Healthy & Flavorful: Kale Rice Bowl

July 2018

Have you heard about the restaurant Sqirl in LA? I’ve never been, but it’s one of those spots that you hear about all over the place — in food-centric magazines, on Instagram, from that one stylish friend who came back from a vacation in sunny California. The owner, Jessica Koslow, is one of those badass women who worked hard to pursue her dream of owning a restaurant, aka she’s kind of my hero.

So after scooping up her cookbook, Everything I Want To Eat, last week, I knew I needed to recreate one of her recipes for you guys. This Kale Rice Bowl is the most delicious bowl of health. I swapped out a poached egg for a hard-boiled egg because I had some on hand, but a poached egg or fried egg would also be really delicious here. And don’t skimp on the fresh dill!
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Vermicelli Spring Rolls With Peanut Sauce

July 2018

By Jessica Lee

There’s a restaurant here in Austin called Elizabeth Street Cafe. It’s probably one of the most instagrammed restaurants in the city, but it’s not just aesthetically pleasing. The restaurant serves some of my favorite food in Austin. During the winter, I cozy up was a warm bowl of pho and then when summer comes around, I always order their fresh spring rolls.

Packed with tofu, fresh herbs, vermicelli noodles and more, these spring rolls are insanely delicious. So delicious in fact that I’ve been working on recreating them at home…
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Peach Caprese Salad

June 2018

By Jessica Lee

Here in Texas it is H-O-T. I’m talking walk-outside-and-already-start-sweating hot. It’s pretty brutal, but luckily, here in Austin, there’s always a pool and icey cold margarita not that far away.

On days like these, the last thing I want to do is turn on the oven. So this Peach Caprese Salad is the perfect anecdote. It combines fresh summer peaches with the classic mixture of tomato, burrata and basil. I know it seems simple, but if you get really good ingredients, it’s a pretty magical combination…
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Poolside Cocktail: Aperol Spritz

June 2018

By Jessica Lee

Summer has arrived, and I couldn’t be happier. Even though I don’t technically have summer vacation like I did when I was in school, there’s just something about the way summer feels that’s always made me feel more relaxed. Maybe it’s the fact that I find myself next to a pool most weekends or maybe it’s the relaxed work hours, but summer just feels more chill.

Each summer, I find myself almost exclusively ordering one drink when I go out. Last year, it was a margarita with mezcal, but this year, I can’t help but gravitate towards Aperol Spritzes. What’s an Aperol Spritz, you ask? It’s a simple combination of Aperol, Sparkling Wine and sparkling water. Plus, it’s low alcohol, which makes it perfect for sipping on those extra hot days.

Prepare to be obsessed…

Cacio e Pepe Pasta Recipe

May 2018

By Jessica Lee

When I posted this recipe on Instagram, my friends lost their minds. I got texts asking how I made it, I got invitations to come over and make it for dinner, and I quickly realized that this dish is a crowd pleaser.

Ok, so that wasn’t really a surprise. I LOVE this dish. One of my favorite dinners in town is at Juniper, and they offer a side of Cacio e Pepe. Like as in order a pasta and get a side of buttery, cheesy pasta. That’s my kind of place…

So when I was thinking about recipes to share with you guys, this one immediately came to mind. I love how truly easy it is to make, and how elegant it feels. I always serve it with a salad because hello that’s a lot of butter and cheese. #balance

Weekend Brunch Recipe: Shakshuka

May 2018

By Jessica Lee

I just got back from a trip to Marfa, Texas, and I’m still walking on a cloud. I haven’t been on a real vacation in a few years, so it felt so good to unplug and relax. I spent the days swimming, looking at art and laying in a hammock and reading. Perfection.

When I got back from the trip, I wanted a homemade meal, but I didn’t want to work too hard for it. This Shakshuka is just that. It’s incredibly easy to make, yet it’s full of deliciously complex flavors. It can be served for dinner but also makes for a great brunch meal. My one suggestion: serve it with toasted, crusty bread. You’re going to want to dip it in the tasty tomato broth…

Spring Vegetable Pasta

May 2018

By Jessica Lee

It really feels like Spring has officially sprung here in Austin. I spent the weekend basking in the sun at Barton Springs Pool (if you’re ever in town, add this to your “must visit” list!) enjoying the periodic cool breezes. It’s that perfect time of year where you just want to be outside all of the time.

So let’s make the most of spring and avoid spending too much time in the kitchen cooking. This Spring Vegetable Pasta is super easy to make, plus it’s packed with vibrant, in-season veggies. Serve it hot or let it cool and take it as a picnic food. It tastes great either way, but I’m partial to enjoying it al fresco… 🙂

Everyday Breakfast Tacos

April 2018

By Jessica Lee

Here in Austin, breakfast tacos are king. You can find them everywhere from coffee shops to gas station convenience stores to my office break room where a kind lady comes in and sells her homemade version every morning (how great is that?!).
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Coconut Whip Chia Pudding

April 2018

By Jessica Lee

The next few months are going to be go, go, go for me. I’ve got a bachelorette party that I planned for a friend, her wedding and two separate groups of friends visiting. It’s a lot, but I’m super excited. That said, when I’ve got a lot going on, breakfast tends to get pushed to the back burner.

Insert, chia pudding…

Easy Vegetarian Ramen

March 2018

By Jessica Lee

Ramen is one of the first foods I remember making on my own. My mom would let me pick from the many overly processed flavors at the supermarket. I’d go home, heat up a pot of water on the stove and place my brick of noodles inside. Once dissolved, I’d add that packet of flavoring (ahem, msg) and pat myself on the back for “making” my own meal.

Fast forward and I’m still making ramen but in a much more healthy way…
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