Grandmother Phillips’ Fried Okra


I remember my father’s paternal grandmother as a strong, Southern woman. She was a force. I only saw her on holidays but I will never forget her cooking, which we ate at home all throughout the year. She used to freeze her fresh-from-the-garden, hand-battered okra and we would take it home in bags every winter. That fried okra was a precious commodity, rationed carefully until the next Christmas.

Grandmother Phillips had a garden in her backyard. She grew everything in it. I remember describing her to friends as a farmer, though she did not sell her produce for a living. She canned and froze everything. She was an expert in preservation. Preservation of food and of tradition and of family.  The garage of her old home was lined with walls and walls of cans: cucumber, okra, squash, peas, peaches– you name it, she had it canned from her garden.


At Christmas we would visit her home in (relatively) rural, northern Alabama and there would be an endless array of options. People would comment about how excessive the spread was, but Grandmother Phillips’ would never pare it down. Only after her death did I come to see how food is a love language for Southern folks, and I was (at least partially) descended from Southern folks, and my grandmother was showing her love for us by feeding us well.

After she died I remember looking into our freezer and seeing one last bag of her homemade fried okra. I don’t remember the last meal we ate with that one remaining batch of Grandmother Phillips’ okra, but I’ve been trying to recreate the recipe for most of my adult life.


We recently joined a CSA program, which gives us plenty of fresh produce to consume weekly. Grandmother Phillips would probably call it lazy eating, but it gives us plenty of okra to experiment with and I have finally been able to get satisfactorily close to her fried okra.


It has a ton of flavor and it freezes very well. It is easy to prep, as far as fried foods go, and it can be reheated in the oven, which I love for the easy clean-up.


A single batch will serve five adults as a generous side portion, but we often dole out smaller portions and let half of it sit in the freezer for an easy side on another night.

Grandmother Phillips’ Fried Okra

(serves ~6)

1 cup whole milk*
1 tablespoon white vinegar*
2 pounds fresh okra
1 cup AP flour
1 cup yellow cornmeal
2 teaspoons kosher salt
1/4 teaspoon cayenne pepper (just a dash if you don’t like spicy)
1 teaspoon black pepper
1 teaspoon garlic powder
canola or avocado oil
*OR 1 cup buttermilk

First, combine the milk and vinegar in a measuring cup. Let it sit for 15 minutes. (Alternatively: skip this step and use 1 cup buttermilk.)

Next, wash and slice the okra into 1/2″ – 1″ thick rounds.

In a medium-sized bowl, mix the okra and milk. Let this sit for at least 20 minutes.

Then, in a large bowl, mix the remaining, dry in ingredients.

When your okra is done “marinating”, drain the excess buttermilk and toss it in the cornmeal mixture. I find it best to toss the okra in batches as to avoid the pieces clumping together.*

Pan fry in a high-temp oil over medium heat. I find that this, too, works best in batches and there is no need to keep the okra on one side and tediously flip every piece halfway through cooking. It is fine to toss them in the pan and shake it around every now and then to evenly brown each piece.**

Drain the okra on paper towels and sprinkle with a fine, table salt. After cooling, it can be placed in a bag and frozen for later.

*If you have the time and patience, batter each okra circle one at a time. Try to keep them as separate as possible!

**One of the greatest things about this okra is that each bite is a little different. It is fully homemade and thus “rustic” in both texture and flavor. Do not concern yourself over perfect knife cuts or even browning, as this okra should be a delicious, low-stress side!




Crispy Cauliflower + Homemade Ranch


As a vegetarian, I have no appetite for a food like chicken. However, I’m not crazy. I like food, and I enjoy the enticing smell of fried chicken. I get a little hungry when the Publix fried chicken commercial comes on [let’s be honest– it’s borderline food porn, which you can view here].

It’s tough to find a vegetarian alternative that really satisfies that craving for something crispy and salty and fatty. This cauliflower recipe certainly does the trick!

When it comes to frying foods, I have always been a huge fan of what my husband and I call SBP (aka Standard Breading Procedure). Anytime we decide to fry something it has always been SBP- dredge in flour, soak in egg, coat in bread crumbs or panko.

This recipe uses a different breading technique, one that leaves you with a crunchy, flaky, and deliciously crisp snack. It is even easier, requiring only two bowls and NO raw egg!


I am also adding my recipe for homemade ranch. I always keep a large jar of this in my fridge, and it is really easy to make. It’s also MUCH creamier and fresh-flavored than bottled varieties of ranch.

Crispy Cauliflower + Homemade Ranch


for the cauliflower
2 teaspoons garam masala
1/2 teaspoon cayenne
1 1/2 teaspoons kosher salt
1/2 teaspoon each: garlic powder and paprika
1/4 teaspoon each: onion powder and turmeric
1 cup buttermilk
1 head of cauliflower
1 cup flour  (+1/4 teaspoon kosher salt)
vegetable oil

for the ranch
(makes about 1 cup of ranch dressing)
1/4 cup each: milk, sour cream, and mayonnaise
1/4 teaspoon each: dried parsley, garlic powder, kosher salt, pepper, and Penzey’s mural of flavor*
1/8 teaspoon each: onion powder and dried dill


To make the ranch dressing, whisk all ingredients in a medium-sized bowl. You can store this in a large mason jar in the fridge. Feel free to adjust the ratios to your taste! I enjoy the herbal quality that Penzey’s mural of flavor spice blend adds, but it isn’t necessary if you don’t have it already in your kitchen!


For the cauliflower, begin by mixing all the herbs and spices in a large bowl or gallon plastic bag.* Add the buttermilk in and stir thoroughly.

*I used a plastic bread bowl that my grandmother gave to me. It has a top on it, so it is perfect for battering veggies (and rising bread dough).

Next, wash and chop the cauliflower into bite-sized florets. Coat the florets in the buttermilk mixture. I put the lid on the bowl and shook it around, but you can accomplish this with your hands or a spatula. Be sure to generously coat each piece. Then, set this bowl aside, allowing the cauliflower to “marinate”.


Prepare the oil in a small pot, about 2 inches deep, over medium heat.

In a second bowl, combine the flour with 1/4 teaspoon of salt. Measure out 3 tablespoons of the buttermilk-spice mixture and blend it into the flour until it has a crumbly texture.

Take each, buttermilk-soaked floret and coat it generously in the crumbly flour mixture.

Test if the oil is ready by dropping a bit of batter into the pot. If it sputters and bubbles, it’s time to fry!

Fry the coated florets in batches, replenishing the oil as needed. Give each batch about five minutes to cook the cauliflower and get golden and crispy! Set them aside to cool and drain on a paper towel.




Serve with ranch as an appetizer, snack, or side. Enjoy!



Potato Galette with Mozzarella and Rosemary


In a household with two working adults, a baby, needy pets, and a never-ending list of things to clean it is necessary to find simple dinner options. They need to be filling, yet fast. Extra points for little to no cleanup!

Ever since Ava started enjoying solid foods our family has begun to eat dinner together each evening. Our eight month old does not always make this easy, but it is so fun to eat alongside her and give her a bite of our food every now and then. A typical evening for us involves cleaning up Ava’s bottles from daycare, preparing our own dinner, choosing and preparing her meal, and keeping her entertained. Recently the cats have demanded to eat alongside their human servants, so we also feed them at the same time. In addition, Ava has a few budding allergies we are working to prevent by feeding her small, measured portions of allergens every day at dinner…. it is chaotic to say the least.

This galette tastes as if it takes much more time to make than it really does- cheesy, buttery, flaky, and savory. We have eaten it in combination with a salad [in which case this serves 4], but also as a stand alone meal [serving 2]. Cleanup is fairly straightforward, and the ingredient list is by no means exhaustive.


Yes, there are nights as a working parent when you have the energy to make yourself an elaborate dish. There are nights when you just can’t– and it takes all you’ve got to drag yourself and your family to the nearest drive-thru. This dish is for the nights in between, when you want a home cooked meal and a night around the table without the hassle of much actual cooking.

Potato Galette
makes 4 galettes

5 golden potatoes, small
3 large sprigs fresh rosemary
2 tablespoons olive oil
buffalo mozzarella [16-20 1/2″ slices]
1 cup shredded mozzarella cheese
4 tablespoons shaved parmesan cheese
1 puff pastry sheet [roughly 9×13″]
salt and pepper
red pepper flakes [optional, but highly recommended]

Preheat the oven to 425°F. Prepare a cookie sheet with parchment paper and remove the puff pastry from the freezer to defrost.

Wash the potatoes and slice them into thin circles. Wash and mince the rosemary. This is the most time consuming part, but you don’t have to mince it too finely if you are okay with larger pieces of herbs in your galette. I pretty much always get sick of chopping before it’s completely minced!

Combine the rosemary and potatoes in a bowl with the olive oil. Add salt and pepper to this mixture, if you like. I recommend being generous with the spices!


Using the same cutting board, slice the buffalo mozzarella into 1/2″ rounds.

When the puff pastry is defrosted and malleable enough to work with, unfold it and cut it into quarters. Take a paring knife and lightly trace a 1″ border around the edge of each square. Prick each piece with a fork.


To assemble: layer first with the buffalo mozzarella [single layer of this works best to prevent melting over].


Next, add the shredded mozzarella and shaved parmesan. Again, I recommend restraint with the cheeses to avoid a mess.


Finally, place the potato mixture on top. I love the potato part of this galette, so I usually layer them on thickly- overlapping in a scalloped pattern or like shingles on a roof.



Bake in the oven for 20-30 minutes, or until the puff pastry is golden brown. While they are baking you can do most of the clean up [1 bowl and 1 cutting board]!



Top with red pepper flakes and enjoy!


Mini Breakfast Casseroles


The process of creating a miniature breakfast casserole was simple. We love breakfast, breakfast foods are delicious and easy to cook. We love miniature versions of things, they’re cute, this is just a fact. When these two ideas are joined together they yield a wonderful, flavor-packed, and easy-to-make breakfast delight.

An additionally exciting note is that with breakfast casseroles, you can truly tailor them to your own taste preferences. It’s honestly really hard to go wrong with flavor combinations when it comes to these. The final thing to keep in mind is, to have fun while making them because these little breakfast dishes aren’t just adorable, they’re delicious too!


Mini Breakfast Casseroles
(makes 4)

Two, thawed hash-brown patties (we love to use Trader Joe’s brand frozen patties)
2 tablespoons yellow cheddar cheese
2 tablespoons white cheddar cheese
8 strips Morningstar veggie bacon (this could be substituted with real bacon if desired)
4 eggs
splash of milk (we used around 2 tablespoons)
1 Serrano pepper
4 tomatoes
1/3 cippolini onion
salt and pepper to taste

To start, preheat your oven to 350° F.

We made these using four small to medium sized ramekins. Grease the bottom and sides of your ramekins with either butter or some type of cooking spray. Then, cut your hash-brown patties in half and squish them into the bottom of your ramekin. Dust them with a pinch of salt and pepper.

Place these in the oven for about 10-15 minutes, we want these to start getting crispy so they add a nice textural note to your little egg nests.

While the hash-browns are baking, this is a perfect time to start prepping your filling. Dice the tomatoes, the pepper, and the onion. You can either grate your cheese or just chop it into small cubes. Whisk your eggs together with the milk and set them aside in a bowl.



Once your hash-brown filled ramekins have been taken out of the oven, you can start the assembly. First, place two strips of bacon in the shape of a cross on top of your ramekin and then push them in so that they are both touching the inside of the ramekin and the top of your hash-brown.

Single ramekin with bacon

All ramekins with bacon

Second, distribute your filling (tomatoes, pepper, and onion) evenly among your four ramekins.




Third, pour your whisked eggs into each of the ramekins making sure to fill them evenly (that way they all cook at the same speed).


Finally, top with your grated cheese!


Place the ramekins back into the oven for another 20-22 minutes or until the egg is fully cooked. Take them out and enjoy!




4-Ingredient, Vegetarian Sausage Balls


Growing up, my family ate a ton of breakfast foods. One of the things we commonly ate on special occasions were sausage balls. These are tiny bites of absolute heaven. Cheesy goodness and spicy sausage held together with a little breadiness from a Bisquik box. Little did I know at the time- those were basically the only ingredients in the entire snack!

Now that I no longer eat actual sausage, I still like to revisit recipes like this from my childhood. Recently, I began experimenting with the creation of a vegetarian sausage ball. I was looking for a super easy way to make these nostalgic treats for an only slightly healthier diet.


Perhaps the most amazing thing about these is that they can be frozen! They can be frozen for long amounts of time and then, for long amounts of time, you have a stash of delicious sausage balls that you can reheat at any moment for a quick, but still tasty breakfast! Every time we make ours we make them a little bit bigger. If you make them about the size of a golf ball, you don’t get as many servings out of it, but you can truly have a single one for a solid breakfast on-the-go. It’s a great option for busy families who still like to do some meal prep and have food that feels more homemade!


This is such an incredibly easy recipe- it only calls for 4 ingredients (one of which is water, I mean, does that even count?)!

4-Ingredient Soy Sausage Balls
(makes about 27, medium-sized balls)

1 lb soy sausage (I always use Morningstar’s regular brand, and simply use 12 patties)
3 1/2 cups Bisquik
1 lb extra-sharp cheddar cheese (I highly recommend shredding cheese off of a block for this, it makes the moisture content more accurate so you will not need to add as much water as you will if you use pre-shredded cheese)
1/4 cup water


First, microwave all of the soy sausage patties on a plate for 4 minutes. You want them to be soft and easy to tear apart, but not to the point of being fully crisped or cooked. Chop the patties into a crumble. You can chop them as finely as you like. It really depends on your preference.


Combine the cheese and Bisquik in a large bowl. Stir together carefully. I like to use my hands because it can be a messy process and I prefer to have complete control over it!


Add in the sausage crumbles. Mix together entirely. It helps to have a very large bowl here, and to use your hands as you stir.



Finally add in the water. It will not seem like enough water at first, but keep working the “dough” until it finally comes together. You should not need to add more than a 1/4 cup of water if you use freshly grated cheese. If you are using packaged, shredded cheese, it will be drier than the fresh kind. As a result, you will want to add additional water. I recommend doing this by the tablespoon until your dough comes together. You want to avoid adding too much water. The dough will be fairly dry, but still cohesive enough to keep shape.




Cover a baking tray in parchment paper. Form the balls, trying to keep them as regularly shaped as you can. It’s up to you how large or small you make them. We have never done larger than roughly 1/4 cup sized. Arrange them on a baking tray. Rest the baking tray in your freezer for 15-20 minutes.




Preheat your oven to 350°F.

Bake for 20 minutes! They do stick to parchment paper and aluminum foil, so you will just need to let them cool and then peel them off carefully!

Any balls that you would like to freeze, you can plop them all in a large plastic bag and put them in the freezer! When you are ready to eat them later, simply follow the baking instructions listed here!














Bruschetta con Burrata


Rich, Italian foods are always immensely satisfying and this is one of them. Savory olive oils, tart tomatoes, milky burrata cheese, and fresh basil– it all makes for one delicious bite! Pretty much anyone can make a good bruschetta with a variety of ingredients, but this particular combination has become our go-to. We have tried tons of different kinds of breads and different ingredients, but we landed on this recipe and we haven’t changed it in about a year. We make it probably once a month (it is incredibly delicious, but it’s not really very healthy).

Bruschetta is a fairly traditional Italian dish that has become popularized all over the world. In Italy, there are many, regional variations. The Toscana region often prepares a simplified version with salt, pepper, and olive oil. This fettunta is usually more of a vehicle for tasting the first batches of olive oil for the season. In the Campania region, the dish has been served for a very long time and, unsurprisingly, it has evolved. Often, you will see bruschetta here with mushrooms, squash, and even sausages. There are many other variations, but here in the States, we usually see it with basil, tomatoes, and olive oil. I’ve added burrata in the Campanian style to counter the acidity of the tomatoes, and I believe it works very well.


You can eat these as a snack or a full meal. We usually opt for the full meal with a glass of white wine. It doesn’t take much time, and the full recipe makes about 24 pieces. Each slice is around 115 calories, as I said, it’s a treat! However, every piece does have 3 grams of protein (which is pretty good for a vegetarian bruschetta). Obviously, there are tons of changes you could make to this recipe to spice it up or simplify it!


Burrata Bruschetta

1 Trader Joe’s herb loaf
1/2 cup olive oil (I use dark, flavorful varieties, but if you prefer a lighter oil, go for it!)
1 tablespoon garlic salt
1 lb cherry or grape tomatoes (I usually do half red cherry, half multi-colored, mini heirloom)
1 teaspoon kosher salt
1 teaspoon black pepper
fresh basil (several stems, enough to chiffonade about 2 tablespoons)
1 carton Trader Joe’s burrata (equivalent of 2 burrata balls, about 8oz total)
truffle olive oil drizzle to finish (adds a nice, savory flavor that works especially well if this is to be an entree)



First, prep a baking sheet. Cover it in tin foil and preheat the oven to 375°F. Slice the herb loaf into 1″ strips and then cut each strip in half.

Mix the olive oil and garlic salt in a small dish. Brush each side of every slice with the garlic olive oil.

Next, begin chopping the tomatoes. You want to cut them into fairly small pieces that still retain their shape and some of their juices. Either quarter or sixth each one. Put them in a medium-sized bowl. Add in the salt and pepper and stir it all together. Next, chiffonade the basil. Mix it in with the tomatoes carefully. Taste the mixture to make sure it is to your liking, and make any adjustments necessary. I usually add in a bit more basil.

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Bake the olive oil bread for about 5 minutes. Watch it carefully, you want it just lightly toasted but not too crispy.

Next, slice the burrata carefully and arrange a little bit on each slice of bread. Some pieces will have more cheese than others, but that is okay! You can stretch the cheese by spreading some of the creamier inner part onto a few slices. Bake the cheese + bread for another few minutes. Do not wait for the cheese to melt, you just want it to warm up.

Finally, arrange about a spoonful of the tomato mixture onto each slice.


You can also add extra basil and truffle oil to the top! Serve immediately and enjoy!



Rosemary-Mozzarella Pretzels



I am the biggest fan of huge, soft pretzels that ever existed. I know that is a hefty statement to make, but it’s true! These massive, buttery pretzels outrank their crunchy, baked cousins in every possible way… except maybe standards of healthiness. No, these are not clean-eating pretzels that you got in your lunchbox as an alternative to chips. These are big, fluffy, cheesy, salty pretzels- the kind you salivate over at ballparks and stadium events.

Truth be told, the existence of soft pretzels is really my only motivation for ever attending stadium sporting events or visiting overcrowded malls. These soft pretzels are a fabulously souped-up version of their ballpark counterparts. We stuff them with a deliciously cheesy filling and top them with butter and parmesan.


This is based off of a great recipe by Baker by Nature! It includes a great explanation of yeast and the chemistry behind it, and why some people proof it and some do not. I proof yeast every time I bake with it. It is second nature to me, and I think it’s a good habit to get into. Because of this, I include the proofing process as part of the recipe here.

Growing up, my mom taught us very early how to bake bread from scratch, and she always proofed the yeast before making the dough. I have never had this method fail on me (unless, of course, the yeast is dead). It is super easy to follow, and it creates the fluffiest, moistest breads! If you’re totally confident working with yeast and breads, you don’t have to do this part, but I would certainly recommend it!


Rosemary-Mozzarella Pretzels

makes 8 large pretzels

for the dough
1 1/2 tablespoons sugar
1 1/2 cups warm water
1 1/2 tablespoons Rapid Rise yeast
2 teaspoons kosher salt
4 1/4 cups AP flour
3 tablespoons minced, fresh rosemary
6 tablespoons salted butter, softened
parchment paper

for the pretzel cooking liquid
10 cups water
3/4 cup baking soda


for the filling
1 1/2 cups shredded, mozzarella cheese
1/2 cup shredded, parmesan cheese
1/2 teaspoon pepper
1/2 teaspoon kosher salt
1 egg + 1 tablespoon water for egg wash


for the topping
4 tablespoons salted butter, melted
1/2 cup grated, Parmesan cheese
1 tablespoon fresh rosemary, chopped
1 teaspoon garlic salt
1 teaspoon black pepper



Begin by proofing the yeast. Preheat an oven to 200°F. After it preheats, turn it off. Mix the sugar with the water in a small bowl (the water should be slightly warm to the touch, around 110°F). Pour in the yeast and agitate slightly to ensure that all of the yeast is moistened by the sugar-water. Place the bowl in the oven and leave the oven open. Let it sit in that warm environment for 10 minutes.

While the yeast is proofing, measure out the flour and salt into a large bowl. Mix them together. Add in the softened butter until it is completely mixed in with the flour (no big chunks).


Wash, de-stem, and mince the rosemary.

Add the proofed yeast and rosemary to the dough. Use a rubber spatula to mix everything together by folding dough and scraping the bowl.

Cover the bowl with a warm, damp paper towel and place it back in the oven (with the oven door closed this time). Let the dough rise for about an hour (it should double in size).

While the dough is rising, prepare the filling. Mix the mozzarella cheese with the parmesan, pepper, and salt.

When the dough has risen, remove it from the oven and roll it out in a ball onto a floured work surface. (I usually cover my counter with parchment paper and add a bit of flour on top for this process.)

Using your sharpest, unserrated knife, cut the dough into four equal pieces.

Next, cut each of those slices into two, so that you have 8 pieces in all.



To make each pretzel, roll one dough ball out into a long string. You want it to be about 1 1/2 feet long.


Use your hands or a rolling pin to flatten it.


Place about 2 tablespoons of the mozzarella filling on the dough, along one edge.


Slowly and carefully, roll the dough back into a circular tube. Be sure to press down on the dough to create a seal around the filling!

Make the shape of the letter ‘U’ with the tube.


Cross the two, top ends of the ‘U’.


Flip the crossed ends down over the loop, and you’ve got a traditional pretzel!


Do this with each dough ball, and in the meantime, set a large pot of water mixed with baking soda on the stove to boil.

As you are forming your pretzels, feel free to have some fun with it. You can even do a double twist, like so:


After the pretzels are formed and the baking soda water is boiling, prepare two cookie sheets by covering them in parchment paper. Next, place the pretzels in the water one-at-a-time. Let it float there for about half a minute before carefully lifting it out of the water using slotted spoons.

Do this with each pretzel, until they are all partially cooked from the water. This might create a bit of a mess with baking soda residue on the range, but it is super easy to clean, so do not worry too much about it now!

Preheat the oven to 425°F. While the oven is preheating, do a quick egg wash on the pretzels to help them brown.

Whisk together 1 tablespoon of water with an egg. Using a brush, coat each pretzel generously in the egg wash. After the oven is preheated, let the pretzels bake for 15 minutes, or until they are golden brown on top!

Finally, prepare the topping!

Melt about 4 tablespoons of salted butter. Brush the top of each pretzel with the butter.

Measure out the extra parmesan and chop up another tablespoon of rosemary. Mix those two together in a small bowl along with the garlic salt and pepper. Sprinkle this on top of the pretzels!

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Enjoy with tomato sauce for dipping or by itself!

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Squash Blossom Frittata



I love frittata for weird reasons. I find that there is a bit of nostalgia in this lovely, Italian dish. I remember Auburn tailgates and family brunches that always included a frittata of some sort, and although I could seldom partake (they usually included sausage), I always loved how neat and beautiful they looked in their pan. Frittata is an Italian word that means “having been fried”. Oddly enough, we don’t really fry this dish– it’s baked!


The frittata is such an incredibly elegant dish to have for breakfast, and it is SO easy. This particular frittata variation is inspired from one of my new, most favorite Southern cookbooks: Root to Leaf by Steven Satterfield. I really recommend this book for anyone interested in new and delicious Southern cooking with a bit of a twist.

The cookbook follows the seasons, so each recipe features a local and seasonal ingredient. Squash blossoms are intriguing, though, because they can be summer or fall ingredients as you eat with the seasons. Right now, the squash blossoms we eat from the farmer’s market (even in California) are from mostly summer squash (zucchini) plants. In a few month’s time, we will see pumpkin squash blossoms, as the seasons transition!


As a vegetarian who is interested in eating natural and whole foods, I am so in love with this concept of eating with the seasons, and I commend Satterfield on his creative use of vegetables. Although the cookbook is not vegetarian, it is based off of a food philosophy that advocates for more vegetables and less meat overall (think Michael Pollan’s In Defense of Food— which just so happens to be one of my favorite books of all time).

Being able to pick these ingredients up at the farmer’s market, and then make the dish the same day is especially useful when dealing with something like squash blossoms. They go bad very easily, so you truly need to make the frittata within a day or two of buying them.



Squash Blossom Frittata
serves 6-8

8 eggs
2 tablespoons heavy whipping cream
1/4 red onion (1/3 cup chopped)
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 tablespoons butter
1/4 cup sliced mozzarella or ricotta cheese
2 green onions
8 squash blossoms (cleaned and washed)

frittata ingredients

Preheat the oven to 400° F.

First, whisk together the eggs and whipping cream in a medium-sized bowl.

Chop the red onion and add that into the egg mixture along with the salt and pepper.

In a large, heavy pan over low heat, melt the butter. Add the egg mixture into the pan and stir continually over low heat for about 7 minutes or until the mixture is warm, but not cooked.

Remove from heat and add in the sliced cheese. Sprinkle the white parts of the green onions into the pan.

Next, arrange the squash blossoms in the pan. Make sure their insides have been cut out and the stems cut off. Coat them in the egg.

Place the pan in the oven and bake for about 20 minutes.

Serve immediately topped with added cheese and green onion.


Smashed Potatoes

smashed potatoes all dressed up

This was a dish that I had seen many times but had always been hesitant to attempt. One of the worries I had was that the potatoes would dry out and end up tasting chalky, this recipe solves that problem and in doing so imparts a spectacular flavor on these potatoes.

This dish was made vegetarian but you could easily make it either vegan or meaty with a few swapped ingredients.



1 lb baby butter potatoes
2 cloves garlic
2 sprigs fresh rosemary
2 sprigs fresh sage
2 sprigs fresh oregano
1 Knorr veggie broth bouillon cube
4 tablespoons salted butter (divided into single tablespoons)
2 cups water
Kosher salt and black pepper to taste

Optional Ingredients
chopped rosemary (topping)
grated Parmesan cheese (topping)

smashed potato ingredients

To start, combine the water and the bouillon cube in a wide pot (be sure it’s large enough, this is where I made a mistake) over high heat until it begins to boil. Feel free to help the bouillon cube dissolve by crushing it with your spoon and stirring the pot. At this point, add in your herbs and two tablespoons butter to help season the broth and let it stew for about 5 minutes. It’s this delicious broth mixture that gives the smashed potatoes so much flavor and at the same time allows them to stay moist.

herbs, butter, veggie broth

After the butter has melted, gently add your potatoes, making sure they are partially covered with liquid and have enough space around them. As you can see in my picture, the pot I used was a bit too small and I ended up having to change to a larger one later. Making sure they have enough space is crucial, as they will need to spread out when you gently smash them.
potatoes in the broth

Let these cook, covered, until tender enough that a fork will somewhat easily pierce a potato (about 15 – 20 minutes). At this point remove the cover and gently press down on each potato until you feel the skin give way. Don’t push too hard or the potatoes will not hold together and you’ll have a mess on your hand!

squished potatoes

Cook these until the liquid has completely evaporated, and after for an extra 3 – 5 minutes to get a nice crispy edge. At this point, remove your pan from heat and gently remove the potatoes from the pan.

potatoes out of the pan

Scrape out the contents of your pan before returning it to the stove top.

scrape the pan

Upon returning the pan to the stove-top, add in the last two tablespoons of butter. This will help the other side of the potatoes get nice and crispy.

butter in the pan

After the butter melts, add the potatoes back in with the previously crisped side facing up.

second round potatoes

Cook these for another 3 – 5 minutes or until browned. Remove them from the pan and serve! We added extra chopped rosemary, some grated Parmesan, salt, and fresh black pepper to ours.

Vegetarian Tamales


Tamales (pl.): masa-wrapped, cheesy-vegetable goodness cooked in a corn husk. The actual nomenclature is a hotly debated issue, but I will chalk it up to import error and just give y’all both terms! Spanish singular: tamal; English singular: tamale.

Tamales really are such a treat. They are often considered to be extremely difficult to make, but honestly, this recipe did not take us more than two hours. Many tamales have meat fillings, which require extensive cooking of their own, and that is what makes them so difficult. However, these vegetarian versions were easy enough that we even decided to make two varieties, which made eating them really fun!



As a history buff, I can’t neglect the tamal’s incredible origins. This is such a cool food in that you can truly see its origins (even in the modern dish). Aztec and Mayan populations are known to have eaten tamales. You can imagine corn being picked and milled for flour, with the husks being saved for later use. Clearly, this dish is about utilizing every bit of a plant, and this was a great technique for doing so.

In ancient Mesoamerican cooking, a common technique for steaming involved digging a pit in the ground, lighting a fire, and covering the food with brush and leaves to let it slowly cook. Many people still use this technique today all across the globe, and there are tons of names for it: the New Zealand hangi, Samoan umu, Mayan pib, and the Peruvian huatia. Although today most of us will use a steamer or double boiler to cook tamales after they are wrapped, the ancient technique of using the corn husk remains.



As a side note: if you are interested in global food connections, look up zongzi. These are essentially an ancient East Asian version of tamales, which use rice products instead of corn products!


Vegetarian Tamales

makes roughly 17-25 tamales, depending on the size of corn husk 

for the masa dough
2 sticks salted butter
4 cups masa harina
2 teaspoons baking powder
1 teaspoon kosher salt
2 teaspoons cumin
2 teaspoons ground pequin chiles (alternatively: chile powder)
4 cups vegetable broth (pre-make if using bouillon cubes)


for the fillings
1 zucchini
3 green onions
2 cloves garlic
1 tablespoon olive oil
1/2 cup vegetable broth
1 bunch cilantro
2 roma tomatoes
1/2 lime
1 teaspoon cumin
1 teaspoon pequin chile
1/2 cup shredded cheddar cheese

1 poblano pepper
6 ounces queso fresco
kosher salt and pepper to taste

for assembly/cooking
corn husks
steamer/large colander



First, place 20-30 corn husks in a large bowl filled with water. Weigh them down and let them soak for at least 30 minutes.



Next, prepare the masa dough. Take the butter out to soften, and combine the masa farina, baking powder, salt, cumin, and chili powder in a large bowl. If you are using dried pequin chilis, you can use a coffee or spice grinder turn them into a powder. Personally, I prefer them because that have a more complex flavor and add a little bit more heat to the dough!



When the butter is soft enough, mix it in with the dry ingredients to create a crumble. (You’ll probably need to use your hands!) Finally, slowly add in the vegetable broth until everything is combined.



Next, prepare your fillings! Wash and chop the zucchini and green onions. Mince the garlic. Combine these in a pan with the olive oil and sauté for 3 minutes.



After the zucchini has cooked a bit, add in the vegetable broth.

While the zucchini mixture is cooking, wash and chop a bunch of cilantro. I find it easiest to simply chop off the stems en masse and mince from there. Wash and chop the tomatoes, and squeeze the juice out of your 1/2 lime! Add the cilantro, tomatoes, and lime juice into the pan. Stir everything together, adding in the cumin and chili powder.



After much of the liquid has cooked off (this might take a bit of patience), stir in the cheddar cheese. Add salt and pepper to taste. 



For the second, milder filling: simply chop the poblano pepper and queso fresco. Stir them together with salt and pepper to taste. I found this filling a great contrast to the heavier zucchini filling, and it was really nice to be able to have one of each with my meal.



Now you are ready to assemble your tamales! For each one, you want to take a corn husk and spread some masa dough onto it. We found that it was easier to spread with fingers than a spoon.



Be generous with the masa, as it will bake around the filling and keep it from spilling out.

Top the masa with a tablespoon or two of your desired filling.



Next, carefully use the corn husk to wrap the filling in the masa dough. I will say that we did not start off using this technique (we just closed the corn husks like burritos). Making sure that the masa dough is actually encasing the filling will make your final product prettier, and yummier (in my opinion!). Cover the tamal with the husk and wrap it in string to keep it closed.



At this point you can place the tamal in a colander or your steamer.

Continue this process with each tamale, until you run out of filling or masa!


1: Spread masa dough onto corn husk with hands.


2: Add filling on top of masa dough.


3: Wrap dough around filling.


4: Fold in corn husk, however you prefer and tie with string.













Place all of your wrapped tamales into a colander or steamer.




If you have a steamer, steam them for 90 minutes. If you don’t, you can use this neat trick from Tasty Kitchen: put two quarts of water in a large pasta pot, over medium-high heat. Put the colander with the tamales in over the top (we got lucky and ours sealed perfectly!). If there is not a great seal, you can use tin foil to fix this. The tamales should not be touching the water. Cover the pot and steam for 90 minutes, checking every now and then to ensure your water hasn’t all boiled off.


After 90 minutes, cut them open and enjoy!



I later made a chile sauce to go on top, but they are delicious even without it!