Spring has sprung in DC! I think? Hopefully we're finally in the clear from random snow storms, freezing weather and the fear of our gardens dying overnight. So, in honor of my favorite season, I whipped up this quick and easy meatless quinoa bowl utilizing farm fresh eggs from Liberty Delight Farms, herbs from Three Part Harmony Farm, and micro greens from Little Wild Things City Farm. Enjoy!
One of my favorite breakfast/brunch staples is the frittata – a fluffy egg pie that can be stuffed with any ingredient combination you can dream up. Forget making omelettes to order or poaching eggs for a crowd, just pop this baby in the oven and get your mimosa on with your friends! Frittatas are delicious, impressive, and surprisingly easy AF to whip up. Here’s my recipe for a loaded veggie frittata so decadent you’ll never miss the meat. Don’t be intimidated – it will be egg-cellent (groan).
Have you ever had a linzer cookie? They are delicate and flaky with lots of butter, a hint of lemon, and the crunch of ground almonds. What's even more EXTRA is that they are a sandwich cookie! Traditionally stuffed with jam, I turn things up a notch with a homemade chocolate ganache option. These cookies are probably my favorite sweet of all time, so I decided to make them myself - jam variety for me and mom, chocolate ganache for hangry bf and dad. Treat yourself to these decadent cookies for Fat Tuesday before the fasting begins!
I'll keep this short because Hangry waits for no one. When you're exhausted, it's still dark out before 6pm and the groundhog has been a little bitch and run back to his den, you want a quick and easy dinner to eat as fast as possible. So - chop everything up; toss it all in a skillet; throw some cheese on top; and dinner = served. You're welcome.
Soup. One of my most frequent cravings. I'm not picky either - I like all the soups: noodle, tomato, bisque, chowda', vegetable, lentil, etc. Soup has that magical way of making you feel cozy and happy - a memory associated with the comfort of my childhood. One thing I love about soup is that you can basically take whatever you have in your fridge and pantry and turn it into soup - so that's what I've done below! Check out three of my favorites - Butternut Squash, Broccoli Cheddar, and Zuppa Toscana - with topping variations to keep leftovers interesting!
The big game is just days away! I am all about eating the typical Super Bowl snacks like fried chicken, buffalo wings, potato skins, nachos, etc. - BUT - I am really trying to be kind to my almost 30 waistline. SO - I will be making my favorite Sunday Roast - it's totally amazing, with a slowly simmered onion gravy and tangy/peppery arugula salad. I promise if you make this for your game-day groupies, they will be singing your praises all night. Keep reading for the how-to.
The scariest part of this recipe is making the béchamel, one of the classic French mother sauces! But really, it's just melting some butter, and adding flour and milk to it. That's it. You can do it! After that, it's just like slapping together a grilled cheese sandwich amped up with ham, a creamy sauce, and all the cheddar cheese you can find in your, let's face it, over-crowded cheese drawer. Follow the easy step-by-step guide below and make one for yourself tonight!
I LOVE crostinis! You can literally take a bunch of random ingredients from your fridge and turn them into something snack worthy by putting them on a piece of toasted bread. I am always creating crostinis out of leftover ingredients and I am going to share some of my favorites with you below! Let me know what your favorite crostini toppers are by using #hangrydistrict in your posts!
These brie and jam puffs are one of the first recipes I ever came up with for my first catering gigs. I absolutely love baked brie and wanted a bite sized version to serve as passed hors d'oeuvres. Behold the brie and jam puffs. A party favorite for all seasons, these bite sized beauties can be transformed into a savory snack with bacon jam or nuts, or served as a sweet treat with fruit preserves and a sprinkle of powdered sugar. Whatever you decide, they are destined to delight!
These tomato and onion tarts have been part of my recipe arsenal since my dad sent a similar recipe to me in 2010. I had graduated college and secured a big girl job in Northern VA. Having lived with my parents for about a year after college, they really started to understand my passion for food. I think I even inspired them, because I started coming home to coq au vin and chicken with mushroom cream sauce -- things that were a far cry from the hamburger helper and spaghetti my brothers and I grew up on. When Dad sent me the tomato and onion tart recipe I thought two things: 1. I absolutely HAVE to make them, because he has never sent me a recipe before and he must have faith in my abilities now; and 2. Dad HATES tomatoes, so challenge accepted. I made them for Easter brunch and watched from afar as Dad ate not one, but TWO glorious tomato puffs and I smiled to myself and kept right on cooking. Keep reading to find out how you can be the brunch hero of your family.
SUMMER: The time of year when a lot of my favorite foods come together at peak ripeness and everything is available at the FRESHEST of fresh. Why not combine all of the things into one tasty, fresh, and healthy dinner that can be eaten around a table full of friends, or standing up in your kitchen because you're too excited to eat it and you never make it to the table (guilty). These shrimp and pineapple lettuce cups are a breeze to make, and you can practice your knife skills during the prep. The pineapple lends sweetness to the tender shrimp, while the summer pico de gallo adds tang and brightness. A little crunch from some water chestnuts and bibb lettuce, and you're on your way to a super summer supper. Keep reading for the recipe...
I have basically had radishes on hand since March thanks to my wonderful CSA share from Three Part Harmony Farm. You may have read my pickling method for them, but they are also delicious in their natural state with softened, salted butter (what isn't?). Here's an quick and super inexpensive appetizer utilizing herbs and radishes you have on hand to serve for guests or to bring for a light lunch at work. I also tend to eat this for breakfast when I'm hangry! Keep reading to find out how to get your radish toast on.
It's travel season for Hangry District and that means my CSA share from Three Part Harmony Farm has to be preserved in fun and interesting ways so that it's not wasted while I'm away. With an abundance of fresh vegetables these past few weeks, I decided the best way to preserve would have to be my favorite way - PICKLING. I haven't quite mastered canning yet, so I chose to quick pickle - or quickle. Below you'll find the recipe for a variety of quickles that I made using what I already had in my pantry. I've already polished off all of the cucumbers and I hope you'll enjoy this quick and easy technique as much as I do. Happy pickling!
- See more at: https://michelle-scholtes.squarespace.com/blog/2016/7/8/i-got-a-pickle#sthash.zfviWzML.dpuf
Strawberry rhubarb. Two of my favorite flavor friends. I first discovered the wonders of rhubarb at my best friend's house when I was in middle school. We had just spent a warm Summer day at the Spring Ridge pool and we came home to a rhubarb pie baked by her grandma! It was love at first bite. The aggressive tang from the rhubarb lends a perfect complement to the sweet strawberries. They were meant to be together. So, I combined my lovely seasonal strawberries and rhubarb from my Three Part Harmony Farm CSA share to make these purrrrfect hand pies and a rustic galette. I hope you enjoy!
Yo, what up hangry people!! Summer is creeping up on us and it's time to get your salad and side dish on. With some collaboration from friends and family, I have created a list of FIVE perfect salads/side dishes to impress your guests this BBQ season. These tailgate worthy treats are simple, seasonal and SEXY (just keep reading, I don't know...).
I taught myself how to cook during college - after eating every flavor of Hot Pocket that was ever made. I remember sliding the hot pock out of the sleeve and thinking to myself, "enough is enough." Anyway, I was learning the basic comfort foods throughout my four years and was excited to move in with my besties after graduation so that we could all cook together and share recipes. My honorary sister, Kari, made this soup for us while living together and I have been making it consistently ever since. It is so easy and SO GOOD! I'll always think of her when I make it and I think that's why I make it when I'm not feeling so great - instant comfort! Keep reading to find out how to boil up this ridiculously easy crowd-pleasing soup.
It's time to get your garden on! All sorts of tasty things are sprouting around DC, especially now after so much rain. I have been creating a variety of fun dishes like salads and soups with my weekly CSA haul from Three Part Harmony Farm, located right here in the HANGRY DISTRICT! Below is my recipe for Spring Quinoa Salad, which is one of my favorite lunch time treats utilizing carrots, radishes, sorrel and chives from Three Part Harmony!
Hangry BFs parents were in town recently and I had the privilege to learn how to make his favorite meals straight from the source - his mom! The first thing we made were her famous enchiladas. Typically she just makes them with cheese and scallions, but I added chicken for a Hangry District twist. Check out how we did it below.
- See more at: https://michelle-scholtes.squarespace.com/blog/2016/5/5/chicken-and-cheese-enchiladas#sthash.DCIR5Rdt.dpuf
My most recent YouTube episode, Cocktails, debuts right in time for my birthday week! Watch me craft my favorite cocktail with local spirits and tons of flavor. If you're in the District, make sure to pick up some Green Hat Gin for this springtime libation and tag me during cocktail hour using #hangrydistrict! Cheers!
If you're following along on my YouTube channel, you'll see that today's episode is all about salad! This citrus salad is inexpensive but packed with flavor. Use any greens you like to accompany the bright citrus that is mellowed out with a sweet and tangy honey vinaigrette. It's a perfect side dish to bring to a party, make for simple lunches or to impress your guests. Recipe below....
The Girls Luncheon series continues on my YouTube channel with Prosciutto Wrapped Melon! This seriously easy appetizer keeps the hanger at bay, while your guests catch up before the main eating event. My best friend Kari is in the kitchen with me to lend a helping hand. If any of your friends offer to help you before a party, always say yes! Those extra sets of hands always come in HAND-y....(sigh). Dummy-proof recipe below.
Here's a fun fact: I auditioned for the NBC show Food Fighters in 2013 and made it through five rounds of interviews and challenges. During one of the rounds I had to make a signature dish and describe it. I made this. It was the first time I had made it, soooo I guess it wasn't really a signature? Maybe that's why I didn't get cast on the show? Shit. Anyway - it BECAME a signature dish of mine and now I make it all the time. It's simple, fresh and perfect for Spring. I challenge you to make it this season and tag me along the process using #hangrydistrict! Check out how you can make it below.
How about some roast beast for dinner?! This time-saving crowdpleaser can feed lots of hangry humans (and cats) and only takes 10 minutes to prepare. You can use this beef to make sandwiches, tacos, breakfast, salads or even just nibble on it for a late night snack. I turned mine into hearty sandwiches with a horseradish cream sauce! Here's how you do it...
When it comes to fast food, I have a few weaknesses. The first is Cava Grill. I just love the different combinations of Mediterranean cuisine that you can create! There are spicy things, crunchy things, healthy things, acidic things... basically all of the things that I love - AND - they source locally! BONUS. Here's how I recreate Cava's creations at home....
Pork. It's what's for dinner. Remember those pork cutlets Will Morrow described in my Hangry Hero spotlight? Well here's my version: quick, delicious and absolutely addicting. I can see why he is so obsessed with them at the moment. This supper was quite a highlight in my household - hangry bf ate three of the cutlets before we even sat down. It's even quicker if you enlist someone to help you make them - he took on the roll of fry cook, while I took care of the dredging station. Keep reading to find out how to make these babies at home.
- See more at: https://michelle-scholtes.squarespace.com/blog/2016/3/2/crispy-pork-cutlets-cider-cabbage#sthash.QFgrzWdM.dpuf
I love cabbage. I could eat cabbage raw as a snack like chips, seriously. However, to avoid social ridicule I like to find fun ways to utilize cabbage, especially when I receive a plethora of it in my winter CSA shares. I realized I had all of the makings for some stuffed cabbage rolls including homemade sauce - so I went to town and created these beauties! Hope you like it :)
- See more at: https://michelle-scholtes.squarespace.com/blog/2016/2/18/cabbage-rolls#sthash.EP2PPhsD.dpuf
You may have noticed that I incorporate preserved lemons into a lot of my recipes. I do that because I was gifted a jar of these delectable delicacies after having just moved into my new home from my next door neighbor. To me, they were life changing. Sour, sweet, and salty - a perfect addition to take any recipe to the next level. My neighbor, Eric, came over one day and showed me how easy it is to prepare these beauties and they last up to EIGHT months in the fridge! Make some this week between blizzard shoveling shifts.
So it's finally Winter in DC, and Jack Frost is not messing around - it is COLD! I crave comfort food during chilly months and chili is one of my staples. I love how you can dress up the chili differently each time you eat it with a variety of toppings. The version I'm sharing with you is not for the spicy challenged, it has quite a kick that warms you up from the inside! Five chilies simmer together to create a gradual spice component, which does not overwhelm your palette, but does wake up the mouth with every bite. I hope you enjoy it as much as me and hangry bf do!
I had a lot of fun during the holidays; translation: I ate a LOT. After a few weeks of my Regina George lifestyle (sweatpants are all that fits me right now), I have gotten my life together and am sharing some healthy recipes that are easy AND packed with flavor. Good-for-you does not have to taste like tree bark. Garlic and herb roasted chicken is something that anyone can make, and the ingredients are likely already in your kitchen! Keep reading for my spin on flavorful chicken.