Recipe: Summer Squash Shakshuka with Baked Eggs — Recipes from The Kitchn

It's that squash-y time of year, when gardens, CSA boxes, and market baskets overflow with zucchini, crooknecks, pattypans, and more. Whether you have one variety or three, here's a great way to eat a bunch of squash – plus summer tomatoes, basil, and a handful of eggs. It's a riff on classic shakshuka, and it's perfect for breakfast, brunch, or even dinner.

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How To Make Zucchini Bread — Cooking Lessons from The Kitchn

I'm pretty sure that zucchini bread is the whole reason zucchini exists. How else would we get to make a tender, rich, and ever-so-slightly sweet cake like this and still be able to call it healthy?

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Recipe: Esquites (Mexican Corn Salad) — Quick and Easy Weeknight Sides

(Image credit: Joe Lingeman)

Now that we're entering the height of sweet corn season, you're going to want to keep this salad on repeat in your meal plan rotation and make it your go-to dish for picnics, pool parties, and potlucks. Crisp, sweet kernels are charred on the stovetop, then partnered with a slew of ingredients for a salad that's just the right balance of smoky, spicy, and tangy flavors. Serve it warm, chilled, or at room temperature, it's up to you, and totally delicious in every form.

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The Vegetable Butcher’s Favorite Tool for Ribbons and Noodles — The Vegetable Butcher

There aren't many single-function kitchen tools that I can get behind. Do we really need a jalapeño corer and an avocado cuber? I'll admit I do love a strawberry huller and a citrus squeezer, but generally these types of products are fun at first use, then end up collecting dust and making clutter in my kitchen. My knives or my hands alone end up doing all the work.

There is one seemingly gimmicky tool in my kit that I absolutely adore and highly recommend; a handy little number: the julienne peeler.

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Recipe: Baked Buckwheat Oatmeal with Blueberries & Almonds — But First, Breakfast!

It's finally happening: Berry season is upon us. I can now stop staring at my bags of frozen Trader Joe's berries, wondering when I'll be able to pick up fresh ones in the store. Here in Seattle, we often see local cherries first and then, of course, all those gorgeous blueberries and strawberries, many from California. I've been scattering the blueberries on my yogurt in the morning, but then I thought about making something a bit more substantial — and trying to do so without veering into dessert territory (always an easy go-to for me).

So here's a version of a baked oatmeal made with one of my favorite grains: buckwheat.

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15 Sweet and Savory Recipes That Make Perfect Travel Snacks — Recipes from The Kitchn

Whether it's a weekend road trip or I'm heading somewhere by plane or train, it's only a matter of time before I find myself reaching for a snack. There's just something about travel that brings on the munchies, no matter how long the journey.

When planning your next trip this summer, don't forget the travel snacks. Here are 15 simple sweet and savory recipes that can really go the distance.

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