Crunchtime Food Blog

maple sage sausage

I struggle with breakfast proteins.  We love eggs in our household, but after awhile the egg thing gets boring and a glass milk isn’t enough.  Honestly, we’d eat bacon for every meal, but it’s harder and harder to get behind the processed meat category, despite manufacturers’ promises  to eliminate nitrates and hormones.  I came across a recipe in my new cooking handbook, The Food Lab, that was surprisingly easy on ingredients and turned out big, big flavor.  I’ve modified the recipe to make it crunchtime easy and made it a bit lighter using chicken instead of pork+bacon.  And so, today folks, you’re gonna learn how the sausage is made.  And it’s not like this.

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Sheeta Fajitas just in time for Cinco de Mayo.  We love our sheet-pan meals at crunchtime, but seasoning and (crunch)timing is everything.  Check out the steps to our chicken fajitas that are so simple and ingredients so few that you’ll have enough time on your hands to make homemade tortillas. Stay with me!

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no peek beef stew

What is it about mom’s cooking that makes it undeniably better?  For starters, it means that someone else is doing the cooking.  At the heart of it, the best mom food comes from perfected recipes that they’ve served over and again, conjuring memories and nurtured comfort. But mom cooking more than just a good recipe.

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kale, radish, fennel & ricotta salata salad

My apologies for obsessing over the Gjelina cookbook, but when I find a recipe that I leeerve, I have to share it with you. The buzz lately about kale is that it’s all washed up, passé, a has-been, a Norma Desmond, and now the it-superfood is All About Seaweed.  Cool or not, we love that kale has found a permanent, even if not a prominent, place in our diets.

In this recipe, kale is more a supporting actor, served alongside crunchy radishes, sweet fennel, garlic crouton crumbs, and ricotta salata- (cheese!) – best ensemble according to the salad actors guild of my table.

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