Kale, Mushroom and Goat Cheese Pizza

Wow, hey guys! I've been MIA, huh?

It's been a busy few weeks that has overlapped with a bit of a cooking rut. I've been making plenty of food but I've had a hard time feeling inspired by the meals I've made. I'm hoping to turn that around this week and bring you some yummy spring recipes!

I've historically found that when I find myself in a rut, the best thing to do is to make something that is familiar and undeniably delicious no matter what. For me, that food is pizza. Put anything on a chewy crust and cover it in gooey cheese and, well, we're back in business!

This Kale, Mushroom and Goat Cheese Pizza is made on my favorite, no rise crust which makes this a quick, easy and delicious meatless Monday meal! The edges of the kale get an amazing crispy char to them while the creamy goat cheese melts just slightly over the sauce. Mushrooms add a meaty element that really rounds out (ha!) the dish.

As with nearly any recipe I put out here on the internet, this is the perfect base pizza recipe that you can add and adjust to your heart's desire. Add some crispy ground sausage because OMG sausage, kale and mushrooms are the ultimate trifecta. Want more veggies? Throw 'em on! Just remember not to overcrowd your toppings because it risks making your crust soggy and that would be sad.

I see your cooking rut and I raise you one quick, tasty, wonderfully composed pizza recipe. Ahh, it feels good to be back.

Pearl Cous Cous with Caramelized Mushrooms and Sage Brown Butter

Do you ever get an idea in your head, and you just can't stop thinking about it?

That happened to me recently and this delightful Pearl Cous Cous with Caramelized Mushrooms and Sage Brown Butter was the end result.

The idea actually came to me from a bottle of olive oil. I know, what am I even saying? Well, have you noticed a lot of boutique olive oil shops popping up everywhere? This is a big food trend right now. These local shops brew and infuse their own olive oil and balsamic vinegar and create some of the most unique and delicious flavors. These are great for cooking as well as marinades and salad dressings!

My favorite infusions tend to be herb-infused. I've had rosemary olive oil, basil olive oil, even cilantro-lime olive oil. After a recent visit to the Crushed Olive in Sayville, NY, I fell in l.o.v.e. with their Wild Mushroom and Sage Olive Oil. I KNOW. Too perfect for this time of year!

And so, I became obsessed with this idea of mushrooms and sage...and not just mushrooms, but buttery, caramelized mushrooms. Be still my heart.

P.S. Can we all agree to stop thinking that we don't like mushrooms? I don't know what happened to give mushrooms such a bad wrap. I have to assume these haters just haven't had mushrooms cooked down so perfectly until tender? And bursting with flavor that you simply can't get anywhere else?

Whoops, minor mushroom ramble. Let me tell you some quick things about this amazing recipe because I know that's what you're here for. First is - flavor. Flavor, flavor, flavor. Mushrooms are cooked down in a bit of butter and olive oil and honey (yes! for caramelization!) with a bunch of sage, garlic and lemon zest. If you have neighbors, you should probably apologize now for how amazing your home is going to smell. This gets tossed together with tender, nutty whole wheat pearl cous cous, a big handful of parmesan cheese, a squeeze of lemon juice and...and...

Sage. Infused. Brown. Butter!

Enjoy this cous cous as a lunch or paired with a protein for a wonderfully quick dinner. Hosting a Friends-giving this year? Might I suggest adding this to your table? It's sure to be a hit!

Crispy Sweet Potato Ravioli

Thanksgiving is pretty much here.

Let that sink in for a second.

This past weekend, we decided to host a “Friendsgiving” at our place. The holidays can be really crazy, so it was great to have everyone together!

Either because I am crazy or because I just love food that much, I thought it would be seriously adorable to do Thanksgiving dinner-themed appetizers. So, this wasn’t your typical dinner party. But it paid homage to turkey day. That’s all that matters.

What was on the menu you ask!? Well, obviously there was the bird. AKA, Turkey sliders topped with brie cheese and my Cranberry Apple Chutney. I added whole wheat breadcrumbs, parmesan cheese, an egg, and chopped rosemary along with salt and pepper to the ground turkey and formed them into small burgers. So tart and savory and bite-sized cuteness!

Then there was the starch. And on Thanksgiving, that starch had better be sweet potatoes (in my humble opinion). I made crispy sweet potato ravioli. These were a HIT. The recipe is a secret below for your holiday appetizer pleasures!

We also had a veggie. And it was green beans. In particular, it was the traditional Cambell’s soup/French’s crunchy onion green bean casserole. Everyone knows it. Everyone loves it.

Our friends were also generous enough to provide other apps and desserts and they are all amazing! We love them!

Oh, and how could I forget. The holiday cocktail! Spiked hot apple cider. That is, one gallon of apple cider, 2 cups of dark rum, 1 orange (sliced in half) and 3 cinnamon sticks simmering away all day in the crock pot. A total winner! You can simmer it on low for 4 hours or on high for 2 or so, then leave it on the “warm” setting while serving! Cinnamon and sugar rims are a totally necessary addition that everyone will be bubbling about.

I think I’m finally getting into the holiday spirit. Christmas shopping, and eating sweet potatoes until I can’t get off the couch, and drinking hot cider or peppermint mocha lattes. We can’t fight it, let’s just accept it! If the holiday spirit still eludes you, try a batch of these Crispy Sweet Potato Raviolis—Fall has never tasted so good!