

Dissolve the yeast in the warm water. Mix the flour and salt together in a large bowl. Add the dissolved yeast, butter, and fermented dough and bring it together to form a ball (make sure all of the ingredients are fully incorporated). Turn the ball out onto a floured surface and knead for 15 minutes or until the dough becomes smooth. Cover with a damp tea towel and leave to rise in a warm place for 30 minutes. 


Filling ingredients:

1/3 cup pitted green olives

1/3 cup pitted black olives

1 1/2 tsp finely chopped fresh rosemary

4 tsp olive oil

Chop the olives roughly and mix with the chopped rosemary and olive oil.


Back to the bread:

Roll out the dough on a floured surface to a rectangle that is about 3/8 inch thick and slightly larger than a sheet of computer paper. Spread the olive mixture on top. Roll the dough, starting with the long side, to make a large sausage, then place it join side down on a piece of parchment paper. Using a sharp knife, cut deep slits in the dough to reveal the layers of olives, but don’t cut all the way through (I did one slit down the middle and then one on each side – see the above picture). Cover again with a damp tea towel and leave to rise in a warm place for an hour or until doubled in size.


Preheat the oven to 475°F with a baking sheet in the middle and a roasting pan at the bottom. Once the oven is at temperature, slide the bread onto the hot baking sheet (still keeping it on the paper) and pour a glass of water into the roasting pan. Bake the loaf for 5 minutes, then reduce the temperature to 400°F and bake for another 20-25 minutes, until golden (the insides of the slits may look a little moist – don’t worry, this is from the olive oil in the filling). Transfer to a wire rack and serve. I like to tear chunks off of the loaf rather than slicing it myself – it makes the whole experience feel très parisienne, non? Enjoy!

Recipe adapted from The Little Paris Kitchen.

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