Spring Pea Pesto with Bacon and Leeks

Dis pasta.

It’s my everything rite now. I went for a good three weeks totally obsessed with rhubarb. Now, I’ve moved on to peas. I hope you’re not tired of them yet because we’re just getting started, my friends.

I took a little pause; it honestly feels like I haven’t posted in forevrrrr. I’ve been working on a big recipe testing project for a private client’s cookbook so while I’ve been super busy in the kitchen, I haven’t been busy working on stuff for youuu all.

But, I took a break a few days ago from said project to make this pasta because I wanted the taste of spring in form of carbs.

Spring Pea Pesto with Bacon and Leeks

A few people on Instagram were like, MINT AND BACON?!!? I’ll admit, that’s a bit of a weird combo but the pesto has mint and the bacon is cooked separately.

Hopefully that eases some of you that might be like, MINT AND BACON?!

The mint isn’t strong in the pesto, just a hint. It gives a wonderful refreshing flavor that isn’t aggressive. It’s chill. It’s passive.

Spring Pea Pesto with Bacon and Leeks [click to continue…]

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Rhubarb and Strawberry Crisp

When I was a kid, my mom was big on dishes and meals that utilized an assembly line. For instance, taco night, huge assembly line situation. Beef in one big bowl, toppings like lettuce, guacamole, cheese and tomatoes all in an array of small bowls. My mom didn’t stop at cooking; she was huge on creating assembly lines with the laundry too. She believed in making us pitch in…at least a little. Surprisingly my brother and I hardly ever complained. I think it’s because she always did it in a way that made it seem like a game, it seemed fun.

Today I share with you the third part of my series with Wolf and their initiative to #reclaimthekitchen. As I mentioned in my last post within this series, reclaiming your kitchen can mean cooking simple meals, setting aside time to cook more often, and taking the time to cook with friends and family. This includes getting them to be involved; it’s so much more fun that way anyway and is a great way to share tips and tricks in the kitchen. To see other recipes that would be a good fit for any sort of assembly line situation, check out the Wolf’s Reclaim the Kitchen website.

Rhubarb and Strawberry Crisp

This rhubarb crisp is a good recipe, too, since it has a few super easy components. There’s enough work for everyone! Just kidding, but seriously, everyone could have their own separate little job so they feel useful and like they’re contributing.

The first step is hulling the strawberries and slicing the rhubarb into thin slices. Couldn’t be easier but it does take a bit of time getting through those strawberries. I find prep work is done quickly alongside gossip, music or podcasts.

Rhubarb and Strawberry Crisp [click to continue…]

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Rhubarb Gin Fizz

When’s the last time you had a “me day”?

On Sunday I did nearly no work, I put on a mask, which smelled sort of disgusting by the way, binge-watched Empire (just a lil’ obsessed!)…and then I ate nachos all by myself. It most likely was a sad sight but believe me when I say it was puuuuuure bliss.

This rhubarb egg white fizz fit into the equation later on, when it was nighttime and candles were lit. I had some almost-on-the-way out rhubarb in the fridge and I wanted to make myself a cocktail that was sort of girly and tasted delicious. Dis was it.

Rhubarb Gin Fizz [click to continue…]

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Strawberry Cashew Milk

I bought a nut bag like three years ago and finally used it for this post.

Nut bag sounds like a terrible insult. You nut bag, you. It also sounds like something your doctor would hold while telling you to cough. OK I’LL STOP NOW THIS IS A FOOD BLOG SORRY.

We’re talking about this milk, spiked with sweet, fragrant strawberries and dates. It tastes gloriously healthy and yet like a total treat.

Strawberry Cashew Milk

Strawberry Cashew Milk [click to continue…]

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Beergaritas

in Drinks

Beergaritas

I’m gonna be honest with you and let you in on a lil’ secret: I’m not a margarita girl.

I hardly ever crave MARGS and I actually hate the way that word sounds. Maybe it’s because my grandmother’s name is Margarita and when you say it in Spanish it’s actually really pleasant-sounding—it means daisy! But the word “Margs” sounds like something a drunk girl on spring break would yell out and it’s just disgusting to me. I’m sorry if I’m being a negative right now! Sometimes I just don’t wake up all positive and on brand. Sowie.

Beergarita

I made these beergaritas, which also has a questionable name, and realized very quickly that their name is totally excusable and that I actually just dislike tequila. And mescal. And cristal. I’m so much fun right now! I like beer more. This is a combo of fresh lime juice, simple syrup and crisp, fresh beer. OMG so good. And that salted rim around the glass is soooo good with it too. Salty, sweet and sour for the absolute win.

Beergarita [click to continue…]

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Lemon Poppy Seed Crepes

When’s the last time you made yourself a super damn nice breakfast? If you can’t remember when, this weekend you have werk to do. Honestly I asked myself this question a few weeks ago and this shrug emoji was my response: ¯\_(ツ)_/¯

I dunno. I’ve been busy. Sometimes I skip breakfast. Sometimes I’m lazy. Sometimes I’m trying to eat healthy All really terrible answers, minus the last one. I decided I was going to make an effort on Saturday morning and made a version of these. They’re everything you want in crepes: light and airy, sweet and lemon-y, and the poppy seeds give them texture. Yas.

Lemon Poppy Seed Crepes [click to continue…]

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Veggie Grilled Cheese Bar

As you may know, I’m what the world considers a grilled cheese enthusiast. I’m not sure there’s another sandwich that can make me feel all the feelings of warmth, comfort and just plain ol’ fun. For this post, I teamed up with Tillamook, the farmer-owned Co-Op from Oregon, to inspire you to create your own all natural, veggie-filled, gooey, delicious sandwiches perfect for a spring party with friends. Every single party in life should have a Veggie Grilled Cheese Bar. HELLO! This is the definition of comforting fun!

Spring is finally here, which means all of my favorite farmer’s market vegetables are back in season. I always miss them in winter. Winter veggies aren’t my favorite, but spring? YASS! These grilled cheeses aren’t difficult to execute, no, not at all, but like anything simple, the amazingness is in the details. This means paying attention to each and every ingredient carefully.

Veggie Grilled Cheese Bar

We’ll start with the most important part: da cheese. Tillamook cheese is naturally aged, made with milk from cows not treated with artificial growth hormones and contains no artificial ingredients. This is the real deal when it comes to cheese. Tillamook has actually been making cheese for over 100 years! I vote for giving people a few options. I went with Tillamook Sharp Cheddar (a classic), Tillamook Pepper Jack (for the people who love spicy a.k.a. me), Smoked Medium Cheddar and lastly, Smoked Black Pepper Cheddar (my favorite).

Also, don’t be shy to mix and match them. My favorite combo was sharp cheddar with the smoked black pepper cheddar—it was glorious!

Veggie Grilled Cheese Bar [click to continue…]

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Rhubarb Apple Pie

Hello you sweet gorgeous lil’ pie, you. I want to squish your cheeks like a grandma does a baby; I want to slap you on the ass like boys do in the locker room (I never understood this); I want to hug you so tightly that you get mad at me (I do this to Amelia daily). That’s how I feel about this pie.

This has Easter brunch situation written all over it. It’s the thing you bring to a brunch party and just wait for people to compliment you like crazy. And you can respond all NBD-like, Oh this pie, I just threw it together in like no time flat. Act casual.

If you’re not a rhubarb fan it’s probably because it was way too tart. It’s like tart celery.

Rhubarb Apple Pie

Rhubarb Apple Pie

Rhubarb Apple Pie [click to continue…]

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Breakfast

I feel like a gigantic broken record when I say this, but OMG March flew by. How are we in April right now? I want February back. Actually, I’d be happy to re-live March again. Time is so fleeting, it moves so quickly that it’s actually scary. I wish I could freeze moments in times, months in time and just savor them a bit more. I sound like a gigantic baby but this is why my mom tells me 20s fly, 30s fly, enjoy them.

The month started off with all of the trees in Los Angeles blooming like crazy, like this one.

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Crackily Chocolate Meringue Cake

I’ve just binge-watched the entire eighth season of The Voice and I am in love with Gwen Stefani more than I was as a teenager, which is a crazy amount. I wish I was a singer just so I could try out for the voice with the hope she would want me on her team. But if I’m being honest, no one should hear me sing, EVER. Amelia hears me sing all day long and surprisingly she loves it (I think).

Oddly enough, I’m the worst singer in the world, but I love, LOVE karaoke. I don’t love to participate in karaoke, I just love to watch it. And here in LA, the land of Hollywood and fame and music, the karaoke bars are filled with people who moved here to become famous singers.

There was this one place in Hollywood I used to visit all the time called Miyagi’s; it was behind a Denny’s, attached to a bad sushi restaurant. No one ate sushi there but people loved singing karaoke at the bar.

The singers were incredible. There was the Asian dude who sang Guns and Roses ONLY (and he’d actually wear a Slash wig); there was this beautiful African American woman that sounded like India Aire but better; there was the guy from the mid-west who sounded like Frank Sinatra but looked like a surfer; and there was the MC who had been there since the 80s. The place was magical.

It was filled with people who had sort of given up on their dream; most of them had day jobs doing other things that they were ok with but they’d come to Miyagi’s to sing, because they couldn’t not.

Crackily Chocolate Meringue Cake [click to continue…]

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