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whats cooking good looking
 

Good looking grams!

@whatscookingoodlooking_

the second I saw eggplant popping up at the market, I grabbed as many as I could hold, brought them home + made this recipe (twice) from my cookbook which is basically thinly sliced, roasted pieces of eggplant that are stuffed with a homemade macadamia ricotta (or regular ricotta, if that’s your thing) but the best part about all of this is definitely the sauce they’re then covered in, which is a kind of hybrid between a tomato sauce and a pesto.... it’s a roasted tomato pesto and, it is definitely a summertime recipe necessity + something alllll the summertime veggies would get along with
another week, another cauliflower crust pizza creation ... this one is with paper-thin slices of tomato + zucchini + red onion finished with olives + sheep’s milk feta, and I loving refer to it as a greek salad pizza .... you may have saw in stories that I’m on a mission to find a good, pre-made cauliflower crust ... and by good, I mean cooks up nice + crisp, tastes great, and does not have any weird, unnecessary ingredients... the @the_blooming_oven crust checked all these boxes, making me very excited for all the future caui-pizza creations
sometimes when I’m eating potatoes, I like to joke that I’m basically 50% potato (although it’s probably less of a joke and more of a truth)... I just can’t resist a potato, but also I’m kind of famous (and by famous, I mean amongst my close friends) for my crispy potatoes, even more so in the summer when they are pulled from the ground about a mile from our home.... my favorite way to make them is by par-boiling them, then smashing them with the palm of my hand on a sheet pan, covering them in a blanket of olive oil and a borderline inappropriate amount of flaky sea salt, then popping them into a 475F oven until they are crisp around the edges.... they then get finished with a ton of fresh herbs and served on top of, or along side, a pool of homemade garlic aioli
cleaning out my fridge + cleaning up my act after an indulgent holiday week.... I had some leftover beets that I roasted with some garlic and then used then to make this beet hummus by adding the beets + garlic, 1/3 cup of tahini, 1/4 cup of water, 2 tablespoons of lemon juice, salt + pepper to my food processor and whizzed it until it was smooth.... serving it along side some cucumbers and, this is lunch
This is a visual of what my home smells like from now until the end of summer 🍅♥️

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