Roasted Veggie Pizza

Tomatoes. I’ve bought 3 packages of grape tomatoes in as many weeks.

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It’s like I don’t even know myself anymore.

Adding after every order, “no tomatoes, please!” was like, part of my identity. And now? GIVE ME ALL THE GRAPE TOMATOES EVER! Next thing you know, I’ll be asking for raw onion and cilantro.

Just kidding. That’d be a cold day in hell.

In other news, I poured an entire bottle of water into my lap last week on the bus. When I stood up and saw my pants, I thought to myself: 1. If I had peed my pants, wouldn’t I have noticed? 2. I think so, but I can’t be sure. Is it warm? Does it smell like pee? No and no. 3. Oh shit, culprit identified, there’s a water bottle in my laptop bag with a loose lid. 4. Did anyone see? Should I swear loudly and hold up the bottle of water so that everyone knows I am, in fact, potty trained? No. That’d be weird. Just, ya know, pull your coat around tighter and GET OUT OF HERE!

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And this is why I shouldn’t not be forced to choose between public transportation and paying $13/day to park in downtown Seattle.

Weren’t we talking about grapes? Or tomatoes? Yes! That’s it, tomatoes! Roasted! On this pizza! Which was so easy! And so delicious for a warm, sunny, spring evening. With sangria. Which isn’t really sangria at all, more like red wine over ice and topped off with orange juice. Does that count? Please say yes.


  • Pre-Made Pizza Crust (I used Trader Joe’s Garlic & Herb crust — it’s ah-mazing)
  • 2 Tablespoons olive oil
  • Kosher salt and cracked black pepper
  • 1 cup cubed butternut squash (peeled, seeds removed)
  • 1 cup sliced mini portabella mushrooms
  • 1 cup grape tomatoes
  • 4 Tablespoons Garlic Sauce (I used Trader Joe’s Many Clove Garlic Sauce)
  • 1/2 – 1 cup shredded (or sliced) fresh mozzarella cheese


  1. Preheat oven to 400°F.
  2. Place cubed butternut squash, mushrooms and grape tomatoes on a baking sheet. Drizzle with olive oil, salt and pepper. Roast for 15-20 minutes, stirring occasionally, or until vegetables are tender. Remove from oven.
  3. Increase oven heat to 425°F. Place pizza crust on a cookie sheet or baking stone. Bake for 5 minutes. Remove from oven.
  4. Spread garlic sauce over top surface of crust. Top with roasted vegetables then with cheese. Bake for 10 minutes, or until cheese is melted and crust is a tender, golden brown.



Happy Glorious Spring Friday!

It’s Friday, the sun is shining, the birds are chirping, and flowers EVERYWHERE are in bloom. Does it get any better than that?


Actually yes, it just might, when this is your front yard. The quintessential New England beach home, picket fence + archway overgrown with flowers, smell of the salty ocean in the air. This is where I’m spending my day dream today. Where’s yours?


Baked Falafel with Spicy Feta Dip

Here’s the thing about healthy food.

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It can be: boring, humdrum, uninteresting, dead, ho hum, insipid, interminable, platitudinous, dull, monotonous, bland, vapid, stodgy, tiresome, lifeless, dumb, aaaaaaand boring. Also I highly recommend a trip to next time you want to waste five minutes being ASTOUNDED at all the synonyms for “bored”.

Except…when healthy food isn’t boring…it’s, well, the opposite of boring. Otherwise known as the antonym (had to Google that to make sure I was using the right word. Go me). Like when said healthy food is slathered in spicy feta cheese dip. And stuffed inside a pita with fresh veggies. And spinach. And more cheese.

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These little nuggets, or “Balls of Glory” as my roommates and I like to call them, are delicious. Healthy. Baked, not fried. And versatile! Another antonym of boring! I think?

You can throw these on salad, stuff them inside a pita, eat them with your hands — do it. This is a judgement-free zone.

I made a double-batch and froze the rest, because they were that good. And because I am, for some reason, convinced that I need to make a double batch of EVERYTHING and freeze the leftovers. I’m quickly running out of freezer room, but hey, at least I’m prepared for the zombie-pocalypse.

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  • 2 (14 oz)cans chickpeas, drained and rinsed
  • 4 garlic cloves, chopped
  • 4 green onions, sliced
  • 1 large egg
  • 1 lemon, juiced
  • 1/3 cup fresh parsley, chopped
  • 1/3 cup fresh cilantro, chopped — yeah, I obviously didn’t do cilantro, and if you do, I’m not sure how we’re friends.
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 cup whole wheat or all-purpose flour
  • 1 teaspoon baking powder

spicy feta dip

  • 1/2 cup plain Greek yogurt
  • 8 ounces feta, crumbled
  • 1 1/2 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon cayenne pepper
  • fresh parsley + crushed red pepper for garnish


  1. Preheat the oven to 400 degrees F.
  2. In a food processor, combine the chickpeas, garlic, onions, egg, lemon juice, parsley, cilantro, oil, salt, pepper, cumin and paprika. Pulse a few times until crumbly but not pureed. Add in half of the flour and baking powder and pulse a few more times until combine. Repeat with remaining flour and baking powder.
  3. Once the mixture is combined, scoop out about 2 tablespoons worth and form it into a small patty or ball. Place the falafel on a baking sheet and bake for 20 minutes, until slightly crisp on top and cooked through.

spicy feta dip

In the same food processor (I know you hate me right now for having to wash a food processor twice in one meal, but you’ll forgive me once you eat your balls of glory, I swear), add the yogurt, feta, olive oil, salt, pepper and cayenne. Pulse and blend until combined, scraping down the sides if needed. Scoop the feta into a bowl and give it an extra drizzle of olive oil. Garnish with the parsley and a sprinkle of crushed red pepper.

Recipe from: How Sweet Eats

Yields: 2-4 servings