clean plates. [parmesan & pesto crusted halibut in crazy water w. zucchini, tomatoes & orzo]

I’ve been fighting a cold all week, so I’m just now posting the dinner I made my mom and family for Mother’s Day. My mom requested I make this dish, as she made it for a dinner party and said it was an absolute hit; and boy, was she right. Not a drop of food was left in anyone’s bowl.

The “crazy” water was delicious, but the halibut stole the show. The slightly crunchy parmesan, pesto and panko crust perfectly juxtaposed the flaky fish. I will most definitely make this again soon.

(FYI, I made this meal for five people, so I tripled the recipe below).

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love at first bite. [beef tenderloin sandwich w. tomato, avocado, provolone & homemade pesto]

Put your bikini/swim trunks away for the day and go make this sandwich. I promise you won’t regret it. Though this isn’t a healthy summer recipe, the sandwich is so delicious that it doesn’t matter. And as I’m sure you can see from the photo, the gooey cheese takes the cake.

One of the best parts about this sandwich is that it’s made up of leftovers. Sure, not everyone has leftover beef tenderloin and homemade pesto sitting in the fridge, but if you do (or want to make everything fresh), I highly suggest you do so. :)

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work with what you’ve got. [rigatoni w. truffle oil cream sauce, zucchini, tomatoes, goat cheese & chicken]

First good news of the day: FoodPornDaily featured my vanilla custard ice cream cake  on the homepage today! Go check it out. :)

Now on to today’s post. My mom lent me her can of white truffle oil last week (you can tell I’m a foodie when I got overly excited about this), and I couldn’t wait to use it. I didn’t have time to run to the market, so I whipped up this rigatoni pasta with a truffle oil cream sauce and ingredients already in the fridge–zucchini, tomatoes and goat cheese.

I normally would have chosen farfalle or penne, but since I was using what I already had, rigatoni it was. The pasta turned out absolutely delicious–but really, how can any recipe with truffle oil as an ingredient taste bad?

Happy Friday!

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spice things up. [whole grain penne pasta w. turkey sausage & tomato-chili cream sauce]

My meal the other night was solely based off of ingredients I already had in the fridge and pantry. I considered looking up pasta recipes online, but figured I could probably whip something up on my own. I worked with the ingredients I had and added spices here and there when necessary.

I was extremely satisfied with the dish–the pasta was flavorful, with just enough kick from the chili powder. I made a boatload, so it was convenient when my roommate, Whitney, came home from work with no intention of cooking dinner. She approved!

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chill(i) out. [lean turkey chili w. kidney beans]

Before this unexpected (and for me, unwanted) heat wave struck, I decided to make turkey chili, as I figured it would be a nourishing and simple meal that would last through the week. I’ve become quite fond of leftovers because it gives me a break from cooking, and provides a homemade lunch to bring to work—ultimately saving me some money!

I used a few different turkey chili recipes as a starting point, and then made my own alterations. This recipe was extremely easy to make and had an abundance of flavor, with just the right amount of kick from the chili powder.

My thoughts and prayers are with Japan. <3

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