Author: homemadeinla

I had a deep craving for caprese a few weeks ago so I went into my garden to pick some cherry tomatoes and basil. Unfortunately, the tomatoes weren’t as ripe as I would have liked so I left them on the vine. With caprese still on the brain, I had to pivot. To my luck, I quickly remembered that I had a fresh, juicy peach in the kitchen. I had never made caprese with peaches before but knew the pairing would be delicious. With a new game plan, I picked some fresh mint and sage to go with the basil and headed back inside to whip up lunch.

With spring in the air, a thriving herb garden, and a hankering for chicken salad – I whipped up something new and extra delicious this past weekend. This chicken salad is so good that I’ve eaten it every afternoon for lunch over the past four days and will definitely be making it again in the future! If you love fresh herbs as much as I do, this flavor packed dish will definitely hit the spot. My recipe is light, bright, and perfect for a variety of occasions ranging from a casual meal at home to a cute brunch or picnic with friends & family. Plus, who doesn’t love a good twist on an old classic?

Whether you know it as baba ganoush, baba ghanouj, mutabbal, or by another name or spelling – this classic eggplant dip is a staple in Middle Eastern cuisine. If you are unfamiliar with this traditional appetizer, it is essentially hummus made with roasted eggplant instead of chickpeas. Baba Ghanoush is without a doubt one of my favorite dishes because it’s filling, incredibly healthy, and a great accompaniment to grilled meat, vegetables, and pita.

Whenever I buy a rotisserie chicken, I make a large pot of stock once the bird’s been fully eaten. A few months ago, before we were able to devour the entire hen, I decided to use the remaining breast meat and some fresh thyme growing in my garden to put together an elevated chicken noodle soup perfect for any season. Keep reading to discover my easy to follow recipe.

I love a good potato leek soup but had personally never made one until last summer. It was a chilly, June afternoon along the Marin coast, and I was in the mood for something warm and cozy. I stumbled upon some gorgeous leeks at the neighborhood farmstand earlier that day, and my boyfriend’s parents had a ton of homegrown potatoes that were begging to be dug up and eaten. With those two ingredients on hand, it was clear that a classic was on the menu for dinner. At the end of the day, my impromptu recipe worked out well and my humble soup was an absolute winner! The best thing about that meal, other than the taste, were the locally grown ingredients and how quickly it came together.

Preparing tasty appetizers can sometimes be an arduous task. However, these three skewers are as simple to make as they are to eat. My favorite thing about these appetizers is that there’s no actual cooking involved which makes them an excellent option for summer days when it’s just too hot to turn on the stove or oven. The flavors are also light, bright, and refreshing. Keep reading for my easy to follow recipe.