Caramelized Peach and Oat Pancakes

Peach and oat pancakes (gluten free) -

Ever watched a good peach go bad? It’s a real tragedy. Some gorgeous organic peaches withered away on my kitchen counter last week. Those peaches sprouted some unsightly fuzz as they waited their turn to be used in a blog recipe.

It’s my fault. I forgot how quickly a good peach can go bad. I still feel as though I’ve committed a grievous crime. It was, at minimum, a serious violation of my own summer peach policy. Better to eat a ripe peach over the sink than to let it go to waste. Right?

peach pancake ingredients

I’m practicing peach repentance with pancakes. Oat and yogurt-based pancakes that are fluffy, gluten free and gently spiced. Thinly sliced peaches caramelize against one side of the cakes once you flip them over.

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Brown Butter, Honey and Jalapeño Skillet Cornbread

Brown butter, honey, jalapeño and fresh corn cornbread -

I kind of hate myself for publishing another summer recipe that requires the oven. I hope you don’t hate me for it (but I understand if you do).

After 26 years in Oklahoma, I associate August with oppressive, unrelenting, oven-banning, 100-plus degree heat. And sweat. I don’t know if you can see the picture of me in the sidebar right now, but I have a whole lot of hair on my head. I feel like I’m wearing a wool turban at all times, which is to say that I’m not so cute when it’s 100 degrees outside. I’m mostly just cranky.

cornmeal muffin ingredients

The past two summers in Kansas City have been pleasant by comparison. This summer in particular has been gloriously mild. It’s seventy-eight degrees outside right now!

I don’t hate summer up here. I actually like it. No, I love it. I love the long days, the sunshine and the infectious energy in the air. This week, I got a hankering for some cornbread and turning on the oven didn’t seem like such a bad idea. Why not?

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Erin’s Baked Eggs on a Bed of Roasted Cherry Tomatoes

Baked eggs on roasted cherry tomatoes -

Hello from the other side. I’ve been hardcore geeking out over technical website stuff since my site went down last Friday. My mind is still swimming with technical gobbledegook (I’ll spare you the details), but everything seems to be stable now. This website is basically my four-year-old baby so I get really stressed out when it’s sick. I’m doing everything I can to make sure it doesn’t happen again.

All this is to say, I’m sorry if you had trouble accessing a recipe over the weekend. I don’t take the matter lightly. It genuinely amazes me that you pull up this website when you’re in your own kitchen. I get so excited when you comment to tell me that your kids are eating kale in this stir-fry, or that you’re looking forward to my lentil salad in your packed lunch. You guys are the best and I want you to have uninterrupted access to these recipes.

tomatoes and basil

I owe Erin Scott (of Yummy Supper, both the blog and upcoming cookbook) a thank you for my simple, sustaining dinner last night. Erin is one of the most thoughtful, sincere, encouraging individuals I’ve encountered in the blog world. Everything she produces radiates beauty and good energy, so I’ve been looking forward to the release of her first cookbook since she announced it. She sent me a copy a few weeks early, but the book is available for pre-order now and will start shipping one short week from today!

As suspected, Yummy Supper: 100 Fresh, Luscious & Honest Recipes from a Gluten-Free Omnivore is a gorgeous collection of recipes. Fresh flavors shine with simple preparations that are impressive in their good looks and gourmet appeal. The book is equal parts inspiring and approachable. Oh, and all the recipes happen to be gluten free, too. Brava, Erin!

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Pesto Squash Noodles and Spaghetti with Burst Cherry Tomatoes

Vegetarian pesto, squash noodles and spaghetti with burst cherry tomatoes -

Not long ago, while Cookie and I were out walking, I watched an older lady cross paths with another woman and her dog. I realized that the women were strangers. Dogs have a way of bringing people together, you know? As we walked up, my gray-haired neighbor was asking permission to pet the big, slobbery mastiff. Then came the usual, “What kind of dog is that?” question.

Three single women, two dogs, one neighborhood intersection on a warm summer evening. We all started swapping laughs and sighs about our pups’ peculiarities as Cookie wiggle-waggled over to the older lady. She fawned over Cookie and admitted that she recently lost her 15-year-old collie. We expressed our condolences. The other woman mentioned her current mastiff’s beloved predecessor and suggested, “Why don’t you get another?” The older lady confessed that it was too much, too hard to lose an ever-present companion, that it’s just the worst. My heart broke for her. I get it. Maybe you get it, too. It is terrifying to love another being so much.

arugula-pecan pesto

Cookie hopped the fence on Wednesday afternoon. I let her come outside with me while I was talking to my friend on the phone. I watched in horror as she made one impressive, graceful, vertical leap over the chain-link fence to pursue a bunny.

Ten, fifteen, I don’t know how many minutes passed while I was frantically shrieking her name out the car windows and flagging down neighbors. Finally, my phone rang. Cookie was safe at the bank, of all places. Whether for safety or cash for the road, Cookie had run inside the bank. Her new friends were feeding her treats in the conference room when I got there.

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Strawberry and Spinach Salad with Quinoa and Goat Cheese

Gluten-free summer salad with strawberries, spinach, quinoa, almonds and goat cheese -

Well, I don’t know about you, but I definitely overindulged this weekend. I caught up on sleep yesterday and now I’m ready to balance out Saturday night’s rosé, cheese and chocolate party (!!!) with some fresh, redeeming meals. Greens to the rescue!

I hate to keep a good recipe from you, but this one has been in the works for a while (for good reason). I’m excited to finally share it with you all today. It’s a refreshing strawberry, spinach and quinoa salad featuring a zippy lemon dressing, savory toasted almonds and creamy, tangy goat cheese. It’s the kind of summery, dinner-sized salad that will fill you up without weighing you down.

lemon dressing and chopped spinach

Have you all heard of Plated? Perhaps you saw the founders on Shark Tank, but if not, they deliver ready-to-cook ingredients along with simple, gourmet recipes. It’s the perfect solution for busy people who love to cook at home, but don’t want to deal with the hassles of recipe hunting and grocery shopping.

Plated asked me to come up with a recipe (enter this strawberry quinoa salad), which earned Chef Elana’s stamp of approval in Plated’s test kitchen. Then they sourced the ingredients, made sure that strawberries ship beautifully and took step-by-step photos to show how to make the recipe. They’ll be sending out perfectly portioned, fresh ingredients to make this salad next week!

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Lemon-Basil Mojito

Lemon-basil mojito -

Well hello! My friend Matt is in town and brunch awaits, so I’m going to make this quick. We made these super simple and refreshing mojitos last night before we hit the town. (Side note: we used Uber for the ride downtown, what a concept!)

Today, I bring you a simple twist on a mojito from The Forest Feast by Erin Gleeson. I’ve been meaning to tell you about this cookbook for a while. The book’s subtitle, Simple Vegetarian Recipes from My Cabin in the Woods, sums it up pretty perfectly.

lemon-basil mojito ingredients

Erin started a blog called The Forest Feast after she moved from New York to a cabin near San Francisco. In the book, she offers exceptionally simple (like, five ingredient!) vegetarian recipes that are brought to life by photographs, watercolor illustrations and handwritten notes. It’s definitely a book to keep on the coffee table.

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