simplicity. [linguine carbonara w. pancetta]
Somehow, I’d never made carbonara until this post. I’m not sure why, considering how much I love pasta! This recipe is super simple and full of flavor–the crispy pancetta is my favorite. :-)
Tag Archives: Parsley
green machine. [green goddess dressing]
This green goddess dressing is full of depth and flavor with just the right amount of tartness. It’s delicious drizzled over a fresh green salad or atop a hearty chicken sandwich–recipe to come. :-)
oh, it is love. [steak & chimichurri pita]
I forgot how much I love chimichurri, until my boyfriend suggested I make it for dinner last weekend. This chimichurri is delectable and made even better atop juicy, grilled steak. Wrap everything up inside a grilled pita and it’s even more delicious (if that’s possible)!
make do. [whole wheat spaghetti w. cilantro-jalapeño pesto & chicken]
Work has been pretty busy the past couple weeks, so I haven’t spent much time in the kitchen. I also haven’t had a chance to go to the grocery store, so I had to make do with what I had on hand! This spaghetti was quick and delicious, and made plenty of leftovers for the week.
Hope everyone has a wonderful weekend!
the soup that saved me. [potato & carrot soup]
In light of my current state (recovering from wisdom teeth surgery), I wanted to make another delicious soup. Considering my daily intake still consists of soup and frozen yogurt, this would be something I could eat sans teeth.
I bought a few cans of Campbell’s Select Harvest soup at the market, one was garlic potato. Sorry Campbell’s, it wasn’t select. The consistency was overly thick and the garlic overpowered the soup. Consequently, I decided to make a homemade potato soup that I hoped would be much more enjoyable to eat—and that it was.
My mom and I used a few recipes as a starting point and ended up making up our own. What was even better was that we were able to use ingredients already in the pantry/fridge, instead of purchasing unnecessary ingredients at the market. Our soup was absolutely delicious—and I say was because we polished the leftovers off last night. The subtle saltiness of the potatoes complimented the hint of sweetness from the sherry brilliantly. My dad couldn’t get enough of the soup, and that definitely says something when he is a fan.
chimi-chimi(churri) choo-choo. [steak pita w. chimichurri sauce]
All aboard! Let’s take a little trip south of the equator. I guarantee you won’t regret it. With succulent rib-eye steak and garlic-infused chimichurri sauce, your palate will experience an explosion of flavor.
Simplicity seems key to this recipe—multiple condiments are unnecessary. Just pile the steak and drizzle the chimichurri sauce on top of grilled flat bread. Of course if you’re feeling adventurous, there’s no problem with adding a little Cotija cheese, tomatoes or avocado—I just prefer to make the flavorful sauce the star of the meal. I included photos of both options.