This might be the most unhealthy thing I’ve made for this site thus far. It’s not “surprisingly” vegan or “by the way” gluten free. And I didn’t make my own Nutella, although I thought about it.
But… it’s fast, easy, and super delicious. We’re having some Nutella-loving friends over for Easter brunch next weekend, so I’m thinking this will be sure to impress.
If sweets are too much for you in the morning, this can double as dessert with a scoop of ice cream on top. (If you’re reading between the lines here, yes… we ate these for breakfast and the extras for dessert last night. Today, a good salad is in order).
Eggy casserole… fancy fritatta… I wasn’t sure what to call it but our “eggs for dinner” series continues with this new favorite. I realize this looks like a pile of greens (and it very much is), but there are thin layers of egg baked in between the light and flaky chard leaves.
The trick is to toss the whisked eggs with the chard leaves raw. In the oven, the greens on the bottom wilt down, the ones on top stay a little bit crispy… a perfect mix of textures.
The eggs are mixed with garlic and my favorite part – dijon mustard. I just love how dijon adds richness without having to add tons and tons of cheese. Cremini mushrooms add a meaty bite and the whole thing gets topped with pecorino and panko breadcrumbs.
This would would be great for brunch or, in our case, an easy weeknight meal.
Endive… the perfect holiday party snack when it’s time to start laying off the bread already. As the holiday season comes to a close, I’m starting to crave foods that are lighter and brighter.
I decided to make two of my favorite appetizers (that I love atop toasty crostini)… and serve in crispy endive leaves instead. The first is a super easy sesame tuna tartare. And because parties always need vegetarian options, the second is a lemony white bean puree.
But lets face it, my favorite thing about skipping the bread is that I can endlessly snack away and still have room for dessert. Balance…
Aside from a short Christmas morning trip to the emergency vet (everyone’s fine, false – yet expensive – alarm) we had a pretty relaxing day. We consumed tons of food, wine, cookies, more wine, and a few extra (unnecessary) rounds of dessert.
With new years right around the corner, the indulgences aren’t over yet… but all the more reason to pack in veggies along the way. This is a variation of this sweet potato salad that I was obsessed with at the beginning of fall. I made it a little more festive by using red pomegranates and bright green pistachios.
I’m starting to get the feeling that it’s time to travel again… and this pistachio ice cream takes me right back to Italy. Last year I destroyed myself on gelato (while in Rome, right?). I know everyone has their favorite spots, but I visited Giolitti every single day, and sometimes twice in a day. I somehow convinced myself that lactose intolerance can’t possibly exist in Italy…
And I paid the price for my delusion, but enjoyed every bite nonetheless.
For this at-home version, we used coconut milk instead of dairy. We tried this version using cornstarch in place of eggs and it turned out super creamy & nutty & delicious.