Baking, recipes, new music, records, food porn.

Zucchini Gazpacho With Basil and Yogurt



  1. Puree the scallions, cucumbers, zucchini, oil, basil, and lemon juice in a blender until smooth.
  2. Add the yogurt and 1 teaspoon each salt and pepper and pulse to combine.
  3. Serve topped with additional yogurt, torn basil, and pepper. Drizzle with olive oil.

Picture and recipe from here.


A part of me definitely thinks posting sandwich recipes is a little silly. But if they’re good for one thing, it’s giving you ideas when you’re basically stuck in a pesto-smoked gouda-sundried tomato-kale cycle. Those are still my delicious go-to sandwich staples, but I have cans of chickpeas at home, I have avocado at home, I actually have scallions AND parsley .. so why not make something new? PLUS chickpeas get you that protein fix to keep you fuller longer. 



  • 1 avocado - pit removed and scooped from peel
  • 2 scallions roughly chopped
  • 1 large handful of parsley
  • 2 oz feta cheese 
  • 1 small lemon juiced - about 2 Tbs
  • 15 oz can of chickpeas
  • 2 stalks of celery - diced (optional - i hate celery -_- )
  • Bread / roll / baguette (multigrain is delicious!)
  • Cucumber slices and fresh spinach to add to the sandwich as topping.


1. In a large bowl, dump the chickpeas from the can and rinse them well. Take a fork (or whatever you think would work best) and start mashing - consistency is up to you.

2. Add in the scooped out avocado and the rest of the ingredients and mix well / mash some more. 

3. Toast your bread, spread a hearty serving, top with some cucumber slices and enjoy!

Picture and modified recipe from here

The Growlers - Big Toe

The Growlers are a California band that play jangly garage rock. They have a couple of releases, they’re all pretty good but nothing that made me too excited. What I’ve heard of the new record (…which is all of it) - this is the release that makes me change my beat. “Big Toe” was the first track I heard, after my Growlers-obsessed co-worker played it 6 times in a row in the office. It was enough to entice me… 

She’s a lost cause, so count your losses

Roasted Sweet Potato, Kale and Quinoa Salad

Another day, another delicious salad. I can’t help it. It’s all I ever crave lately. Well THESE packed salads and also the Cadbury chocolate my boss brought back from Europe. But I’m not sharing that. :-X

  • 2 medium sweet potatoes, chopped into 1-inch cubes
  • 2 Tablespoons coconut oil, liquid (divided)
  • salt and freshly ground black pepper, to taste
  • ½ cup uncooked dry quinoa, rinsed and drained
  • 1 cup water
  • 1 cup red onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 bunch curly kale, de-stemmed and torn into bite-size pieces
  • 2½ Tablespoons red wine vinegar
  • 1 teaspoon chopped fresh thyme
  • pinch of nutmeg (freshly grated is best but ground will work too)
  1. Preheat oven to 400°.
  2. Toss sweet potatoes with 1 Tablespoon of coconut oil in a bowl. Season to taste with salt and pepper, and arrange evenly onto a baking sheet.
  3. Bake in the preheated oven until the sweet potatoes are tender, about 25-30 minutes. Let cool on the counter for a bit then transfer to the refrigerator to cool more.
  4. While the potatoes are roasting, bring quinoa and 1 cup of water to a boil in a saucepan. Reduce heat; cover and simmer for 15 minutes, or until liquid is absorbed. Once cooked, allow to cool, then transfer to the refrigerator to cool more.
  5. Meanwhile, heat the remaining 1 tablespoon of coconut oil in a large skillet over medium heat. Cook the onion and garlic, stirring frequently, until the onion has caramelized to a golden brown. This should take about 15 minutes. Stir in the kale, cooking until wilted, bright green and tender. Transfer the kale mixture to a bowl, and cool to room temperature in the refrigerator.
  6. Once all the ingredients have cooled (at least 30-60 minutes), combine the sweet potatoes, kale and onion mixture, red wine vinegar, fresh thyme and nutmeg in a large bowl. Season to taste with sea salt and ground pepper. Gently stir to combine and serve.

Recipe and photo from here.

Smoky Candied Walnuts & Summer Salad with Fresh Corn

Besides blackberries… my #1 favorite food stuff of summer - CORN.

Roasted, off the grill, slathered in butter and salt - - so good. But also a perfect addition to summer salads. The kind of salads that make you consider stating things like “salads are delicious” - and being serious about them. Just looooooooooook…………

There are enough colors and textures in there to make it super satisfying. Not like one of those lame ‘side salads’ you can get with your burger. (PS. who gets a salad with their burger? get the fries bro, come on, all in) This is one of those recipes you should feel free to improvise with but DO NOT disappoint me and go with canned corn here! Don’t even think about it. And feel free to swap the dressing for some oil and balsamic - BUT MAKE THOSE NUTS! You won’t regret it. 

4 cups broccoli florets
kernels from 2 ears sweet corn 
extra virgin olive oil
red chili pepper flakes
1 pint cherry or grape tomatoes, halved
6oz white cheddar cheese, cubed
10oz mixed greens

For the Smokey Candied Walnuts:
1 Tablespoon honey
1/2 Tablespoon extra virgin olive oil
1/2 teaspoon smoked paprika
1/4 teaspoon salt
3/4 cup Fisher Walnut Halves and Pieces

For the Basil Dressing:
1/2 cup lightly packed fresh basil
3 Tablespoons fresh lemon juice
1 Tablespoon honey
salt and pepper
1/2 cup extra virgin olive oil


  1. For the Smokey Candied Walnuts: Preheat oven to 350 degrees then line a baking sheet with a silpat or parchment paper and set aside. Add all ingredients except walnuts to a small bowl then stir to combine. Add walnuts then stir to coat. Spread walnuts out on prepared baking sheet then bake for 4-5 minutes or until golden brown. Remove from oven then stir and let cool (walnuts will crisp as they cool.)
  2. Turn oven up to 400 degrees then spray 2 baking sheets with nonstick spray and set aside. Add broccoli to one baking sheet and corn to the other then drizzle with extra virgin olive oil, red chili pepper flakes, and salt, then toss with hands to coat. Roast for 10-12 minutes or until golden brown. Set aside to cool slightly.
  3. For the Basil Dressing: add all ingredients except extra virgin olive oil to a food processor or blender then pulse to roughly chop the basil. Turn processor on then slowly stream in olive oil.
  4. Divide lettuce between bowls then top with roasted broccoli and sweet corn, smokey candied walnuts, white cheddar cheese, tomatoes, and basil dressing.

Picture and recipe from here



  • 2 avocados, halved and pitted (skin on)
  • 1 cup cooked quinoa
  • 2 ounces extra sharp Cheddar OR Daiya Shreds
  • 1 chipotle chile in adobo, chopped fine
  • 2 tablespoons lime juice


  1. Preheat broiler.
  2. Scoop out avocado flesh leaving 1/4 inch on all sides. Dice.
  3. Line a baking sheet with parchment paper and place avocado halves on it.
  4. In a small bowl combine diced avocado, quinoa, half of the cheese, chipotle chile and lime juice. Divide mixture among avocado halves and top with remaining cheese. Broil about 4 inches from the heat source for 3 to 5 minutes, or until brown.

Image and recipe from here

Caribou - Can’t Do Without You

Caribou’s 2010 album, Swim, was a HUGE summertime record for me. But ever since that release, nothing he’s done really intrigued me (i.e. Daphni). UNTIL - this:

It’s a slow start… really eases you in, but it picks up around 1:28. 

If I hypothetically did hypothetical drugs this would be my go-to track that I needed to hear. It’s damn good when you’re sober and just about to pass out from this crazy NYC heat too. 

Blackberry Pie

I’ve already mentioned how much I adore blackberries and blackberry flavored ANYTHING. So it should come as no surprise that my go-to summer pie is blackberry. Dependent on level of laziness, I’ll either make the crust from scratch or just use Pillsbury. NO SHAME in shortcuts if you still have an entire delicious pie to share with friends, duh. Just make sure it IS delicious :P


  1. 2 1/2 cups all-purpose flour
  2. 3 tablespoons sugar
  3. 1/4 teaspoon salt
  4. 1 cup solid vegetable shortening, chilled
  5. 5 tablespoons ice water


  1. 2 pints blackberries (1 1/2 pounds)
  2. 1/2 cup sugar
  3. 3 tablespoons all-purpose flour
  4. 1 tablespoon fresh lemon juice
  5. 1 tablespoon cold unsalted butter, cut into cubes
  1. In a large bowl, whisk the flour, sugar and salt. Add the shortening and, using a pastry blender or 2 knives, cut it into the flour until the mixture resembles coarse meal. Add the ice water and stir with a fork until the dough is moistened. Turn the dough out onto a lightly floured work surface and gather it into a ball. Knead the dough 2 or 3 times, just until it comes together. Divide in half; flatten each piece into a disk. Wrap each disk in plastic and refrigerate until chilled, at least 1 hour.
  2. Preheat the oven to 375°. Let the dough stand at room temperature for 10 minutes. Working on a lightly floured surface, roll out one disk of dough to a 12-inch round. Transfer to a 9-inch glass pie plate. Roll out the remaining dough to an 11-inch round.
  3. Meanwhile, in a bowl, stir the blackberries with the sugar, flour and lemon juice, lightly mashing a few berries; scrape into the prepared pie crust and sprinkle the butter cubes on top.
  4. Brush the overhanging pastry with water and carefully set the top crust over the berry filling. Press the edges of the dough together and trim the overhang to 1 inch. Fold the edge under itself and crimp decoratively. Cut 4 slits in the top crust or for a lattice top, weave strips of pie dough over the top of the fruit-filled pie dish. 
  5. Bake the pie in the center of the oven for 1 hour and 15 minutes, until the bottom crust is golden and the fruit is bubbling. If necessary, cover the edge with foil for the last few minutes of baking. Let the pie cool for at least 4 hours before serving.
MAKE AHEAD The baked pie can stand at room temperature overnight.
Recipe from Food & Wine

Trix Krispies Treats

I’ve always hated marshmallows; it’s the powdery texture they have, it grosses me out. But light them on fire, or melt them with butter and cereal to make krispies treats and I’m ALL IN. I went to my sister’s place for a BBQ last weekend, she has two kids (10 y/o and 3 y/o) so I decided to make something child friendly. I have no real knowledge of child stuff but I figured COLORFUL and SUGARY would be a good start. Needless to say, they were a hit with the kids. Personally, I prefer the Rice Krispies version, but this was nice for the occassion. 


  • • 1.5 standard size bags of mini marshmallows
  • • 1 box Trix cereal
  • • 1/3 cup butter


  • 1. Melt the butter in a pot. Once melted, add in marshmallows and stir well. 
  • 2. Once it looks like all the marshmallows have melted, or 90% of them, mix in your Trix cereal. Stir well, and quickly. 
  • 3. Pour into a large greased pan (9 x 13 or 11 x 11) and press down with your hands. (Tip: If you wet your hands, they won’t stick to the treats as much.)
  • 4. Let stand for 10 minutes, or pop in the fridge if it’s a super hot day. Once it firms up just a bit, loosen the sides with a sharp knfie then cut into squares. 

I had some leftovers and they kept well in an air-tight container in room temp for up to 5 days.