You guys, have I told you about my witch hands? I don’t know if I have. If you know me in real life, you’ll know that I have an unusually high tolerance for hot things. It comes with the territory of working in a kitchen a lot, I think, but sometimes I forget that other people don’t have this skill. We’re talking Corelyn has to often remind me not to stick my hands in boiling water, hot. My first instinct is to grab with my bare hands, stick a finger in the sauce to see if it’s warm enough, etc. etc. Last night, for example, I tried to take a pot top off in the oven even though the pot had been in there for 30 minutes (I didn’t, don’t worry.)

My point is, this recipe, while being easy, does require you to handle a hot spaghetti squash. Once you make this a couple of times, you will get the hang of putting it together in 30 minutes or less, but at some point you’re going to have to reach your hand for that hot-AF squash and bit the bullet. (Or, you know, use an oven mitt, but I like to live dangerously.)

But you can do it. Reach your hand for that squash, and as fast as you can, get all the delicious spaghetti-strands out of there. Do the best you can. You’ll get better at it. This is a great dish – it’s gluten free, can be vegetarian, or vegan, if you want, and you can use whatever sauce you want. I choose pesto. Sometimes I use red sauce. Treat the squash as you would pasta, and start living your most authentic-squashy life.

This year, I wanted to give you more of what I’m actually eating – and this recipe is one we have on regular rotation. This time it was roasted beets, broccoli, and some sun dried tomatoes, with chicken sausage. Tomorrow? Who knows. Only you! So go forth, snag a squash (it’s the end of the season, so act quickly and grab two or three, they keep for a while, like a month or longer!) and make yourself this crowd-pleaser.

And be careful with those hands, please!

Breakfast is easily my favorite meal. However, a lot of the things I love for breakfast aren’t so great for us, so I usually have fried eggs and avocado and call it a day. However, last weekend I wanted to make a quiche and then, let’s be honest, I got REAL lazy. Guys, quiche is delicious and beautiful, but there is just something about making pie crust I can’t get behind. I mean, I can sometimes, but for my Sunday morning, I am not always up for such a long process just to get fed.

Then, I remembered this thing we eat on Christmas morning. We’ve always just called it an “egg thing” but I guess somewhere along the way I forgot that’s what a strata is. And so, I figured why not make a Christmas egg thing for breakfast?

Alas, this recipe was born – a spinach mushroom strata. (Full recipe here.) WARNING: This recipe requires you to let it soak overnight. Or at least six hours. CONFESSION: I didn’t realize this the first time I made it, and I did no such thing, and so it was watery but STILL VERY DELICIOUS YOU GUYS. Despite it’s neediness overnight, this recipe is simple and pretty fast – you sauté your veggies, you mix together your eggs and milk and spices, then mix in your cheese, and let it sit overnight. Then, you bring it to room temperature the next morning (perhaps while you brew your coffee?) and then bake it for a bit before serving.

The best part is you can pretty much adapt strata to be whatever you want – just this weekend I had a strata made by my friend Audrey with chicken sausage, kale, oregano, and delicious cheese, and it was also a win. You can’t go wrong. Just use the base of the recipe and modify your veggies (and/or meat!) as needed!

Go forth & enjoy breakfast, kiddos!

Hey Guys, Eva here. Today I’m here to talk to you about breakfast.

All things breakfast. All the time. That’s my motto.

Unfortunately, I’m also a horrible early morning procrastinator, like snooze-until-you-don’t-have-time-to-shower-or-eat before I hustle out the door.

So this week, in an effort to accommodate both, I made a week’s worth of breakfast quesadillas, individually wrapped, some frozen, others ready and waiting for Monday morning.

So good.

It beats being ready for your lunch break at 9:30AM.

And it definitely beats the crankiness of driving in to work, yet again, on an empty stomach chastising yourself for continuing to not take care of yourself like an adult.

So. Breakfast quesadillas – recipe here. The solution to almost every internal struggle. Except, you know, actual big ones.

Best of luck, everyone!

As you guys might know, my parents were in town last weekend and we had one hell of a time! One of the things we did was drink delicious cocktails made from the orange blossoms in my backyard.

It started as a seedling of an idea when I realized that the fragrance in my backyard was actual our orange tree in full bloom. We started talking about how awesome it smelled, and it got me thinking that surely we could use the orange blossoms from something. After all, orange blossom water is a thing, right?

So we gathered some orange blossoms and I made a simple syrup then tossed in the washed orange blossoms and let them sit for like twenty minutes. I then strained out the blossoms, and made vodka sodas with a splash of orange juice and a tablespoon or so of the orange blossom simple syrup – and what a delight! I think we’ll be drinking these all spring long.

Don’t have a blossoming orange tree? You can get orange blossom water online or in some grocery stores, and you can use this to make your drinks – and if you have a water carbonator, like we do, you can even make your own soda water!

March! Spring! Veggies everywhere! And, here comes berry season soon enough. Before you know it, we’ll be swimming in peas and blueberries. I love the springtime because everything is green, the birds are chirping, and the farmer’s market just grows and grows. Here’s what’s in season this month:

Asparagus
Avocado
Beets
Cabbage
Cauliflower
Chard
Citrus
Kale
Mushrooms
Peas
Spinach
Strawberries

So what am I going to be cooking this month? I always love ushering in a new batch of produce so I can try my fave recipes again…

This Mint & Pea Soup is so easy and is a perfect dinner highlighting peas, one of my fave veggies. This can be vegetarian, or not, and is great served with crostini or really crusty bread.

I made this Asparagus & Goat Cheese Tart a couple of years ago, and it’s still a go-to. It comes together easily and it highlights the asparagus flavor – and when asparagus is in season, you most certainly want to highlight it.

It’s raining on and off here, and we’re still getting away with making cold-weather foods. So this Mushroom Cassoulet might be on the rotation in the coming weeks.

Finally, try this Spring Smoothie. It’s chocked full of March veggies, and will ward off any late-season colds. It’s refreshingly sweet with avocado and carrot, but with enough spinach to balance it out.

I might go make myself a smoothie right now…Happy March, you guys!