I don’t know about you, but I have spent a lot of time in the kitchen these past few months. Here are some of the best recipes, blogs, and secret ingredients I’ve discovered during this pandemic:
AKA The Queen of Quarantine Cooks everywhere. If you haven’t heard of Thiegan’s blog, I am grateful that I get to be the one to introduce you to her because she will change your life. Her photos make you want to dive into a bowl of pad thai and swim around in the deliciousness. Some of my favorite recipes include her super easy Tomato-Herb Pizza and her Lemon Butter Zucchini Orzo (the ultimate comfort food). Feeling exotic? Check out her Thai recipes and get spicy with it!
Yes, I joined the bread bandwagon. But this bread is truly exceptional. The recipe also introduced me to the concept of roasting heads of fresh garlic. Not only is it delicious, but it makes your house smell divine (and keeps away the vampires). I highly recommend making this to take your cheese board to the next level.
I bought some ripe peaches that needed to be eaten immediately. I scoured Pinterest for some ideas and came across the inspiration for a Peach and Prosciutto Pizza. However, I was a little short on Prosciutto and Naan. So while I’m sure the original recipe is great, here’s the adjustments I made:
2 naan crusts1/2 lb of fresh pizza dough (enough to make a flatbread)
- 3 tbsp olive oil divided
4 oz burrata cheese dividedAn excessive amount of fresh mozzarella, shredded
- 2 large peaches sliced
4 thin slices of prosciutto torn8 Slices of Soppressata
- 1 tbsp chopped basil
2 tbsp honey1 tbsp brown sugar
- 2 tbsp balsamic vinegar
- Kosher salt to season throughout
The mozzarella melted against the pizza dough, creating this chewy, stringy cheese bread. Baking the peaches lowered their sweetness level, balancing them perfectly with the salty soppressata.
I paired the pizza with a peachy drink:
- 1/2 peach, smashed
- 1 tbsp rosemary syrup
- 2 tbsp fresh lemon juice
- Shaken with ice, poured into a glass over ice, and then topped with tonic water
I would like to thank my friend, Erin, for introducing me to the breakfast of my dreams. Sweet potatoes, avocado, and sausage? Who would have thought breakfast could be so satisfying. This recipe is great for a group and only uses one pan!
This recipe is also extremely versatile. While baking the eggs is definitely easiest, you can also try poaching them (my favorite version) or frying them (my husband’s favorite version). Adding some sriracha on top really takes this to the next level, too!
I’ve made a lot of Greek chicken in my day, but this recipe calls for sun-dried tomatoes, artichokes, and capers. The salty, briny flavors are delightful and much more intense than my normal lemon/oregano/olive oil marinades.