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Spaghetti with Melted Onions and Pecorino

June 2, 2023 by Molly Baz Leave a Comment

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Filed Under: Noods

Shredded Potato Salad with Pickles and Walnut Dressing

May 26, 2023 by Molly Baz 2 Comments

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Filed Under: Salading, So. Many. Veggies

Halloumi, Zucchini and Eggs with Pesto

May 5, 2023 by Molly Baz 1 Comment

Halloumi, Zucchini and Eggs with Pesto

SERVES: 2

Halloumi is a magical sheep’s milk cheese that somehow manages to get crispy and browned without sticking to your skillet, and remain melty and gooey on the inside. It’s a cheese worth knowing. As for the pesto, you can either make it yourself, or use the recipe linked below for my take, which is vibrant and nutty thanks to pistachios, and so very delicious.

Active Time: 15 Mins

Total Time: 15 mins

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Produce

  • 12 ounces zucchini (2 small)
  • 1 lemon

Pantry

  • Olive oil
  • Kosher salt, freshly ground black pepper
  • 4 tablespoons pistachio pesto (store bought is also fine!)

Dairy

  • 8 ounces halloumi cheese

Protein

  • 2 large eggs

1. Marinate the zucch:

  • Thinly slice or mandoline 2 small zucchini; transfer to a medium bowl. Drizzle with a few generous dollops of pesto, and season with salt and pepper. Squeeze the juice of half a lemon into the zucchini and toss again until well coated.

2. Prep and sear the halloumi:

  • Pat 8 oz halloumi dry with a kitchen towel to wick away any moisture which will help with browning.
  • Cut the halloumi crosswise into ½” thick planks.
  • Heat a big glug of olive oil in a large non-stick skillet over medium high. Add the halloumi in a single layer and cook until caramelized and deep golden brown underneath, 2-3 minutes. Using tongs, flip the halloumi and cook another minute or two, just enough to ensure it fully melts inside. Transfer the halloumi to 2 serving plates.
  • To the now empty skillet, add 2 large eggs. Season with salt and pepper. Set over low heat and cook until the whites are set and the yolks runny. I like the edges soft in this context, vs. crispy and lacy, so I cook over low, but if you’re a crispy edged or bust person, crank the heat and get those good edges!
  • Transfer the eggs to the two plates. Pile the marinated zucchini onto the plates, and drizzle the eggs and halloumi with more pesto.

Filed Under: Eggs, So. Many. Veggies

Filed Under: Eggs, So. Many. Veggies

Electric Pistachio Pesto

May 5, 2023 by Molly Baz 1 Comment

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Filed Under: So. Many. Veggies, Snack Attack

Matzo Dumplings with Rye Butter

April 7, 2023 by Molly Baz Leave a Comment

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Filed Under: Noods

Instant Ramen, But Make it a Meal

March 31, 2023 by Molly Baz Leave a Comment

Instant Ramen, But Make it a Meal

MAKES: 1 large bowl

This is meant to be easy breezy, and super flex. It’s less of a recipe, more of an approach to turning your ramen from a light bite into a very filling meal. Use any brand of ramen you please (I like Shin brand, spicy chicken ramen!), and any leafy green veg you might have wilting in your fridge. This is about using what you’ve got and turning lemons into lemonade!

Disclaimer: People have been doing this for years and I do not claim to have invented any particular version of this hack! This is simply the way I cook my instant ramen in the comfort of my home.

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Filed Under: Noods, Soup

Spicy Carrot and Avo Salad with Zhoug Dressing

March 24, 2023 by Molly Baz 1 Comment

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Filed Under: So. Many. Veggies

Salty Honey Ricotta Cheesecake

March 17, 2023 by Molly Baz 7 Comments

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Filed Under: Dessert, Baking

Whipped Ricotta Toast with Green Bagna Cauda

March 10, 2023 by Molly Baz 1 Comment

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Filed Under: Snack Attack

Breakfast Pasta (aka Fideos and Eggs with Coriander Yog!)

March 3, 2023 by Molly Baz 3 Comments

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Filed Under: Eggs, Noods

Braised Big Beans and Squash with Feta and Chopped Lemon

February 17, 2023 by Molly Baz 7 Comments

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Filed Under: Grains & Legumes, So. Many. Veggies

Seven-Lay The Molly Way

February 9, 2023 by Molly Baz 6 Comments

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Filed Under: Grains & Legumes, Snack Attack

Pistachio Brown Butter & Halva Chocolate Chunk Cookies

January 20, 2023 by Molly Baz 50 Comments

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Filed Under: Dessert, Baking

Eggs and Artichokes Fried in Cream

January 6, 2023 by Molly Baz 3 Comments

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Filed Under: Eggs, So. Many. Veggies

Gingerbread Crumble Coffee Cake

December 23, 2022 by Molly Baz 2 Comments

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Filed Under: Dessert, Baking

Panettone Shortbread Cookies

December 16, 2022 by Molly Baz 2 Comments

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Filed Under: Dessert, Baking

Squash Toast

December 2, 2022 by Molly Baz Leave a Comment

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Filed Under: So. Many. Veggies, Snack Attack

Leftovers Pot Pie with Greens and Corn Pudding

November 25, 2022 by Molly Baz 2 Comments

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Filed Under: Chicken Licken, So. Many. Veggies

Salty Honey Pumpkin Pie

November 18, 2022 by Molly Baz 15 Comments

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Filed Under: Dessert, Baking Tagged With: desserts

Brown Butter Scallion Milk Bread Rolls

November 11, 2022 by Molly Baz 10 Comments

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Filed Under: Baking

Thrice Baked Potatoes with Sizzled Pine Nuts & Harissa

October 7, 2022 by Molly Baz 10 Comments

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Filed Under: So. Many. Veggies, Baking

Crispy Rice Pomodoro with Sesame and Soy

September 23, 2022 by Molly Baz 3 Comments

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Filed Under: Grains & Legumes

Loaded Coconut Corn Salad with Corn Nuts

September 9, 2022 by Molly Baz 2 Comments

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Filed Under: So. Many. Veggies Tagged With: Summer Fresh

Buckwheat Crepes with Jammy Summer Squash and Gruyere

August 19, 2022 by Molly Baz 6 Comments

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Filed Under: Eggs, So. Many. Veggies, Baking Tagged With: Summer Fresh

Dirty Cherry Spritz 

August 19, 2022 by Molly Baz 2 Comments

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Filed Under: Drinks

Summer Froot Pie Cake with Crunchy Buttered Cornflakes

August 5, 2022 by Molly Baz 9 Comments

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Filed Under: Baking

BIG Noods alla Gin with Sungold Tomatoes

July 29, 2022 by Molly Baz 3 Comments

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Filed Under: Noods

The Minimalist Wedge

July 29, 2022 by Molly Baz 2 Comments

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Filed Under: Salading

Aussie Salad Sandwich

June 24, 2022 by Molly Baz 1 Comment

Aussie Salad Sandwich

Author: Madi Borbely

SERVES: 2

The salad sandwich is truly a cornerstone of Australian culture. Its beauty lies in its simplicity and potential for customization. And that’s exactly what I’ve done here. I’ve switched the bread from the traditional soft WonderWhite to toasted ciabatta, which has a little more flavour and integrity. The salad sandwich has a tendency to really SOG OUT and we are trying our very best to avoid that here. Australians also love to put slices of canned beetroot on the sandwich, something I’ve never been on board with. The juices leak out, staining the bread pink and turning it into a wet sponge. Not to mention it overpowers everything else.

SO the beetroot is omitted and thus ends my beet rant.

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Filed Under: Sandos

Smoky Pepper and Chickpea Pasta Salad

June 17, 2022 by Molly Baz 8 Comments

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Filed Under: Noods

Braised Beans and Chickpeas Fra Diavolo

May 27, 2022 by Molly Baz 3 Comments

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Filed Under: Grains & Legumes, So. Many. Veggies

Breakfast Tostada with Charred Brocc & Scallion Labneh

May 20, 2022 by Molly Baz 3 Comments

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Filed Under: Eggs, So. Many. Veggies

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