Nothing better than a warm bowl of soup on a 90 degree day. Ha, just kidding. But you know what, we’re actually enjoying this soup now even though summer weather is still going strong in LA.
I’ve been making this Carrot Ginger Soup for years. In fact it was one of the first recipes on my Auntie Treats blog way back when. It really is a timeless winner. K and I enjoyed it pre-kids and now the four us all love it. Because really, there’s not much to not love here.
Sometimes life calls for an easy, no fuss dinner, but something that’s still really satisfying and not necessarily take-out. You know those nights, right? The day goes by way too quickly and suddenly it’s almost five and you have no clue what you’re eating tonight and more importantly, what you’re feeding the fam. This became more of a dilemmer post kids. Because if we’re being honest, I can be pretty happy with a bowl of cereal on those kinds of days.
Well enter this Crisp Roasted Chickpea & Tomato Flatbread. The flavors in this literally burst in your mouth. It’s got it all. Subtle garlic creaminess from the hummus. So much freshness from the tomatoes, bell peppers and lemon juice. A bright herb kick from fresh parsley and mint. The best zing from pickled onions. And the awesome texture contrast from the roasted chickpeas. Then it’s all given a giant hug inside of soft pillow-like flatbread and a drizzle of saucy yogurt.
This is so good. But minimal, adjust as you need, effort.
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One of my favorite pizzas of all time. This Fig, Burrata & Caramelized Onion Whole Wheat Pizza has it all going on. Double melty cheesy yumminess, jammy fig goodness, spice from the arugula and red pepper flakes and sweet caramelized red onions over a slightly chewy, slightly crisp, slightly honeyed crust.. The flavors just sing together. They do, you just gotta listen closely.
Fig season is in full swing and I’m loving every minute of it. And to think I thought that once we’re back in LA I would be missing out on the amazing figs in Istanbul. Well, I do miss Istanbul and the figs there truly are second to none, but I’m very happy to report I’m still getting in on plenty of the fig action here in LA. Not only does my sister have a fig tree in her backyard that is having a great harvest this year, but my childhood neighbor’s decades-old tree (which somehow we’ve never noticed) planted by her late grandfather is seriously producing the most lovely, ripe figs. And she is sharing them with me by the plateful. I couldn’t be more grateful and can’t help but think how the world really does work in mysterious ways. And today, I want to share one of the latest fig-tastic creations, this Fig & Whipped Ricotta Toast with Rosemary Honey.
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I’m nearing the end of my beloved tomato stash from our trip to Underwood Farms. We recently went for a day of fruit and vegetable picking out in the fresh air and fields of one of our favorite annual pumpkin picking spots. Tomatoes were the star of the day and even my two little non-tomato-eating-no-way-I-won’t-go-near-that-thing munchkins had a wonderful time picking so many colors and varieties of one of summer’s best fruits. (Of course, they wouldn’t try one though.) But K and I have been happily enjoying them, (me semi-hoarding them) and having such a great time creating recipes with the colorful little (and big) gems.
