Sometimes the easiest things are the most satisfying.These gorgeous bright green sugar snaps peas deliver the goods. They are crunchy and salty with just a hint of sesame from the oil. I love the black sesame seeds for the pop of contrast against the green.

I serve sugar snap peas as a side dish with lots of different dinners but my kids especially love it with my Chicken Teriyaki. I often keep them on hand in case someone needs something crunchy and salty to munch on. Seriously, they are so good at the Farmers Market right now I’m loading up on them every week! They also make regular appearances in Lily’s lunch box! You will love them!

Enjoy!

-xo

What was the best thing you ate? That’s usually my first question when people return from a trip. My answer to that question about my recent Cabo San Lucas trip was the drop dead delicious guacamole served at our hotel. They served the best guacamole and pico de gallo I have ever had in my life. I would get on a plane this afternoon if it meant another bowl of that guacomole was in my future!

In one lovely ceramic bowl, they served guacamole and pico de gallo side by side with a mountain of fresh chips. It didn’t hurt that we devoured bowl after bowl overlooking the most beautiful ocean view. There was an afternoon where whales looked like they were dancing on top of the water and put on the most delightful show below. No doubt, it was the food highlight of my trip.

While I love every ingredient in the recipe as written, not everyone does. This recipe is easy to manipulate so you can make everyone happy. I have friends who like a little heat so when they come over, I add more jalapeño and leave the seeds in. I have a few friends aren’t cilantro fans, so when they come over, I just skip cilantro altogether. Who knew cilantro was such a controversial herb?

The recipe I’m sharing today is my personal favorite recipe for guacamole. You can play with the ingredients and make the guacamole of your dreams. I love a strong zip of lime, a healthy dose of salt, and the flavor of jalapeño, onion, and cilantro mixed in. I’m also partial to a few nice chunks of avocado throughout. I like the chunky texture and always aim not to take my mashing too far. If you prefer a creamy texture, go for it!

Oh, and if you really want to take this over the top, my easy homemade tortilla chips. TOTALLY worth it!

I can’t wait to see what you create! Tag @everykitchentellsastory on Instagram and Facebook. I love seeing what you guys are up to in the kitchen!

Enjoy!

-x0

Asparagus is one of my favorite things about welcoming the spring season.

I love seeing bright green bundles of beautiful stalks popping up all over town at Farmers’ Markets and in produce sections in the grocery stores. Asparagus is truly a symbol of the season and one of my favorite picks for seasonal produce this time of year.

Asparagus is so wonderful and doesn’t need much to shine. My favorite way to prepare this vegetable is simply roasting it in the oven. I coat the stalks in olive oil, season with salt and pepper, and pop it into a hot oven for 15 minutes. You may need a few more minutes in the oven depending on the thickness of the stalks but 15 minutes is usually where I call it and pull it out of the oven. You want the asparagus to be the perfect combination of still crisp with tenderness. You just don’t want to over do it and end up with mushy asparagus!

Enjoy!

-xo

Ready for the best cauliflower on the planet? Roasting is hands down my favorite way to prepare vegetables. The basic method is always the same: coat with olive oil, season with salt and pepper, and roast at a high temperature. While roasted cauliflower is perfectly delicious on its own, I love to take it up a notch and throw in onion, herbs, and just before serving, hit it with a sprinkle of toasted pine nuts.

Steaming and boiling cauliflower often turns out a soggy, overcooked, and waterlogged result. I’m always looking to bring out the best flavor in whatever I’m cooking and in this case, roasting cauliflower is a slam dunk. Roasted cauliflower delivers a gorgeous looking vegetable that offers up little brown bits of caramelized goodness! This delicious side dish is easy enough for a weeknight dinner and lovely enough for company.

Enjoy!

-xo

With Thanksgiving around the corner, I am sharing my favorite green bean recipe. It wouldn’t be Thanksgiving for me without a perfect side dish of green beans! These flavorful green beans offer up the perfect crunch and addictive flavor.  I always know something is special when my official “chef’s taste” in the kitchen turns into me sneaking in as many bites as I can get before serving. There is just something addictive about these simple but totally delicious green beans.

When it comes to Thanksgiving, I’m super strategic about planning. Of course I want super delicious food on my table but I also want to enjoy the big day. I try to get as much done in the days before Thanksgiving to limit my workload on the big day. This recipe is the best example of prepping in advance and finishing off just before dinner. You can toast the almonds, and prep, blanch, and shock the green beans the day before. Dry the beans, store them in the refrigerator, and finish them off just before dinner on Thanksgiving. It’s also great because it doesn’t take up precious real estate in the oven as it’s all done on the stovetop.

Cooking green beans can go south fast. Overcooked, green beans are flavorless and mushy. Undercooked, green beans are unappetizing and raw. These green beans hit the sweet spot of perfectly cooked crisp-tender. Once cooked, they are flavored with a combination of butter and oil, seasoned with kosher salt and freshly ground pepper, and all dressed up with a sprinkling of toasted slivered almonds.

I love this recipe because it’s not only a great addition for a weeknight meal, but it’s lovely enough for a special occasion like Thanksgiving. There is something indulgent and special about these green beans all dressed up with toasted almonds for the big occasion!

Enjoy!

I miss weather. When I was a little girl growing up in Wisconsin, I loved the first signs of a new season. It was exciting to wake up to a fresh blanket of snow or get lost in the magic of the leaves changing color. In California, we don’t have seasons marked by dramatic shifts in weather. Southern California is mostly sunny with comfortable temperatures. I love the consistency but do miss Mother Nature’s show of force with every new season.

Locally, the change of season is marked by what is popping up at the local Farmers Market. Lately, I see enormous artichokes, gorgeous radishes, and beautiful spears of asparagus. This seasonal produces announces the arrival of spring and inspires me to get in the kitchen. This week, I’m offering up one of my favorite ways to make asparagus. It’s so addictive I find my self wandering down to the kitchen well after dinner looking for leftovers.

A few of my favorite things…

One of the kitchen tools I can’t live without: bamboo strainer.

Shock on the left, blanch on the right.

When my son was a toddler, we used to go to California Pizza Kitchen for lunch. The big dish with the preschool group was spaghetti with broccoli. The kids got such a kick out of calling it “Snakes and Trees” and they ordered it every week. It probably started because someone thought if they gave lunch a cute name, the kids were more likely to eat it. Jake loved the Spaghetti and Broccoli at CPK, but at home, wouldn’t go near my broccoli. Unfortunately, even calling it “trees” didn’t move broccoli off of his plate and into his mouth. Turns out, Jake liked broccoli, he just didn’t like mine.

As my interest in cooking grew, I learned various techniques to make vegetables. Looking back, Jake was right. My broccoli was awful. It was overcooked, soft, and this horrible shade of green. I basically steamed this poor vegetable within an inch of its life. Honestly, there is nothing worse than soggy, overdone broccoli. No wonder my kids refused to eat it. Jake and Lily, I’m sorry for trying to get you to eat dark green mush. Good on you for knowing better.

When I started roasting broccoli, my kids couldn’t get enough. They love those brown, caramelized, crispy edges and actually fought over who would get the last bits on the serving platter. I know cooking broccoli seems like such an easy task but since I did it incorrectly for so many years, I thought I would share this basic technique with you. The simplest things in cooking deserve proper time and care in execution. Here’s how I make Roasted Broccoli for my family.

Enjoy!

When you cut your broccoli, make uniform shapes out of the florets so it all cooks evenly. Oh, and don’t throw out the smaller pieces. Those will get super crispy and be extra delicious.

See how the broccoli isn’t crowded on the pan? You want to give the vegetables a little breathing space so it cooks properly. If you pile the broccoli on the sheet tray, it will steam instead of roast. Not what we want!

Doesn’t salt make everything better?

See those nice brown edges? That’s what we’re talking about!