If you owned a Vietnamese pho restaurant, what would you name it? Around here, we have “What the Pho?”, “Pho Shizzle,” and then there’s just straight-up “Pho King.” I guess if I opened a pho (pronounced “fuh”) place, I’d have a hard time resisting getting punny, too. Maybe I’d call mine “Pho the Love of All That is Good and Holy.”
Orrrr … yeah. Maybe I’ll just make vegetarian pho from scratch at home now and then, and that’ll be plenty good enough.
This is the time of year when I start obsessing over red and green foods. After all, you can’t serve yellow and brown for Christmas! (Okay, fine, you actually can – and I usually do – but if the food coordinates with the holiday, well, it pleases me).
I sound like a total freak, don’t I?
Well, with these Tomato Pesto Tarts, I can let my freak flag fly proudly, because they’re unabashedly red and green – oh so perfect for the holiday.
Occasionally when I’m testing and retesting and reretesting and rereretesting (you get the drift) a recipe, well, even if it’s great, we’ll get really sick of it. I mean, night after night of the same thing? Not necessarily fun. This is not one of those recipes.
I’m really not sure if I should call these margherita quinoa frittatas or caprese quinoa frittatas. Either way it’s not the easiest to say. I probably should just call them cherry tomato, basil, and mozzarella frittatas.
Or maybe I’ll just call them delicious. And easy. And perfect to freeze for quick, healthy, filling future breakfasts.
“Is it okay if Hailey has a couple of strawberries from your garden?” My sister asked. My adorable niece turned around and grinned up at me, twinkling robin’s-egg-blue eyes, tousled blonde hair, and red juice staining her chin. Another telltale streak ran down the front of her yellow tank top.
“I guess it better be, huh?” I laughed. Inside, my heart swelled. My garden is finally at the place where it lures little ones (in the most non-creepy way) with its perfectly-ripe veggies and berries, and they can’t help but pluck and snack to their little hearts’ content.
I’m in love with my Crock Pot. A little obsessed even. I talk about it often … which is what a girl with a crush tends to do, right? Seriously … Crock Pots are completely awesome though, am I right? Throw it in, walk away, come home to a completely cooked (and no doubt delicious) meal. If loving my Crock Pot is wrong … oh hell, I know it’s not wrong, so I’m not even going to finish that sentence.
This soup is one of the reasons our slow cooker has been out on the counter more often than not this past couple of months. Even though it’s been pretty warm weather-wise, I’ve still whipped up this soup a good half a dozen times every time even a wisp of clouds swoop in and the temperature dips below 70. Why? Partially because I was trying to perfect the recipe, but also because I couldn’t resist those vibrant yellow summer squash every time I stopped by my local farmstand, and I had to do something with them other than grill them. And also, it’s really, really good.
This salad became a fast favorite when I dug into the first batch a couple of years ago, and it remains a fave – especially this time of year when tomatoes are in season, sweet onions are plentiful, and the garden overflows with basil and mint.
Protein-rich chickpeas (also known as garbanzo beans) and hearty orzo pasta provide the basis for this delicious meal-in-a-bowl. Sprinkle in fresh halved cherry tomatoes, sweet onion, chopped mint and basil, then dress with a lemon vinaigrette and you’ve got a simple – and simply winning – salad.
(Wow. The word “winning” just really doesn’t work anymore, does it? Thanks a lot, Charlie!)