Leo loves mushrooms, but I am not a fan, so I had no idea how to cook them. He has so few favorite foods and I don’t want to turn him off of anything by cooking it badly, so I had to learn. According to Fine Cooking, sautéing mushrooms over high heat evaporates their moisture quickly so they brown nicely and are flavorful. These mushrooms are easy to make alongside dinner and have, so far, been a hit.
Recipe adapted from Fine Cooking.
I’ve been looking for healthier, plant-based snacks to have around the house while working from home, as well as to share with friends now that we can socialize again. Cauliflower in particular seems like a good option, since it’s chock full of vitamins and nutrients, has tons of fiber, and is low in calories. This delicious dip is as easy as chopping and roasting veggies, and then blitzing them in the food processor, and lets you snack and still feel good about yourself.
Recipe from Food 52.
A neighbor gave us some fresh jalapeños and green Roma tomatoes from his garden, with instructions on letting them ripen on the counter (he picks them while green to beat the squirrels). Guy couldn’t resist the opportunity to make fried green tomatoes, which were easier and more delicious than we expected!
Recipe from All Recipes.
Mexican martinis, unlike margaritas, include olive juice and olives, and are served straight up, rather than frozen or on the rocks. Guy has been working on this potent recipe for years. It’s best enjoyed at home at the end of a long week.
In addition to lending tropical flavor, pineapple helps tenderize meat, and coconut milk adds richness to the rice. Topping both with grilled pineapple makes this a delicious meal.
Recipe from Joyous Apron.
These tasty hand-held pizza bombs are fun to make with kids and can be stuffed with whatever “toppings” each person likes.
Recipe from The Kitchn.
This easy pizza dough can be stored in the fridge for almost a week, or frozen to use later.
Recipe from NY Times Cooking.
These chicken skewers are so tender, juicy, and delicious, Leo ate them even though they had herby green specs on them. The easy weeknight-friendly prep guarantees they’ll make it into heavy rotation.
Recipe from Simply Delicious.
A great soup has to have a great broth, and this one is delicious. The original recipe called for making the stock from roasted chicken wings, but drumsticks were much cheaper and yielded so much meat that we didn’t have to cook meat separately for the soup.
Recipe adapted from Serious Eats.
Roasted salmon is part of our weekly rotation because it’s easy, everyone in the house likes it, and we’re really comfortable making it. This is the first recipe we’ve found in a while that’s been easier, faster, and more delicious than anything already in our wheelhouse. Serve it alongside broccolini or kale and rice or farro.
Recipe from NY Times Cooking.