There are many ways to make tomato sauce. While there is a time and place for the longer cooking and more complex sauces, I rarely find those times! This simple version is almost always what I make. This tomato sauce is boldly tomatoey and works on just about anything. It also takes 5 minutes to make. Can’t beat that. Keep reading
This kale is treated like romaine lettuce in a caesar salad. The bitterness of the greens is delicious alongside the rich, fatty dressing. You could also use Swiss chard. If you’re worried about the raw yolk in the dressing, feel free to omit it. I riff on this salad all the time, adding extra vegetables, playing with the dressing, using different cheeses, adding leftover protein or I leave it just as it is here, a delicious kale caesar salad. Keep reading
Zucchini and summer squash are so abundant in the summer months. You start by sautéing the zucchini with garlic and chili flakes, then you add some lemon, cream and cheese and toss with the noodles. Creamy zucchini fettucine is like a lighter, brighter fettuccine alfredo. It also comes together in no time—the veggies will be ready by the time your pasta is cooked. You’ll love it, I promise. Keep reading
Zucchini in chocolate cake sounds weird, but it’s a very mild flavor and the truth is you barely taste it. It adds tremendous moisture to these beautiful dark chocolatey muffins. The yogurt, oats, and zucchini make these so moist and soft and then you get a little gooey meltiness from the chocolate chips. Wow. Anyway, give them a try. They are a delicious breakfast treat, but they are yummy enough to have for dessert as well! Keep reading
