I first made chermoula about 6 or 7 months ago after reading about it in Amanda Freitag’s new cookbook. It caught my attention because of the gorgeous photo in the book, and because at a glance it sounded like a lovely twist on pesto. The first time I whipped up a batch, Nick and I tasted it and thought “okay, this is good, nice and interesting but maybe not spectacular.” Let me tell you, though: this sauce grew on us. I don’t even know how or why, but since that first time, I’ve found myself making chermoula often. It’s quickly devoured with hunks of bakery-fresh bread and that’s it. No frills. I promise, once you make this, you’ll find yourself going back for more… and more.
Hello friends! Welcome to my new favorite salad
dressing topping: Kalamata Olive Dressing. It’s made from simple pantry staples (as always, that’s a must!) so you can whip it up nice and quick and slather it on anything from salad greens to roasted potatoes to bread to etc. etc.
Guys, I am SO excited to share my absolute best most favorite hummus recipe here with you today. I’ve been making it exclusively for months and months now. It rules. It’s Nick-tested and Friend-approved.
This creamy asparagus soup is one of my favorite soups to make in the springtime when asparagus is plentiful. When we’re wanting to do something a little different from the typical grill or roast or blanche preparation, this soup is the perfect way to showcase that lovely tender asparagus.
Flowering Kale Stir Fry… it just rolls off the tip of the tongue, doesn’t it? When I found some gorgeous flowering kale at the farmers market I knew I had to put it to good use. And boy was it tasty!