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.

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!

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!!

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!

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.

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).

Toast of the Week, featuring some tasty spring-y things! Asparagus pesto, grape tomatoes, and jammy eggs. Messy, but delicious.

Y’all know I love (and eat a lot of) cheese — so while this recipe was technically labeled a “vegan mac and cheese,” what really drew me to it were the ingredients: coconut. milk, sun-dried tomatoes, miso, and nutritional yeast, which you blend together into a creamy, savory sauce.

KALE-DUSTED popcorn! I’ve been wanting to make this Smitten Kitchen recipe for a while. Crisp up some kale in the oven, crush it to smithereens, then toss it with popcorn, grated parm (the recipe calls for pecorino, but I only had parm), and black pepper!

This has become a true once-a-week dinner for us — we love it SO MUCH: quesdadillas stuffed with buffalo sauce-tossed roasted cauliflower, white beans, and cheddar (plus ranch for dipping). The filling is so good we literally eat it with a spoon as we wait for the first batch of quesadillas to cook!

I grew up eating (and LOVING) a lentil marinara sauce that we’d have with pasta. Tonight I made a version (adding in carrots, mushrooms, thyme, and red wine) that I ladled over super creamy marscapone-parm mashed potatoes. A lentil sauce that reminds me of my childhood + mashed potatoes = the ultimate comfort food!