Spring Veggie Breakfast Mini Pizzas

Spring Veggie Mini Breakfast Pizzas

It looks like I’m still in putaneggon-everything mode. But this time, I put eggs on pizza. Which means we can eat it for breakfast, right? Right.

Spring Veggie Mini Breakfast Pizzas

 

(I mean, if we’re being honest, it’s not like removing the eggs would really deter me from eating this for breakfast. Buuuuuut whatever).

Spring Veggie Mini Breakfast Pizzas

Also, this pizza is in mini pizza form. So that everyone gets their own breakfast pizza. And every pizza gets its own ooey-gooey egg on top. And you don’t have to share.

Spring Veggie Mini Breakfast Pizzas

I happen to be a big fan of gruyere, but it you want a milder flavor you can substitute mozzarella or goat cheese or even white cheddar to customize the pizza to your tastes. Kyle wasn’t in love with these pizzas (I think it was a combo of not loving gruyere + being weirded out by the fact that I handed him a pizza with an egg on top because why) but I actually really liked them, so here we are. If eggs on pizza weird you out too, just leave them off! The cheese + pesto + veggie combo is great on its own – and it’s the perfect way to celebrate all the produce that’s rolling in as the weather warms up!  [Read more…]

Easy Arugula and Blistered Tomato Crostini

Easy Arugula Crostini with Blistered Tomatoes

Ahhhhh, crostini. How I love thee. So many options. So many choices. So many ways to put deliciousness on top of deliciousness on top of cheese on top of bread.

Easy Arugula Crostini with Blistered Tomatoes

I’ve been a big fan of this crostini since I had a similar version while in Boston for a conference last month. Generally, I’m one to stick with the good ol’ tomato-cheese-basil combo with a dash of balsamic. But I was surprised at how much I liked it with arugula instead – and that’s saying something, because tomato+basil+balsamic and I have a love affair for the ages.

Easy Arugula Crostini with Blistered Tomatoes

As soon as I got home, this was at the top of my make-for-lunch list. So I made it. And then I ate it. And then I made it again.

And again.

…And then another time after that.

Easy Arugula Crostini with Blistered Tomatoes

I think I’ve been compulsively eating this crostini for two reasons: one, it’s friggin’ delicious and I love it, and two, I’ve been so busy with Sustainable Seafood Blog Conference planning and that whole finishing-my-Master’s thing (pffft, how annoying) that finding time to eat anything at all is starting to feel like life’s greatest struggle. Also, this crostini is super simple, has minimal cleanup, and is ready faster than you can say “OMG I HAVE TIME TO MAKE FOOD TODAY I AM TOTALLY EATING CROSTINI.” (Not really. But you know. Still fast).

For the most part I’ve been living off Panera and Thai delivery and the occasional (ok…the not-so-occasional) bag of tater tots. So on days when I, like – have time to TOAST something? This lickety-split crostini. All the way.  [Read more…]

Chive and Cheddar Beer Biscuits

Chive and Cheddar Beer Biscuits

Sooooooo, biscuits.

I love them. I could eat them every meal of every day forever and ever. There’s something about pulling apart that buttery, flaky dough – and then slathering said flaky dough in even more butter – that just makes the world a happier place. [Read more…]

Roasted Butternut Squash Mac and Cheese

I’m a little bit obsessed with this mac and cheese. I mean, what does it NOT have? There’s pasta (!) and roasted butternut squash (!!) and GOAT CHEESE (!!!!!!!!!!!!!!!!!!!!) and it is SO insanely rich and creamy that you’d never guess it’s made with 1% milk and missing the “traditional” cheddar overload that so often goes into cheese sauces. (Not that cheddar overload is a bad thing. Obvi). But this mac and cheese is incredibly simple and needs only a handful of ingredients to take it over the top.

Roasted Butternut Squash Mac and Cheese

I’ve also been really impressed with how well this mac and cheese reheats. Some cheese sauces taste great fresh, but pop ’em in the microwave for meal #2 and suddenly they become a greasy, separated mess. I find with my mac and cheese recipes that adequately thickened milk and a robust enough roux (combined with loaddddds of cheese) generally counteracts that problem just fine. I was a little nervous with this one, though, because – since the butternut squash adds so much thickness and creaminess to the sauce – there really wasn’t all that much milk or cheese in it, and I wasn’t sure how the squash would hold up. Fortunately, even as I polish off the final bites four days later, the sauce retains its richness and creaminess despite all the fridge time and microwave zapping I’ve thrown at it. [Read more…]