So this beauty is made with blue cornmeal. I’ve always loved the idea of trying to build meals that showcase ingredients from each color - all on one plate. It’s an idea I picked up while living and cooking with friends in Asia. Blue sometimes can be a more difficult color to get on the plate, but this is a delicious solution…

A spicy, creamy, flavor-bomb of deliciousness. I dream of fall and bowls just like this.

Ultra crispy and utterly addicting - get ready to fall in love.

Sometimes, I feel like I get pulled into these recipes with a shopping list that I could almost jump rope with. Nothing against a delicious recipes with a kajillion steps thats’s worth it… but sometimes, it is so pleasant just to keep it simple. This is a warm summer nice in a bite.

When flavors are so simple, the key to nailing this is using the best ingredients possible. This is the time to bring out your highest quality olive oil, balsamic, and use the freshest tomatoes you can find.

In that summer heat, when it feels too hot to eat - this salad is my go to. Light but hearty, simple but delicious.

This salad comes together in an absolute flash and is a great accompaniment to just about any other dish.

Oh golly, I grow tons of eggplants just to make this recipe. Not even joking. This is something that I make throughout the summer, and put any extra into the freezer to bring out in the winter. It is one of my favorite dips and I’ll often be caught standing in front of the fridge just eating this with a spoon.

I so enjoy this summer salad. The key here is to make the crispy potatoes — I love how the potatoes stay crunchy even after being dressed.

Honestly, these are truly incredible—they possess the type of double-layered potato crunch that chiefs dedicate their life to creating. Two tricks here—use a dry flakey potato like a russet (while I love a good waxy potato, this is not the recipe for them). Also, duck fat. I know it’s difficult to find it. But don’t give up until you do - you will not regret it.