Boujee Olive Tapenade

So today we are talking a super easy, but very classy recipe: tapenade. Tapenade is typically made with black olive varietals, like kalamata olives, along with capers and anchovies. I decided to shake it up and use my fave olive, the castelvetrano. It is light, buttery, nutty, and almost a bit “green” in flavor. It’s … More Boujee Olive Tapenade

Happy Easter

Happy Easter! I hope you all have a wonderful day celebrating with your friends and family. This year we were in the mood for authentic looking dyed eggs, so we went with a gorgeous robin’s egg-esque design. They turned out so cute! (Eggs are a great source of protein, and the yolks contain choline, which … More Happy Easter

An Easter Feast

Spring is in full force, and one of my favorite things about Spring (besides the beautiful blooming flowers and chirping birds) is the flavors of the season. This Easter, the dinner menu was bursting with Springtime dishes. The food is lighter, zippier, and fresh than the comforting winter counterparts. All of the dishes we made … More An Easter Feast