Mediterranean Cauliflower and Artichokes with Lemon Vinaigrette


I have a confession- I don’t really like cauliflower. So the fact that I was camped out next to this bowl, eating this dish like trail mix means it is CRAZY good!

I took a little inspiration from the lemon in these potatoes and then jazzed it up even more by mixing in artichoke hearts, olives, onion, herbs and capers. I will definitely be making this mix again but you could throw in whatever you have or are craving- maybe fennel, eggplant, or even whole garlic cloves.


The prep time for this is 5 minutes at most and then it just hangs out in the oven while you are doing whatever you do, or prepping the rest of your meal. I would pair this with a super simple pan seared pork chops, chicken, steak, or even a pilaf for a completely vegan option.

Read on for the recipe and nutrition facts:

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Beer Butt Chicken (With Extra Drumsticks)

This is quintessential summer people. A can of beer, a chicken, a grill. The best part is that you only need one can of beer for the chicken, so you can drink the other 5 while you wait for it to cook! As my dad puts it, the magic thing about doing chicken this way is that it always takes exactly one hour to cook any sized chicken this way (or thats what he says!).

Crank up your grill. Shove a can of beer up in your roaster chicken. Rub the thing down with seasoned salt. Put it on the grill (a pan under it will prevent a whole hour of flare ups). Close the lid and let it go for an hour. Dinner is served!

Dad threw some extra bbq’d drumsticks on the grill too, because they are uber delicious and always coveted. :)

Nutrition facts? Well, its a chicken.

Salt Crusted Bread

I’m about to blow your mind with how easy this is. And the nosh factor? Let me suffice it to say, AMAZING! Especially with an unsalted nut butter (the bread is salty!). This one is a must try, especially with how quick, delicious and easy the recipe is!
Read on for the (minimal) directions and the nutrition.

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Thursday Eye Candy: Salt

Impeccable Ingredients

We are lucky enough to have a truly unique fromagerie back home in Muskegon: The Cheese Lady. Now I know I can’t have any of the good creamy stuff… but thankfully, she just opened a specialty balsamic and olive oil shop conveniently conjoined to her flagship. Beautiful. That  ’finish it off with a drizzle of olive oil’ thing never made sense to me…. until I discovered her olive oils. I get it now! 
Last week I turned 21. How to celebrate? Cheap wine (but good! gotta love Trader Joes) and fancy olive oil. Happy birthday to me! 
A little of a bunch. Trying to try them all! 
A plethora of epicurean delights.

A little overboard on the two buck chuck. (There was more than just me, promise!)

My favorite EVOO for pasta.
Just arugula and cherry tomatoes in a little EVOO
Salted water and good pasta
A perfect final product, finished off with maldon salt and a drizzle of evoo

Focaccia and Family

My parents came to see me! Love when that happens! Also love when my mother agrees to bake for me :) She made the gorgeous focaccia and then left it with me…. = best week ever!
I had focaccia on my ‘to bake soon’ list for months before this, but somehow life never allowed it to happen. Well let me tell you, life is now going to have to work around focaccia, because oh my good gracious.

Divinely inspired Garlic Focaccia

  • 3 heads of garlic (Okay, you only need two for the recipe, but as long as you are roasting garlic, just go for it.)
  • 1/3 C olive oil
  • 4 1/2 C whole wheat flour
  • 2 tsp salt
  • 2 Tbs honey
  • 2 1/4 tsp yeast
  • 1 3/4 C water (100 degrees)
  • For topping: Maldon Salt, Rosemary, Tomato, Onion, EVOO
Roast your garlic by rubbing the whole head with EVOO and placing in a 400 degree oven for about 20 min. The garlic should squeeze right out of its skin when fully roasted.
Squeeze two heads of garlic into the bowl of your stand mixer and add the 1/3 cup of EVOO. Mash together with a fork.
In a small bowl, mix 1/2 cup water with the yeast and the honey, let sit 5 min, until the mix gets foamy.
To stand mixer, add flours, salt, and yeast mixture.
Mix with dough hook on medium slow speed, slowly adding remaining water, stop mixture just before dough forms a cohesive ball.
Empty dough onto a floured surface and knead into a ball.
Transfer dough into a lightly oiled bowl, cover and let rise for an hour in a warm oven (no more than 100 degrees).
Cover a baking sheet with parchment paper and rub lightly with EVOO, after dough has risen, turn out onto parchment and spread into a half inch thick square using finger tips.
Lightly cover dough with nonstick sprayed plastic wrap and let rise in warm place another hour.
*Lightly* brush top of dough with EVOO, and top with sliced tomato, sliced onion, and chopped rosemary. Sprinkle lightly with Maldon salt.
Bake at 350 for 20 min.
Spread with more roasted garlic and EVOO, devour.
I cut mine into 21 slices (3 down and 7 across).

Holla for Challah!

Basic, beautiful, and scrumdiddlyumptious! This no fuss recipe even uses a bread maker to make your life unbelievably easy. I topped mine with Ghee, I just love the flavor! I also divided the recipe into two, making 2X the happy recipients, and the loaves were still huge. (If I were to use mine for sandwiches or french toast, I would keep the recipe as one loaf.) Thank you so much to Dine and Dish for the recipe!

Risen in the bread machine.

Warning: Don’t talk on the phone while doing this. Sorry dad for dropping you on the floor while screaming ‘OH MY GOODNESS! The machine! Why is the machine back on??!?!’ That had to be confusing….. 

The dough balls, they always seem to look the
same no matter what we are making… 
Ready to braid, dance class days are about to pay off.

Risen, a ton!

Brushed with Ghee

Ready for its close up

Two lovely loaves

A Twisted Tuesday

What’s more fun than playing with your food? As far as I know, nothing, and thats why pretzels are so amazing! I went with the traditional twists for today, they are so much fun to flip and spin! (Though I’m not exactly at the professional stage, the Auntie Anne’s people still amaze me…) It’s also fun to get creative and twist up initials or spirals. My sister and I used to love playing with shapes and letters when we made pretzels with my mom, the trick was to get them to stick through baking!

I used a recipe from Savvy Eats that turned out absolutely perfect! When served up warm with lots of mustard, they made for a very happy family!

Risen Dough

Dough Balls! 

Wide fingers help stretch the dough :)

Before Baking

Why did I dump all the baking soda in at once?
Good question, but a bad idea! 
Calming down a bit. 

Much happier!

Boiling happily away!

Boiled and ready to bake.

Baked after a party in the oven.

With all if his friends!

Next time: I’m trying Maldon salt!