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!!!