A couple weeks ago, I finally perfected and posted my Baked Vanilla Bean Donut recipe. It was a good year or more in the making. A couple weeks later Laura, from Sweet Treats, adapted the recipe and turned them into mini donut waffles. How cute are these little gems!? Pure genius if you ask me. So of course I had to make them. And I thought donuts were cute. I think waffle-style may have them beat. [Side note, I typically cook my donuts at a high heat. These guys cook much faster on a medium-low setting for about half the time it takes to cook a waffle. If When you give these a whirl, be sure to test a small amount before cooking the whole batch. Every waffle iron is a bit different.]
—Melissa
I’ve just recently gotten to know Ashley from Edible Perspective. She’s another sweet blogger from Colorado. I think I’m naturally drawn to those Coloradans (Oh Ladycakes, Happyolks, Half Baked Harvest). If I’m not moving there myself next summer, I may just cry. In the meantime, I’m living vicariously through their beautiful blogs. Ashley keeps it seasonal, fresh, healthy, and always delicious. I’m also a little smitten with her latest bathroom reno. She’s a true renaissance woman.
—Melissa
What is your best memory in the kitchen (current or past)?
I have to mention two, but I’ll keep them quick! 1 – During the summer when I was growing up my dad would haul in gigantic zucchini from our garden and my mom and I would get busy baking zucchini bread. Loaf after loaf after loaf. We made it all summer long and passed out the loaves to family + friends. The best was when we would add chocolate chips to the batter! The time in the kitchen with my mom was always treasured. 2 – I absolutely love cooking brunch or dinner for family and friends. I find it so relaxing to sit around the table and enjoy homemade food with my favorite people. A little wine never hurts, either!
Whats the best thing about your kitchen?
We really maximized storage + counter space in our kitchen when we gutted the entire thing two years ago. It’s 10×12 in size–so not huge–but there is plenty of room for two people to work at the same time without knocking elbows, and extra tall cabinets and deep storage drawers maximize every inch of space. I definitely need it with my ever-growing collection of plates + bowls for food photography!
What is your favorite meal to prepare?
I don’t know if I have an all-time favorite meal to prepare but one recipe I’ve been making nonstop lately is a lemon, olive oil, and roasted garlic pasta with spinach, lentils, and sun-dried tomatoes. It’s simple + satisfying and you can add whatever vegetables are in season. Asparagus + kale have been my favorite additions!
What does your dream kitchen look like?
I really love our kitchen now but sometimes imagine larger windows allowing for more natural light to pour into the room. I’ve also always wanted to have an island in the kitchen where people can sit, chat, and eat while I cook. As far as the style goes I love clean lines, subway tile backsplash, white cabinets, butcher block counters, and single-basin sinks.
What 3 guests would you like to have around your dinner table?
Heidi Swanson : Mindy Kaling : Aubrey Plaza – An eclectic group that would lead to delicious food and a lot of laughs.
I recently secured a popsicle mold after eyeing them for several summers in a row. Now I’m slowly collecting recipes before the inaugural freeze. Being a sucker for all things striped, a layer of coconut milk is a must. What next—a layer of mango, blood orange, kiwi, strawberry, or cherry? Good thing my popsicle mold is supposed to freeze in less than 5 minutes. I have a lot of flavors to try after being inspired by Oh Joy! and Pink Patisserie. Do you have a favorite popsicle recipe?
—Melissa
I’m always trying to think of healthy ways to spice up lunch, even more so now with summer, long hikes, and beach days around the corner. (You may remember this quick wrap or this healthy egg salad.) I decided to give chicken salad a facelift, inspired by one of my favorite arepa’s at a shop in Chicago. It’s a simple chicken salad recipe, perfect for spring’s fresh produce. Held together by greek yogurt with added creaminess from the avocado, wooing even the mayonaise lovers.
—Melissa
Spring Chicken Salad
serves 4
1/2 c. potato, peeled and diced
1 1/2 c. (12 oz.) shredded cooked chicken
1/2 c. peas, thawed if frozen or blanched if fresh
1 large carrot, peeled and diced (about 1/2 cup)
1/2 c. plain greek yogurt
squeeze of honey
sea salt
1 large avocado
lettuce
1. Add potatoes to a small sauce pan and barely cover with water. Add sea salt. Cook on medium-high heat until just soft, about 4-5 minutes.
2. Meanwhile, mix together chicken, peas, carrots, and greek yogurt. Season with a squeeze of honey and sea salt, to taste.
3. Once potatoes are cooked, drain and run cold water over.
4. Carefully fold potatoes into the chicken salad. Taste and add more salt if necessary.
5. Serve on a wheat wrap, toasted bread, or a pita. Top with avocado and lettuce.
6. Store leftovers in an airtight container for up to a week, stirring well before serving.
I buy, hoard, and freeze as much rhubarb as possible this time of year. I think I’m making up for lost time not having it growing up. We took a quick trip to NYC this weekend for my husband’s birthday and had the most amazing brunch at Tipsy Parson. Of course, I ordered the Strawberry Rhubarb Belgian Waffles (with a hint of ginger in the compote). Still can’t get those flavors out of my head, which leaves me bookmarking more rhubarb recipes this morning—Strawberry Rhubarb Meringue Tarts by Completely Delicious and Browned Butter Crepes with Rhubarb compote from Kiran Tarun.
—Melissa
