All posts in August 2015

  • PIZZA? Breakfast Pizza!- Recipe

    This past weekend I woke up Sunday morning and for some odd reason I had one thing on my mind… PIZZA! Breakfast pizza, to be exact. It was breakfast time after all. And though there are literally a slew of places in my Los Feliz neighborhood where one can go and get breakfast pizza, my craving was very specific. I didn’t just want to EAT Breakfast Pizza, I wanted to MAKE Breakfast Pizza.

    Mind you – I have never actually made Breakfast Pizza before. For real! I mean, sure I have made Breakfast, and I guess I occasionally make a pizza here and there. But I had never before made Breakfast Pizza. And it was time! Here is the secret that I will share with all of you – I didn’t have all of the proper ingredients, I was fully unprepared, but the ingredients for this recipe are so basic that it didn’t matter. And the best thing about the recipe is that you can do whatever you want.
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  • TOMATO TAKEOVER! – recipe

    Help! My garden is experiencing a mega TOMATO TAKEOVER!
    I’ve never seen tomato plants at big as these. Not to mention that my garden is hydroponic, so I’m amazed at their giant success. Lucky for me, the result is BIG, beautiful, juicy fruits from the vine. Now, just a matter of figuring out how to eat them all… Also lucky for me, they are growing right next to an equally large Italian Basil plant!

    Whether it is from your own garden or bought from your local grocery or farmer, this is prime time for tomatoes. With fruit this fresh, my go-to is basic as can be – a traditional Italian style Heirloom Caprese Salad! These ingredients and procedure couldn’t be simpler, but in these warm summer months the result is superb.
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  • Summer Rainbow Vegetable Skewers – Recipe

    HELLOOOOOO AUGUST! It’s another hot hot Summer day and we are ready for the pool. Nothing goes better with a pool than a BBQ, and I can’t wait to grill.  These amazing and beautiful Rainbow Veggie Skewers are the perfect thing to get the party started. Serve as a side or just eat them as is – they are great either way! And they are SO SIMPLE to make. You don’t have to be a wizard in the kitchen to whip them up.

    The steps are simple

    1: Get your veggies! Any veggies will do, but make sure they are hearty enough to stay on the skewer and not fall off while cooking. Most can be grilled fresh, but some (like potatoes) will need a little bit of cooking before going on the grill.

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  • Saffron Risotto Stuffed Squash Blossoms Recipe

    In the heat of summer, the farmers markets give us these seasonal treats to play with. Squash Blossoms are only available in the Spring and Summer, when all varieties of summer squash are abundant in full force. A trip to the farmers market gave us a full box of squash blossoms. So the question is, what to do with them??? After some thought, we decided to keep it simple and delicious. Really let these babies shine through!  See more for the full recipe.

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