fancy & beautiful tomato salad

from Bon Appétit. ingredients 1½ pounds heirloom tomatoes (about 3 medium), cored and cut into wedges 12 ounces mixed cherry tomatoes, halved across equators 1¾ teaspoons kosher salt, divided plus more zest from about ¼ lemon + juice from about ½ lemon ½ garlic clove, grated 6 Tablespoons extra-virgin olive oil 2 Tablespoons za’atar 3... Continue Reading →

herbed chickpeas

Crispy, salty, creamy, and full of protein (really!), these chickpeas should be a staple in your kitchen. They're extremely versatile and make a great addition to pasta or a topper for grains, yogurt, or toast. I also really like mixing them with cooked greens and topping with a fried or poached egg! from Bon Appétit.... Continue Reading →

lentil arugula salad with turmeric yogurt

Cool yogurt, crunchy seeds, and avocado turn lentils into a lunch salad you’ll actually be excited to eat. Serve it with warm pita for swiping up the garlicky yogurt. adapted from Bon Appètit. ingredients 1½ cups French green lentils, rinsed ¾ teaspoons kosher salt, divided, plus more 1⅓ cups plain Greek yogurt 2 garlic cloves,... Continue Reading →

butternut squash baked pasta

The assignment: A satisfying, creamy, crave-worthy baked pasta that would still be delicious without (most of) the cheese. Nailed it! from Bon Appétit. ingredients ½ cup hazelnuts or walnuts 4 Tbsp extra-virgin olive oil, divided, plus more for drizzling 1 large onion, finely chopped 3 garlic cloves, thinly sliced ½ tsp crushed red pepper flakes... Continue Reading →

beans and tomato vinaigrette

If you’d like, soak the beans overnight before cooking; it will help them cook more quickly and evenly. The key thing, though, is to be very gentle with the beans while they simmer so they don’t break apart in the process. This recipe is by Kelly Mariani from Scribe Winery in Sonoma, CA. ingredients BEANS Handful of... Continue Reading →

focaccia (pizza)

Our focaccia has a moist but airy crumb sandwiched between thin but ultra-crunchy top and bottom crusts, thanks to a generous amount of olive oil in the pan and on top of the dough. If you don’t already have a standard 18x13" half sheet pan, we recommend getting one for this recipe so you have just... Continue Reading →

pan con tomate

Spoiler alert: We broke with tradition. Instead of rubbing toast with cut tomatoes, we grated the tomatoes to make a raw sauce that the bread can really absorb. from Bon Appétit. ingredients 1 ciabatta loaf 3 Tbsp. extra-virgin olive oil, plus more for drizzling 2 garlic cloves, halved crosswise 2 lb. heirloom tomatoes, cored Flaky... Continue Reading →

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