Summer is almost at a close, and that means that the sweet tender blackberry is about to have its swan song for the year. Blackberries are my favorite fruit—when they’re perfectly ripe, nothing can legitimately compare to the complex sweet, floral, tart and deeply comforting flavor they so generously share with us during the fleeting months of summer. Luckily, this blackberry cream pie can be made with fresh *or* frozen blackberries, so if you get a hankerin’ for some summery cream pie in the dead of winter, feel free to use some frozen blackberries to help soothe your craving.

On that note, if you’re eating blackberries out of season (aka outside of the summertime), it’s better to buy them frozen than fresh. Frozen blackberries are harvested at peak natural ripeness and frozen right afterwards (which means they have a very nice sweet flavor), whereas fresh out-of-season berries were picked unripe so that they could be shipped while fairly hard, which means they taste pretty miserable. So frozen fruits and veggies can definitely be your friend in terms of flavor, especially when compared to their out-of-season “fresh” counterparts.

As for the nitty gritty of what’s inside this blackberry cream pie, I picked some blackberries from the homestead and cooked them down into a jammy filling. Then I took a tiny bit of that filling and folded it into a whipped cream/mascarpone/honey/vanilla mixture to create a creamy fluffy topping for the pie. And the crust is made from brown butter mixed with graham cracker crumbs and finely chopped pistachios (yes, I am an evil genius.) Altogether it makes for one helluva tasty + summery pie, one that’s perfect for sharing with friends + family at a picnic table outside while the evenings are still pleasant and dry.

And I took these images as a part of my Passion Project with Adobe Lightroom, and I posted Part I here of a 3-part series I’ll be sharing on instagram. It’s focused on wild-to-table recipes, and I’ve got an elderberry recipe on the docket soon, too! Huge thanks to Lightroom for helping support visual artists + creative folks like myself so we can continue to make + share art for a living. And if you’re looking for some more tasty recipes to make with the last of summer’s berries, you can give this Rosemary Honey Cake with Blackberry Buttercream a whirl! Talk soon, my friends 🙂

Well it certainly has been a while since I’ve updated about the homestead’s progress. Two years, in fact! I’d hoped to update each year at the very least, but to be honest, last year was incredibly difficult and it was hard to talk or even think deeply about all the homestead stuff without it triggering a lot of anxiety and depression. But now I’m in a better place emotionally and it’s easier to talk about now that there’s some certainty to it, you know, actually happening. So, I’m going to do my best to get you up to speed on what’s been going on with the homestead the past couple years and the stuff that’s on the horizon. Let’s hop to it!

Our land is in the Columbia River Gorge, and that area our land is in has very strict scenic building codes about height and window coverage and colors…really everything. It’s like an HOA to the extreme. Because of this, we needed to submit our plans to a local governing process for approval before we could get permits and apply for a construction loan. So, we got our design nailed down and met with the local government official in January 2022, and were told we needed to move the house to another part of the land, and do some other intense redesigns.

So that put us behind schedule and over-budget on the design side of things, but we *finally* submitted our plan for approval in late March 2022. We had been hoping to break ground on construction spring 2022, but when we handed in the paperwork we were told there was a 6 month wait for approval….which meant we were going to have to wait until 2023 to actually start building. And also there were no guarantees that we would even be approved, so we were relegated to waiting to hear back from the government, and had to put everything for the homestead project on hold.

The spring went by…as did the summer. And in October 2022 we finally got word that the plan was approved. It felt like a huge weight was lifted, and it felt *so good* to have something move forward after feeling like the homestead plans were just stuck in one place for so long. But, when we started talking with our builders again, it became apparent that the construction industry was hit incredibly hard by inflation, and the cost to build the house had basically gone up *750k in a year*. The builders we were working with were fantastic and all the building materials were ethically sourced, but it became clear that we couldn’t afford that kind of construction material anymore, so we were going to have to look around at other builder options, which, after working with those builders for over 18 months, felt like starting from scratch again.

And the local government approval was only one of two major hurdles we had to clear in order to start building. The other bar that we had yet to leap over was the construction loan. If you’ve ever applied for a loan, you know it’s a vigorous and intense process. And if you’re a small business owner and don’t have a simple 9-5 job, you know that it makes it even more difficult and complicated, because freelancing isn’t something most underwriters look at as a reliable source of income. And since Jeremy and I both fall under the freelancing umbrella, I was really nervous about whether the loan would even be approved or not.

One of the big things about a construction loan in particular is that you need to have all the finishes for the interior and exterior of the home picked out, because the bank needs to be able to accurately estimate what the value of the home will be, and you/your builder needs to be able to accurately estimate how much it will cost to build the house. That way, in case you foreclose during the building process, the bank will know that they can sell it for more than they paid to build it (the appraisal also factors into this, and I’ll get to that in a second). So the value of a house with all marble countertops and hardwood floors versus one with wall-to-wall carpet and formica countertops would be different, for example.

So all that totally makes sense. BUT, the hard part is this: you have to spend a lot of money out of pocket for the architect and the designer and all those very important planning things **before you even know for sure** that you’ll be able to build it. There were definitely points where it all felt like a very expensive though experiment, and I wasn’t sure if it was going to actually happen or not. But I just have this draw to that place….and honestly I’d risk almost anything to be able to live there every day (even though it meant that my nerves were rapidly fraying to bits from the financial and emotional turmoil of the uncertainty of everything). As someone who thoroughly enjoys planning and having structure in the day-today, this kind of risk taking makes me incredibly nervous.

We signed with a new builder in January and he has been absolutely incredible, and also was very excited to get the ball rolling which helped give fresh momentum to push the project forward. Construction loans also require building permits to be approved before the loan is granted, so we also needed to finalize permit-friendly building plans with our architect to submit that to the county and get permits issued before the loan was finalized, too. But another key aspect was the appraisal that I mentioned earlier.

So, an appraiser for a construction loan will look at the building plans and the finishing details, and then look for “comparables”, which are houses within 2-5 miles of your build site that are similar in size and have ideally sold for an amount higher than your loan amount (because the bank wants to be certain they’ll be able to make a profit off your home if you foreclose and they have to take over finishing the building process). I met with the appraiser at the homestead because I wanted to make sure he saw the view from the build site, since a river view is a huge bonus for property/home values. He seemed to get it + understand, but did mention that he was having a hard time finding any similar houses in the area. Since we’re building in a rural area that’s mostly forest, that makes total sense. But what’s frustrating is that the appraisal process doesn’t seem to make any allowances for rural locations, because since he couldn’t find anything similar to our home location/view/size/design, he appraised it at 100k less than the loan amount. Which meant the bank could only loan us that lower number.

As you can imagine, that put us in a really tough spot, but the loan officers we were working with were absolutely **amazing** (thank you Vanessa + Corinne + Kristen!!) and worked with us to troubleshoot and get everything through. In the end, we basically had to empty our savings to pay the extra 100k out of pocket in order to close the loan. That was money we’ve been saving for over a decade, and I’m not going to lie that it makes me really, really nervous to have that savings buffer gone and basically go back to living month-to-month until we can build up some savings again. But sometimes doing something big means big risks, and I’m following my heart and hoping for the best that things will work out.

When we got the email that the loan was approved and ready for closing, I finally felt like it was really, actually, truly happening for the first time. And I let myself actually *feel* happy. With the infertility stuff that’s been going on the past few years combined with the homestead struggles, I’ve developed a habit of numbing my emotions and not feeling things fully, good or bad, as a protective reflex. It’s kind of the brain’s way of thinking “well if I don’t get too excited about something, I have a shorter emotional distance to fall if it doesn’t work out”. But the result of that is that you just kind of start floating through life not feeling anything. And I’ve come to realize that that’s just a means to exist, but not truly live.

All that to say, it felt really good to actually shout with joy and be truly excited about something without a giant cloud of apprehension around it. So….that brings me to now. And you know what? Even though things have been hard, even though it feels like an almost unfathomable amount of things have gone wrong, my commitment hasn’t waned. Maybe it’s simply stubbornness, but I know I want to be a mother, and I know I want my life to unfold on our bit of forest, shepherding both as they grow. The thing about struggle is that it doesn’t last forever—nothing does. And while sometimes it feels like it’s breaking you, maybe it’s just forging you into something stronger, something more resilient and more compassionate than what you would have been capable of otherwise.

And after all that, last month the day finally arrived where we were actually able to break ground!! (Insert approximately one thousand cartwheel emojis here.) To say that Jeremy and I were excited is a prettttty large understatement. It happened on a day with some wildfire smoke in the sky, so there was a kind of dusty look to the landscape with the pinkish-grey sky, and it was beyond surreal to see the building process physically starting after years and years of planning and setbacks and struggle. Things are still tight financially, but I’m opening up my photography course over the next couple weeks and am hoping that does well (and if you want any photo or video presets, your support would be HUGELY appreciated (also the presets rock pretty hard!)), so fingers crossed.

That morning we opened up a bottle of wine that I’d been saving for something special from a work trip in Europe back in 2016. We had some transport-friendly glassware (hello, mason jars) and just did tiny pours because we were breaking ground at 9 am due to the heat. I know it was very early for wine (😅), but as a Greek I feel like it’s bad luck not to celebrate a big life event with a cheers, and we poured a tiny splash into the dirt so the homestead could enjoy it, too, for good measure! I didn’t realize it at the time, but Jeremy googled the name of the wine afterwards and it translates to ‘good earth’ in Italian, which felt very fitting.

I’m deeply grateful to the incredible people who helped us make this happen, like my friend + designer Sam Struck, our landscape specialists Mulysa + Michael, and our builder Philip. And since the design is pretty much finalized because of the way the government + loan processes worked, I have a lot of design + floor plan changes to share with you! The design has shifted a decent amount to accommodate budget stuff, so it will be interesting for you guys to see the items that we cut or changed because they were too expensive for the budget we were staying within (turns out curves in staircases are a LOT of money.)

Now that construction is kicking off, my goal is to share once per quarter about the homestead’s progress, since the homestead build won’t be finished until about October 2024. And now that I’m putting it out there into the universe, y’all better hold me accountable. I won’t let another two years go by without an update now that things are movin’ and groovin’! Thank you so much for reading through this very, very long blog post, and for your support over the crazy long journey to get here. I can’t tell you how much it means. Here’s to more homestead adventures ahead!!

Our raspberry bushes were in prime form this year. Honestly I’ve never seen this volume of raspberries from the garden before, every part of the bushes was heavy with fruit. We couldn’t eat them all fast enough so I ended up freezing quite a lot of them, which I know my future winter self will be very grateful for. In the meantime, though, these no-bake raspberry cheesecake jars were hands-down the best recipe I made with them this season. It’s one of those perfect summery dessert recipes that A) doesn’t involve turning the oven on, and B) is super easy to throw together. Plus if it’s hot out, a fruity creamy jar of cheesecake is extra-refreshing! (That and an aperol spritz, IMHO).

The last recipe I posted with these jars resulted in a lot of folks asking about them, so here is the link for the jars for easy reference. But basically, for this recipe all you need to do is cook up some raspberries in a pot with sugar and lemon juice and lemon zest, then let it cool. In a bowl, you mix together the mascarpone and some yogurt and a bit of the berry compote, and voila! Cheesecake layer, done. The graham cracker layer is pretty typical graham cracker crust fare (aka melted butter and crumbs), but I added in some finely chopped toasted nuts for extra flavor and crunch. I used pistachios, but you could easily use toasted almonds since they have a really lovely taste that goes great with raspberries, too.

Looking at the crazy harvest we got from the raspberries this year, I’m sad we won’t be able to take the whole bushes with us to the homestead someday. But they do send roughly a zillion shoots up all around them every spring, so I know I’ll be able to dig a few of them up and transplant the baby plants really easily, at least. On that front, boy do I have some homestead updates to share with you! But it’s a LOT, so I’m going to write it all up in its own blog post within the next month. Sorry to be a tease, but I’m just really excited about actually having a update to share and couldn’t keep my lips totally sealed any longer. I will also say that it’s solidly good news, because I don’t want to leave you on a cliffhanger (gosh I hate those). But until then, enjoy these tasty lil’ no-bake raspberry cheesecake jars and have yourself a lovely rest of July, my friend. I’ll be writing again soon.

I love a good, thin, baked and layered potato situation. When the edges around the slices get nice and crispy, and the center stays fluffy and soft, it’s just absolute texture perfection. So I put together this little creamy potato fennel bake to get as much of this textural magic as possible in one dish. At its heart, its good simple eatin’. But with all the thinly sliced potatoes on top and the delicious + colorful garnishes, it looks pretty fancy!

So, what’s inside? Well, it’s made up of multiple alternating layers of potato, fennel, and a flavor-packed onion and cashew-based cream sauce, which is then baked altogether until the fennel softens and the flavor of the sauce seeps into all the veggies, and the potatoes on top get perfectly golden and crunchy around the edges. Then you can pull this fragrant potato fennel bake out of the oven and top it with some of the green fronds from the fennel (if your fennel bulbs didn’t come with any fronds attached, whatever fresh herbs you prefer or have on hand work fine), some lemon zest, and chopped pistachios for a touch of extra crunch and sweetness.

I made a recipe video below that takes you through all the steps to make this tasty little dish, but I’ll write my tips here, too, just to be safe! So to get the potatoes nice and thin, it’s helps to use a mandoline to slice them (I recommend using one with a hand guard so you don’t accuse cut your fingertips). The fennel bulb is a little too tough and unwieldy to safely use on a mandoline, so I recommend cutting that into thin slices the old fashioned way with a sharp knife. With the richness of the cashew cream, this dish is filling enough to have as a main, but it works great as a side, too. We also *really* loved the leftovers as a breakfast/brunch dish with a fried egg on top. Enjoy, my friends!

The first appearance of apricots at the market signals the start of that lovely, leisurely slide into stone fruit season, and boy am I glad. After the hard and unforgiving root vegetables of winter and the optimistically crunchy peas of spring, I’m ready for something soft and ripe. Something that gives gently when you bite into it, and generously drips juice down your chin, leaving many a-ruined shirt in its wake. Armed with a Tide pen, this ain’t my first rodeo. As far as stone fruits go, apricots are a bit tangier than most; but as someone who enjoys things with a bit of a bite, apricots are one of my favorite treats this time of year. Since they refuse to firmly commit to sweet or sour, I love pairing them with a little bit of both, and that’s what’s waiting for you in this very tasty apricot almond cake with a bit of pistachio.

The apricot almond cake itself is made up of a mix of normal flour and almond flour, so you get the structure of a “normal” cake with the delicious nutty sweetness of almond. There’s also Greek yogurt in the cake, which gives it a little tang and keeps it extra moist, along with delicious flavorings like vanilla, lemon zest, and pistachios (my favorite nut of all, if you couldn’t already tell 😬).

While the ingredient list is longer than google’s preferred limit of 5 (🙄), it’s very easy to throw together and is perfect for one of those lazy nights where you want a really good cake but don’t want to fret about making icing or whipping egg whites or any of that extra-frills baggage. Nope, this is a just a good ol’ fashioned cake. It’s the kind your aunt might have on hand when you were a kid, and she and your mom had coffee and talked while they ployed you with cake to keep you occupied. In short—it goes very well with hot morning beverages. Or cold boozy nighttime ones. (Just depends on the aunt, I suppose).

Enjoy, my friends!!

This past April I returned to Cognac to host a photography workshop with my friend and fellow photographer, Elise Dumas of The Pineapple Chef. I first met Elise at a workshop I hosted years ago in Spain, and was immediately drawn in by her delightful sense of humor and fiery creative energy, and we’ve remained fast friends ever since. It was actually our second time hosting this workshop together at the beautiful La Cannonerie in the little village of Jonzac—the first time was in 2019, and after all that’s happened between then and now, it felt especially poignant to be able to come back to this beautiful place and share it with other creative folks. Shelley (the owner of La Canonnerie) bought it years ago when it was in disrepair, and she and her husband renovated the entire estate (which is no small feat, considering they also had three kids under the age of 5 at the time!) and they managed to walk that fine line between retaining the history and old-world feel of this ancient space, while bringing in the comfort of modern amenities. It was the perfect spot for this wonderful group of women to come together. We styled dishes, took photos in lush country lanes, dove headfirst into photography + video lessons, and soaked up all the delicious food that Chef Max made + the wonderful local wines of the region.

But before I regale you with my escapades, I wanted to let you know that I’m hosting another Photography Workshop in Croatia this October with my friend Bea Lubas, and it will be our last workshop there. We only have a couple spaces left, and would love for you to join us. If you love food and creativity, then this is for you, my friend!

See the details + save your space for my Croatia Photography Workshop here!

But my Cognac workshop adventure actually began in Paris, where I met up with Elise at her apartment and we headed over to the *insanely* talented local French ceramicist Nolwenn Baillet’s studio. We ogled all the shelves in her little shop, stacked high with her gentle and elegant pieces, and picked up the ceramics she’d set aside for us to use during thew workshop, and then hit the road for the long drive from Paris to Jonzac, picking up the lovely Lili Crosset from the train station. Lili assisted us during the workshop and did everything from styling the tables for the meals to prepping breakfast to making the most beautiful cheeseboards I’d ever seen. She’s so bubbly and smart and creative and kind, and it was such a treat to be able to spend that week working alongside her. From there it was a flurry getting everything ready for the guests arrival, and when we sat down for the welcome dinner the next day, the table was filled with beautiful flower arrangements that Shelley (of The Petal Drop) had crafted for the workshop, and it was the perfect kick-off for the wonderful whirlwind that was the next 5 days.

We photographed (and ate) an insane amount of pastries, from macarons to madeleines to caneles, clicked our camera shutters aimed at all the beautiful produce of the season, and soaked up the profound joy that can only come from being around people who are *just* as excited about your weird niche interest as you are. We also took a break from photographing food to do a really fun group photo that Elise art-directed (which is why she is missing from the frame, sadly!) in some beautiful Fragonard dresses. And we went on a group outing to a couple local antique shops where folks picked up a variety of goodies, from vintage French flatware to linens to little paintings. And on the last day, we visited the neighboring Cognac Bertrand, which was a short walk through the vineyards from la Cannonerie. There we met with the lovely and elegant Therese Bertrand. She taught us all about the tradition of Cognac distillation in the region, and of course we all enjoyed a tasting of their family’s delicious small-batch Cognacs. The small local makers are becoming more and more rare in the Cognac region as larger companies expand their reach, so it was really special to see and share in this tradition that had been handed down within the Bertrand family for hundreds of years (and see their two sweet young sons who will hopefully carry on the tradition someday, as well!)

The workshop went by far too quickly (as they always do), and I’m beyond grateful for our incredible group of attendees who took the leap and joined us in the middle of France. Suze, Kate, Rachel, Laura, Andi, Janie, Rachel, Anna, Cathy, Cecilia, Elena, and Fede, thank you all so SO much for joining us on this wonderful adventure! I loved every moment of teaching and laughing and talking and eating and sharing with you <3 And a huge thanks again to Elise, Lili, Shelley, Nolwenn, Therese, and Chef Max. It was really hard to say goodbye to everyone and leave this quiet slice of creative paradise, (especially since the journey back to the city involved me white-knuckling my way through whirling the rental car around the Arc de Triomphe in the center of Paris 😬). But I’m so grateful for that week altogether—as you guys know, the past couple years have been a bit difficult, so being able to gather together again in-person meant a lot. And hopefully, I’ll be able to do it again with some of you in Croatia in the fall 🙂

The end of spring always results in a flurry of ambitious leafy growth on my fig trees, and for that I am both grateful and annoyed. When I planted the fig trees 5 years ago they were much smaller, and I didn’t have the foresight to realize that they would eventually block the path to the greenhouse when leafed out. I mean honestly, the nerve! But, I’m **trying** not to dwell on the negative as much lately, so let’s move onto the positive! And it’s actually REALLY positive because there is not one, but TWO (!!) reasons why this is a good thing.

I give you Exhibit A: The leaves will provide the energy to grow and sweeten the figs themselves later on in the summer (huzzah!) And Exhibit B: It’s also because the leaves themselves hold a secret knowledge that I’m sharing with you here today. And that secret fact? Well, you probably guessed from the blog post title (not to knock the wind out of your sails), but the leaves themselves are edible and actually quite delicious! Now, that doesn’t mean you should grab a fig leaf and take a big ol’ bite out of it willy nilly like you would with salad greens. Nope, much like coffee beans, fig leaves require a bit of effort for your reward. Namely, they need to be lightly “toasted” in the oven, and then boiled in a liquid like syrup or milk to extract their flavor, much like you would with tea leaves. The result of this quick bit of cookery is a delicious flavoring reminiscent of toasted almond, coconut, and vanilla all mixed together (yuyumyumyumyum), and that is the little-known magic of fig leaf syrup.

So now that you’re in on the secret, don’t tell anyone. Kidding! You can tell people. I’ve told you. I mean really, who am I to say not to tell anyone, I just told the internet, and that’s basically the same thing as telling a billion people. Anyway—the recipe I’m sharing here is essentially a simple syrup made with a mixture of honey and granulated sugar, because I *really* love the way the honey adds to the flavor of the fig leaves. But if you want pure, unadulterated fig leaf flavor, you can feel free to swap out the honey for just good old granulated sugar.

As for what you can do with the fig leaf syrup, it is REALLY *extremely* good as a sweetener for your morning coffee or tea (← that’s what I’ve been using mine for and let me tell you—it is a Treat with a capital T!) You can also drizzle it on top of unfrosted cake to sweeten it up a bit, or on top of yogurt and granola for a bit of extra sweetness, or use it in place of any cocktail recipe that calls for simple syrup to infuse some extra-tastiness into your drink. But syrup isn’t the only way to enjoy the flavor of the fig leaf, it also makes for a really wonderful panna cotta, too! I’ve also made fig leaf extract (aka infused vodka) with it before, but am having a hard time finding any recipes online for that, so I’ll just have to write it up and share it next year during fig season 🙂 And once you actually have figs, this cheesecake is pretty stellar, too. Enjoy, my friends!!

Well my friends—chive flower season is upon us! I came to this conclusion the way I learn about most seasonal foods—from the proliferation of these purple, puff ball-like, flowers in the chive patch of the garden. I love seeing these blossoms come through every year, not just because they’re a beautiful sight to behold, but also because they taste wickedly good. As someone who prefers savory foods to sweet ones (I can eviscerate a bag of salt and vinegar chips in an embarrassingly short amount of time), it’s great to have an edible flower that’s heavily on the savory side of the flavor profile. Chive blossoms taste like a concentration of green onion/chive/garlicky goodness, and are excellent sprinkled on top of pretty much any savory dish. But if you want to make them last for longer than the few weeks they’re in bloom, making chive flower salt is an easy and flavorful way to enjoy them throughout the months ahead.

All you need to do is mix some chive blossoms with salt, spread them out on a plate and let the mixture air dry for a few days, and then put it in a jar and enjoy the delicious savory flavor-infused chive blossom salt for as long as it lasts. You can also do this with garlic flowers or onion flowers, too, although those plants tend to flower in the summer, whereas chive blossoms are definitely a springtime treat. It is very important to make sure to dry out the chive blossom + salt mixture until the flowers are dried, though, to preserve the flavor most effectively. If you don’y try them out on a plate first, the chive flower salt will be wet in the jar and the flavor will change and it won’t preserve as well.

Also, apologies for the nearly two month lapse in posts! I was out of town for work at the end of April into May, and hosted one photography retreat in Cognac and then another one in London. I had some blog posts edited and partially drafted before I left with the intention to post while I was away, but I always underestimate how hectic life is when I’m on the road and I just didn’t have the time to sit and finish writing everything. And then when I got back home at the end of May, I had to get things ready for my Vertical Video Course release, and also get the documents finalized for our construction loan application. (I’ll be sharing more about homestead updates in another post soon, I promise!) So needless to day, it’s been a wild few months, but I deeply appreciate your patience and am so SO happy to be back here with a very seasonal and VERY delicious recipe for you.

But now that I’m returned and settled back into the way of things, I definitely have some more recipes up my sleeve (including the backlog that I was supposed to share while I was away but never did), so you can expect to see some more goodness coming your way soon. I’ve specifically got something with fig leaves that I’m really looking forward to posting next week (yes, they are edible (to an extent)—more on that later!) And if you’re looking for something else to use your chive blossoms for other than chive flower salt, this chive and chicken pasta in lemon sauce is a bright + zesty springtime favorite in our household. Enjoy my friends!

I’ve always been a big fan of the combination of beets and white cheese like chevre, feta, or cream cheese. There’s something about the sweet earthy flavor of a roasted beet that marries really well (almost suspiciously well) with creamy, lightly tangy cheese. So the other day when I was thinking about cheesecake (as one does), and I realized I hadn’t made one for the blog in literal years, the idea for a beet burnt basque cheesecake popped into my head and I knew I needed to follow that red thread, get some pots going, and bring it into an earthly form.

So, if you’re wondering “what the heck is a Basque cheesecake and why is it burnt??”, pull up a seat and lemme tell ya about it. While the name invokes visions of a pastoral countryside deep in the Basque region between Spain and France, in a time before modern ovens where a cheesecake was made in a woodfire hearth resulting in a burnt crust, that is actually nowhere near the actual story. The real story of the burnt Basque cheesecake is that it was invented in 1990 by a Spanish chef Santiago Riviera in San Sebastien, Spain (which is actually in the Basque region, so it’s accurate in that regard). But basically, it’s a very custardy cheesecake with a nearly-burnt crust that has fantastic caramelized flavor notes, and a nice and creamy center. So hats off to chef Riviera.

When it comes to making sure the cheesecake doesn’t stick to the sides of the springform pan, I really like doing the double-parchment paper method. This involves placing one round of parchment paper at the bottom pf the springform pan, and then cutting another strip of parchment paper in a long rectangle, and placing it standing up around the walls of the springform pan. That way, both the sides and the bottom of the pan are nicely covered in parchment and your risk of the cheesecake sticking to the sides of the pan is incredibly low. But still, I recommend greasing the pan, too, just to be extra safe!

As for the beets, they’re roasted separately in a mini-steam bath. Basically, you roast thew beets skin-on in a container with a little bit of water and a lid, so that as the beets roast in the container, they also steam in the water that’s evaporating. And this serves two purposes: 1) It makes the sugar in the beets caramelize which makes them taste even better, and 2) it makes the skin of the beets really soft, so you can just peel it off with your hands once the beets have cooled to the point where they’re still warm but you can touch them without burning yourself. Then they’re pureed with some cream and an egg to make a silky smooth beet cream, which you can then incorporate into the cheesecake batter.

Once it’s all mixed together and cooked, the texture of this cheesecake is incredibly creamy and results in a lovely reddish-salmon hue on the inside of the cake. Each bite is lightly tangy from the cheese, with a wonderful subtle sweetness from the beets (and of course the sugar). A low-calorie dessert this is not, my friends, so be forewarned that it is RICH. But, if you’re looking for something to make for a special occasion, it’s a pretty fantastic treat. Enjoy it!

As a Greek American, I’m pretttttty into feta cheese. I know it’s a bit of a ‘love it’ or ‘hate it’ food, but I find myself squarely in the ‘love it’ camp, and part of my goal today is to convert you to the wonders of the beautiful wide world of this uniquely fragrant dairy product. That being said, I totally get why some folks don’t like it. The smell can be intense, and the presentation disarming. Sometimes it comes in a big block, sometimes it’s crumbled into dry little rubbery pieces, sometimes it’s floating in a bath of suspiciously cloudy liquid. What gives??? Well, while you’re probably familiar with the crumbly kind, and you *may* even be familiar with the big-block-in-brine kind, allow me to introduce you to the whipped kind. Yep, if you put feta in a food processor with yogurt and olive oil, it whips up into a fluffy, delicious, cheesy spread. And you can add a wide assortment of other flavors into that spread, which is how I ended up with this bright and herby mint and pistachio whipped feta, inspired by the flavors and colors of spring.

There’s something about the light and refreshing flavor of mint that pairs SO crazy well with the bold creamy flavor of feta, and when you add in the sweet nuttiness of pistachio, you basically get magic concentrated into food-form. As for the feta cheese, I’m sure there’s a technical grading for feta in some cheese training program somewhere, but the system I learned from my family’s Greek deli is based on the country of origin. French feta is mild, creamy, and not very funky, whereas Bulgarian feta is very (!!!) sharp, pungent, and tangy, and Greek feta is the happy medium between the two. For eating sliced, or in a whipped feta spread like this, I prefer French feta, but when it comes to cooking I like the Greek feta best, because you can really get that signature feta flavor even after baking or tossing into a salad with a bunch of other ingredients. And Bulgarian feta is great if you want the feta flavor to be the star of the show in whatever you’re preparing, and don’t mind some funk.

As for how to use whipped feta, there are quite a few ways to put this stuff to use. I like using it on toast with avocado and a fried egg for breakfast. It’s also great on sandwiches and wraps, and makes for a nice addition to hot pasta as it melts and coats all the noodles. And then there’s more of the traditional use of it, just enjoying it as an appetizer along with some pita, crackers, or naan bread. If you’re making it ahead of time, though, just note that the spread will firm up quite a bit in the fridge after it’s prepared, so if you want it to be easily “dippable” for guests or a cheese board, make sure to take it out 30 minutes before serving so the dip can soften a bit. Nothing is sadder than a cracker snapped in half and surreptitiously abandoned in the dip bowl. And if you really want to jazz up your cheeseboard, you might want to peek at your marinated cheese options. Enjoy, my friends!

A Greek’s Tips for Perfect Whipped Feta

1. Use feta cheese that comes in a block – I beg of you, please, *please* do not use pre-crumbled feta. It is cheese blasphemy and spits in the eyes of Greeks everywhere. Feta is supposed to be a moist cheese, which is why it should be stored in one solid piece submerged in brine (aka salty cloudy water). It is so wonderfully creamy this way. When it’s pre-crumbled, however, it’s very dried out, and it won’t whip up properly. Make sure to get feta cheese that comes in one block and is in liquid brine, in either a solid plastic case or a vacuum sealed package. Something like this or this works great.
2. Use full-fat Greek yogurt – Using full-fat yogurt will definitely help incorporate more air bubbles into the fat particles and give it more of a lighter, whipped texture. If you want to use low or non-fat yogurt, it’s totally up to you, just know the texture might be a bit heavier and less whipped.
3. Add the olive oil while the food processor is running – When you add the olive oil in a thin steady stream while the food processor is mixing away, it allows the olive oil to emulsify and creates even more of that light and airy creamy texture within the whipped feta spread.
4. Blend hard ingredients first – If you have any hard or crunchy ingredients you want to incorporate (like nuts), I recommend blending those first until they are very smooth, and then adding in the rest of the ingredients. That way you’re less likely to have any tiny hard nut or veggie bits in the whipped feta spread, and everything will be nice and smooth!

I love a good, hot, messy sandwich. Growing up in my parents’ Greek deli, my Dad would make some pretttttty fantastic ones, everything from tuna melts to turkey melts (all da melts) to gardenburgers (with feta, of course). And then later when I was living in LA in my twenties, I got *really* into the sandwiches at all the fantastic Jewish delis in the city, which is where I found my favorite sandwich obsession, the reuben. A classic reuben is made with corned beef, provolone cheese, sauerkraut, and russian dressing on rye bread. Now I don’t eat beef anymore, but dang I missed that super umami/sour/melty goodness of the reuben. So, I set about trying to make a non-beef version, and struck the flavor goldmine with this vegan reuben sandwich made from thinly sliced and roasted tofu.

Tofu??? <- This is what you might be thinking. And I get it, a lot of folks think tofu is a flavorless ingredient. But I would recommend that you instead think of tofu as a canvas for flavor, because it readily takes on the flavor of whatever you cook it in. And in this case, it takes on a TON of umami herby goodness from this soy + mustard + paprika + steak sauce-based marinade (yep, most ready-made steak sauce like A1 is actually vegan). SO, to get started, you very thinly slice a block of tofu (think the shape and thickness of gyro meat), then put it in a shallow dish, cover it with the marinade, and let it sit for a few hours or overnight for the most flavor. The next day, you lay the slices out on a baking sheet, roast it in the oven, and then edges get all nice and crispy while the center stays chewy and flexible, making for a really close flavor + texture profile to the classic non-veggie reuben filling.

And when you throw in the other traditional ingredients + flavors like rye bread, sauerkraut, russian dressing, and melty cheese (you could use vegan or regular cheese, you do you), you’ve got one helluva sandwich on your hands. And it’s honestly really, really easy to make. The hardest part is waiting for the marinating bit to be over so you can actually make and eat the sandwich. But since the actual cooking of the tofu is on a sheet-pan, it makes the process a lot more hands-off, which gives you the perfect amount of time to get the bread toasted + heat up the sauerkraut and cheese in time to assemble everything together once the tofu is done. Oh! And if you’re looking for another veg-friendly sandwich to hit the spot, don’t forget to try my chickpea salad sandwich from a few weeks back. Now onwards, to my tips!

Tips for Making a Great Vegan Reuben Sandwich

• Tofu slice thickness affects texture + crispness – Once it’s roasted, the edges get super crispy while the center stays flexible, which is really similar in texture to the meat that’s usually in the sandwich. But note that the thinner you slice the tofu, the quicker it will cook, and vice versa. I sliced by tofu to about the same thickness as gyro meat, so just keep an eye on it while it’s in the oven and make sure they edges get a bit crisp, but don’t burn.
• Press the tofu – Pressing the excess water out of the tofu before you marinate it will help the tofu absorb more of the marinade, which will make it more umami and flavorful.
• Different brands of tofu have different water quantities – I’ve found the extra-firm tofu that’s in flexible vacuum sealed containers like this one have less water and are firmer and better for slicing. The ones in hard plastic shells tend to be softer (even if they say extra firm) and fall apart more easily when you’re slicing them, so I would avoid those.
• Make the russian dressing yourself – Some of the ready-made russian dressings are a bit weirdly sweet in my opinion, so if you really want to hit this sandwich out of the park, it’s worth making your own at home. You probably already have most of the ingredients in your refrigerator anyway (aside from the pickle relish, which is admittedly a bit specialized unless you really like hot dogs).

The spring garden isn’t much more than a bare dirt patch with chives poking out of it at the moment, but I do have some peas I direct sowed into the ground and am hoping they’ll sprout and flourish once the sun starts making a more regular appearance. Until then, I’ve been soaking up all the spring-y pea goodness with the snap peas from the market, and they’ve been doing a bang up job. My go-to method for preparing them is a simple sautée in some olive oil with salt, which is how I’ve made them here, served atop a bed of super creamy lemon pasta that’s positively *packed* with bright zesty citrus flavor. And the best part is that this whole dish takes 30 minutes to make from start to finish, making it an equally easy and tasty springtime dinner.

Why Use Cashews For a Cream Sauce?

As for the creamy lemon pasta sauce, the creamy texture comes from cashews which are soaked overnight and then thrown into a blender with some simple and flavorful ingredients like lemons, olive oil, salt, and the like. Do not be intimidated!! If you have soaked things in a bowl of water and/or used a blender before, you can (and should) make this sauce. I started making all my creamy sauces with a cashew base a few years ago, and here’s why:

1. Flavor: I honestly find the flavor and texture to be a lot better, and flexible, too! I can adjust the thickness of the sauce by adding more or less broth when I’m pureeing it, and I can adjust the silkiness of the sauce by increasing or decreasing the blending time/speed. I can also thicken it up a bit by adding olive oil in a thin steady stream so it emulsifies and gets even creamier!
2. Feels good physically: I really enjoy the fact that I can eat a nice portion of a creamy meal and not feel like I have a large rock in my stomach afterwards (which is usually the case when I eat a dish with a lot of heavy cream or cheese in it 😅).
3. More affordable: If you get your raw cashews from the bulk section of the grocery store, it ends up being a lot more affordable than heavy cream and cheese. The financial cost of raising animals is a lot higher than growing a plant, typically.
4. Better for the environment: On that same note, it takes a lot more resources to support an animal (feed for the animal, water for the animal, grazing space for the animal, what to do with the waste of the animal, etc), than it does to grow a cashew plant.

That was my illuminating rant about cashews vs heavy cream 🙂 Circling back to snap peas, though—I love sautéing them because they turn this insane vibrant green hue, but if you do it at medium-high heat for a short period of time, they also retain their delightful crunch, which makes for a great textural contrast with the saucy tender penne pasta. They also have a ton of nutrients packed into them along with their signature bright and earthy “green” flavor, like vitamin C, fiber, vitamin K (which is great for bone health!), and fiber. Plus they go so so well with pasta of all sorts, as is evidenced by this pesto and snap pea spaghetti. And if you’re not riding the gluten train at the moment, my favorite gluten-free pasta to use is Banza, and I’ve tested this recipe with it to great success (not sponsored, just really like their GF pasta). And of course it works great with normal wheat-tastic pasta, too! I hope you enjoy this creamy lemon pasta dish and have a lovely spring, my friends!!

Every year in the fall we get a shipment from our family in Greece of a big box of pistachios harvested from my papou and yiayia’s old orchard on Aegina island. There’s something very comforting about eating pistachios from trees that my grandparents planted before I was born, and being able to enjoy nourishment from them even though they passed away long before I was able to know them as an adult. And as you can tell from the many recipes I’ve shared dedicated to this tough little green nut, I’m clearly a big fan. But hands down, this pistachio panna cotta is the BEST thing I’ve ever made with them, and as someone who has developed thousands of recipes and written several cookbooks, that’s certainly saying something.

This recipe is made with an Italian ingredient, crema di pistacchio, that’s basically pistachio butter mixed with vegetable oil, a bit of sugar, and some powdered milk. There’s lots of different manufacturers out there, but this the brand I like because it has a high percentage of pistachio in it. I also tested this recipe by using pistachios I soaked overnight and then pureed in the blender, but there was still a bit of grittiness to the texture of the panna cotta that the crema di pistacchio version didn’t have. I suppose I could have strained the pistachio mixture after I pureed it, but I also didn’t want to make this recipe too time consuming and elaborate, and the crema di pistacchio makes the pistachio panna cotta taste sooooo good, so I went with the simpler version.

I also have two version of the pistachio panna cotta below in the recipe, one is with dairy and one is without (aka it’s vegan), so feel free to make the style you’d prefer. And if you want to make it extra fancy, I have some other toppings you can incorporate, like a rhubarb gelée layer and a swiss meringue topping. But those are completely optional, so if you wan tto keep things simple and just make and enjoy the pistachio panna cotta on it’s own, that’s great too. I’ve made this recipe both with and without the rhubarb and meringue, and it tastes phenomenal both ways. Kali orexi, my friend (aka, bon appetit!)

I’m very enamored with gardening. From sharing how to start seeds to updates on the garden’s progress, you guys could probably tell this already. My earliest memory is being in the yard with my dad; I was attempting to help him harvest carrots, but when I pulled up on my carrot the top broke off, and when I flipped it over to look at it, saw that it was completely full of bugs (apparently they had eaten through the carrot part). I screamed, threw it across the yard, and ran inside. Luckily, that experience didn’t mar my future gardening endeavors, and I quickly became as obsessed with plants as my parents.

Once we moved to our new house when I was about 3 and a half, each of us three kids got to pick a seed we wanted to start and those three veggies would be the first harvest from the new garden. I planted a radish, my sister planted a carrot, and I can’t remember what my little brother planted. A melon maybe? I don’t know. But the only one that came up was my radish, and I could hardly believe that this little speck I dropped in the ground actually turned into something. As I got bigger I attributed this to my green thumb, but having worked with seeds and plants for many years, I know that this was most definitely because radishes are pretty much the easiest things to grow from seed, ever. Carrots take their time to sprout, and melons need some pretty warm weather to get going, so mine was the first to come up.

Still, it gave me a firm footing in the garden, and many years and plants later, I still get a huge burst of excitement every time I see the tip of a little green sprout start to break through the soil’s surface. It’s like each one is a little friend poking out to say hello! (If you weren’t sure if I was a weird plant lady or not, I’m pretty sure that question has now been answered). So today I am going to go over how to start seeds at home, so that you can not only experience this wonder first hand, but end up with some delicious home-grown fruits and veggies, too!

Why Should I Start My Own Seeds?

Good question! There’s a few reasons why I would really encourage you to try starting seeds yourself at home. First off, the vegetables and fruits from your garden will taste soooo much better than the stuff you can buy at the store, plus you can grow old heirloom varieties that you straight up cannot buy already grown anywhere.

1. Flavor: Heirloom produce varieties are bursting with flavor. Commercially available produce is bred predominantly for ease-of transport—they need to be firm and hard to hold up during shipping, and then flavor is the secondary breeding factor (sometimes even the third factor after appearance). But since your produce is just being moved from your yard to your kitchen, you can choose heirloom varieties solely based on flavor alone.
2. Cost savings: Knowing how to start seeds + putting it into practice can be a lot cheaper than buying seedlings from a nursery or garden center, especially if you’re planning on having a large veggie or flower garden.
3. Greater variety: When you start your own seeds, you have access to a wider variety of plants than you might find at your local nursery or garden center. There are thousands of different heirloom seed varieties out there, for whatever produce you’re into.
4. Control over growing conditions: When you start your own seeds, you have control over the growing conditions, including the type of soil, fertilizer, and water that your plants receive. This can help you make sure that your produce is grown without chemical fertilizers or cancer-causing pesticides. This can also lead to healthier and more vigorous plants, too!
5. Good for your mind + body: Starting your own seeds is a great way to learn about plant growth and development, and add an incredibly useful life skill to your repteoir. Plus, gardening is a low-impact physical activity that’s incredibly good for you (all the blue zones have active gardeners), and is a really relaxing and stress-reducing hobby.

Where Should I Get My Seeds?

I’m a bit of a seed hoarder and have been collecting rare heirloom seed varieties for several years now, and my seeds number somewhere in the thousands (kiiiiinda scary when I actually type that out). With some of the heirloom varieties, you can see why they started to pitter out in popularity as compared to the more engineered varieties (not very disease resistant, slow-growing, etc), but other heirlooms are more disease resistant, taste better, and grow faster than the more popular commercial varieties, so you never really know for sure what you’re going to get in terms of production and hardiness in an heirloom until you give it a shot. Like all the other purchases in my life, though, I mine through the online reviews to get a good feel about the quality of the plant before I buy my seed packets, and I recommend you do the same.

My favorite sites for heirloom seed sourcing + preservation are:

1. Seed Savers Exchange 
2. Baker Creed Heirloom Seeds
3. Victory Seeds
4. Annie’s Heirloom Seeds
5. Tomatofest

What Do I Need To Start My Own Seeds?

• Soil: The most important thing is the soil you’re starting the seeds in. I recommend using a 50/50 blend of your native garden soil and a seed starting potting soil mix. A seed starting soil mix is one that’s blended with extra peat moss or coconut coir to help the soil retain moisture and keep it light so that the small roots of the seedling can spread through it easily. And your native garden soil is the soil where you plan on eventually transplanting the seedling outside once it’s big enough. I recommend a blend of both of these to keep the soil light, but also introduce the composition of your native soil to the seedling early on, so that it doesn’t go into shock when it’s eventually transplanted into a completely foreign soil mix. To minimize chemical exposure, I recommend getting an organic seedling mix that’s OMRI certified. You can see a list of OMRI-certified products here. My personal favorite seed starting soil mix is from Black Gold.
• Seedling Tray: This is where the seedlings will grow, it’s really helpful to have one that’s already divided into individual cells, since it will make transplanting a lot easier. You can also easily save and re-use the ones that any plant starts come in from the nursery.
• Seedling Heat Mat: This is basically a waterproof heating pad that you place underneath your tray of seedlings to help warm the soil and increase the amount of seeds that sprout + grow. It makes a *huge* different in your germination rate, so I definitely recommend investing in this. Plus they last a long time, I’ve had mine for at least 8 years, I use it for months every spring, and it’s still going strong.
• Domed Propagator with Extenders: This is basically a miniature greenhouse that will keep all the seeds nice and cozy, and keep any water run off that comes out the bottom of the seed trays from running out onto your household surfaces. The one I linked comes with two extenders that allow you to raise the roof of the greenhouse as the seedlings grow in height, but if you want something smaller and more affordable, you could try this smaller one that’s basically a seedling tray + mini greenhouse all in one. You could also try and DIY this with plastic wrap and a deep casserole dish, but the height is going to be really limited once the seeds actually sprout and start growing.
• An Indoor Watering Can With a Small Spout: It’s important to use a small-spouted watering can because the seeds can shift in the soil if the water is flowing too heavy, and this can damage the tender sprouting roots coming out of the seeds. Any small indoor watering can will work well, and if it has a rain-style spout that’s even better since the water droplets are even smaller and more gentle. This Haws Indoor Watering Can is the one I have and love.
• Plant Labels/Tags: Labeling is super important when you’re starting seeds, because once they’re all under the soil you won’t be able to tell them apart. Using plant stakes will help you keep track of which seedlings are which. I really like using food-grade popsicle sticks since they’re biodegradable and non-toxic. I’ve also cut apart the plastic from old milk jugs to create plastic plant stakes that I can reuse for years.

I hope this encourages you to get your hands dirty and start some seeds this year, it’s such a fun hobby and incredibly rewarding in more ways than one. And this is an especially important year to grow your own produce because of the extreme weather issues that have been hitting the state of California. California grows the vast majority of the produce sold + eaten in the United States, and California has had intense snow storms and flooding this winter that have really devastated the farming industry. So what that means is that the cost of all produce is going to go up, a lot, unless the government intervenes to keep prices down. So just a head’s up that this is the prime time to get on top of your spring planting + grow some tasty veggies!

Spring is finally here, my friends. And by that I mean all the snow finally melted in the garden and the beginnings of my daffodils are poking their heads out of the muck. I’m happy for a myriad of reasons, but largely because of all the bright spring produce that’s finally hitting the markets around here, and that includes my old friend, asparagus. It’s one of my spring favorites and I’ve made + enjoyed it a number of ways (pizza, anyone?), but this walnut crusted roast asparagus is my new favorite. Basically, you toss the asparagus in a mixture of finely chopped walnuts, savory yeast flakes, and salt, and roast it in the oven. The walnuts get perfectly toasted and develop that rich buttery flavor that only toasted nuts have, and then you top it all off with a very bright and fresh homemade chive sauce.

Now, I also really love varying textures in a meal, so I added in another sheet pan with roasted chickpeas (for some crunch and protein), and riced cauliflower. (Yep, so that means you need two racks in your oven so you can bake the roasted asparagus and the chickpeas and riced cauliflower at the same time). If you’re unfamiliar with riced cauliflower, it’s basically cauliflower that’s been cut into teeny pieces, and the texture of it closely resembles rice. It’s a great way to get in extra veggies to your meal, and the flavor is REALLY good. Plus you can get it frozen pre-riced at most grocery stores, which saves you the time of ricing it yourself (it is cheaper to buy a head of cauliflower and chop it up yourself, however. Whatever your budget or schedule is, just do what works best for you).

But what about the sauce? Oh, the sauce. My friend, this sauce is one of my finest creations. I set out to make an herby aioli-type sauce that was lemony and easy to throw together, so I combined some chives, parsley, lemon juice, greek yogurt, salt, and olive oil and voila! This delicious and vibrant green sauce was born. Sometimes recipe development is hard, but this was one of those hit-it-out-of-the-park moments where you get it bang-on on the first try. Because there’s so many chives in it, it has this wonderful extra-savory element and the most appealing hint of onion (since chives are in the allium family).

I hope this encourages you to make the most of spring and pop on by your farmers’ market to grab some tasty produce. I promise that this roasted asparagus will be worth the trip (and who knows, you might even come back with some more tasty spring goodness like nettle or snap peas, or even a glorious rhubarb stalk). 

As a Greek household, we had a lot of chickpeas growing up. Primarily in the form of hummus, but sometimes they’d be cooked into stews and soups and things like that from time to time. As an adult, however, I’m much more adventurous with chickpea preparation and eat them in a zillion different ways, but this chickpea salad sandwich is at the top of the list for a few reasons. One, because it is PACKED with flavor (which is a problem I’ve found with other recipes for this kind of sandwich—more on that later.) Two, because it takes less than 20 minutes to make, which is great if I’m feeling a bit lazy but still want to eat something that tastes really good. And three, because it also happens to be super good for you while being very filling, so it’s both satisfying and nourishing (huzzah!)

When I first started making chickpea salad sandwiches for myself I followed some recipes I found on google, and to be honest they were pretttttty bland. Maybe I’m obsessed with lemon (okay, definitely), but I have an entire lemon’s worth of juice in this chickpea salad, plus a couple spoons of deliciously brine-y capers, and some dijon mustard to make for a nice acidic bright balance to the creamy chickpeas. There’s also celery + lemon zest for freshness, and red onion for some zip and crunch. I really like using celery that has the leaves on it, too, since those can be chopped up finely and it adds even more celery flavor into the mix, but using just the stalk is fine too if you don’t have a leafy one.

Adjusting the Chickpea Salad’s Texture

As for the texture, you can make the chickpea salad as chunky or as mushy as you’d like, it just depends on how long + thoroughly you mash the chickpeas. I recommend doing it by hand using an old school potato masher, because that way you won’t accidentally over-mash it and it only takes 4 minutes. But I suppose if you really have an aversion to doing it by hand, you could pulse the chickpeas in a food processor for a couple beats, then empty them into a bowl and stir in the other salad ingredients.

FYI—the chickpea salad also stores really well for leftovers, so it’s handy for meal planning. You could make a big batch of the chickpea salad, keep it in an airtight container in the refrigerator, and assemble your chickpea salad sandwich as-needed the rest of the week 👍 And if you’re wanting more meal-planning chickpea-based recipes, this plant protein salad is a great option for you (and it has lentils!) Enjoy, my friends!!

When folks say they don’t like tofu, it’s usually for one of two reasons: either they say it’s flavorless, or they don’t like the texture of it. On its own, tofu doesn’t have a strong “signature” flavor, but that’s kind of the point. It takes on the flavor of whatever spices, sauces, and ingredients you prepare it with like a little sponge, which is what makes it so incredibly versatile. In this baked tofu recipe, the tofu is coated in a flavor-packed (you guessed it) turmeric spice mix, AND the tofu is crumbled to give extra texture to each piece.

How Does Crumbling Tofu Create More Texture and Crispiness?

When you crumble tofu rather than cutting it, you’re creating *many* more jagged surfaces on each piece of tofu. The highest “peaks” of these jagged surfaces will dry out more quickly as the tofu bakes, which translates to a wonderful crunchy texture. So if you’ve ever baked cubed tofu, you know the corners get crispy but sometimes the flat edges don’t have that nice “crunch” to them. When you crumble or tear tofu into bite-sized chunks, however, you’re making sure every single side of every piece of tofu is going to have a *fantastic* crunchy texture to it, while keeping that signature soft chewy center on the inside of the piece of tofu.

And when you combine this crunchy texture with soft foods, like the garlic cilantro rice in this recipe, and a juicy sauce like the lime yogurt sauce below, you get a reallllll nice combination of both textures and flavors that make every bite deeply satisfying. Plus, this turmeric baked tofu is super hands-off and easy, which makes it perfect for a quick and healthy dinner when you’re running low on time or energy.

Workflow-wise, I tend to start the rice in the rice cooker first and let that cook while I prep the tofu, then pop the tofu in the oven, and whisk together the lime yogurt sauce and then go relax until the tofu timer goes off, at which point the rice is done too. But if you’re making the rice on the stove top, it will cook faster than in a rice cooker, so you might want to start the rice on the stove top *after* you pop the tofu in the oven.

(Side note—I went down a bit of a rice cooker vs stove top rabbit hole 🙈 Basically, the rice cooker is more convenient and consistent, BUT with the stove top method you can get crispy rice on the bottom of the pot, but this takes nuance and practice. If you are a giant food nerd like myself you can read more about the arguments for each in this thread, plus some folks’ tips about ‘crispy bottom rice’.)

Tips and Variations for Crispy Baked Tofu:

• You can use either firm or extra-firm tofu for baking. Extra-firm tofu will hold its shape better and result in a firmer texture.
• Press out the excess liquid from the tofu before baking.
• For *even crispier* tofu, coat it in a mixture of spices and flour before baking (like I do in the recipe below).
• Don’t be afraid to experiment with different seasonings to add more flavor to your tofu. Try using smoked paprika, garlic powder, turmeric, cumin, or curry powder.
• Baked tofu can be stored in the fridge for up to 5 days, making it a great ingredient to prep ahead of time. (Just toast it back up in the oven for a few minutes to crisp it up again).
• Baked tofu is a FANTASTIC source of plant-based protein and you can use it in a variety of dishes like stir-fries, salads, sandwiches, and wraps.

And don’t forget the toppings—they’re the “icing on the cake” of your dinner, so to speak. To add more brightness and freshness to the cooked ingredients, I topped this dish with a LOT of fresh mint and green onions. Plus some chopped pistachios for a little extra crunch and a touch of sweetness, but if you don’t like pistachios or want to use a more affordable nut (I know pistachios are kind of expensive), you could swap it with any other nut variety in the same quantity. I also have a sprinkling of chili flakes on it, too, for some heat, and I recommend adding this to taste, since everyone’s heat tolerance is different. Enjoy, my friends!!

I’ve been leaning more towards plant-based cooking over the past year, and while I do enjoy baking, it does not compromise much of what I actually cook on a daily basis. So I’m going to be sharing more of the normal everyday meals I prepare at home; ones that are simple, quick, *packed* with flavor, and also happen to be very very good for you. And I’m starting it off with the meal that most regularly stars in our weeknight meals, these sweet potato and chickpea tacos with a tangy paprika crema and quick-pickled radishes. And when I say quick, I mean it! Literally you just whisk together some lemon juice, vinegar, and salt and dump the radishes in. Easy peasy.

Now, I’m going to nerd out a liiiiittle bit about how good these are for you. These eweet potato and chickpea tacos are a delicious and nutritious vegetarian option that’s easy to make and packed with flavor. FYI, sweet potatoes are a great source of fiber, vitamins, and minerals. They’re high in vitamin A, which is important for maintaining healthy skin, vision, and immune function. Sweet potatoes are also a good source of vitamin C, potassium, and dietary fiber. The fiber in sweet potatoes helps to regulate blood sugar levels, which is important for people with diabetes or insulin resistance, and for keeping hormones balanced. And they help your body create progesterone, which is especially helpful for folks like myself who have low progesterone levels (you can read a list of helpful hormone-balancing foods here).

Chickpeas, (also known as garbanzo beans), are a great source of plant-based protein and fiber. They’re also rich in vitamins and minerals, including iron, magnesium, and folate. Chickpeas have been shown to help reduce cholesterol levels and improve digestion. They’re a great vegetarian protein option that can be used in a variety of dishes, (including tacos!), and I’m going to share some more of my favorite chickpea recipes over the next couple months, too. As food has gotten more expensive due to inflation, etc, I’ve also found that chickpeas are a super affordable protein source, too, so they’re great if you’re trying to stay within a weekly grocery budget.

The filling for these tacos is made on a sheet pan, so it’s 80% hands-off, which I really appreciate at the end of the day when I’m tired and don’t want to stand around tending to something on the stovetop. As for the toppings, I have some suggestions in the recipe (avocado and green onion), but you can feel free to add in whatever else you want on top. Cilantro, homemade guacamole, pumpkin seeds, or salsa would all be tasty additions to the below.

The sweet potato and chickpea taco filling also makes for great leftovers, so after everything is baked, I just place whatever is leftover after dinner in an airtight container and place it in the refrigerator overnight. Then the next day I just warm it up in a pan on the stovetop or in the microwave and voila! It’s hot and ready to go inside a tortilla again. Enjoy, my friends!

Print

Sweet Potato and Chickpea Tacos with Tangy Paprika Crema

Makes about 10 tacos on 6-inch tortillas.

Course Dinner

Cuisine Mexican

Keyword chickpea tacos

Prep Time 40 minutes

Servings 10 tacos

Ingredients

Sweet Potato and Chickpea Tacos

• 2 teaspoons cumin
• 2 teaspoons smoked paprika
• 1 1/2 teaspoons garlic powder
• 1 1/2 teaspoons salt
• 1/2 teaspoon oregano
• 2 pounds sweet potatoes peeled and cut into 1/2-inch cubes
• 2 15-ounce cans chickpeas, drained and rinsed thoroughly
• 4 teaspoons olive oil
• 1/2 teaspoon spicy chili powder such as chipotle or cayenne
• 5 green onions thinly sliced
• 1 small avocado thinly sliced (skin and pit removed)
• 10 6- inch corn tortillas

Quick Pickled Radishes

• 3 radishes thinly sliced
• Juice from 1/2 lemon
• 1 tablespoon white vinegar
• 1 teaspoon salt

Tangy Paprika Crema

• 1/2 cup greek yogurt (vegan or dairy is fine)
• Juice from 1/2 lemon
• 1 teaspoon smoked paprika
• 1/2 to 1 teaspoon chili flakes as desired for spiciness

Instructions

Sweet Potato and Chickpea Tacos

• Preheat the oven to 400 degrees Fahrenheit. In a small bowl, mix together the cumin, smoked paprika, garlic powder, salt, and oregano and set aside. In a large bowl toss together the sweet potatoes with 2 teaspoons of the olive oil until coated. Add half the spice mixture and toss to evenly coat. Spread out the sweet potatoes in an even layer on a baking sheet lined with parchment paper and bake in the oven until they're tender when pierced with a fork, about 35 to 40 minutes.
• Using the same bowl you tossed the sweet potatoes in, add the chickpeas and remaining 2 teaspoons olive oil to the bowl and mix until coated. Add the remaining half of the spice mixture and toss to coat. Spread out the sweet potatoes in an even layer on a baking sheet lined with parchment paper and bake in the oven until lightly golden, about 25 minutes. They can (and should) be baked simultaneously with the sweet potatoes on separate racks of the oven.

Quick Pickled Radishes

• While the taco filling is baking, you can prepare the toppings! In a small bowl, whisk together the lemon juice, vinegar, and salt. Add the sliced radishes and use two forks to toss in the vinegar mixture. Set aside and allow to marinate.

Tangy Paprika Crema

• In a small bowl, whisk togeher the yogurt, lemon juice, smoked paprika, and the desired amount of chili flakes (more chili flakes = more spicy).

Assembly

• Warm the desired amount of tortillas (the recipe makes about 10 tacos total, but the filling keeps really well as reheated leftovers the next day). Put a few spoonfuls of the taco filling in a line down the center of each tortilla, and nuzzle in some pickled radishes and avocado slices. Top with a drizzle of the paprika crema and some sliced green onions and enjoy!

The past couple weeks have flown by unnervingly quickly. I suppose that’s just how the holiday season goes, you’re jumping from one event to another and before you know it you’re almost to the end of December. Luckily, I’ve been able to pull my head out of the sand before the official halfway point through the month, and in that moment of clarity I’ve been able to put together this delicious + festive cranberry raspberry tart to share with you all. Huzzah!

If you’ve had cranberries in pastries before, it’s likely they were paired with apples, which are also good. But I personally find the pairing of the super tart cranberry with the super sweet and *slightly* tart raspberry to be the tastiest balance of flavors. Plus, if you’re going for a festive-looking tart filling, you really can’t beat the bright red hue of this tasty crimson duo.

Now, I know I went a little crazy with the decorations on this tart, but you don’t have to make it this fancy, I promise! Just a normal plain tart crust will taste just as wonderful. But I would encourage you to at least cut some shapes out of the top crust with a cookie cutter, because it will allow the cheerful festive filling to show through.

Also! In other festive news, I’m hosting a free styling demo online with my friend Silvia Bifaro, and we’ll be taking you through styling a cake and some festive cookies on December the 18th. You can save your spot and join us HERE, it should be a blast!

Well, this week been rough. After finally getting approval from the scenic commission on the homestead plans, we hit another blockade in actually making the homestead happen—all the construction costs have gone through the roof so now we need to re-group and figure some things out, which means it’s on pause again. But all is not lost, because I channeled my frustration into baking and used these caramelized onion rolls as a salve on my weathered soul. It’s funny the way something as simple as food can provide so much comfort in the face of even the most aching loss. Through the miscarriage, the fertility issues, the tedious battle to get the homestead *actually* built…it’s always been there to nourish me and make me feel good even when nothing else can. Onion rolls, I salute you.

And as far as homemade rolls go, these are really simple and easy to make. Don’t let the alluring fancy spiral pattern fool you! It’s just a straightforward kneading of dough ingredients together, followed by a rise. Then you roll out the dough, spread the lovely caramelized onions all over it, roll it up, slice it, let it rise a bit more, and then bake it. And voila! Caramelized onion rolls at your service, ready to soothe any holiday-induced stress or anxiety you may be feeling. Don’t you just love carbs? I’m planning on making these again for Thanksgiving, and highly recommend you do the same if you’re 1) in America, and 2) looking to up your dinner roll game just a tad. (Like I said, they’re not that complicated, so it’s looks a lot more impressive than the actual effort involved). Wishing you all the best with your holiday baking projects, and I’ll be back again soon with a cozy little soup next week 🙂

Oh! And I’d be remiss if I didn’t share some menu suggestions for Thanksgiving, so here they are:

• Roast Turkey with Pears and Sage (a classic that myself + the readers have been making for many years)
• Crispy Brussels Sprouts with a Dijon Vinaigrette + Toasted Walnuts
• Roast Sweet Potatoes with Candied Pecans
• Cheddar Garlic and Rosemary Biscuits
• Chocolate Chess Pie
• Pecan Pie
• Pear and Pistachio Pie (my personal favorite)