Tomato and Watermelon Salad

Tomato and Watermelon Salad - Missalaneyus

This simple, 5-ingredient dish works best with peak season produce, so you should probably make it soon. Here, tomatoes and watermelon are plated together with a faint sprinkle of salt and pepper. Then, they’re topped with feta and a drizzle of arugula oil, which sounds fancy, but comes together in minutes.

Tomato and Watermelon Salad - Missalaneyus

Personally, I think this colorful salad would be perfect for a late summer dinner with your best girl friends. You could start with prosciutto and melon as an appetizer and then, for the main event, serve this salad with grilled chicken. I’d finish this light meal with chocolate bark and strawberries. Sounds perfect, right?

Or, you can always just eat this with your preschooler like I did and wait for them to declare they don’t want to eat the “green parts.” Either way, it’s still really good.

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Tomato Basil Pasta

Tomato Basil Pasta - Missalaneyus

When I was a kid, we would go out for Italian as a family whenever we were out of town. Often, my parents would get the tomato basil pasta. (Like every time)

So, in honor of tomato season, I decided to try my hand at my own version.

With peak season ingredients, the sauce doesn’t need much more than tomatoes, garlic  and shallot.

Ready in around 20 minutes, make this one tonight.

Tomato Basil Pasta - Missalaneyus

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Beets with Honey and Goat Cheese

Beets with Goat Cheese and Honey - Missalaneyus

So, I have beets for you today, which I’m sure is disappointing for many of you, but please, hear me out.

These beets are peeled and sliced thinly. Then, roasted in a hot oven. They’re served with a drizzle of honey and sprinkling of goat cheese. The combination is addictive. Really. I swear.

Beets with Goat Cheese and Honey - Missalaneyus

Here’s some proof:

These made Ellie give up her hatred of beets (well, at least the golden variety – red ones are still not tolerated).

Not enough? Well, if it helps, I was first served this dish about two years ago, and every time I pass beets I want to make this.

Give it a try and thank me later.

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4 Ingredient Salad: Mango and Avocado

mango avocado salad

Quick and simple, this mango and avocado salad is greater than the sum of its parts. Honey is quickly whisked with fresh lime juice, salt and pepper to form a dressing. Then, sliced mango and avocado are added, and it’s all gently tossed together.

The fresh flavors and bright colors make it festive enough for a dinner with friends, but its simplicity means it will work for a busy weeknight too.

Mango and Avocado Salad
Serves 2 1/2

1 tsp. raw or regular honey
2 tbsp. freshly squeezed lime juice
1 avocado, sliced
1 mango, peeled and sliced
Salt and pepper to taste

In a medium bowl, add the honey. Whisk in 2 tbsp. lime juice until the honey has dissolved. Add a sprinkling of salt and pepper. Now, place the mangoes and avocados in the bowl. Toss gently. Taste and adjust seasoning. Eat right away.


Smoky Chickpeas with Asparagus and Eggs


Before Ellie, I used to eat a lot of eggs. Scrambled, fried and poached, they’ve always been a go-to weeknight meal of mine. Even though she likes them as much as I do, I’d sort of forgotten how lovely they are for dinner. So, one evening, I decided to rework a Smitten Kitchen recipe using some new components and an egg. Asparagus was strewn across lemony yogurt, while smoky chickpeas and creamy yolks added depth. It tasted like spring, and I had two servings.


Now, don’t be fooled by the four components or complex flavors, because this dinner is dead simple to make. I know it looks and sounds super fancy, but rest assured, it’s not.


The whole thing takes about 30 minutes to make from start to finish – and yes, my toddler loved it. (Don’t kill me.)

Whether you’re making dinner for your family or enjoying a quiet evening on your own, make this soon. You won’t be disappointed.

Smoky Chickpeas with Asparagus and Eggs
Serves 2

15 oz. can chickpeas
1/4 tsp. smoked paprika
1/4 tsp. garlic powder
1/4 tsp. onion powder
3 tbsp. and 1 tsp. extra virgin olive oil, divided.
1/4 c. Greek yogurt
1 tsp. lemon juice
2 eggs
1 bunch asparagus
Salt and pepper to taste

Preheat the oven to 425 F. Line a baking sheet with foil. Then, rinse the chickpeas and dry them thoroughly. In a separate bowl, whisk together the spices with salt and pepper. Toss the chickpeas in the spice mixture along with 1 tbsp. extra virgin olive oil. Spread them onto the lined baking sheet. When the oven is ready, roast for 20 minutes.

While the chickpeas are working, whisk together 1/4 c. Greek yogurt with 1 tbsp. extra virgin olive oil, lemon juice, salt and pepper to taste. Adjust as needed. Then, set aside.

Now, snap the ends off the asparagus. Place them on a baking sheet. Toss with 1 tbsp. olive oil and salt and pepper.

When the chickpeas have roasted 10 minutes, give them a shake and add the asparagus to the oven.

Now, heat a non-stick skillet over medium heat and add 1 tsp. of extra virgin olive oil. Add in two cracked eggs. Sprinkle each with a little salt and freshly cracked black pepper. Cook for about 6 minutes or until the white is set and the yolk is still runny.

To plate the dish, paint a bit of yogurt on to the plate. Then, add some asparagus. Sprinkle with roasted chickpeas and layer an egg on top. Enjoy!


Fast Food: End of Summer Vegetable Soup


Zucchini, yellow squash, corn and tomatoes shine in this “end of summer vegetable soup.” Ready in around 30 minutes, this is your new weeknight meal. Trust me.


Not sure what to make for dinner? Be sure to sign up for the Missalaneyus newsletter. The first edition will go out tomorrow, and it includes a meal plan for one week, along with a grocery list. You’ll also find my recent beauty buys and a few book picks in it.

End of Summer Soup

Serves 4

1/2 a yellow onion, diced
1 garlic clove, minced
1/2 cup zucchini, thinly sliced (see below)
1/2 c. yellow squash, thinly sliced (see below)
15 oz. can diced tomatoes
15 oz. can cannellini beans, rinsed and drained
2 c. vegetable stock (unsalted, if you can find it)
1 tsp. dried thyme
1/2 c. frozen corn
1 tbsp. extra virgin olive oil
1/2 tbsp. red wine vinegar
1/4 c. Parmigiano-Reggiano cheese, divided (optional)


Cut both the squash and zucchini this way:  Cut off one end. Make a short cut horizontally, creating a shorter tube. Now, cut that piece lengthwise, creating two halves. Then, cut each of those pieces in half lengthwise again. Next, thinly slice each of these pieces. The final result should be shaped like triangles or pizza slices.

Dice the onion and heat extra virgin olive oil in a large pot over medium heat. When the oil is warm, add the diced onions. Season with salt and pepper. After the onion is soft (about 5-10 minutes), add the zucchini and yellow squash and season with salt and pepper. Turn the heat to medium low and stir occasionally. When these are softened, add in the entire can of diced tomatoes (juice and all). Then, toss in the cannellini beans. Stir and add salt and pepper. Now, add the vegetable stock and thyme. Raise the heat, bringing it to a bubble. Stir in the frozen corn and red wine vinegar. Let it bubble for a minute or two. Then, lower the heat. After a few minutes, taste and adjust the seasonings.

Ladle into bowls and top with freshly grated cheese (about 1 tbsp. per bowl), if you like.


Tomatoes and Ricotta Toast


Last week, I was watching The Chew as I made my lunch for the day. Michael Symon was roasting tomatoes and serving them over ricotta smeared toast. It looked delicious, and I was ready to make it almost as soon as I saw it. He had added a bit of basil, I believe, but I wanted to keep it really simple, since I knew I’d be serving this to Ellie. While Keegan was away, she and I feasted on burst, cherry tomatoes and ricotta toast with lightly scrambled eggs and fresh fruit. It was the perfect summer meal, but I think it would also make a lovely appetizer for an evening with friends. cherry-tomatoes Continue reading


Strawberry Almond Muffins


Strawberry Almond Muffins taste like the best parts of spring. Slightly nutty and studded with bright berries, these little beauties took me three tries to get right. When making the first batch, I accidentally turned off the oven. The second didn’t have enough flour. Despite the mistakes, every round still tasted pretty good, but in my opinion, needed some work. Surprisingly, no one in my house complained. In fact, I think they may have preferred it. Keegan is gunning for a redo. He might be up to something.


Luckily, I had a great sous-chef to help me work out any kinks. I’m not sure she’s figured out sabotage equals more muffins. Once she does, I’m hosed.


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Explore: Spicy Cucumber Avocado Salad


When Deb of Smitten Kitchen raves about a recipe, I’m always in a rush to try it, because that lady knows her food. This one, “obsessively good avocado cucumber salad,” is really special and easy. Crisp cucumber and creamy avocado play perfectly with a spicy mayo dressing. Try it this weekend. You won’t be disappointed.

The weekends should be for exploring. Every Friday this month, I’m sharing something fun to try.