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Roasted Cauliflower with Truffle Oil, Mint and Almonds

July 3, 2013 by Erica

Roasted Cauliflower with Truffle Oil, Mint and Almonds

We have a great tradition at work of going out to lunch on Fridays. Our office is a few miles from downtown Salt Lake, and without a lot of options nearby, lunches out aren’t really an option everyday. Plus, with all the food I cook, I could hardly justify that! But on Fridays, we’re in the habit of venturing downtown (or to other neighborhoods) for long lunches. It’s a great way to start off the weekend, and a great way to find new favorite restaurants.

This simple dish is inspired by an appetizer I had recently at Vinto, one of my favorite casual Salt Lake spots. We ordered it as an afterthought during one of our Friday lunches, mostly because I’m unable to pass up any dish with truffle oil. The flavor combination was just as interesting as it sounded, and being so simple, I knew I had to recreate it for you immediately.

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Red, Mint & Blue Fruit Salad

July 1, 2013 by Erica

Red, Mint and Blue Fruit Salad

Good morning! I thought we could all start our week off with some beautiful fresh fruit.

It has been ridiculously hot here for the past few days – over 100. I think the whole West has been experiencing this heat wave. Those temps aren’t unusal for a Salt Lake summer – but in June?! I was looking forward to a few more weeks of 80s before we moved into the triple digits! But instead we have highs in the 100s until Thursday, when it will be a cool 98. Eek!

Red, Mint and Blue Fruit Salad

Thank goodness for central air, lots of cold water, and fruit salads like this one. They are basically how I survived the weekend! (Oh and I made some ice cream, too. Just to keep cool, you know?) I’m snacking on this fruit salad as I type, and it’s wonderfully cooling and hydrating. I don’t usually make a conscious effort to choose hydrating snacks, but it strikes me as I’m munching that the water content is half the reason I’m enjoying it so much. Mmmmm melon.

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Chunky Lola Cookie Dough Ice Cream

June 28, 2013 by Erica

If you give a mouse a cookie, he’s going to ask for a glass of milk.

And if you give a mouse Chunky Lola cookie dough, he just might ask for vanilla bean ice cream.

Or something like that.

If you’ve spent any time with me (in real life), I’ve probably fed you some cookies called Chunky Lolas. And now, even if you and I have never had the chance to hang out outside of blog-land, I’d like to do the same to you.

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Eggplant Parmesan Quinoa Risotto

June 27, 2013 by Erica

Eggplant Parmesan Quinoa Risotto

For me, risotto is one of those foods: the kind I love, but would rather pay someone else to make for me. Right up there with croissants, fresh bread, and pad Thai. There are some exceptions, but usually… $18 instead of stirring for an hour? Yes please!

Eggplant Parmesan Quinoa Risotto

I actually have no idea how they prepare risotto in restaurants. What poor underpaid soul gets stuck stirring that stuff full-time?!

Luckily, this risotto is different. And that’s because we’re subbing quinoa for the usual risotto rice!

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Coconut Rhubarb Cake

June 26, 2013 by Erica

Coconut Rhubarb Cake

I couldn’t let the season go by without posting some rhubarb recipe. It’s no secret that I love colorful foods, and rhubarb is right up there with the prettiest of ’em.

Coconut Rhubarb Cake

I hope rhubarb is still in season where you are! That way you can make this yummy cake.

Coconut Rhubarb Cake

Now I wasn’t raised on rhubarb; I don’t recall my mother ever making a strawberry rhubarb pie. In fact, I think last year was the first time I’d ever had rhubarb! It cracked me up when I first tasted it – looks like red celery, tastes like sour apples. What a funny little stalk!

I have a lot more experimenting to do with rhubarb, but let’s focus in on this particular experiment: coconut rhubarb cake.

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