Quinoa Stuffed Zucchini

  • 2 large or 3 medium zucchini
  • 1 cup quinoa, precooked & cooled
  • 1 cup tomato sauce
  • 1/2 cup grated parmesan
  • 2 Tbsp extra virgin olive oil
  • 1 Tbsp minced garlic
  • 1/2 tsp crushed red pepper
  • 10-12 pieces of pearl mozzarella (the kind that come in a small tub)
  • salt & pepper to taste
  1. Preheat the oven to 350 degrees.
  2. Slice the zucchini in half lengthwise. Cut off the thick stems at the top. Using a small metal spoon, carefully scrap out the inside of the zucchini to create “boats”. (Leave a little inside for structure so that they don’t fall apart.)
  3. Using paper towels, squeeze excess moisture from the zucchini pulp over the sink. Measure out 1 cup of shredded zucchini into a large bowl.
  4. Add the precooked & cooled quinoa of your choice to the zucchini pulp. Add the tomato sauce, parmesan, extra virgin olive oil, garlic & crushed red pepper. Stir until everything is combined. Add salt & pepper to taste.
  5. Spoon the sauce/quinoa mixture into the zucchini boats & place them on a lined sheet pan. Cut the mozzarella balls in half & place them evenly on top of the stuffed zucchini.
  6. Cook for 20-25 minutes, depending on the size of the zucchini, until the filling is bubbling & the mozzarella is melted. Let them cool slightly, about 5 minutes, before serving.

Suggestions & Substitutions: I used a simple instant red and black quinoa package that you make in the microwave, because if there’s one thing I always seem to mess up, it’s cooking grains on the stovetop. (I still never feel like I get rice quite right.) It is totally your call on how you want to make it. This is a great recipe if you happen to have leftover quinoa laying around from another meal.

Does the color matter? Not really. White/tan quinoa tends to be the most delicate and as it gets darker (red and black) they have more flavor, texture and fiber. The flavor will be dominated by the sauce here, so I went with the mixture of red and black because I wanted that added texture and fiber in the recipe.

This is a vegetarian meal, as I mentioned, but if you want to switch out the parmesan for some breadcrumbs or nutritional yeast and omit the mozzarella, you have a vegan meal!




Everyday Tomato Sauce

I’ve been meaning to do this one for a while, because tomato sauce is something that we use a lot. I’m actually going to be posting another recipe tomorrow, but while I was working on it, I decided I needed to do this first. This is my standard tomato sauce that I use all the time, so this post will be a great reference tool. I’ll be linking back to this in the future, whenever a recipe calls for it.

I make sauce like this at least every couple weeks. I prefer it to jarred sauce, and hey, at the moment, it might get you out of a pinch. I don’t know about your local grocery, but our pasta and sauce aisle has been really picked over lately. There always seemed to be canned tomatoes though!

It’s worth noting this makes about 2 standard mason jars worth of sauce… sometimes a little extra. If you don’t have any, save and reuse jars from the store! (Just make sure you clean them out really well.)

Everyday Tomato Sauce

  • 2 Tbsp olive oil
  • small yellow onion, diced
  • 2 Tbsp minced garlic
  • 1 large carrot, grated
  • 1 red bell pepper, finely diced
  • 6oz tomato paste
  • 14.5oz crushed tomatoes
  • 14.5oz diced tomatoes
  • 2 tsp dried oregano
  • 2 tsp dried basil
  • 1/2 cup fresh basil, chopped
  • salt & pepper to taste
  1. Put the olive oil in a sauce pot over medium heat. Add the diced onion & let it sweat for about 2-3 minutes, until it begins to become translucent. Add the garlic, grated carrot & diced bell pepper. Stir to combine & let it cook for about 5 minutes, until the veggies are tender.
  2. Add the tomato paste to the veggies. Using a rubber or wooden spatula, stir it in & scrap up any bits that have stuck to the bottom of the pan. Once it’s all well-incorporated, add the crushed & diced tomato. Stir it all together & reduce the heat to low.
  3. Stir in the dried oregano, & the dried & fresh basil. Add salt & pepper to taste. Cover & allow the sauce to simmer for at least 2-3 hours, stirring occasionally. Serve immediately or let cool, jar & refrigerate.

Suggestions & Substitutions: I like to use a mix of crushed and diced tomatoes because I like the added texture. If you want a smoother sauce, go with two cans of crushed instead.

You can also use fresh tomatoes as well! For a while my garden was producing roma tomatoes like crazy and I would dice and blend my own. Or sometimes, if I have a couple tomatoes I have to use up soon, I’ll add them in with canned to freshen it up. The pros of canned tomatoes is that they stay in your pantry for a very long time, which is very helpful, especially at the moment when avoiding the store is a big priority.

If you have options, try to find canned tomatoes that don’t add salt. Lots of brand name sauces have a lot of salt and sugar in them, and one of the things I like about making my own is that I can control that. Carrots add a nice natural sweetness to it, but you can always add a pinch of sugar to yours if you prefer it.

This is also a fantastic way to use up things you have laying around. Have fun with this as your base! Add ground meat, mushrooms, chopped spinach or spicier peppers if you like. I love adding in roasted garlic (when I feel like taking that extra step), crushed red pepper flakes & sometimes a little grated parmesan cheese. It’s a great canvas to work with.

And just think of all the ways to use it…

…On homemade ricotta gnocchi

…Used for baked eggs aka shakshuka

…In quick & easy pizza roll ups

…Used two ways in chicken parmesan

On The Side: Marinated Cucumber Salad

It’s summertime, and unless you live in the Arctic or have spent the last 6 weeks under your covers with the A/C blasting, you know it’s getting super hot. Something that’s always left me perplexed is that the go-to summer side dish is potato salad. Hey, if you love it, that’s fine, but the idea of all that mayonnaise sitting under the blazing sun at a cook out… I’m all set, thanks.

I often see these containers of marinated cucumbers in the prepared food section of the grocery store. While picking one of those up would be an easy shortcut, sometimes the store can really drive the price up. So stroll on past, head to produce, and get your own.

Everything in this recipe I had on hand in my pantry or fridge. All I need to do was grab some Persian cucumbers, and I was able to make double the portion offered in the deli section, at a fraction of the cost.

Hey…. what the heck is a Persian cucumber exactly?

They are small, only about 6 inches long (hold your jokes) with virtually no seeds. They have a much more concentrated, sweet flavor, that hold up very well to all the other flavors we are going to add in. They usually come in a pack or bag of 5. You can use any cuke you like, but I highly recommend the Persian ones.

  • 2 cups sliced Persian cucumbers (approx. 5 cucumbers)
  • 1 sliced shallot
  • 1/4 cup orange juice
  • 2 Tbsp rice vinegar
  • 1 Tbsp low sodium soy sauce
  • 1/4 tsp fish sauce
  • 1 tsp sugar
  • 1/2 tsp garlic powder
  • 1/2 tsp dried dill
  • 1/4 tsp crushed red pepper
  • 1/4 tsp ground ginger
  • 2 Tbsp extra virgin olive oil
  1. Using a sharp knife or a mandolin, slice the cucumbers very thinly. Peel & thinly slice the shallot as well.
  2. In a bowl, combine the orange juice, rice vinegar, soy sauce, fish sauce & sugar. Stir until the sugar dissolves. Add the garlic, dill, crushed red pepper & ginger. Whisk together while slowly drizzling in the olive oil. Add the sliced cucumber & shallot, tossing to coat.
  3. Cover tightly & refrigerate for at least 2 hours to overnight. Serve chilled.

If you don’t have fish sauce, you could substitute sesame oil. Fish sauce is one of those ingredients that smells crazy, but a little goes a long way in adding depth of flavor. It’s that funky little note you can’t quite put your finger on.

Instinctually, I would have reached for some fresh lime juice as my citrus component, but funny little story: My husband loves a good old fashioned which requires a sliver of orange rind in it. I will get an orange, peel it, and make as many pieces as I can and freeze them so that they are always available for a quick cocktail. I happened to be doing this the other day, so I decided to juice the orange and use it for this recipe. I always prefer fresh citrus juice in recipes, but I won’t be mad if you want to take advantage of OJ you already have in the fridge. Just avoid pulp.

The first thing you taste in this dish is a great balance of sweet and sour, with a little kick of spice at the end from the crushed red pepper (which you can leave out to make it a little more family friendly). It’s the perfect companion for cook out staples like saucy ribs or spicy wings. They are great on the side of a burger or grilled chicken sandwich, but even better as a topping.


Or you can be like me, and spend all day picking at them out of the fridge as a snack because they can get a little addicting.

Can we talk about how easy it was too? The bulk of the work is just slicing the cucumbers. If you want paper thin slices, use a mandolin (carefully) but I like using my knife and keeping the slices a tiny bit thicker so that they still have a nice crunch to them.

The best part is making it the day ahead so you don’t have to worry about it. If you bring it out to a cook out, I’d suggest keeping the serving vessel on ice so that they keep that chilled factor that is oh-so refreshing on a scorching summer afternoon.

Stay cool, everyone! I’ll be back again soon with some more fun summer ideas.

Easy Pumpkin Ravioli in Brown Butter

First off, I hope everyone had a fun and safe holiday. We had a really low-key Halloween, drinking pumpkin beers, watching Hocus Pocus (which gave me a great costume idea for next year… yes, already planning it) and handing out candy. It didn’t stop me from dressing up in my cozy corgi onesie costume though!


The trick or treaters loved being greeted by two pups at the door

Next order of business is my kitchen is finally, finally, FINALLY finished! If you follow me on Instagram and check out my stories, you already saw it, but here’s the big reveal for the second time!


Before & after


Insert heart-eye emoji

If you don’t follow me on Instagram, you should. I’ve been working with a lot of cool companies and brands and expanding my influencer status lately. I always seem to have a fun promotion and codes for you to save $$$ on things I love.

OK, enough of that business. Let’s get down to the other business. It’s November now, and Halloween is over, but that doesn’t mean we have to give up on pumpkins! After all those holiday sweets though, I decided to whip up a light, savory pumpkin dish… then drown it in brown butter.

  • 8oz pumpkin puree (NOT pumpkin pie filling)
  • 8oz ricotta cheese
  • 1 tsp garlic powder
  • 1/2 tsp dried sage
  • 1/2 tsp dried thyme
  • 1/2 tsp cinnamon
  • 2 eggs
  • 24 frozen wonton wrappers
  • 4 Tbsp butter
  • 1 tsp minced garlic
  • 1 tsp chopped fresh sage
  • freshly grated parmesan (optional)
  1. Mix together the pumpkin, ricotta, garlic powder, sage, thyme, cinnamon & 1 egg with a pinch of salt & pepper in a bowl.
  2. Lay out half of your thawed wonton wrappers on a clean, dry surface. Create an egg wash in a small bowl by whisking together remaining egg and about 2 tsp of water.
  3. Place 1 tsp of the pumpkin/ricotta mixture in the middle of each wrapper. Brush the egg wash around the edges & use the other half of the wonton wrappers to top the 12 raviolis.

    Gently push all the air out & seal them. *At this point, you can place them on a parchment lined sheet tray to freeze them. You will have plenty of filling left to make a big batch to save.
  4. To make the brown butter sauce, melt the butter in a small sauce pan over medium heat, constantly stirring. If you let the fat of butter settle on the bottom, it will burn. Once it becomes light brown (about 4-5 minutes of cooking), remove it from the heat & add the minced garlic & sage, still stirring to keep it moving. Carefully transfer to glass measuring cup or bowl to stop it from continuing to cook in the hot pan.
  5. To cook the ravioli, bring heavily salted water to a boil. Cook the ravioli 3-4 at a time without crowding the pot, for about 3 minutes, until they are tender. Use a slotted spoon to remove gently them from the water. (They are delicate)
  6. Serve with a generous drizzle of the brown butter & the grated parmesan to your liking.

It’s nutty, it’s sweet, it’s savory, it’s light, but also buttery and indulgent… It’s a perfect fall meal.

I’ll be honest. I originally tried to make my own pasta dough and do more a traditional ravioli, but I don’t have a pasta sheeter (yet) and I couldn’t get it as thin as I needed. They were OK, but eh, just OK. There’s also something oddly more elegant about how the wonton raviolis look, so I think it’s a win-win: easier & prettier.


Right out of a fancy restaurant… or not.

Using the wonton wrappers is a huge shortcut. It makes it so easy to crank these guys out like an assembly line. Like I said before, you will have plenty of leftover filling if you want to make more than 12. I suggest 3 raviolis for an appetizer serving, or 6 for the main dish of a meal. If you have a bigger family and want to make more than that at one time, double up on the brown butter recipe.

I think making a bunch of these and freezing them before Thanksgiving would be a great plan for an unexpected appetizer. If you don’t want a bunch of pumpkin ravioli in your freezer, save the mixture and add it to a marinara sauce for a surprising autumn twist on spaghetti night or use it in a pumpkin lasagna with some alfredo sauce. Pretty much anywhere you would use ricotta, you can use this for instant fall flavor.


You can keep the leftover filling for a couple weeks in the fridge

For most of my life, I thought pumpkins were just for Jack-o-lanterns and pie. I think a lot of people only really encounter pumpkin in sweeter dishes & desserts, so this is a fun twist on an otherwise ordinary pasta dish. Obviously, you can fill those wontons with any kind of filling you like… cheese, spinach, meat, whatever you’re into. It’s insanely easy to make them this way, so go crazy. I have big plans for the rest of my wrappers.

What do you think? Have you ever tried pumpkin ravioli? Would you want to? If you try out this recipe, I think the outcome will surprise you. Give it a shot, while I get back to work on another fall recipe!

On The Side: Veggie & Sweet Corn Stir-Fry

I’m a few days behind on blogging, but I have a good excuse, like I always do. We spent a week in Hawaii, house hunting! I don’t want to say too much and jinx anything, but I think I’ll have some good news to share in one of my next posts.

It was also my 31st birthday the last day we were in Hawaii. Everyone was saying how great it was to spend it there, but in reality, it was the most stressful day of the whole trip. We made an offer on one house and after a lot of ridiculous back and forth, phone calls and emails, the deal wasn’t going anywhere. We realized this home wasn’t going to be for us just as we boarded our red-eye home. The process is exciting and fun at times, but I was also so exhausted by it.

Everything happens for reason (at least, I sure hope so) and I’m confident that the direction we are going in now is the right one. Whatever house we wind up in, dude, it’s on the island of Oahu. It’s amazing. It’s like 1/3 beautiful beaches, 1/3 urban/suburban wonderland and 1/3 giant Jurassic Park mountains. No really, Jurassic Park was filmed there and I plan on eventually going on ALL THE TOURS!

I’m realizing this is the second post in a row that I’ve shown love to movies from 1993. (Hocus Pocus came up in my last one.) Obviously, this was the golden era of films. And obviously, I’ve gone a little crazy with the hyperlinks. Maybe it’s time to get to recipe?

This side dish came about after we got home from our trip. It was a week of eating and drinking in vacation mode, which isn’t always the best. I was craving fresh vegetables, we didn’t have anything in our fridge, and I stupidly went to the store without a list. I just picked out a bunch of veggies.


Sweet peppers, those look pretty. An onion, super. Oh, we haven’t had asparagus in a while.” -my inner grocery store monologue.

Once I got home, I grabbed some chicken out of the freezer to thaw and noticed I had a couple bags of frozen sweet corn hanging out in there. Lightbulb moment. Time to break out the wok, we’ve got a stir-fry on our hands.

  • 2 Tbsp olive oil
  • 1/2 white onion, chopped (about a cup)
  • 10-15 small sweet peppers, chopped & seeded (about 2 cups)
  • 1 jalapeno, chopped & seeded
  • 4 oz chopped asparagus (about 1 cup)
  • 1 Tbsp minced garlic
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp dried parsley
  • 1.tsp dried basil
  • 1 tsp dried oregano
  • 10 oz bag frozen sweet corn
  • 1 cup baby spinach
  • 3 Tbsp pesto sauce
  • zest & juice of 1 lemon
  1. Heat oil in a wok or a deep pan over medium-low heat. Add the onions and cook for about 2 minutes, stirring often, until they start to become translucent.
  2. Add the sweet peppers, jalapeno, asparagus, garlic, salt, pepper, parsley, basil and oregano. Toss the ingredients together and cook for about 5 minutes, stirring often.
  3. Turn the heat to medium, add the bag of frozen corn and toss to incorporate. Cover the pan for 2 minutes.
  4. Lower the heat to medium-low and add the spinach, pesto sauce and lemon zest and juice. Toss and stir constantly for about 2 minutes, until the spinach is wilted and the veggies are tender.
  5. Strain to remove excess liquid and serve alongside your favorite protein.

There are two key tricks here. First, prep everything and have it ready to go when you turn on the stove, because it only takes a few minutes and you’re going to be stirring a lot. You just want to grab the next thing and dump it in.


Chopping vegetables is like meditation for me

The second trick is that all the veggies should be cut down to similar sizes. They will cook more evenly if they’re as uniform as possible.

The pesto was a last minute addition. I was planning on just using the olive oil and lemon juice to keep it light and fresh. I was tasting as I was cooking, and felt like it needed something to bring it all together. I found a jar of store-bought basil pesto and figured that was pretty in line with the herbs I had already added. It was just enough to really punch up the flavor, without overwhelming or weighing down the dish. Actually, when I told my husband what was in it, he said he would have never guess there was pesto in it.


The full meal

I plated this up with some spicy chicken tenders and mashed potatoes, both homemade. This recipe will make 4-6 servings easily, so I also grilled some chicken to prep a couple lunches.


Much better than a PB&J, don’t you think?

This would also be really lovely on a platter with some salmon or scallops over the top. The leftovers are great to wrap up in a burrito with some ground beef, or with beans and rice if you are vegetarian. A vegetable stir fry is such an easy way to make a colorful, fresh side dish that can work for almost any dish.

Fingers crossed that the next time I post I will have good news on the house front! Until then… happy cooking!