From Market to Table

Sweet Corn Pasta with Shrimp in a bowl with parmesan cheese on the side

Italian Sweet Corn Pasta with Shrimp

When I came across Osara’s recipe for Pappardelle with Jersey Corn Sauce on Instagram, my mouth instantly started watering. The simple combination of sweet corn, pasta, and a hefty dose of parmesan cheese and butter looked not only doable but the perfect summer dish.

I suddenly ditched my lackluster dinner plans and went to the store to buy out-of-season corn and make it that night. As a side note, I seriously need to reconsider my tactics because spending money on gas to buy three ears of corn is quite ridiculous. Still, this dish was worth it.

three pieces of roasted tomato bruschetta on a plate with a cast iron skillet in the background

Oven-Roasted Cherry Tomato Bruschetta

I like to call this Roasted Cherry Tomato Bruschetta the I just don’t care appetizer. Don’t get me wrong; it’s delicious and addicting. This appetizer also happens to be incredibly forgiving. It is adaptable to any size dish, makes out-of-season tomatoes taste delicious, and has ooey-gooey cheese that encapsulates bursting tomatoes. It’s perfect.

Light and Creamy Small-Batch Cheesecake

Cheesecake has never been on my radar to make. Maybe it was the springform pan that always leaks. Or the precarious water bath and resting period to prevent cracking. Or the notion that it takes ‘skill’ to make a standout cheesecake. Anticipating the surmounting cream-cheese-laden leftovers didn’t help either. Make it at home? No. There is a reason the Cheesecake Factory sells cheesecake by the slice.

Lately, I began reimagining what cheesecake could be. It started with Eden Grinshpan’s Cheesecake from Eating Out Loud. Then, Alison Roman’s Citrus Cheesecake. Then, of course, my 9×5-inch loaf pan epiphany. Hide the cracks, add greek yogurt, and make it small-batch. It’s time we all start making cheesecake.

oatmeal cranberry cookie with coconut cookie with a bite taken out of it and a pile of cookies in the background

Oatmeal Cranberry Cookies with Coconut

I’m pretty sure the worst thing you can do at 7 pm on a weeknight is deciding to make cookies and then ask for suggestions. No one thinks about the ingredients you have available, the time commitment to make them, or the fact you want a cookie, like now. No, they only think about what they are craving at that moment and how convenient it is that you want to make cookies.

So when I was asked to make a cookie with coconut, I stammered a bit and said that I don’t have a cookie recipe with coconut. Their response “exactly, that’s why you need to make one.” While I found this annoying and inconvenient at best, they had a point. Coconut screams Springtime, despite it being flurrying outside (thank you, Minnesota). I also admitted I was craving coconut too.

Fluffy Oat and Yogurt Pancakes For Two

I never really understood the point of having more than one pancake recipe. After all, I found the one that I make on repeat whenever a pancake craving hits and it ticks all the boxes: small batch, incredibly fluffy, and no fussy steps. Yum.

That is until the grocery store became the world’s crappiest scavenger hunt and milk was out of stock on my regular grocery run. As I stood in the dairy aisle reminiscing about the days when I could go to the store and never question whether a so-called easy-to-find ingredient was available, I realized that having more than one pancake recipe that relies on different ingredients is essential.

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