chefs

Pie is a huge thing in my family to celebrate the warmer months. Some of my first memories are making pie with my mom. For this reason, blueberry pie was always my favorite! But it also introduced me to my sweet tooth, which is something I still have to fight back to this day.

What’s so great about this, is buying from a farmers market at this time is so easy and provides more nutrient dense produce while supporting the local agriculture. I’ve made this a couple times, mostly for my roommates, and it’s the perfect type of meal that truly warms you from the inside out.

In my hometown, there’s a Greek restaurant called Paola’s that’s been around longer than almost any other restaurant I can think of. It became a staple for me and some friends in high school. It was quick, somehow always quiet, and the booths were perfect for going over the weekly drama. This is where I was introduced to faro salad. We would either get I as a side with pizza or as a main with a chicken cutlet. Either way, you could never go wrong.

This is possibly the easiest dinner known to man, requires the most minimal chopping, and is so modifiable. If you are a protein-conscious person, I’m sure this would be great as a side to chicken. If you’re not, enjoy your adult-ified buttered noodles.

I started to make my own granola when I got tired of cereal but still wanted something quick in the morning. I also was looking for an easy way to improve the amount of fiber and other nutrients I was getting. I love a crunchy granola, and this recipe almost perfected that. It’s crispy, toasted, and sweet with lots of almonds, honey, and cinnamon. It also makes the house smell fantastic.

This recipe is an original from my mom and is also known as “fridge pasta” since it started as a way to use extra veggies we had in the fridge and whatever sausage we had in the freezer. It has a robust flavor but doesn’t leave you feeling heavy afterward. It’s one of my ultimate comfort dishes.

This is not actually Chicken Piccata, but it's how I adapted my Chicken Piccata to make it easier. It still has all the same amazing flavors so don't be mad.

Sourdough is a lot less complicated than people make it out to be. The most important thing to know about making sourdough is learning your starter! This is a great basic recipe to get started.

This recipe that’s next to effortless but feels almost restaurant quality. It’s exactly what sounds good on a breezy summer day. It’s definitely done best on the grill but I don’t know how to grill, so this is how it’s done best on a stove top.

I am a salad-for-lunch kind of girl. It’s easy, my main source of veggies, and a good crunch of romaine will always be satisfying. In the past, my salads have been ridiculously minimal. I’ve started to embrace the toppings, which you’ll see full force in this recipe.

These toe the line between a light and healthy dish and a warm comfort food, depending on what you add. So easy to customize and double (or even triple) if you’re cooking for a bigger group!