cacio e pepe, the traditional italian pasta dish literally meaning "cheese and pepper" is making a big comeback lately. so, i decided, why let pasta noodles have all the fun?
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fried green tomato & pimento cheese stack
what's more southern than fried green tomatoes? fried green tomatoes with pimento cheese. put them together you'll have a yankee saying ya'll in no time. what i like most about this summer staple is the versatility that comes with making this recipe. the tomatoes can be stacked, like shown here, or ,cut in quarters and served as appetizers, or feel free to just dive in and eat the pimento cheese with a spoon. (i mean, i don't judge).
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roasted baby beets and rainbow chard with lemon and goat cheese
aesthetically, not the most appealing dish in the book, but flavorfully, it's a mic-drop moment. but hey, that's just a part of cooking. sometimes, the not-so-photogenic meals taste the best, so never apologize for a dish that's just having a bad maybelline moment.
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lemon garlic fettuccine with leeks, asparagus and seared scallops
dieting for spring break? perfect. so am i. sort of. say hello to your new go-to spring pasta: a fresh mixture of leeks, asparagus, lemon and shh can be made with greek yogurt so you can still fit into that tankini you've been eyeing.
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