Decided to mix up Friday night pizza this week with a stromboli! Made my usual pizza dough recipe, but rolled it up with provolone, mozz, and garlicky kale. While it baked, I also made a simple pizza sauce for dipping. Even though some of the filling tried to escape, it still tasted great!

I’ve never actually eaten at Jon and Vinny’s, seeing as I live 3,000 miles away, but I’ve heard great things about their vodka sauce — so today I made it at home! Creamy, spicy, delicious.

Say hello to my new favorite way of cooking cauliflower, courtesy of Bon Appetit! The cauliflower is sliced into planks and crumbles, roasted until super browned and crispy, drizzled with a tangy lemon-caper-olive oil vinaigrette, then showered with parm. So much flavor! Tonight I served it alongside roasted sustainable sea bass and zucchini (with extra lemon caper dressing of course!).

This was a delicious, healthy dinner that I made up on the fly. I knew I wanted something with lots of green, spring veggies, and I had a bit of leftover arugula pesto to use up. Plus, you can’t go wrong with a sauce made of wine, marscapone, butter, parm, and lemon! So I put my thinking/chef’s cap on and came up with the combo of pesto farro topped with creamy veggies. Perfect!

Run, don’t walk, to your kitchen to make this blueberry crumb cake! It’s a deliciously soft and moist coffee cake studded with two cups of blueberries and topped with a crunchy, cinnamony streusel crumble. So good — we ate the entire thing in about 24 hours.

This was one of those “let’s see if this works!” meals that just… worked! So, so good: toasted up some English muffins, topped with a white bean/tomato/arugula pesto salad, then melted on slices of sharp cheddar. Crazy delicious — can’t wait to make it again soon!!

We LOOOVED this recipe for Broccoli Melt Orecchiette by Seemore! In addition to their delicious sausage (which is full of humanely raised pork, broccolini, Monterey Jack, pepperoncini, and garlic), this dish also features broccoli, parm, butter, and lots of lemon (plus pasta water to bring it all together). So much flavor!!

Continuing our Friday night pizza tradition! Homemade dough, pesto, mozz, and fresh tomatoes. Plus the first Aperol/Campari spritzes of the season (which we drank out of portable coffee mugs in our new lawn chairs in a nearby school yard, basking in the sun and 80 degree weather!). Happy weekend :)

So many delicious flavors and textures in this meal! Layer 1: Lemony, garlicky Greek yogurt. Layer 2: Farro and kale. Layer 3: Spiced chickpeas and zucchini with thyme. Layer 4: Suuuper crispy feta. Layer 5: Fresh dill. So, so good!

The star of tonight’s dinner was definitely the fries!! Hoooooly moly were they tasty (nice and crispy, but incredibly fluffy inside — and covered in Old Bay seasoning). Also delicious: lemony roasted white fish and my favorite asparagus pesto. Yum!

Doesn’t look like much, but this super simple pasta dinner was delicious! Cooked down some sliced portobello mushrooms in lots of olive oil, garlic, and thyme (using a technique from the New York Times), then added tomatoes, spinach, penne, and lots of parm. Even Matt (not the biggest mushroom fan) had three bowls!

Zucchini parmesan for Sunday dinner tonight! I adapted a recipe from New York Times, making my own marinara sauce and adding a buuunch of mozzarella to each layer (you can never have too much cheese!). So delicious, especially piled on top of thick slices of bread spread with homemade arugula pesto.

White bean picatta! Canellini beans simmered in a buttery, lemony, white winey, capery sauce. I could drink that sauce it’s so good — YUM.

Friday night wine and pizzaaa! Enjoyed a bottle of fizzy, juicy rose with Matty, then made a big sheet pan pizza — the best combo ever. I love the ritual of making a homemade pizza… kneading the dough, letting it rise, stretching it out, then covering it with delicious toppings (tonight was a simple no-cook tomato sauce, mozzarella, pepperoni, and pickled jalapenos), and baking until golden and bubbling.

Roasted up some potato wedges and chickpeas (both tossed with smoked paprika, cumin, garlic powder, and oregano), made a tzatziki sauce (creme fraiche since I was out of yogurt, plus fresh dill, shredded cucumber, garlic, and lemon), and halved a bunch of sweet lil grape tomatoes. Stuffed the chickpeas, tomatoes, and tzatziki in the softest pita, and served the fries on the side. SO good!!!

Loaded veggie nachos and margs for dinner! These nachos are based on a recipe recently released by Petty Cash (a Los Angeles restaurant), featuring spicy poblano cream sauce, an entire bag of Monterey Jack cheese, roasted cauliflower, crispy kale, and pickled jalapenos. I was skeptical about all the veggie toppings but OMG they were so good!! Matt and I devoured the entire pan.

Hello, perfect spring dinner! Cooked some asparagus, shallot, and garlic in olive oil + butter (two fats are better than one, no?), added some peas and marscapone, and finally tossed with pasta, pasta water, parm, and lemon juice! Soooo flavorful, creamy and bright.

Vegetarian burrito bowls for dinner! This meal was SO GOOD: Mexican farro (farro cooked with onion, garlic, spices, tomato, and chicken broth — plus corn, peas, and carrot), saucy beans (black beans cooked with onion, bell pepper, hatch chiles, garlic, spices, and tomato — plus cheese melted in), and spicy roasted cauliflower… all drizzled with spicy mayo sauce.

It was suddenly after 6 pm and I was STARVING, so I turned to my favorite super-fast, super-delicious dinner: chickpeas, zucchini, pesto, marscapone, and lemon (plus a few handfuls of spinach). I love it as a stew, and Matt loves it with tortillas for tacos!

After eating a whole lotta cheese and olives at cocktail hour tonight, I just wanted a big plate of roasted veggies. I went with my two favorites: the crispiest Japanese sweet potatoes (they get crispier than any other potato, I swear!), and mustardy cabbage (I love how red cabbage gets so sweet and tender after roasting in the oven, and the mustard sauce is to die for).