The Never Ending Story of
The well-fed family

About us
Recipes
- By Season
  - Spring
  - Summer
  - Fall
  - Winter
- By Occasion
- By Meal Type
  - Snacks & Desserts
  - Lunch
  - Soups
  - Appetizers
  - Dinner
  - Sides
  - Drinks
- By Ingredient
  - Dairy
  - Red Meats
  - Spices
  - Chocolate
  - Vegetables
  - Legumes
  - Grains & Rice
  - Seafood
  - Pasta
  - Fruits
  - Nuts & Seeds
  - Herbs
  - Poultry
Videos
Articles
Press & Media
- Press
- Contributions
Contact us

Archive

Roasted Cauliflower Tacos

Vegetables

Roasted Cauliflower Tacos

If you’d asked me three months ago if we ate a lot of vegetarian meals as a family, I would have said, “Oh, yes, tons of meals! Most of our

About Us

Hey, thanks for stopping by!
We're Ceri and Laura, a couple of magazine-editors-turned-food-bloggers. Also, we're mothers obsessed with delicious, healthy, family food. We're constantly thinking of ways to make your time (and our own!) in the kitchen easier and more productive, but still nostalgic for the days when dinner was cereal eaten over the kitchen sink.

LOOKING FOR SOMETHING?

Search for:

Browse Posts

Browse Posts

Recent Pins

Three of my favorite, easy egg recipes including a triple decker avocado egg salad.

This ultra creamy dish is so delicious it's hard not to eat it before you get to the table. You'll also love that it comes together under 30 minutes.

This savoury bread pudding can be used for entertaining, but it's also a great lunch for kids since it has all the flavours of a ham and cheese sandwich and tucks nicely in a thermos.

More Pins

Instagram

sweetpotatochronicless

@thespotlightagency #easyrecipes
📚School Year Survival/How to Feed a Family
📺 Love Your Lunch @foodnetworkca
🎥 Weekly on The Morning Show on Global

I see your pumpkin scone and I raise you a Pumpkin

I see your pumpkin scone and I raise you a Pumpkin Chocolate Chunk Cookie. Food poker is fun.

Pumpkin Chocolate Chunk Cookies
Makes: about 14 cookies
1/2 cup (1 stick) unsalted butter, melted and cooled
1/2 cup granulated sugar
1/4 cup packed brown sugar
1/2 cup pumpkin puree
3/4 cup spelt flour
3/4 cup all-purpose flour
1 tsp ground cinnamon
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/4 tsp ground nutmeg
1/4 tsp ground cloves
4 ounces dark chocolate, cut into large shavings
🍪
In a medium bowl, whisk melted butter, sugar and brown sugar until combined. Whisk in pumpkin puree until smooth. Set aside.

In a large bowl, whisk flours, cinnamon, baking powder, baking soda, salt, cloves and nutmeg. Pour the dry ingredients into the wet and mix together. Stir in the chocolate shavings. (For best results, cover the dough and chill for 1 hour.)

Preheat the oven to 350. Line two large baking sheets with parchment paper or silcone baking mats. Using a ice cream scoop, scoop balls of dough (about 1.5 tablespoons size) on to your prepared baking sheets 1” apart. Gently flatten the tops of the dough with the back of your scoop.

Bake for 10-12 minutes, or until the edges look golden brown and crisp. Cool cookies on baking sheet for 10 minutes then transfer to a wire rack to cool completely.

Store cookies in an airtight container for one week.
#pumpkincookies #pumpkin #chocolatechipcookies #chocolatechip #cookies #cookiesofinstagram #pumkinseason #cookie #baking #easyrecipe #easyrecipes #fallbaking #parentingtips #pumpkincookies #snack #snacktime #cookiestagram #fall

If the 21st of September officially ends summer th

If the 21st of September officially ends summer then we’re formally ushering in one pot, comfort dishes like this Baked Gnocchi Lasagna with Sausage. It’s not your average lasagna but weeknight dinners aren’t your average meals. This lasagna understands that the assignment is speed and deliciousness. Oh, and gooeyness! That’s on the brief too.

Baked Gnocchi Lasagna with Sausage
Makes: 8 servings

3 Tablespoons olive oil
1/2 tsp red pepper flakes
1 shallot, finely diced
4 large cloves garlic, minced
2-3 mild Italian sausage, cut into slices
28 oz can diced peeled tomatoes
1 tsp salt
1/4 tsp black pepper
4 cups baby spinach
1 1/2 cups ricotta cheese
1 1/2 pounds gnocchi
8 ounces fresh mozzarella, cut into 1/4 inch slices
1/2 cup grated parmesan cheese
Fresh basil, for serving

1. Preheat oven to 400F. In a 12-inch oven-proof skillet over medium heat, warm your olive oil. Add red pepper flakes and shallot and sauté for 2-3 minutes.

2. Add garlic and sausage slices and cook through and lightly brown, about 5 minutes.

3. Add tomatoes, salt and pepper. Roughly break up the tomatoes with the back of a wooden spoon. Simmer on low for about 10 minutes until the sauce thickens a bit. Remove from heat.

3. Add gnocchi, spinach, and spoonfuls of ricotta. Stir. Top with grated parmesan and mozzarella slices.

4. Bake for 15 minutes uncovered until bubbling. Serve with fresh basil if desired.

#gnocchi #lasagna #pasta #pastalover #lasagnalover #lasagnarecipe #pasta #easyrecipe #easyrecipes #whatsfordinner #whatsfordinnertonight #explorepage #parentinghacks #parentingtips #parenting #familyfood #parentingwins #dinnerideas #dinnertime #kidfriendly #kidfriendlymeals #kidfriendlyrecipes

Anyone want a flat waffle? #cookbook #waffles #waf

Anyone want a flat waffle?
#cookbook #waffles #waffleswaffleswaffles #dinnerideas

Breakfast for dinner is one of my favorite ways to

Breakfast for dinner is one of my favorite ways to get an easy and fast dinner on the table. The weekend brunch star of waffles transforms from sweet to savory with a few additions to the batter like these family-friendly waffle suppers: pepperoni pizza and pesto parmesan. But really the options are endless since savory waffles are a great strategy for tackling leftovers and minimizing food waste too. They’re a great canvas for whatever you throw at them. Use the same batter below but add in your refrigerator leftovers like spinach, cheese or even sautéed veggies. They also make an awesome make-ahead school lunch. I mean, is there anything they can’t do?! Sorry syrup but you’ve been shelved.
🍅
Savory Waffles

21/2 cups spelt flour
2 tsps baking powder
½ tsp baking soda
1/2 tsp salt
1/2 tsp garlic powder
1/4 tsp dried oregano
1 cup milk
1/2 cup buttermilk
2 eggs, beaten
2 Tbsps oil

For pepperoni pizza waffle:
Pizza sauce
Chopped pepperoni
Diced mozzarella cheese
Fresh basil
🍅
For pesto waffle:
Pesto sauce
Freshly grated parmesan cheese

In a large bowl, whisk together flour, baking powder, salt, garlic powder and oregano. Add the milk, buttermilk, eggs and oil; stir until blended but with small lumps. Let sit for 5 minutes.

Meanwhile, preheat your waffle iron to desired temperature.

Ladle the batter into waffle iron and sprinkle with mozzarella, pepperoni and basil. Cook the waffles until golden and crisp. Serve immediately with a sprinkle of parmesan cheese, more basil and a side of pizza sauce for dipping.
#waffles #waffleswaffleswaffles #dinnerideas #dinnerrecipes #whatsfordinner #whatsfordinnertonight #kidslunchbox #schoollunch #pizza #pizzalover #pesto #makeahead #makeaheadmeals #explorepage #pizzalovers #easyrecipes #easyrecipe #kidfriendly #kidfriendlyfood #kidfriendlymeals #kidfriendlyfood

Sheet Pan Sausage and Peppers has been know to sav

Sheet Pan Sausage and Peppers has been know to save my butt during a busy week. Everything is easy to prep and cooks faster. You can also easily substitute vegetarian sausages. I’d be lying if I said I didn’t pull this one out of my back pocket this week during back to school. I wish a bottle of tequila fit in my back pocket. 😉

Maple Glazed Sausage and Pepper With Potato Sheet Pan
Makes: 4 servings

3 tbsps extra virgin olive oil, divided
1 tablespoon maple syrup
3/4 tsp tsp salt, divided
1/4 tsp red pepper flakes
1/4 tsp dried oregano
2 cups mini potatoes, halved
1 red bell pepper, seeded and sliced into equal sized pieces
1 yellow bell pepper, seeded and sliced into equal sized piece
1 yellow onion, sliced in equal sized pieces
4 mild or hot Italian sausages, cut into equal sized pieces (vegetarian sausages can be used)
1/4 cup parmesan cheese

Method
1 Preheat the oven to 400 degrees
2. Line a large, rimmed sheet pan with aluminum foil and spray with non-stick spray or parchment paper; set aside.
3. In a medium bowl, add the potato and toss with 1 tbsp of oil and 1/2 tsp salt.
4. Scatter potatoes on prepared sheet pan and cook in the oven for 8 to 10 minutes, until they begin to brown and soften.
5. Meanwhile, in a small bowl, whisk together the remaining oil, maple syrup, 1/4 tsp salt, red pepper flakes, oregano and pepper.
6. Using the same bowl from the potatoes, add your peppers, onion, and sausage. Toss with maple syrup mixture.
7. Carefully remove sheet pan from oven and scatter the sausage and pepper mix amongst the potatoes in a single layer.
8. Return sheet pan to the oven and cook another 15 to 18 minutes, or until sausage is browned on edges and vegetables are tender.
9. Sprinkle sheet pan with parmesan and serve.

#sheetpandinner #sheetpanmeals #whatsfordinner #whatsfordinnertonight #meal #mealprep #dinnerideas #dinnerrecipes #sausageandpeppers #familyfood #supper #sheetpan #sausage #vegetarian

I’m interrupting our regularly scheduled back-to

I’m interrupting our regularly scheduled back-to-school content with my prep for a tiktok or not segment on @morningshowca This viral date bark is less peanut butter cup and more Snickers bar. I didn’t have plain dates. (They’re what gives the caramel gooeyness of a Snickers bar.) Instead i used the coconut covered date rolls. I’m not mad at the hint of coconut flavour they gave them and they still delivered the gooey factor. If you like Snickers, peanut butter or basically anything ridiculously yummy, please meet your new favorite bark. Also, pro tip: always lick the chocolate bowl.

Chocolate Date Bark
20 medjool dates,pitted and halved
1/3 cup peanut butter, melted
6 oz. Dark chocolate, finely chopped
1 Tbsps butter
2 Tbsps chopped peanuts
Coarse salt

1. Place chocolate and butter in a double boiler or microwave and melt. Stir together.
2. On parchment paper, closely layout dates. Cover with another sheet of parchment and roll them out with a rolling pin.
3. Drizzle with peanut butter and spread to coat.
4. Sprinkle with peanut bits.
5. Drizzle and spread to coat with dark chocolate.
6. Sprinkle with more peanut bits and coarse salt.
7. Transfer parchment to a baking sheet.
8. Freeze in the freezer for at least 2 hours. Cut into squares and enjoy. Keep stored in the refrigerator or freezer in an airtight container.

#datebark #datesnickersbark #viralrecipe #dates #chocolate #peanutbutter #peanuts #chocolaterecipes #chocolatelover #chocolatelovers #easyrecipes #explore #explorepage #snickers #snickersbark #bark #snack #snackbark #barks #chocolatedatebark #snickersbark #chocolatebark #viraldatebark #healthytreats #madefromscratch #healthiersweets #viralvideos #viralrecipes #viralreels #datebarkrecipe

No Yeast Buttery Garlic Knots are exactly what you

No Yeast Buttery Garlic Knots are exactly what your dinner needs. They take only 10 minutes to put together and I bet you already have all the ingredients in your pantry. When you fall in love, you can thank Scarlett because she’s been making these for us for years. It’s why we keep her.

No Yeast Buttery Garlic Knots
Makes: 7 knots
8 Tbsps unsalted butter melted, divided
1/2 cup + 3 tbsp milk
1 tsp sugar
1/2 tsp salt
2 tsp baking powder
1 3/4 cups all-purpose flour
6 cloves garlic, minced
1/2 Tbsp Italian Seasoning

Preheat oven to 350F. Line a baking sheet with parchment paper.

Whisk 2 Tbsps butter, milk, sugar, salt and baking powder. Gradually stir in flour until a dough forms. Gather it together with your hands and make a disc. It’s ok if you don’t use a bit of the flour.

Divide dough into 7 pieces. Roll them out into about 4-inch cords.

In a small bowl, mix remaining melted butter and seasoning.

Dip cords into butter mixture and then knot. Place knots on baking sheet.

Bake in the oven for about 25 minutes or until the tops are browned.
#garlic #garlicknots #quickbread #easyrecipes #easyrecipe #dinnerrolls #explore #explorepage

I folded to a Lil Boo Thang. It’s funnier with k

I folded to a Lil Boo Thang. It’s funnier with kids or cats but Blueberry Cream Cheese French Toast Roll-ups are the best I’ve got. This make ahead breakfast absolutely makes your week easier and they re-heat like a dream. They also make you feel a bit spoiled since nobody stands at the stove making french toast on a Wednesday morning. If you do, you’re my hero. 🫐🌸✨
Blueberry French Toast Roll-ups
🫐🫐
16 slices sandwich bread
1 cup softened or whipped cream cheese
Blueberries
4 eggs
1/4 cup milk or heavy cream
1/4 teaspoon vanilla extract
Pinch of all spice
Pinch of salt
butter, for greasing the pan Confectionary sugar for dusting

1. Cut the crust from each slice of bread and flatten it with a rolling pin.
2. Place about 1-2 teaspoons of cream cheese 1 inch from one end of the bread in a strip. Add 3 berries to the top of the cream cheese. Roll the bread up tightly and repeat with the remaining pieces of bread.
3. In a shallow bowl whisk the eggs, milk, extract, allspice and salt until well combined.
4. Heat a large skillet set over medium heat and melt a tablespoon of butter.
5. Dip each bread roll in the egg mixture coating well and then place them in the pan seam side down. Cook in batches until golden brown, turning them to cook and brown on all sides, about 2 minutes per side. Add butter to the pan as needed.
6. Serve with a dusting of confectionary sugar and extra berries.
Air fryer method: Cook for 4 minutes.
#frenchtoast #frenchtoastrecipe #frenchtoastrollups #breakfast #breakfastideas #makeahead #makeaheadmeals #mealplan #mealprep #kidapproved #blueberry #blueberries #explore #explorepage #parentinghacks #kidfriendlyfood #kidfriendly #parentingtips #kidfriendlymeals #kidfriendlyrecipes

A Tinga sauce is made from tomatoes and chipotle t

A Tinga sauce is made from tomatoes and chipotle then simply seasoned making it an ideal weeknight dinner. You know what else is ideal for a busy night, tacos. These Sheet Pan Tinga Cauliflower Tacos aren’t just for Tuesdays. And easy is everything this time of year. Have a great week, everyone.

Cauliflower Tinga Tacos
Makes: 6 tacos

1 tbsp olive oil
1/2 large head of cauliflower, chop florets into small bite size pieces
1/2 yellow onion, diced (about 1/2 cup)
1 clove garlic, minced
2 chipotle peppers in adobo sauce, roughly chopped
1/3 cup tomato paste
1/2 cup vegetable broth (or water)
1/2 tsp ground cumin
1/2 tsp chili powder

6 corn or wheat tortilla
2 cups shredded cheddar or Monterey Jack cheese

For serving:
1/2 cup shredded iceberg lettuce
Sour cream
Salsa
Guacamole

Method

Preheat the oven to 400° F. Prepare two baking sheets with parchment paper.
Heat the olive oil in a large skillet over medium heat. When the oil shimmers, add the onion. Cook, stirring occasionally, until the onion is translucent, about 2 minutes. Add the garlic and cook for 1 minute. Add the tomato paste, chipotle peppers, broth, cumin and chilli powder. Let simmer until the sauce has thickened slightly, about 5 minutes. Remove from the heat and pour over cauliflower pieces in a bowl; stir to coat.

Spread cauliflower out onto one of the baking sheets in a single layer. Bake in the oven for about 18-20 minutes. Remove from the oven and fill each tortilla with a spoonful of cauliflower and cheese, fold and place on the other prepared baking sheet.

Bake in the oven for 10 to 12 minutes, or until cheese is melted and the tortillas are golden brown. Serve tacos with lettuce, sour cream salsa and guacamole.

#tacos #tacotuesday #cauliflower #vegetarian #sheetpandinner #sheetpanmeals #sheetpan #whatsfordinner #whatsfordinnertonight #heathyfood #glutenfree #explore #explorepage

Blueberry Banana Muffin Tops With Oat Crumble as s

Blueberry Banana Muffin Tops With Oat Crumble as seen on @morningshowca today. This make ahead breakfast is headed into the freezer for back to school next week. Look at me all organized?! 😉

Blueberry Banana Muffin Tops with Oat Crumble
Makes: 11 muffin tops

1/4 cup unsalted butter, room temperature
2 Tbsps vegetable oil
1/2 cup granulated sugar
1 large egg
1/4 cup Greek yogurt
1 Tbsp lemon juice
1 2/3 cups all purpose flour
Pinch of allspice
3/4 tsp baking soda
3/4 tsp baking powder
1/4 tsp salt
1 1/2 cups mashed banana (3 to 4 ripe bananas)
1 cup blueberries

Crumble Top
1/4 cup packed brown sugar
2 Tbsps all-purpose flour
2 Tbsp oats
1 tablespoon butter, melted

1. Preheat oven to 375. Line two baking sheets with parchment paper.
2. Using a handheld or stand mixer fitted with paddle attachment, beat butter, oil and sugar together on medium high speed in a large bowl until creamed, about 2 minutes.
3. Add the egg and beat until combined, about 1 minute. Add the yogurt and lemon juice and then beat on medium speed until combed.
4. In a medium bowl, whisk the flour, cinnamon, baking soda, baking powder and salt together.
5. Add the dry ingredients and beat on low until just combined.
6. Fold in the mashed banana and blueberries.
7. Using a 1/4 cup measure, scoop batter and place on prepared baking sheets in a mounds.
8. Using a fork, mix your crumble ingredients together in a small bowl. Sprinkle a bit over top if each muffin and gently press into batter.
9. Bake in the oven for 12 to 15 minutes, until edges are lightly browned and toothpick inserted into the centre comes out clean. Store muffins tops in an air tight container for 3 days or 1 week in the refrigerator.
#makeahead #makeaheadmeals #breakfast #muffins #blueberry #blueberries #banana #baking #schoollunchideas #lunches #easyrecipe #easyrecipes #muffintops #muffin #muffinrecipe

Breakfast Enchiladas with soft scrambled eggs, che

Breakfast Enchiladas with soft scrambled eggs, cheese and spinach are cozy in a creamy salsa verde sauce. I’m not saying you need these for back to school because some of us are denial, but a hectic morning is how this make ahead recipe likes to roll. They were designed to save the day. Ask your bowl of colorful cereal if it can do that?! Sorry cereal.

Breakfast Enchiladas
8 large eggs, beaten
1/2 tsp salt
1/4 tsp pepper
1 Tbsp olive oil
1/4 cup diced onion
2 cups spinach
2 Tbsps fresh chopped chives
2 cups shredded cheddar or Monterey jack cheese, divided
8 8-inch flour tortillas
1/3 cup heavy cream
1 1/4 cups salsa verde or green enchilada sauce
1/4 cup fresh chopped cilantro

1. Preheat oven to 375°F. Spray a 13x9 inch baking dish with cooking spray. Set aside.

2. In a medium bowl, whisk the eggs, salt and pepper.

3. In a large pan, warm the oil and cook the onion until translucent, about 1 minute. Add spinach and cook until it starts to wilt. Add the eggs and cook until until the eggs are a soft scramble. Remove from the heat and sprinkle with chives. Set aside.

4.Prepare the enchilada sauce by whisking or blending together the salsa verde, heavy cream, and cilantro.

5. Coat the bottom of the prepared pan with 1/4 cup salsa verde.

6. On a clean work surface, lay out a tortilla and fill with about 1/3 cup egg mixture. Sprinkle with shredded cheese and roll the tortilla tightly. Place the rolled tortilla seam side down into the prepared pan. Repeat with the remaining tortillas.

7. Pour the remaining enchilada sauce evenly over the enchiladas and top with remaining shredded cheese.

8. Bake for 25 minutes or until golden brown and bubbly. Serve with sliced avocado, sour cream and fresh cilantro. Store in an airtight container for 5 days in the refrigerator.
#makeaheadmeals #makeaheadbreakfast #makeahead #breakfastideas #enchiladas #mealprep #mealplanning #mealplanningmadeeasy #eggs #parentingtips #parentinghacks #easyrecipes #breakfasttime #breakfastrecipes #explore #explorepage

There is nothing that tastes like summer more than

There is nothing that tastes like summer more than a Blueberry Grunt. A version of a cobbler from Nova Scotia, a grunt cooks down blueberries and then tops them with a tender biscuit dough. Easily made on your stove top, this dessert has a long history of happy memories tied to it for our family. This recipe was also featured in our second book The School Year Survival Cookbook. If summer has to end, then it’s going to go out on the absolutely most perfect and delicious note.
🫐🫐🫐
Blueberry Grunt
Yield: 6 servings

4 cups blueberries
1/2 cup granulated sugar
1/2 cup water
2 Tbsps fresh lemon juice
2 tsps lemon zest

Dumplings
2 cups spelt four
4 tsps baking powder
1 tsp granulated sugar
1/2 tsp salt
pinch of allspice
1/4 cup cold butter
1 1/4 cups milk, more if necessary

Method
Whisk flour, baking powder, sugar, salt and allspice into a bowl. Using a pastry cutter or two knives, cut in butter until in coarse crumbs. Mix in the milk using a fork until the dough comes together. (You may need to drizzle a bit more milk in as the dough is very dry.)

In a 9-inch deep Dutch oven or skillet with a lid, mix blueberries, sugar, water, lemon juice and zest. Bring berry mixture to a boil then reduce to a low simmer.

Drop about 1/4 cup balls of the dough into the berries. Cover with a lid and allow dumplings to cook, about 15 minutes, or until a toothpick inserted into the dumplings comes out clean.

Serve immediately with scoops of vanilla ice cream, a sprinkle of ground cinnamon and more lemon zest.

#blueberry #blueberries #bluberrygrunt #cobbler #seasonalfood #farmtotable #dessert #dessertporn #biscuit #biscuits #berries #easyrecipes #summerfood #berriesandcream #bakinglove #baking #explore #explorepage

This is the best chocolate cake I have ever had. M

This is the best chocolate cake I have ever had. My family firmly agrees with that statement too. The recipe was given to me by @jmacspeaks and it belonged to his grandma Cartwright. Ive shared it here before, but I’ve made it so much this summer i had to share it again. I had to share because it’s made in ONE bowl. It has NO creaming, no sifting, no fussing. It doesn’t care if your eggs are room temp, and it doesn’t mind if you don’t have a mixer; old fashioned elbow grease works just fine too. Its reliability is a comfort. As a person who creates and tests most of her own recipes, i don’t take it lightly when someone shares a beloved family recipe with me, especially one so strongly related to a special person or time. If you love chocolate, give it a try. Make it your own, share it, spread it around like love since that’s the definition of cake any way. I like to think Grandma Cartwright would be happy to be in so many homes. Below is the recipe exactly how Grandma C wrote it. Enjoy and happy weekend friends.

Grandma Cartwright’s Chocolate Cake
Written by Grandma C:
Preheat the oven to 350 and grease an 8 or 9-inch bundt pan or springform pan. Combine in a mixer on medium speed for 2 minutes:
2 cups granulated sugar
1 3/4 cups all-purpose flour
3/4 cup cocoa
1 tsp baking powder
2 tsps baking soda
1/2 tsp salt
Add:
1 cup buttermilk
1 cup strong black coffee
2 eggs
1/2 cup vegetable oil
1 tsp vanilla extract
Pour into prepared pan and bake for 35 to 40 minutes. Cool on a wire rack. Frost with chocolate frosting.

#chocolate #chocolatecake #foodstagram #cake #baking #bakinglove #chocolatelover #easyrecipes #easyrecipe #explore #explorepage #chocolatelab #cakecakecake #thebestchocolatecake #cakelove

Panzanella, baby! Stale bread soaked in an easy dr

Panzanella, baby! Stale bread soaked in an easy dressing, summer’s freshest tomatoes, cucumber, red onion, yellow pepper, parmesan and fresh basil. It’s a garden on a plate. An easy side dish. A friend to any main. Some use olives. I left them off because I’m the boss here. You’re the boss of your kitchen, so you can do what you want. And if anyone questions your role, send them here. Ill back you up because we’re in this feeding our family thing together. Ok, my sweet tomato. 🍅🍅🍅

Panzanella Salad
Makes: 6 servings
4 cups of slightly stale crusty bread
3 tomatoes, roughly chopped
1 cucumber, peeled and roughly chopped
1 yellow pepper, chopped
1/2 red onion, finely sliced
1/2 cup or so of shaved parmesan
Basil

For the dressing:
1 cup extra virgin olive oil
1/2 red wine vinegar
1/2 tablespoon dijon mustard
salt and pepper to taste

Method
Toss all of the salad ingredients in your salad bowl so that everything is evenly distributed.

This makes quite a bit of dressing, but you’ll need more than you’d use for a regular salad as the bread will drink it up.

Keep adding the dressing and tossing and tasting.

You want the bread to be moist and softened, but not drowned by the dressing. #tomatoes #salad #panzanella #panzanellasalad #healthyeating #saladrecipe #tomatoes #bread #easyrecipes #easyrecipe #sidedish #gardentotable #gardentoplate #seasonaleating #seasonalcooking #healthyeating #explore #explorepage

I’m a weekly contributor on @morningshowca and I

I’m a weekly contributor on @morningshowca and I have this hilarious segment called TIKTOkorNOT. Of all the recipes I’ve tested (I made an omelette in a potato chip bag once so some are crazy!) this is the one that made it to my kitchen roster the most. It’s a TWO ingredient bagel that is miraculously delicious every single time. And, yes, its only ingredients are self rising flour and Greek yogurt. It also feels like the perfect recipe for right now when we still want to eat homemade berry jams outside in the sunshine but the stress of the coming weeks is starting to simmer below the surface. It’s why you need simple solutions for feeding your family while still lavishing in summer’s abundance of produce. You just mix, roll and bake them up in 30 minutes. You can slather them with anything your heart desires just as long as you promise me to eat them outside. 🫶🏻

Note: this recipe calls for self rising flour. If you don’t have it you can make your own. Per 1 cup of all purpose flour add 11/2 teaspoons baking powder and 1/4 teaspoon fine salt.

2-Ingredient Bagels
Makes: 4 bagels
1 1/2 cups self rising flour
1 cup Greek yogurt
Everything But The Bagel Mix
Butter or oil for brushing

Preheat oven to 350F
Prepare a baking sheet with parchment paper
Mix flour and yogurt until yogurt is fully combined
Turn out dough on a clean, floured work surface
Using your hands, kneed dough for a few minutes until it can be rolled into a smooth ball.
Divide into four even pieces.
Roll out each piece into a thick rope.
Turn the rope into a circle and pinch to close edges.
Set on prepared baking sheet
Brush the tops of bagels with melted butter or oil and sprinkle with seeds
Bake in the oven for 20 minutes
Let cool
#easyrecipes #2ingredientdough #bagels #homemadebagels #snacks #backtoschool #schoollunch #explore #explorepage #bagel

It’s a Banana Chocolate Chip Muffin top. Not the

It’s a Banana Chocolate Chip Muffin top. Not the bottom, just the top. I know, you’re gonna ask why not the bottom? Because show me a kid who eats the bottom. My teenage daughter hasn’t graduated to eating the stuff between the paper and even I fight her for the bites off the top of our favorite shop muffin. You know the saying…if you cant beat them, join them. So I’m banding together with the kids in approval of the muffin top. All of them.
🍌🍌
Banana Chocolate Chip Muffin Tops
Makes: 11 muffin tops
1/4 cup unsalted butter, room temperature
2 Tbsps vegetable oil
1/2 cup granulated sugar
1 large egg
1/4 cup sour cream
1 Tbsp molasses
1 2/3 cups all purpose flour
1 tsp ground cinnamon
3/4 tsp baking soda
3/4 tsp baking powder
1/4 tsp salt
1 1/2 cups mashed banana (3 to 4 ripe bananas)
1 1/4 cups chocolate chips

Preheat oven to 375. Line two baking sheets with parchment paper.
Using a handheld or stand mixer fitted with a paddle attachment, beat butter, oil and sugar together on medium-high speed in a large bowl until creamed, about 2 minutes. Scrape down the sides and bottom of the bowl as needed. Add the egg and beat until combined, about 1 minute. Add the sour cream and molasses and then beat on medium speed until combined.
Whisk the flour, cinnamon, baking soda, baking powder, and salt together in a medium bowl.
Add the dry ingredients and beat on low speed until combined. Batter is thick. Do not overmix. Fold in the mashed banana and chocolate chips.
Using 1/4 cup measure, scoop batter and place on prepared baking sheet.
Bake in the oven for 12 to 15 minutes, until edges are lightly browned and a toothpick inserted comes out clean. Allow to cool for a few minutes then enjoy. Store muffin tops in an air tight container for 3 days or 1 week in the refrigerator.
#muffin #banana #chocolate #schoolsnacks #backtoschool #muffins #snack #lunchbox #muffintop #muffinrecipe #bananas #easyrecipes #seasonalbaking #foodstagram #foodblogger #chocolate #schoolsafe #lunchbox #schoollunches

Heres another recipe that leans on corn and basil.

Heres another recipe that leans on corn and basil. If you’re not a fan of either, sorry about this. If you are, then you’re in luck. This is a super simple dinner. This quick-to-complete cream sauce combines sharp parmesan cheese with sweet corn making a luscious blanket for your penne. It’s rich, yes, but don’t worry, you can hide under sweaters for the next 6 months. Take the long swim, enjoy the late light in the sky and eat the cream sauce, summer 2023 only comes around once.
🌽🌽
Creamy corn pasta with Basil
2 ears fresh corn on the cob, shucked or use 2 cups frozen
350 grams penne pasta
1/4 cup unsalted butter
1 3/4 cups heavy whipping cream
2 cloves garlic, minced
1 tsp onion powder
1/4 tsp salt
Pinch of pepper
1 cup parmesan cheese
fresh basil

Oil your grill or grill pan and add your corn. Cook, turning often, until charred all over, about 10 minutes. Cut kernals from the cob and set aside.
Meanwhile, cook pasta according to package directions in heavily salted water. Drain.
In a large skillet over low heat, melt the butter then add the garlic and cook until fragrant, about 1 minute. Add the cream.
Simmer over low heat for 3 to 4 minutes until it starts to thicken.
Whisk in the onion powder, salt and pepper.
Add the parmesan cheese and stir until melted.
Add pasta and toss until coated.
Stir in corn.
Serve immediately with extra parmesan and fresh basil on top.
#corn #basil #cornonthecob #whatsfordinner #whatsfordinnertonight #pasta #pastalover #farmtotable #farmtoplate #seasonal #seasonaleating #freshcorn #easyrecipes #easydinner

After 13 years of this thing, SPC has a deep archi

After 13 years of this thing, SPC has a deep archive of easy and delicious recipes. I pulled these Fresh Corn and Basil Muffins out of their quiet corner. With the abundance of summer’s corn, you can eat it to your heart’s content on the cob or throw it into a muffin with butter and basil. Both will remind you that pumpkin everything is coming soon so now’s the time to enjoy the season’s sweet kernels.

Fresh Corn and Basil Muffins
Makes: 9 muffins
1 3/4 cups all purpose flour (plus a sprinkle for the muffin tin)
1/4 cup cornmeal
1 1/2 tsps baking powder
1/2 tsp baking soda
1 Tbsp granulated sugar
1/2 tsp salt
1/4 tsp chili powder
1/4 cup unsalted butter, melted
1 1/4 cup buttermilk
1 large egg, lightly beaten
2 Tbsp vegetable oil
1 cup corn kernels
1/4 cup fresh basil, roughly chopped

1. Preheat the oven to 375 degrees. Butter and flour your muffin tin or line with paper cups.

2. In a large bowl, combine flour, cornmeal, baking powder, baking soda, salt, sugar and chili powder.

3. In another bowl, whisk buttermilk, egg and melted butter.

4. Mix together the dry and wet ingredients.

5. Gently fold in corn and basil, making sure there are bits of yellow and green all throughout the batter

6. Use a 1/3 cup measuring cup to scoop batter into your prepared tins.

7. Bake for 25 to 30 minutes until the muffins are cooked through and lightly browned.

8. Allow the muffins to cool a bit then enjoy.
#corn #basil #muffins #baking #muffins #muffinrecipe #seasonalbaking #snack #snacktime #schoollunches #kidapproved #grunt muffinstagram #easyrecipes #baking #bakinglove #cornmuffins #bakingtime #schoolsnacks #freshcorn #gardentotable #gardentoplate #explorepage #explore #muffin

Are you going to let August disappear without baki

Are you going to let August disappear without baking something with pastry? It’s ok if you do. I was just wondering if you felt like something that tastes as good as summer feels.

Tomato Galette
Makes: 6 servings
For the pastry:
2 cups all purpose flour, plus more for dusting
3/4 cup unsalted butter, cut into cubes and frozen
1 Tbsp apple cider vinegar
⅓ cup ice water, plus more as needed
2 tsps salt
For the galette:
3 to 4 heirloom tomatoes, varying sizes and colours
1 egg, beaten
1 Tbsp parmesan cheese
1/2 burrata
Extra virgin olive oil
Handful fresh basil leaves
flaky sea salt and black pepper
Balsamic glaze

Slice your tomatoes to about ¼ of an inch thick. On a sheet pan lined with paper towel, salt both sides of the tomatoes. Allow tomatoes to release excess moisture for at least 20 minutes.

In a food processor, combine flour, salt and cubed cold butter. Pulse until the butter is pea-sized in the dough. Transfer to a large bowl. Add apple cider vinegar and 1/3 cup ice water. Mix with a fork. If necessary, add additional tablespoons of ice water until the dough starts to just come together.

Dust a clean work surface with flour. Transfer the dough to surface and knead until no dry spots remain. Avoid overworking. Wrap in plastic wrap and chill in the fridge for at least 2 hours.

Once chilled, transfer dough to a clean work surface dusted with flour. Roll out into a large circle until the dough is about 1/8 of an inch thick. Carefully transfer to a sheet tray lined with parchment.
Transfer the dough back to the fridge until you’re ready to build your galette.

Preheat oven to 400.
Layer the tomatoes on the dough leaving a 2-inch border.
Fold the edges of the crust over the tomatoes. Brush the exposed crust with egg wash and then sprinkle with parmesan cheese.

Bake for 50 to 55 minutes or until pastry edges are golden brown and cooked through.

Allow to cool for at least 15 minutes before garnishing.
Break up burrata over top, drizzle with oil, fresh basil and salt and black pepper as well as balsamic glaze. Slice and serve.
#heirloomtomatoes #tomatoes #baking #galette #pie #seasonalbaking #pie #easyrecipes #farmtoplate #bakingtime #burrata #explore

As a family favorite, this recipe tops the list. A

As a family favorite, this recipe tops the list. Aside from being a heavenly way to start your day, it uses seasonal berries (or substitute any fruit) and sets up overnight so you can just throw it in the oven with no effort in the morning. It’s great for weekends, entertaining, busy school mornings, whatever you can throw at it. It’s not afraid of anything you’ve got. And it’s always the best thing you ate that day because there is some kind of magic that happens in the oven when the blueberries, lemon zest and allspice get together. That’s a promise. (Sorry to everything else you made that day.)
🫐Blueberry Baked French Toast🫐
1 loaf of brioche, cut into 1-inch cubes
8 eggs
1 cup cream
1 cup milk
1/2 cup light brown sugar
1 tsp lemon zest
1 tsp ground cinnamon
1/4 tsp allspice
1/4 tsp salt
1 cup fresh blueberries
1 tsp butter, for greasing the dish

Method
Grease a 9×13 inch casserole dish.

Slice your brioche into 1-inch cubes and place half the cubes into the prepared baking dish.

In a large mixing bowl, whisk the eggs, cream, milk, sugar, lemon zest, cinnamon, allspice and salt.

Pour half the egg mixture over the bread in the baking dish and gently stir to coat. Sprinkle with half the blueberries. Add the rest of the bread cubes and pour the other half of the egg mixture over top. Stir to coat and top with the last of the blueberries.
Cover with plastic wrap and refrigerate overnight, or for at least 2 hours.

Remove the dish from the refrigerator and allow it to sit while you preheat your oven to 375. Bake on the middle rack for 40 to 45 minutes, or until the bread is lightly browned and the center has risen and is puffy.

Slice and serve with warm maple syrup. #blueberries #breakfast #bakedfrenchtoast #frenchtoast #easyrecipes #easyrecipe #easybreakfastideas #weekdaybreakfast #frenchtoastrecipe #makeahead #makeaheadmeals #schoolbreakfast #kidapproved #kidapprovedfood #explore #explorepage

Load More Follow on Instagram

All content © Sweet Potato Chronicles 2023. Contact us at info@sweetpotatochronicles.com