Mexican Street Corn + Cotija Lime Aioli
Our Mexican street corn is roasted and slathered in citrusy lime aioli, salty Cotija cheese, spices, and fresh herbs. Perfect on or off the cob! This Mexican street corn brings…
Brown butter sage mashed potatoes
Rich, nutty brown butter and a hint of sage transform this classic comfort food into a savory holiday side dish your guests will be thankful for. Thanksgiving is almost here…
Smoky tomato soup + grilled cheese
Silky-smooth homemade tomato soup with a smoky twist. Paired with an ooey-gooey grilled cheese made just like they do at the diner! Hello friends! I’m sure you’re all familiar with…
Heirloom tomato caprese with garlic crostini
If caprese and bruschetta had a baby, it would look like this appetizer. Crunchy garlic crostini topped with juicy heirloom tomatoes, creamy mozzarella, and a tangy drizzle of balsamic vinegar. Mangia!…
Grilled fruit and swordfish with herb vinaigrette
Celebrate the last days of sunshine with a vibrant, refreshing meal packed with your favorite summertime flavors. Sweet and smoky grilled fruit with herbaceous vinaigrette and swordfish steaks that melt…
Homemade Mini Garlic Knots
Irresistible mini garlic knots slathered in savory garlic butter and topped with fresh parsley and salty parmesan cheese. Is there anything more enjoyable than twisted carbs slathered in butter, flavored…
Southwestern shrimp salad
When I was growing up, my mom would make this bean salad called Texas caviar. It had all the usual suspects of Tex-Mex cuisine—corn, bell pepper, onion, tomato, etc. We would…
Bruschetta
If you’ve read my post My adventures with Neapolitan pizza pie, you know I’m a huge fan of Italian cuisine. I love the rustic, simplicity of it, as well as…
Panzanella salad
It’s finally time to gear up for the greatest Holiday of all time—Thanksgiving! Number one on my thankful list? FOOD. I have been planning my Thanksgiving menu for probably a good 2 months, now…
Baked sweet potato fries with spicy aioli
I have a love-hate relationship with sweet potato fries. I enjoy them when they’re done right–crispy on the outside, soft inside, and seasoned well. But I seriously despise them when they’re…