Day 3 of Tomato Sandwich Week featuring Smitten Kitchen’s elevated take on a classic. This version combines toasted sourdough, mayo, golden-brown fried provolone, and juicy tomatoes. While typically a tomato sandwich purist, I couldn’t resist this delicious twist, resulting in a flavorful summer treat.
Smitten Kitchen’s Zucchini Ribbons with Almond Pesto is a refreshing summer side dish requiring minimal oven use. Toasted almonds, garlic, Parmesan, red pepper flakes, lemon juice, and olive oil are pureed and tossed with zucchini ribbons. This quick, cool dish pairs perfectly with grilled mains,
These vegan and dairy-free treats are an absolute favorite of my friend, Katie, who’s been raving about them for years! Deb skips the eggs and subs in oil for butter for the moist sponge flavored with almond and vanilla extract and lemon juice.
Several months ago, Smitten Kitchen posted these Crispy Potatoes with Mushrooms, and my mouth instantly started watering! Thinly-sliced potatoes roasted until crispy and topped with buttery-garlic mushrooms – how bad could that be?!
Before stumbling upon Smitten Kitchen’s Skillet Piperade Eggs recipe in Keepers, I was unfamiliar with piperade—a dish that feels like the Basque version of shakshuka!
Deb takes pity on our hectic weeknight schedules by cooking this farro with almost all the ingredients – water, onion, garlic, tomatoes, and red pepper flakes – for 30 minutes and viola!
Deb’s Bialy Babka from Keepers, featuring chewy bread filled with caramelized onion and poppy seeds, is a show-stopping and surprisingly simple snow day project. It’s best enjoyed warm with a smear of butter.
Rating: 5/5 How Easy Is That: EasyStore-Bought Is Fine: dry sherry Pricey Ingredients: —Hard-to-find: — Recipe on SmittenKitchen.com