2-Ingredient Avocado Zen Bowl

The easier it is to eat clean, the more likely you'll do it right? At least that's the case for me! Since starting my wedding slim-down, I find myself obsessing over super quick recipes with just a few healthy ingredients. Unless I'm making Funfetti Lemon Bars but you get it...

Insanely-Tasty Magic Salad For Flat Bellies!

Don't you wish there was a reset button for your stomach? As someone who "accidentally" eats a whole pizza once every few weeks, I sure do! That's how I started making this salad. I don't believe in deprivation. I do believe in the power of healthy, clean eating, especially after you over do it a tad. Get your "Pin It!" button ready, this flat-stomach salad is about to change everything...

Easiest 5-Ingredient Quiche Lorraine Your Life Needs!

Today is the day we give thanks to France for bringing the cheesiest, most savory, bacon-studded pie into this world for us all to love and enjoy. Happy National Quiche Lorraine Day, everybody! To celebrate, I'm sharing my quickie recipe for the dish-of-honor here and on fab Freutcake. The players: egg-y custard, crisp bacon and shredded Gruyere cheese. Unzip your pants and let's get started...

5-Ingredient Salmon & Yogurt Sauce

I write a 5-ingredient recipe column for my fave gal Leah over on Freutcake! I was totally jazzed when she asked me to focus on a fast, healthy dinner recipe for spring because this Salmon & Yogurt Sauce recipe is a go-to in our house. Get ready for some (easy) clean eatin'!

5-Ingredient Mini Smoked Salmon Pizzas—Fast Weeknight Dinner!

Gah! Happy belated New Year to you all. I hope you had an absolutely lovely holiday season—spending time with your family, eating too many cookies, smooching at midnight, all the good stuff! Now let's get back in the kitchen.

Fastest Fall Dinner Ever: 5-Ingredient Spicy Pumpkin Soup with Chorizo!

During a shoot this week, our camera man told me about how his lovely girl friends makes big pots of soup for him once fall hits. It's her creative solution for having a partner with long, unpredictable work hours. Soup's the perfect solution! It's cozy, make-ahead and easy to reheat when one (or both) of you get home from work late. I'm curious: What's your meal schedule like? Do you and your S.O eat together? Dine in shifts? I'd love to know!

5-Ingredient Chicken Milanese with Crunchy Snap Peas—Fancy Chicken Cutlets, Y'all!

Over on Freutcake today you'll find one of my favorite chicken dinners ever! How do you feel about breaded chicken cutlets? Because I feel real good about 'em.

Easy Veggie Fonduta—The Best Way To, Like, Just Eat Cheese For Dinner!

Bleck! What an icky Monday, huh? It's a total wash here in NYC and no matter where you live it's a Monday so that's pretty blahhh, too, right? All I can suggest is tempting yourself to get through the day with the promise of cheese-for-dinner. That's my plan! 

5-Minute Homemade(ish) Wonton Soup—My Latest on Refinery29!

My mother blames my wonton soup addiction on her pregnancy—she slurped quart container, after quart container of the stuff over the months (even in the heat of summer). Unfortunately, no other wonton soup compares to my childhood favorite. You can still get it! There's a little takeout place in the King Kullen shopping center of my hometown...

Simple Supper: One-Pan Salmon Dinner—No Smell, No Clean Up!

Okay, friends. Question: What's your main weeknight dinner hangup–the thing that makes you dread going home and cooking for yourself after work Monday to Friday? 

Simple Supper: Quickie Heirloom Tomato Tart—My Latest on Refinery29!

Hi-ya, friends! Just popping in to share a quick recipe with you. I love, love, love that amazing summer tomatoes are starting to pop up everywhere in New York! What's the tomato situation like where you are? Anyway, Refinery29 (who got an awesome makeover this weekend, if you're interested) just posted my 3 Scrumptious Tomato recipes on the site. There's a tomato recipe for each meal of the day, so you can have 'em at their finest for breakfast, lunch and dinner if you—like me—can't get enough summer tomato action. Since it's meatless monday, I'll give you a little preview of the dinner recipe. Head over to Refinery29 for breakfast and lunch, Soft Scrambled Egg BLT and Spicy Watermelon-Tomato Gazpacho. 

QUICKIE TOMATO TART
SERVES: 4

1 sheet frozen puff pastry, thawed 
All-purpose flour, for sprinkling 
1 cup goat milk ricotta cheese, such as Coach Farm brand
1 cup grated parmesan cheese
2 heirloom tomatoes, thinly sliced
1/2 shallot, thinly sliced
Kosher salt and freshly ground pepper
1/3 cup torn basil leaves
Extra-virgin olive oil, for drizzling (optional)
Flaky sea salt, for sprinkling (optional)

1. Preheat oven to 400˚. Unfold one sheet puff pastry on a lightly floured piece of parchment paper and gently roll out to a 10-inch square. Lift up parchment and transfer to a baking sheet. 
2. Spread ricotta on pastry, leaving a one-inch border on all sides. Sprinkle parmesan over the ricotta. Layer the tomatoes, overlapping slightly, on top of the cheese. Sprinkle with the shallot and 1/4 teaspoon each salt and pepper.
3. Fold the pastry edges in to make a square-shaped tart. Bake 16 to 18 minutes or until the pastry is puffed and golden. Top with basil leaves, olive oil, and flaky sea salt to taste, if desired.

The funny thing is, I hated tomatoes when I was young—didn't really enjoy eating them until college, actually! Did any of you have a similar aversion? My mom convinced me a cherry tomato was a grape, once, when I was super tiny so I'd try it. I think that's what did me in. Thanks, mom :) xox Erin

Simple Supper: Spaghetti with Shaved Asparagus & Lemony Breadcrumbs!

Hi there, lovely friends! By a show of hands, how many of you get real lazy about making weeknight dinners once the weather warms up? I call it my Summer Supper Slump! That's why I try to stick with super easy, low-cook meals each year, like my Asparagus and Lemony Breadcrumb Spaghetti. I'd love to share the recipe with you, if you're interested! Here's how you make it...

ASPARAGUS & LEMONY BREADCRUMB SPAGHETTI

SERVES: 4

Kosher salt

12 ounces spaghetti

1 bunch asparagus, shaved into ribbons with vegetable peeled

1 cup torn stale baguette or other good-quality bread

1 to 2 tablespoons extra-virgin olive oil

1 teaspoon finely grated lemon zest 

2 tablespoons unsalted butter

1 cup grated parmesan cheese

Freshly ground pepper

1. Bring salted water to a boil in a large saucepan. Add spaghetti and cook as label directs. Add asparagus to the boiling water 2 minutes before the pasta is done cooking; reserve 1/4 cup cooking water, then drain spaghetti and asparagus together. 

2. Meanwhile, pulse the baguette, olive oil and 1/4 teaspoon salt in a food processor until coarsely ground. Transfer to a skillet and cook, shaking the pan occasionally, over medium heat until toasted, about 3 minutes. Transfer breadcrumbs to a small bowl, add the lemon zest and stir to combine; reserve the skillet. 

3. To the same skillet, add the spaghetti, asparagus, butter and 1/2 cup parmesan cheese and cook, tossing, over medium heat until combined. Add cooking water, as needed, to loosen. Divide pasta among 4 bowls. Top with freshly ground pepper, the breadcrumbs and remaining 1/2 cup parmesan cheese.

I'm curious: What is your favorite (lazy) warm-weather meal? I'd love to know! xo Erin 

21 Fabulous Carrot Recipes For Spring—Morning, Noon & Night!

True baby carrots—you know, the ones with beautiful long stems and frilly leaves, not the gnarled bits that come bagged in super markets—are hitting their prime! I cannot wait to grab a bunch (or three!) at the farmers' market. With carrots on the brain, I thought it would be fun to round up the most enticing carrot recipes from around the web. Take a look, get some inspiration and dream up a carrot-cooking strategy for this weekend—that's what I'm going to do :) Your eyes and beautiful skin will thank you for it! xo Erin

Above, Carrot-Lemon Risotto from Martha Stewart Living! (I'm thinking of making boyfriend a special, lazy lunch on Saturday featuring this and a bottle of funky white wine—thoughts?)

Mm! Obsessed with these Carrot Muffins with Coconut Whipped Cream by the brilliant (brilliant!) Jeanie and Jack of Love & Lemons. By the way, you must start following this blog if you aren't already...

Smoky Carrot Hummus by The Year In Food (love)! Such a fabulous, springy alternative to regular hummus, right?

Gorgeous Carrot Tart with Ricotta and Honey by Voyage Gourmande (in French, paste into Google Translate) that teeters between sweet and savory, plus a flavor-packed Carrot-Pineapple Smoothie by Real Simple magazine.

Carrot Cake Doughnuts with Cream Cheese Frosting by Lauren of Lauren's Latest (no eggs needed)!Carrot Cake Cheesecake Bars by Kristy of Sweet Treats and More (super simple recipe that uses carrot cake mix as a bar base)!

Carrot Ginger Dressing from the late Whole Living magazine—I don't know about you but I'm always more inclined to eat salad when there's carrot-ginger dressing on it!

I'm hankering to try this Carrot Pie by Christine of Pies & Aprons (super cute blog)!

For slathering or for gifting, how about Carrot Marmalade by the beautiful Fig & Fauna?

Loving these teeny Carrot Cake Truffles by Kylie of Yeah...Imma Eat That! As well as these Miracle Carrot Muffins by Sunset Magazine!  

I mean, come on! Cheddar-Carrot Macaroni and Cheese by Slender Kitchen (only 5 ingredients)!Carrot Cake Cookies by Sam Henderson of Today's Nest that would be perfect for a picnic! Also, Zesty Lemon Carrot Cake by Zerrin of Give Recipe!Morning Carrot-Orange-Banana Smoothie by Sweet Potato Chronicles, loaded with vitamin A! The recipe for Momofuku's pickled carrots on The Delicious Life blog!Carrot-Parsnip Puree by Civilized Caveman Cooking Creations, yum!I'm so intrigued by this Jamaican Carrot Drink on The Lovely Pantry! It's made with carrots, reduced-fat evaporated milk, sugar, ice and a little nutmeg—sounds amazing! Also this Carrot-Date Bread via Carrol Luna smeared with some salted butter.And last but certainly my all-time favorite, Carrot Layer Cake by the ever-fabulous Melissa of The Faux Martha!

[Carrot-lemon risotto photo from Martha Stewart Living / Carrot Muffin photo by Love and Lemons/ Carrot Hummus photo by The Year In Food / Carrot Tart photo by Voyage Gourmade / Carrot-Pineapple Smoothie photo by Grant Cornett from Real Simple / Carrot Cake Doughnut photo by Lauren's Latest / Carrot Cake Cheesecake Bar photo by Kristy of Sweet Treats and More!/ Carrot Ginger Dressing photo by John Jernick for Whole Living / Carrot Pie photo by Christine of Pies and Aprons / Carrot Marmalade photo by Fig and Fauna / Carrot Cake Truffle photo by Yeah...Imma Eat That! / Miracle Carrot Muffin photo by Annabelle Breakey for Sunset magazine / Carrot Mac and Cheese photo by Slender Kitchen / Carrot Cake Cookies photo by Sam Henderson of Today's Nest /  Zesty Lemon Carrot Cake photo by Give Recipe / Carrot Smoothie photo by Sweet Potato Chronicles / Pickled Carrot photo by The Delicious Life / Carrot Puree photo by Civilized Caveman Cooking Creations / Jamaican Carrot Drink photo by The Lovely Pantry  / Carrot-Date Bread photo by Carrol Luna /  Carrot Cake photo by Melissa of The Faux Martha]

Simple Supper: Springy Carrot Vichyssoise (Cold Potato-Leek Soup)!

Good morning, lovely friends! Tell me about your Easter. Did you do anything special to celebrate? Boyfriend and I spent the day with my family—mom threw a big ol' Easter lunch! 

To my surprise, my mama traded in her go-to spring classics for a new selection of recipes this year. My favorite was this creamy Carrot Vichyssoise, which she set out in dainty demitasse cups. How beautiful is that!? The recipe's from the July/Aug '97 issue of Martha Stewart Living and it couldn't be simpler (you can make it the night before a party, then portion/garnish it right before serving). I'm definitely going to serve this to dinner guests this spring with a pile of snipped chives on top. Oo! Or maybe chive blossoms (love those)! Okay, here's how you make it...

CARROT VICHYSSOISE

(recipe from July/Aug '97 issue Martha Stewart Living)

SERVES: 6

3 large leeks (1 1/2 pounds), white and light-green parts trimmed

1 medium clove garlic minced

4 small Yukon Gold potatoes (1 1/2 pounds), peeled

5 carrots (9 ounces), peeled

2 1/2 cups low-sodium chicken broth

1 1/2 teaspoons salt

1/8 teaspoon freshly ground black pepper

2 cups whole milk

3 tablespoons snipped fresh chives

Olive-oil cooking spray

1.Coarsely chop leeks; place in bowl of cold water. Let stand 5 minutes to rid them of dirt and sand; lift out of water; drain in colander.

2. Spray bottom of small stockpot with olive-oil spray; place over low heat. Add leeks and garlic; cover and cook, stirring occasionally, until leeks are wilted, about 12 minutes.

3. Cut 2 potatoes into small chunks; add to leeks. Slice 3 carrots into 1/4-inch-thick rounds; add to vegetables along with stock, salt, pepper, and 2 cups water. Cover partially, raise heat to high, and bring to a boil. Reduce heat to medium low; cook until vegetables are tender, 15 to 20 minutes. Remove from heat, stir in milk, and puree in blender until smooth. Let stand until cool; refrigerate until cold.

4. Meanwhile, finely julienne remaining 2 potatoes and 2 carrots; place in a small pot of boiling water. Boil until just tender, 2 to 3 minutes. Drain; transfer to ice-water bath until cool. Drain; add carrots and potatoes to pureed soup. To serve, divide soup among six bowls, and garnish each with snipped chives.

Dear Friends: I Need Your Advice (Pasta Recipe Porn For You In Return)!

My boyfriend and I booked a trip to Italy, have you been!? It's our first time. We're planning a road-trip through Emilia-Romagna (plus visiting Florence and Cinque Terre and Milan). Do you have any recommendations!? Life-changing Gellato? A hotel you enjoyed? 

Simple Dinner: Spicy Chicken Thighs with Parmesan Spaghetti Squash!

It's easy to become stuck in a poultry rut. I love a perfectly roasted chicken or lemony piccata just as much as anyone else but it gets boring! So I'd love to share one of my other go-to chicken dinners with you, incase you're looking to change things up.  It's made entirely in the oven (sides and all), meaning you can set it up and walk away until dinner's ready...no standing over the stove! In fact, you could probably make this all in 1 large baking dish if you were feeling particularly streamline-y.


SPICY CHICKEN THIGHS WITH ROASTED MUSHROOM-TOMATOES & SPAGHETTI SQUASH
SERVES:4

6 to 8 chicken thighs
Kosher salt and freshly ground pepper
Hot paprika, for sprinkling

1 medium spaghetti squash

Extra-virgin olive oil
1 pound button mushrooms, halved

2 cloves garlic, smashed

1 pint cherry tomatoes
3 sprigs fresh thyme, leaves stripped
1/2 cup torn basil leaves
Grate parmesan cheese

1. Preheat the oven to 450˚. Pat the chicken thighs dry and season with salt and pepper. Sprinkle generously with hot paprika on both sides; rub to evenly coat. 
2. Split the squash in half, lengthwise, and scrape out seeds. Drizzle with olive oil and season with salt and pepper. Place flesh side down on a foil-lined baking sheet. 
3. Toss the mushrooms, garlic, 1 to 2 tablespoons olive oil and a pinch of salt in a bowl. Transfer to a cast-iron skillet. Arrange the chicken thighs on top of the mushroom mixture. Put the skillet and baking sheet in the oven and roast 30 minutes or until the chicken is cooked through and the squash is tender. 
4. Meanwhile, toss the cherry tomatoes, thyme leaves, a drizzle of olive oil and a pinch of salt in another bowl; 10 minutes before the chicken and squash are done cooking, add the tomatoes to the skillet with the chicken and cook until hot and bursting.  
5. Transfer the squash to a cutting board. When it's cool enough to handle, scrape the flesh into a bowl using a fork. Toss with salt, olive oil and grated parmesan cheese. Toss together the tomatoes, mushrooms and basil.
6. Serve the chicken with the tomatoes-mushroom mixture and some spaghetti squash (topped with more parmesan cheese, if desired).

Question for you: What's your go-to chicken dinner? Leave it in the comments, I'd love to know!

Slimmed-Down Super Bowl Side: Italian Sub Sandwich SALAD!

Oh, hi! I've received some lovely question on Facebook about healthier Super Bowl snack ideas, so I wanted to share a fabulous salad with you: Italian Sub Salad from Food Network Magazine circa January 2012. We ran this as part of a "Light vs. Rich Super Bowl" story and I've been obsessed ever since. The salad includes all of the same great ingredients as a giant Italian sub—giardiniera, olives, mortadella, prosciutto, capicola, salami, provolone cheese—but in salad-form (think fewer calories, carbs, etc.)! Not that you should be worrying about this on Super Bowl Sunday. We're planning to make tater tot poutine, crab dip and buffalo wings. But if you can sneak something semi-virtuous into the mix, why not! Here's the recipe. 

By the way, if you want to follow along on Facebook as well, Food & Femininity has its own page—huzzah! It's a super-easy way to get in touch with me, ask questions, see behind-the-scenes photos, etc. if you're interested. "Like" it here :) 

[Photograph by Con Poulos for Food Network Magazine from FoodNetwork.com]

Easy Appetizer Recipe: Goat Cheese–Citrus Stuffed Endive!

Good morning, all! Happy Monday. I’d love to share a super-quick appetizer idea with you, if you’re interested. It’s something I’ve had in my back pocket for years now: Goat Cheese–Citrus Stuffed Endive. These two-bite snacks always look elegant and take no time to assemble (plus, they’re quite healthy)! Keep these in mind if you're planning an Oscars party! Here’s what I do…

EASY GOAT CHEESE–CITRUS STUFFED ENDIVES

1/2 cup walnuts

3 or 4 oranges (mix of navel, blood, etc.)

2 or 3 Belgian endives, separated into individual spears

5 or 6 radishes, very thinly sliced

1 log soft goat cheese, crumbled

Olive oil, for drizzling

Balsamic vinegar or saba, for drizzling

Flakey sea salt and freshly ground pepper

1. Toast the walnuts in a dry skillet over medium heat. Let cool slightly, then coarsely chop.

2. Peel the oranges with a paring knife, cutting along the natural curve of the fruit. Hold an orange over a large bowl and cut along both sides of each membrane to free the segments, letting them fall into the bowl. Squeeze each empty membrane to release the juices. Repeat with the remaining oranges.

3. Fill the endive spears with orange, radish and goat cheese. Sprinkle with the toasted chopped walnuts. Drizzle with olive oil and balsamic vinegar. Season with salt and pepper.

Simple Supper: Broccoli-Bacon Macaroni and Cheese!

Broccoli-cheddar soup is fabulous—and bacon makes everything better—so how could you not combine them into one glorious macaroni and cheese!? That was my thinking last night and, you know what, it totally worked. (Bonus: Broccoli adds plenty of vitamin C and cuts calories, since you can use less pasta without reducing portion size.) I give you: My new favorite macaroni and cheese...

BACON-BROCCOLI MACARONI AND CHEESE

SERVES: 4

Kosher salt 

4 strips bacon

10 ounces fussili pasta

2 to 3 heads broccoli, cut into small florets 

4 tablespoons unsalted butter

1/2 cup all-purpose flour

4 cups milk

10 ounces cheddar cheese, shredded

4 ounces gruyere or Swiss cheese, shredded

2 ounces parmesan cheese, coarsely grated 

Pinch of turmeric (optional)

Hot sauce

1. Bring 1 pot salted water to a boil. 

2. Meanwhile, cook 4 strips bacon in a large skillet until crisp, about 5 minutes; drain on paper towels. Let cool, then roughly chop. 

3. Add the fussili to the boiling water and cook as the package directs; add the broccoli florets to the boiling water 3 minutes before the pasta is done cooking. Drain together and set aside. 

4. Meanwhile, in another pot, melt the butter over medium heat. Add the flour and whisk until a paste forms and the flour-taste cooks off, about 2 minutes. Slowly whisk in the milk and cook, whisking occasionally, until the mixture thickens slightly, about 5 minutes. 

5. Stir in the cheddar, gruyere and parmesan and cook until melted. Add the turmeric, for color, if using and hot sauce to taste. Season with salt. Remove from the heat. Fold in the fussili-broccoli mixture and half of the bacon. Divide among 4 bowls. Sprinkle with the remaining bacon. 

Simple Supper: Corn Pasta with Bacon, Basil and Goat Cheese

I cannot decide what to make for dinner tonight, can you? Total brain cramp. So let's make a deal: I'll give you a simple dinner idea if you share some ideas of your own. What do you think?

I love serving this corn pasta with bacon, basil and goat cheese during the summer, especially when the corn's super sweet, but we just had pasta last night (sigh). I may make it anyway. Essentially, it's a light carbonara with a few simple accoutrements that add texture and flavor. I like to make a little extra corn mixture to toss with salad for lunch the next day. Can you picture yourself twirling up bites of this during the week?

CORN PASTA WITH BACON, BASIL AND GOAT CHEESE

SERVES: 4

Kosher salt 

5 ounces bacon, chopped

1 onion, diced 

4 ears fresh corn, kernels removed (save the liquid that collects if you can!)

12 ounces spaghetti 

1/4 cup heavy cream

2 tablespoons cold unsalted butter

Freshly ground pepper

4 to 5 ounces fresh goat cheese, crumbled

Fresh basil leaves, torn

1. Bring a large pot of salted water to a boil. Meanwhile, cook the bacon in a large skillet over medium-high heat, stirring occasionally, until crisp, 5 to 7 minutes; drain on paper towels, leave the drippings in the pan. Return the skillet to medium heat. Add the onion and a pinch of salt and cook until almost soft, about 5 minutes. Stir in the corn (and corn liquid, if you have some) and cook until just tender, about 3 minutes.

2. When the water boils, add the pasta and cook until al dente, about 6 minutes. Meanwhile, add the cream to the corn mixture and stir to combine. Reduce the heat to medium-low and cook until the cream cooks down and thickens. Add salt and pepper to taste. 

3. Reserve 1/4 cup pasta water, then drain the pasta and add to the skillet along with the butter. Toss with tongs until combined over medium-low. Add some reserved cooking water, if needed. Divide among bowls. Top with goat cheese, basil, bacon and add a few grinds of black pepper.

(You know, you could take this puppy for a spin year round if you use frozen corn, just saying!)