Brunch

Kale and Red Pepper Quiche {vegetarian}

October 15, 2019 by Lindsay 3 Comments

Mmmmm, HELLO.

I shared last weekend that I made a bunch of quiches for a family gathering, and, not to toot my own horn, but they were suuuuuuper yum. I'm a sucker for a good quiche. The creamy eggy cheesy filling, some add-ins to make it your own, flaky buttery crust? All good things, yes they are.

My favorite quiche base recipe comes from my brother-in-law, Joe. I change the fillings and cheese every time based on who I'm serving and what I feel like, but the measurements stay the same and the possibilities are endless.

This particular super easy quiche features chopped kale, roasted red peppers, and crumbled feta. Nothing needs to be cooked in advance and the peppers come from a jar, so effort is minimal while the resulting quiche is nearly perfect.

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Brown Butter Pumpkin Blondies

October 8, 2019 by Lindsay 14 Comments

This pumpkin blondies recipe is an EGG FREE DESSERT RECIPE with added pumpkin and fall spices for an easy fall twist on this delicious dessert! These can be made in advance - they keep great in the fridge for about a week or in the freezer for even longer.

close up grid of pumpkin blondies cut into squares.

Got you some seasonal ish, right here.

I am having a season of easy blondies recipes. Since Beck has been old enough to vaguely care about helping in the kitchen I find that I enjoy baking more and more BUT, baking tends to take a lot of time, and Beck's attention span is approximately 47 seconds.

So I'm always on the hunt for quick dessert recipes - things that don't have a ton of ingredients or use a mixer, that sort of thing. Like my absolute favorite brownies: those are worth her attention.

Cue: Brown Butter Pumpkin Blondies.

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Gluten Free 7-Ingredient Banana Cake

August 22, 2019 by Lindsay 4 Comments

I am not gluten free. But! A lot of people are, and all of the kinds of people in this world should be allowed to eat cake. Yummy cake. Intentional cake. Cake with chocolate chips on top of it that are slightly melted like icing.

This recipe came to me via Instagram; someone that I hadn't heard of before posted the recipe and it included almond flour which I HAPPENED to have a bag of in my freezer, among other gluten free ingredients that need a home.

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Summery Caprese Cobb Salad with Grilled Chicken

August 6, 2019 by Lindsay 1 Comment

A summertime recipe for cobb salad that includes grilled chicken AND corn plus caprese salad ingredients with fresh, juicy tomatoes, mozzarella, and a super easy basil pesto salad dressing that is out of this world delish. This is also a great meal prep kale salad!

Oh hello, here's a salad we can SINK OUR TEETH INTO. Finally.

I'm all about a main dish salad. I order them often in restaurants because I want to, not because I'm punishing myself for something or feel like I should. BUT, the salad's gotta be a good one. House made dressings, fun protein choices, crunchy things, etc. If salads on a menu don't look good, I'm heading straight for ordering a dinner entree during brunch because the smothered chicken is just always so legit, right?

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Mustard Nicoise Salad

March 26, 2019 by Lindsay 1 Comment

Oh, hey.

Here is a nicoise salad that is full of texture and interest, can be meal prepped or served warm/room temperature, includes veggies and carbs and protein, and has a to-die-for flavor base. So that checks a lot of boxes.

Salads-as-boring is kind of a tired old story, but maybe a truthful one nonetheless. I'm always looking for salads with lots of STUFF on them. One of my favorite things to order at delis is a salad sampler kind of thing, and nicoise salads are that way naturally.

I've seen lots of versions of nicoise salads - some with rice instead of potatoes, fresh tuna instead of canned, and lots of have olives and eggs. I don't like eggs and Jay doesn't like olives, so you understand why those two items are missing here.

The KEY to this salad is that we make one mustard base, then use it in different ways in the tuna, green beans, potatoes, AND salad dressing. This takes some steps out of the dish since we don't have to make all separate sauces, and each component tastes slightly different while also belonging together from the mustard.

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