Slap-ya-Mama Chimichurri!

Alright, we can calm it down. Thankfully, this is a no-slap necessary recipe, unless you want to consider slapping this all over anything you put in your mouth. I've been making this chimichurri as a replacement for basil pesto. In my opinion, this is it's spicy, zesty, full-of-life cousin.. Or sister.... You get the context. It's exactly what we need to beat the summer heat (It's gotten to 120 a few times already.. I wonder when this city will become inhabitable!)

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Harissa Hummus

My fiance, Curtis, and I are dippers. We join the clan of guacamole, salsa, pico de gallo, and hummus lovers. Even for dessert, I'll slice apples and mix peanut butter, and greek yogurt (tastes exactly like peanut butter pie filling!!). Dip is fun. It's low maintenance, and comes in a variety of tastes, and textures. I've tried making my own hummus from scratch a few times, but became intimidated after a few failed attempts at making various types of beans from scratch.

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Roasted Grape and Olive Crostini

Quite possibly my favorite appetizer to make; whether hosting a dinner party, or an in-house date night. Easily made vegan by eliminating the ricotta from the crostini at the end. This is sure to be a hit with anyone who loves the sweet/salty combo. The briny sharpness from the kalamata olives comes together with the sweet grapes, which let out their nectar as they blister to produce the yummiest sweet/salty syrup on the bottom of the pan, which you can drizzle over the crostini, or slurp straight from the spoon! 

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