Tuesday Things. 

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1. I feel like sometimes you just turn a corner in August and you’re READY for fall. I know we still have a ways to go and I’m certainly not eating any pumpkin… but I think I’m kind of there. I’m ready.

2. Probably because even though we aren’t in back-to-school-mode over here since we aren’t going to school, the school supplies are everywhere and this year they are WILD. There is glitter and unicorns and all sorts of pins to bedazzle backpacks and if I was going into fifth grade or something I would straight up lose my Lisa Frank loving mind. The best part is that Max loves to write and color and use sparkle glue, so we’ve had fun picking a few things up.

3. If I WAS going back to school myself, like in college, would it be a dorm room competition? Have you seen some of these amazing dorm rooms that are totally decked out? They look like they are out of a catalog. If you look at pinterest and search dorm room inspiration, you may be equally amazed and depressed.

4. Ohhh I am so into this iced vanilla rosemary latte.

5. Okay so The Affair! We got some resolution this week but I have NO idea how they will wrap it up next week. And basically I only care about Cole, err, I mean Pacey. Ugggh. And! Yellowstone this past week was so.freaking.good too. We are absolutely obsessed with the show and the storyline.

6. If you haven’t listened to Rise podcast by Rachel Hollis, you must! It is so so good. And funny.

7. This story of finding old love letters... ahhhh. The sweetest thing ever.

8. Current love: tomato confit. All I want to make is slow roasted tomatoes with olive oil and use them on every bite I take.

The post Tuesday Things. appeared first on How Sweet Eats.

Grilled Chopped Garden Veggies with Garlic Toast. 

This is how you get a veggie-hater to eat veggies.

These are the best grilled vegetables ever! You grill your veggies and chop them into the perfect bite, then drizzle them with a fabulous fresh basil vinaigrette. Delish! It doesn't end there; serve these with grilled garlic toast and everyone will freak! I howsweeteats.com #best #grilled #vegetables #veggies #basil #bread

Really, who is going to say no to the best grilled vegetables?

It’s works, I swear. It worked on me!

Sometimes it even works on Max who right now deems slices of pepperoni and bananas and peanut butter toast balanced meals for days on end.

These are the best grilled vegetables ever! You grill your veggies and chop them into the perfect bite, then drizzle them with a fabulous fresh basil vinaigrette. Delish! It doesn't end there; serve these with grilled garlic toast and everyone will freak! I howsweeteats.com #best #grilled #vegetables #veggies #basil #bread

And it’s easy! It’s also up to you.

You only need a few things.

Summer garden veggies of your choice, of course. I like to go with a variety of peppers. Some zucchini. Maybe mushrooms. You want to grill veggies that can be chopped into uniformly-sized pieces for the perfect choppedness.

The perfect choppedness is a thing, by the way.

These are the best grilled vegetables ever! You grill your veggies and chop them into the perfect bite, then drizzle them with a fabulous fresh basil vinaigrette. Delish! It doesn't end there; serve these with grilled garlic toast and everyone will freak! I howsweeteats.com #best #grilled #vegetables #veggies #basil #bread

Now… one of the reasons that these veggies are SO SO SO good is because we are drenching them (in a, uh,good way?) in a fresh basil vinaigrette. YEP.

These are the best grilled vegetables ever! You grill your veggies and chop them into the perfect bite, then drizzle them with a fabulous fresh basil vinaigrette. Delish! It doesn't end there; serve these with grilled garlic toast and everyone will freak! I howsweeteats.com #best #grilled #vegetables #veggies #basil #bread

The basil vinaigrette can go two ways.

Obviously – dress your veggies! Drizzle it on right before serving.

Or, like a dip. Take your veggies and dip them in. It’s reeeeeally delish and also works because everyone loves a good dip.

These are the best grilled vegetables ever! You grill your veggies and chop them into the perfect bite, then drizzle them with a fabulous fresh basil vinaigrette. Delish! It doesn't end there; serve these with grilled garlic toast and everyone will freak! I howsweeteats.com #best #grilled #vegetables #veggies #basil #bread

Yes yes, now I’ve made some marinated grilled veggies before. You can dip them in this avocado whipped feta (see? It really is all about the dip!) and go.to.town.

These ones here are a bit simpler and make for the perfect topping on salads, tacos, or can even be thrown into pastas and stuff like that. You can totally meal prep them for those reasons!

These are the best grilled vegetables ever! You grill your veggies and chop them into the perfect bite, then drizzle them with a fabulous fresh basil vinaigrette. Delish! It doesn't end there; serve these with grilled garlic toast and everyone will freak! I howsweeteats.com #best #grilled #vegetables #veggies #basil #bread

The kicker, the best part of the recipe, i.e. the thing that reeeeeally sells people on these veggies, is the grilled bread.

I mean, WHO is going to say no to grilled bread? I don’t even really care about bread (it’s not my poison of choice, if you will) and I would never say no to grilled bread. So toasty and golden and crunchy and maybe even buttery. Oooooh it’s divine.

These are the best grilled vegetables ever! You grill your veggies and chop them into the perfect bite, then drizzle them with a fabulous fresh basil vinaigrette. Delish! It doesn't end there; serve these with grilled garlic toast and everyone will freak! I howsweeteats.com #best #grilled #vegetables #veggies #basil #bread

So yes, it’s like a grilled veggie chopped salad (which is always the best kind of salad) and it’s a fabulous summer dinner, side dish or appetizer and it absolutely 100% means that you still have room for cookies or rosé. Or both.

These are the best grilled vegetables ever! You grill your veggies and chop them into the perfect bite, then drizzle them with a fabulous fresh basil vinaigrette. Delish! It doesn't end there; serve these with grilled garlic toast and everyone will freak! I howsweeteats.com #best #grilled #vegetables #veggies #basil #bread

Did you make this recipe?

Grilled Chopped Veggies with Garlic Toast

Ingredients:

  • 1 red pepper pepper
  • 1 orange bell pepper
  • 1 green bell pepper
  • 1 zucchini squash
  • 1 red onion
  • 12 ounces baby portobello mushrooms
  • pinch of salt
  • pinch of pepper
  • 1 loaf sourdough bread, sliced
  • 3 tablespoons olive oil
  • 4 garlic cloves minced
  • fresh basil and oregano, for topping

fresh basil vinaigrette

  • 3 tablespoons red wine vinegar
  • 1/4 cup chopped fresh basil
  • 2 garlic cloves, minced or pressed
  • 1 1/2 tablespoons honey
  • 1 teaspoon dijon mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon red pepper flakes
  • 1/3 cup olive oil

Directions:

Preheat your grilled to the highest setting. Once the bread is sliced, stir together the olive oil and garlic and brush it on the bread slices.

While the grill is heating, I like to cut the vegetables into large pieces – ones that are manageable on the grill and won’t fall through the grates (if you’re not using a grill pan!) – but remember that we will chopped them after they are grilled! Sprinkle the veggies with the salt and pepper.

Once the grill is hot, place the vegetables on the grates and grill for about 5 to 6 minutes, tossing often and monitoring the veggies the entire time. Remove the veggies from the grill and place them on a sheet pan. To grill the bread, place it on the grill and grill about 1 to 2 minutes per side. Keep an eye on it as the grill time will depend on where it is placed and how hot the grill is!

Once the bread is finished, chop the veggies so they are mostly even in size and place them all in a bowl.

Drizzle the basil vinaigrette on the veggies and toss well. Top with a handful of fresh basil and oregano.

Serve the whole mess with the grilled bread and devour it!

basil vinaigrette

In a bowl, whisk together the vinegar, basil, garlic, honey, mustard, salt, pepper and pepper flakes. Whisk in the olive oil until the dressing is emulsified. This stays great in the fridge!

All images and text ©.

Did you make this recipe?

Be sure to follow howsweeteats on instagram and tag #howsweeteats. You can also post a photo of your recipe to the howsweeteats facebook page.

I appreciate you so much!

These are the best grilled vegetables ever! You grill your veggies and chop them into the perfect bite, then drizzle them with a fabulous fresh basil vinaigrette. Delish! It doesn't end there; serve these with grilled garlic toast and everyone will freak! I howsweeteats.com #best #grilled #vegetables #veggies #basil #bread

And it’s kind of rainbow-ish too!

The post Grilled Chopped Garden Veggies with Garlic Toast. appeared first on How Sweet Eats.

Currently Crushing On. 

currently crushing on I howsweeteats.com

Happy weekend! I hope you have a fabulous Saturday. And Sunday! And week to come!

p.s. last week I shared a 9 month update on my lovebug Emilia. HOW HAS IT BEEN NINE MONTHS? Ugh.

Anyhoooooo.

Favorites!

my love language: lavender espresso pancakes. omg.

this shrimp and couscous salad sounds so good.

the most gorgeous peach maple cake.

no knead cheddar jalapeño bread. yessss.

just really want these homemade peanut butter cups.

super into this baked chicken milanese!

chocolate chip zucchini bread! making it this weekend.

craving sesame glazed roasted salmon.

the prettiest blackberry brownie ice cream sandwiches.

it’s the best summer gazpacho!

how amazing do these vietnamese steak summer rolls look?

The post Currently Crushing On. appeared first on How Sweet Eats.

Summer Fridays, Vol 11. 

summer fridays I howsweeteats.com

Hey hey summer fridays!! You’re the best.

CREATING

My ideal 2018. Well, the rest of it! Until last week I hadn’t even revisited the goals I had set at the beginning of the year. I mean, I was working towards certain ones but hadn’t taken a close look in forever. I want a clear plan for the rest of 2018. How I want my perfect day to look. What routines and habits I’d like to build. And what I want to accomplish next. Having a book come out is sort of like having a baby. Now that a few months have passed, everyone I see is all “omg so what’s next?!”

MAKING

Chewy oatmeal zucchini cookies this weekend! Annnnd maybe caramelized peach and lavender scones. I also have a bag of frozen sour cherries and want to turn them into cobbler.

EATING

The same things that have been on repeat for the last two weeks or so. All the sweet corn and tomatoes here. This embarrassingly easy grilled sourdough with heirloom tomatoes? Yes please. Also! This smoky tomato and grilled peach pasta salad. It’s incredible, I swear.

SIPPING

On blueberry mojitos with lavender syrup! I’m all over the local blueberries right now.

READING

Going off my summer reading list, I’m moving on to either Mrs or Ever After this week. Have you read either?!

LISTENING

SO. We made a broadway playlist this week. Eeeeep! Belt it out in your car, okay?

SHARING

Our back-to-school lunchbox guide over at Sweet Peas Meals this week! It’s totally FREE and you can get it here.

BUYING

My newest obsession: these Zephyr plates in sky and mint. I always go to Anthro for any sort of food styling props, but also for my… life dishes? Yeah. Life dishes. Anyhoo, these work for both. Now I just want 12 of each. They are so pretty! And they are matte!

WEARING

On the last day of the Nordstrom sale, I bought these booties and I am looooving them. They are super flattering and cute but also can totally be worn right now. Probably more right now than in colder weather!

OBSESSING

Over Mel Robbins’ youtube channel. I linked to her “parent yourself” video a few weeks ago in my Tuesday Things and I’ve caught a few other videos she has made. It’s the simplest advice, but the videos are super short but they definitely resonate with me. Sometimes it’s exactly what I need to hear. 

summer fridays I howsweeteats.com

Popsicles tastes so much better after taking a champagne bath. xo

The post Summer Fridays, Vol 11. appeared first on How Sweet Eats.

Cantaloupe Daiquiris. 

I want to scream it from the rooftops: I love daiquiris!

This cantaloupe daiquiri is the perfect way to celebrate summer! Freshly juiced melon, lime juice, rum and maraschino cherries - it's refreshing and cool and a fantastic cocktail to have during happy hour! Isn't the color amazing too?! I howsweeteats.com #cantaloupe #cocktail #daiquiri #lime #rum #summer

Have you ever seen a more gorgeous one?

This cantaloupe daiquiri is almost too gorgeous to be REAL.

This cantaloupe daiquiri is the perfect way to celebrate summer! Freshly juiced melon, lime juice, rum and maraschino cherries - it's refreshing and cool and a fantastic cocktail to have during happy hour! Isn't the color amazing too?! I howsweeteats.com #cantaloupe #cocktail #daiquiri #lime #rum #summer

And when I say REAL, I do mean the real daiquiris. Real, real ones.

The legit daiquiris.

Not the frozen sugary version that looked so tempting in our 90s youth.

A few years ago I made this grapefruit version and they are incredible. Even though I’m a grapefruit freak and would gladly consume one everyday of my life, those drinks are so fabulous that I think they could convert a non-grapefruit lover. For real.

This cantaloupe daiquiri is the perfect way to celebrate summer! Freshly juiced melon, lime juice, rum and maraschino cherries - it's refreshing and cool and a fantastic cocktail to have during happy hour! Isn't the color amazing too?! I howsweeteats.com #cantaloupe #cocktail #daiquiri #lime #rum #summer

And even though I’m getting sort of burnt out on summertime drinks and while I’m very into summer hanging around for a bit, my cocktail game is ready for the cooler weather and freshly picked apples and cinnamon rims. I can’t help it!

So in thinking about what I HAVEN’T turned into a cocktail in the last few years of this Thursday series, cantaloupe was at the top of the list.

It’s a fruit that we eat constantly – I buy one nearly every week. It makes for the best snack and is easier to cut up than a watermelon.

But the only things I’ve done? A coconut cantaloupe lassi. And some salsa.

Like, what?

How is that ALLLL I’ve done with cantaloupe when we have some in our house 99% of the time for about four or five months straight?

This cantaloupe daiquiri is the perfect way to celebrate summer! Freshly juiced melon, lime juice, rum and maraschino cherries - it's refreshing and cool and a fantastic cocktail to have during happy hour! Isn't the color amazing too?! I howsweeteats.com #cantaloupe #cocktail #daiquiri #lime #rum #summer

That was a disappointment.

But. Also an opportunity!

A chance for some cantaloupe deliciousness to find its way into my kitchen without too many ingredients.

This cantaloupe daiquiri is the perfect way to celebrate summer! Freshly juiced melon, lime juice, rum and maraschino cherries - it's refreshing and cool and a fantastic cocktail to have during happy hour! Isn't the color amazing too?! I howsweeteats.com #cantaloupe #cocktail #daiquiri #lime #rum #summer

Lime, rum, a bit of cherry juice? Pretty sure I can make those work ALL the time.

This cantaloupe daiquiri is the perfect way to celebrate summer! Freshly juiced melon, lime juice, rum and maraschino cherries - it's refreshing and cool and a fantastic cocktail to have during happy hour! Isn't the color amazing too?! I howsweeteats.com #cantaloupe #cocktail #daiquiri #lime #rum #summer

Here’s the cool thing about this drink. The cantaloupe flavor is very very VERY mild. It’s a little bit tart, almost slightly creamy with no cream and has just the slightest hint of melon flavor. Not too strong. Not too weird.

This cantaloupe daiquiri is the perfect way to celebrate summer! Freshly juiced melon, lime juice, rum and maraschino cherries - it's refreshing and cool and a fantastic cocktail to have during happy hour! Isn't the color amazing too?! I howsweeteats.com #cantaloupe #cocktail #daiquiri #lime #rum #summer

P.S. can we talk about THIS COLOR! It’s so stunning. I want to wear this color. Decorate my house in this color. It seems like this orange hue is reserved for our fall produce, but this melon-y orange is screaming summer to me right at this moment. Never have seen something so refreshing!

This cantaloupe daiquiri is the perfect way to celebrate summer! Freshly juiced melon, lime juice, rum and maraschino cherries - it's refreshing and cool and a fantastic cocktail to have during happy hour! Isn't the color amazing too?! I howsweeteats.com #cantaloupe #cocktail #daiquiri #lime #rum #summer

5
5 / 5 ()
Did you make this recipe?

Cantaloupe Daiquiris

Ingredients:

  • 3 ounces fresh cantaloupe “juice” or puree
  • 2 ounces white rum
  • 1 1/2 ounces simple syrup
  • 1 ounce maraschino cherry juice
  • splash of lime juice
  • splash of seltzer

Directions:

To make the cantaloupe “juice,” blend 2 cups cubed cantaloupe melon in a blender until pureed and smooth. Strain the mixture through a mesh strainer that is sitting on a bowl, pushing any extra liquid out with a spoon.

Add the rum, cantaloupe juice, syrup, cherry juice and lime juice to a shaker filled with ice. Shake for 30 seconds then pour into a frosty glass. If you’d like some bubbles, splash some seltzer on top! Garnish with a wedge of lime and a few melon balls.

Note: for simple syrup, combine equal parts sugar and water. For instance, bring 1/2 cup of each to a simmer in a saucepan while whisking. Turn off the heat and let it cool to room temperature!

All images and text ©.

Did you make this recipe?

Be sure to follow howsweeteats on instagram and tag #howsweeteats. You can also post a photo of your recipe to the howsweeteats facebook page.

I appreciate you so much!

This cantaloupe daiquiri is the perfect way to celebrate summer! Freshly juiced melon, lime juice, rum and maraschino cherries - it's refreshing and cool and a fantastic cocktail to have during happy hour! Isn't the color amazing too?! I howsweeteats.com #cantaloupe #cocktail #daiquiri #lime #rum #summer

And surely it’s more than our daily serving of fruit.

The post Cantaloupe Daiquiris. appeared first on How Sweet Eats.

One Pot Peach Basil Chicken. 

I’ve got your summer chicken!

This amazing summertime one pot chicken is made with fresh peaches and basil and takes no time at all. The sweet and savory combination is perfect for a quick weeknight meal; the sauce is amazing for dipping and the chicken is flavorful as can be. I howsweeteats.com #chicken #peach #basil #easy #dinner #recipe #summer #healthy

Don’t freak out! This one pot chicken is not as scary as it sounds.

Admittedly, when I sent a photo of it to Eddie and asked if he’d eat it for dinner, he was like … well it looks better than it sounds.

And that’s true.

It DOES look better that it sounds.

This amazing summertime one pot chicken is made with fresh peaches and basil and takes no time at all. The sweet and savory combination is perfect for a quick weeknight meal; the sauce is amazing for dipping and the chicken is flavorful as can be. I howsweeteats.com #chicken #peach #basil #easy #dinner #recipe #summer #healthy

And it tastes better than it sounds.

I probably wouldn’t order any sort of peach chicken off of a menu without seeing a photo first. Something with peach salsa? Yes. All over that.

But peach chicken doesn’t sound like something that the majority of us would eat.

UNTIL NOW.

Look at the golden delicious crispy topping! The mouth-watering sauce. The super fresh garden basil!

That I had to buy because I’ve mostly killed what I planted.

This amazing summertime one pot chicken is made with fresh peaches and basil and takes no time at all. The sweet and savory combination is perfect for a quick weeknight meal; the sauce is amazing for dipping and the chicken is flavorful as can be. I howsweeteats.com #chicken #peach #basil #easy #dinner #recipe #summer #healthy

AND. Can you guys believe that this is only the second chicken recipe that I’ve shared this summer? And it’s only the third I’ve shared since April! Mind blowing, considering Eddie eats chicken multiple times per week. And I’m allll about the non-boring chicken recipes – it’s the only way I can do chicken.

Must.have.variety.

This amazing summertime one pot chicken is made with fresh peaches and basil and takes no time at all. The sweet and savory combination is perfect for a quick weeknight meal; the sauce is amazing for dipping and the chicken is flavorful as can be. I howsweeteats.com #chicken #peach #basil #easy #dinner #recipe #summer #healthy

This chicken was such a pleasant surprise. I was surprised. Eddie was surprised. He loved it more than I expected. He almost took down this pan on his own – no shock, but still.

Initially, I wanted to do some sort of twist on apricot chicken, the version where preserves are used. I’m all about the sweet and savory flavor combo. I also used sherry wine because it’s just so… rich in flavor. You know? Plus peach preserves? Ooooooh my gosh. I could not get the idea out of my head. It sounded so incredibly delish.

This amazing summertime one pot chicken is made with fresh peaches and basil and takes no time at all. The sweet and savory combination is perfect for a quick weeknight meal; the sauce is amazing for dipping and the chicken is flavorful as can be. I howsweeteats.com #chicken #peach #basil #easy #dinner #recipe #summer #healthy

With a combo of dried and fresh basil, fresh peaches and preserves, it makes the best summertime dish.

Oh also! You could totally do this with pork chops too. My mom always makes the best boneless pork chops, but either version could work here. Sear them like you do with the chicken, then bake in the oven until done.

DREAMY!

This amazing summertime one pot chicken is made with fresh peaches and basil and takes no time at all. The sweet and savory combination is perfect for a quick weeknight meal; the sauce is amazing for dipping and the chicken is flavorful as can be. I howsweeteats.com #chicken #peach #basil #easy #dinner #recipe #summer #healthy

Did you make this recipe?

One Pot Peach Basil Chicken

Ingredients:

  • 1 pound bone-in chicken thighs
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 2 shallots, thinly sliced
  • 4 garlic cloves, minced
  • 2 peaches, sliced
  • 1/4 cup peach preserves
  • 1/4 cup dry white wine
  • 1/4 cup dry sherry
  • 1 handful fresh basil leaves, chopped, plus extra for garnish

Directions:

Preheat the oven to 400 degrees F.

Season the chicken with the basil, salt and pepper. Heat an oven safe (cast iron or enamel) pot or skillet over medium-high heat and add the olive oil. Add the chicken and sear it on both sides until it’s golden brown, about 2 minutes per side. Remove the chicken and set it aside on a plate. Reduce the heat to medium and add the butter.

Add in the shallots and garlic with a pinch of salt. Stir well and cook for about 5 minutes. Stir in the peaches. Cook for another 5 minutes. Add in the peach preserves, wine and sherry, stirring with a wooden spoon to combine everything. Bring the mixture to a simmer. Once simmering, add the chicken back in. Place the pot in the oven for 20 minutes.

Remove the chicken and sprinkle with the chopped basil. Serve the chicken with a spoon for the extra sauce. You can serve this with rice, potatoes, quinoa, grilled bread, you favorite salad – the options are endless!

All images and text ©.

Did you make this recipe?

Be sure to follow howsweeteats on instagram and tag #howsweeteats. You can also post a photo of your recipe to the howsweeteats facebook page.

I appreciate you so much!

This amazing summertime one pot chicken is made with fresh peaches and basil and takes no time at all. The sweet and savory combination is perfect for a quick weeknight meal; the sauce is amazing for dipping and the chicken is flavorful as can be. I howsweeteats.com #chicken #peach #basil #easy #dinner #recipe #summer #healthy

Definitely need some grilled bread for that sauce.

The post One Pot Peach Basil Chicken. appeared first on How Sweet Eats.

Tuesday Things. 

1. So how about I have the largest iCloud plan for my phone and my iCloud storage is FULL. How is it that me, who is basically technologically challenged, has used up all of the iCloud storage? There have to be so many people out there who use it up more, right? What the heck do I dooooo. No time to go through and delete my 139K photos. Yep. That’s real.

2. Dying for a huge scoop of coconut milk chocolate ice cream. Yes please.

3. Over the weekend I did a major major closet clean-out and it felt fabulous. I’m ruthless when it comes to getting rid of things, because the best thing I’ve ever heard is that if something comes back in style in a few years, it won’t be the same exact style. With that being said, I definitely got rid of puffy vests from high school. Hmmmm. Why can’t I be this ruthless about my digital closet.

4. I was great at achieving “inbox zero” before I had Max. I would have zero emails almost every single day. Then, it all went downhill and now I’m sitting at a nice almost 8K in my inbox. STRESS. See #1 and #3.

5. Speaking of, I’m totally one of those people who can’t have ANY notifications on the front of their phone. None. No thanks. It’s anxiety inducing. So even if I don’t have time to respond to the messages, I must open them in order to remove the notifications. Like a crazy person.

6. OMG what the heck happened on The Affair omg omg omg. Can you even believe that really happened?! It feels so incomplete but I guess we will find out more this week. Also, new show alert! Eddie and I watched Yellowstone this weekend and we are absolutely obsessed. So so so so good. I’ve always been a huge fan of Kevin Costner and he is perfect in the show.

7. I got sucked into such a Facebook deep dive a few nights ago. We are talking, like, back so far that I was looking up people from elementary school. Pretty much loathe FB for personal reasons but love it when I feel like looking up random people. I mean stalking.

8. Oprah on her perfect date night. God I love her.

9. This version of Tuesday things was quite tech heavy which is not representative of my life whatsoever. But this is the 370th post of Tuesday things. I’m half embarrassed and half excited.

The post Tuesday Things. appeared first on How Sweet Eats.

Zucchini Pie with Burst Tomatoes. 

Zucchini pie might be the only thing I want to eat for the rest of the summer.

This zucchini pie recipes is absolutely divine and perfect for breakfast or dinner! Completely with garlic and blistered tomatoes, it combines cheese and egg to make a to-die-for frittata-like dish that can be eaten hot or cold! I howsweeteats.com #zucchini #pie #tomatoes #eggs #recipes #garden #summer

YES. Zucchini pie. Not blueberry pie. Not peach pie. Zucchini pie!

Vegetables in pie.

P.S. pie is now a health food!

What is happening?

This zucchini pie recipes is absolutely divine and perfect for breakfast or dinner! Completely with garlic and blistered tomatoes, it combines cheese and egg to make a to-die-for frittata-like dish that can be eaten hot or cold! I howsweeteats.com #zucchini #pie #tomatoes #eggs #recipes #garden #summer

It’s true though. This zucchini pie is TOPS. And here we have a blog post with the word “pie” in the title and entire paragraphs that will NOT consist of me complaining how difficult it is to make pie crust!

Because there is no crust.

I sort of sometimes think that crust here would be a good idea. It would be zucchini quiche then, I guess. Both ways are delicious.

This zucchini pie recipes is absolutely divine and perfect for breakfast or dinner! Completely with garlic and blistered tomatoes, it combines cheese and egg to make a to-die-for frittata-like dish that can be eaten hot or cold! I howsweeteats.com #zucchini #pie #tomatoes #eggs #recipes #garden #summer

And both ways get us eating some goodness straight from the garden.

It’s an exciting thing here, because until this my number one preference would be breaded and fried zucchini rounds and no one has any time for that.

This zucchini pie recipes is absolutely divine and perfect for breakfast or dinner! Completely with garlic and blistered tomatoes, it combines cheese and egg to make a to-die-for frittata-like dish that can be eaten hot or cold! I howsweeteats.com #zucchini #pie #tomatoes #eggs #recipes #garden #summer

This zucchini pie is sort of like a frittata with spiralized zucchini! Some eggs, a little cheese, tons of blistery, garlicky tomatoes. It can be a full meal with a salad or even a side dish at a party or something. It’s ridiculously versatile!

And we all know that those are my favorite meals.

This zucchini pie recipes is absolutely divine and perfect for breakfast or dinner! Completely with garlic and blistered tomatoes, it combines cheese and egg to make a to-die-for frittata-like dish that can be eaten hot or cold! I howsweeteats.com #zucchini #pie #tomatoes #eggs #recipes #garden #summer

So you could probably also use grated zucchini in this. The key is that you have to reeeeeallllly squeeze all of the liquid out of the zucchini. I mean, after I did this I felt like I had carpal tunnel, I was squeezing and twisting and turning the towel so much.

But the end result is worth it and it’s something that has to be done in the recipe. Because no one wants a wet pie. Nope.

After that part, you combine the zucchini with the aforementioned eggs and cheese and herbs. You toast some garlic and tomatoes in olive oil until your entire house smells divine (it will, trust me) and you fold that in there too.

This zucchini pie recipes is absolutely divine and perfect for breakfast or dinner! Completely with garlic and blistered tomatoes, it combines cheese and egg to make a to-die-for frittata-like dish that can be eaten hot or cold! I howsweeteats.com #zucchini #pie #tomatoes #eggs #recipes #garden #summer

The whole mess goes into a springform pan – and the edges have to be wrapped in foil so nothing spills out. I learned this the hard way, oh yes I did. Three smoke alarms and a splattering of burnt cheese and egg later, I wrapped the dang pan.

However! You could totally make this in a pie dish or even a square pan and just cut out slices like that. Or squares. They may not be quite as pretty, but they will still taste like heaven.

This zucchini pie recipes is absolutely divine and perfect for breakfast or dinner! Completely with garlic and blistered tomatoes, it combines cheese and egg to make a to-die-for frittata-like dish that can be eaten hot or cold! I howsweeteats.com #zucchini #pie #tomatoes #eggs #recipes #garden #summer

A little parm on this, some extra herbs thrown on top… this is your summer breakfast, lunch and dinner!

This zucchini pie recipes is absolutely divine and perfect for breakfast or dinner! Completely with garlic and blistered tomatoes, it combines cheese and egg to make a to-die-for frittata-like dish that can be eaten hot or cold! I howsweeteats.com #zucchini #pie #tomatoes #eggs #recipes #garden #summer

Did you make this recipe?

Zucchini Pie with Burst Tomatoes

Ingredients:

  • 3 pounds zucchini, spiralized
  • 1 teaspoon kosher salt
  • 1 tablespoon olive oil
  • 1 pint cherry tomatoes,halved
  • 4 garlic cloves, minced
  • 2 tablespoons chopped fresh oregano
  • 7 large eggs
  • 2/3 cup milk
  • 1/4 cup all-purpose flour
  • 3 tablespoons chopped fresh herbs (like basil, rosemary, oregano, parsley)
  • 1/2 teaspoon black pepper
  • 2/3 cup freshly grated white cheddar cheese
  • 1/2cup freshly grated parmesan cheese, plus extra for topping

Directions:

Spiralize the zucchini and set it in a colander. Sprinkle 1 teaspoon of salt over it and toss well, then let it sit for 20 minutes.

Preheat the oven to 375 degrees F. Spray a 9-inch springform pan with nonstick spray. Wrap the bottom tightly with aluminum foil in case the egg tries to leak out.

Heat a skillet over medium heat and add the olive oil, tomatoes, garlic and oregano. Cook until the tomatoes are bursting, about 5 minutes. Turn off the heat.

Take the zucchini and wrap it in a kitchen towel (you may have to do this is batches). Squeeze and twist the towel until ALL the liquid is gone (it will take a few minutes and some elbow grease!), the repeat with the remaining zucchini.

In a large bowl, whisk the eggs, milk, flour, pepper and another pinch of salt until combined. Add in the tomato mixture, the zucchini and the grated cheese. Toss is together well. Pour the mixture into the springform pan.

Bake for 55 to 60 minutes, or until the center isn’t jiggling and the top is golden. Remove and let cool for 10 to 15 minutes. Open the springform pan and slice into wedges. Garnish with extra fresh herbs and parmesan cheese.

from cooking light

All images and text ©.

Did you make this recipe?

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I appreciate you so much!

This zucchini pie recipes is absolutely divine and perfect for breakfast or dinner! Completely with garlic and blistered tomatoes, it combines cheese and egg to make a to-die-for frittata-like dish that can be eaten hot or cold! I howsweeteats.com #zucchini #pie #tomatoes #eggs #recipes #garden #summer

Heaven sent, I tell you.

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Currently Crushing On. 

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Happy Saturday!

I hope you guys have a fabulous weekend and enjoy the beginning of August. S’mores, swimming and sunsets is what I’m all about right now.

This week, I shared a little photo diary from our time in Boyne City, as well as my July beauty favorites and lifestyle favorites. Those are some of my favorite posts I get to share. LOVE. Thank you so much for being here!

xoxoxo

Favorites this week:

everything fried pickles! i’m dead.

helllo avocado ice cream.

give me all the grilled panzanella please.

these cherry watermelon tequila bombs. ooooh!

plum crumb bars. so pretty!

very interested in this vegan bolognese. innnnnteresting.

sheet pan zucchini chicken meatballs. have to try these.

all i want are these cinnamon chip pancakes!

scrambled eggs with goat cheese? i’m in.

loving these creamy tropical fruit smoothies!

perfect blueberry crumble pie, yesss.

this citrus rose loaf cake is stunning.

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Summer Fridays, Vol. 10. 

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HELLO summer fridays! I love you so much.

CREATING

An outdoor picnic spread for us! Like I want a blanket, a basket and all the rosé one could desire. I want to do it at sunset or maybe around an outdoor movie?

SIPPING

I can’t get enough of my lavender lemonade. I know it’s wild how seriously into lavender I’ve become in the last few years (especially because I loathe all floral scents and have not really been into it in my food either!), but when the lavender is combined with sugar, it’s a whole different ballgame. I’m definitely making a batch of this as a little Friday indulgence. And I’m thinking of adding some of the Trader Joe’s sparkling lemonade so it’s bubbly? This week, I’ve also been verrrry into my strawberry summer water. Because… it’s the week after vacation.

LISTENING

This week’s playlist is totally picnic inspired. I’m obsessed with this for a Sunday afternoon. It’s like Nancy Meyers movie meets picnic lunch.

EATING

A packable picnic lunch to go with your playlist! I’m thinking things like my favorite egg salad, either with a baguette or lettuce cups, this pistachio pesto burrata pasta salad, the salted lavender honey nuts, these goat cheese stuffed figs and maybe even these rosé champagne gummy bears for a treat!

READING

I’m finishing up The Summer I Met Jack and I am SO into it. It probably helps that last week I watched Chappaquiddick super late one night while editing a bunch of photos, then stayed up for another two hours wikipedia-ing everything about that situation and Kennedy family. And speaking of, have you guys read (or bought) Maria Shriver’s book I’ve Been Thinking? After listening to her on Oprah’s podcast, I knew I had to race out and get that book for my nightstand.

CRAVING

Affogato. Alllll the affogato. It started in Rehoboth Beach a few weeks ago. We saw it, we wanted it, we didn’t end up getting it even though we talked about it daily for three days. Earlier this week I did a post with Haagen-Dazs for affogato and I had to shoot it three times to get the perfect pour shot that I really wanted. Now, I want it every single night after dinner. Like it’s all I’m thinking about. Oh and to make matters worse, I have an entire affogato bar in The Pretty Dish. Having a Nespresso machine makes it so easy. And irresistible.

SHARING

It’s still summer and we’re still sharing our summer essentials guide over at Sweet Peas Meals. And! We have a super easy + quick lunchbox guide coming next. Going to be so helpful in a few weeks.

WEARING

Okay so it was a wacky week and I won’t lie: I lived in leggings (my favorite are the lulu align, I probably have like 15 pairs) and denim shirts. The denim shirt for summer that I’m loving is this one by Cloth and Stone. I actually have multiple button down shirts from Cloth and Stone and they are just SO soft. Seriously comfortable and when I say I live in them… well, it’s embarrassing.

LOVING

I shared my beauty favorites earlier this week, but one of my forever summer favorites is this Sol de Janeiro body butter. If you’ve been reading for a while then you know how much I adore this. It smells like summer and the scent is STRONG. It smells like vanilla and pistachio and almost and coconut and it’s just incredible. I have it in the body cream, the body wash, the lip balm, a bath bomb and the hand cream (in my purse) and it’s one signature scent that surrounds me in summer, even if it’s not the perfume I’m wearing. And that’s the thing – it doesn’t necessarily interfere with perfume either, even though it has its own scent. ANYHOO. I love it but I put it away come September. So we’re getting close! I love having those special seasonal scents. I’m weird.

LOOKING

At fall decor last night on the interwebs. How much are you judging me right now? I have to do a Christmas themed shoot this weekend so it’s not like I’m THAT wacky.

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Make it an ice cream weekend! xo

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