Boulevardier

This Boulevardier cocktail recipe is quick and easy to make with Campari, bourbon and sweet vermouth.

It’s been the winter of the Boulevardier here in our house. ♡

As big Campari fans, Barclay and I have long enjoyed using the bitter Italian liqueur to make a round of negronis or spritzes or safecrackers at the end of the day. But over the past few months, we’ve found ourselves swapping out gin for bourbon in our negronis — officially turning them into Boulevardiers instead — and have been reminded how much we both love that rich balance of bitter, sweet, oaky, caramel-y flavors. It’s the perfect sipper to warm you up in the wintertime, and that vibrant red with a twist of orange is as gorgeous as always.

The great thing about Boulevardier cocktails is that they are also incredibly quick and easy to mix up in just a few minutes, making them great for busy evenings or a great option for easy entertaining. And while we’re partial to making Boulevardiers with bourbon in our house — and actually prefer to add a bit of extra bourbon to the usual 1:1:1 ingredient ratio to really let those caramel notes shine — you’re totally welcome to opt for spicier rye whiskey instead if you prefer.

So grab a bottle of Campari and let’s make a round together, friends!

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source https://www.gimmesomeoven.com/boulevardier/

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Lasagna Soup

All of the flavors you love best about lasagna in a quick and easy soup!

As a couple of lasagna lovers who haven’t found the time to layer up an actual pan of lasagna in forever (hello, trying to do anything while chasing a crawling baby around the house), Barclay and I have become big fans lately of the next best thing…

…lasagna soup. ♡

I feel like everyone I know has jumped on the lasagna soup trend these past few years, and with good reason — the lasagna ingredients we all know and love also simmer together perfectly in a cozy and delicious pot of soup! There are of course about a million ways that you can customize your own lasagna soup. But here in our house, we like making ours more or less the classic way with Italian sausage (either traditional or plant-based), a rich tomato broth seasoned with Italian seasonings and a hint of heat, lots of cute and curly mafalda pasta, and a generous helping of three cheeses on top (why choose between ricotta, mozz and Parm when you can have all three?!).

The beauty of the soup version of lasagna is that it’s easy to make and can come together in just around a half hour. It’s also easy to make this recipe gluten-free, vegetarian and/or vegan if you’d like. And if you happen to have any leftover soup-friendly veggies or greens in the crisper drawer, by all means, toss ’em in too. This recipe is endlessly flexible and is always such a winner, especially on busy nights when those lasagna comfort food cravings hit.

Let’s simmer up a batch together!

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source https://www.gimmesomeoven.com/lasagna-soup-recipe/

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Miso Chocolate Peanut Butter Cornflake Bars

These no-bake miso chocolate peanut butter cornflake bars are quick and easy to make and downright delicious.

New favorite no-bake dessert alert! ♡

The inspiration for these sweet and salty delights is completely thanks to my talented plant-based chef friend, Kissley. Last year, she got me hooked on making no-bake bars with cornflakes instead of my usual rice crispies, in order to add an extra satisfying bit of crunch to each bite. Then she also sold me on amping up the umami in chocolate peanut butter bars by adding a few tablespoons of white miso to the mix. Its mellow, nutty, salty flavor is the je ne sais quois ingredient that had all of our friends buzzing the first time we tried her famous chocolate peanut butter bars…and we’ve been completely hooked on them ever since!

The great thing about this recipe is that it takes less than 20 minutes to make, and calls for pantry ingredients that we pretty much always keep on hand. With a few simple tweaks, they can also easily be made gluten-free and/or vegan as well, making them one of our new favorite desserts to whip up for easy entertaining. And I’m telling you — every time we serve these bars, they are an absolute hit.

So add this recipe to your weekend plans, and let’s make some cornflake bars together!

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source https://www.gimmesomeoven.com/miso-chocolate-peanut-butter-cornflake-bars-gimme-some-oven/

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Miso Chocolate Peanut Butter Cornflake Bars

These no-bake miso chocolate peanut butter cornflake bars are quick and easy to make and downright delicious.

New favorite no-bake dessert alert! ♡

The inspiration for these sweet and salty delights are completely thanks to my talented friend, Kissley, who’s a plant-based chef here in Barcelona. Last year, she got me hooked on making no-bake bars with cornflakes instead of my usual rice crispies, in order to add an extra satisfying bit of crunch to each bite. Then she also sold me on amping up the umami in chocolate peanut butter bars by adding a few tablespoons of white miso to the mix. Its mellow, nutty, salty flavor is the je ne sais quois ingredient that had all of our friends buzzing the first time we tried her bars…and Barclay and I have been making them on repeat ever since.

The other bonus is that these cornflake bars are incredibly quick and easy to make with pantry ingredients that we pretty much always keep on hand. With a few simple tweaks, they can also easily be made gluten-free and/or vegan as well, making them one of our new favorite desserts to whip up for easy entertaining. And I’m telling you — every time we serve these bars, they are an absolute hit.

So add this recipe to your weekend plans, and let’s make some cornflake bars together!

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source https://www.gimmesomeoven.com/miso-chocolate-peanut-butter-cornflake-bars/

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Salmon with Burst Tomato Sauce

This Salmon in Burst Tomato Sauce recipe is ultra-easy to make in 30 minutes and simmered in a garlicky tomato basil cream sauce. Serve with crusty bread, pasta, rice, or whatever sounds good!

This one definitely wins the award of most-made (and most-loved!) dinner recipe in our house this season. ♡

Seriously, we’ve been making some version of this salmon with burst tomato sauce almost weekly for the past few months and still can’t seem to get enough of it. Even 11-month-old Teo is a fan too!

It ticks all of those boxes we’re craving this time of year. Ready to go from start to finish in 30 minutes (like, honestly and truly fast)? Check. Super easy to make with minimal prep (basically just chop garlic and basil and grate some Parmesan)? Check. Summertime fresh tomato sauce vibes in the middle of winter (thank you, cherry tomatoes that taste good year-round)? Check. Fun recipe to play around with (hello, adding burrata or pasta, tossing in some chilis to amp up the heat, or lightening things up by skipping the cream altogether)? Check, check, check.

We love serving ours with a simple lemony arugula salad and a thick slice of crusty bread for dunking in that dreamy tomato sauce. But this would also be wonderful served with pasta, rice, quinoa…you name it. It’s one of those flexible recipes that promises to taste good with just about whatever you have on hand. So bring home some salmon filets, and let’s make dinner together!

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source https://www.gimmesomeoven.com/salmon-with-burst-tomato-sauce/

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Roasted Cauliflower, Chickpea and Arugula Salad

This Roasted Cauliflower, Chickpea and Arugula Salad recipe is tossed with arugula, avocado, toasted pine nuts, and my favorite lemon-tahini dressing. Simple, hearty and so delicious!

When my husband and I are craving a fresh and hearty vegetarian salad for dinner, this roasted cauliflower and chickpea number is one of our all-time faves. ♡

Cauliflower florets and chickpeas are tossed together with a quick blend of zesty seasonings and roasted to perfection. Then they are served up hot out of the oven alongside peppery fresh arugula, creamy avocado, crisp red onions, buttery toasted pine nuts, and then drizzled with my favorite dreamy tahini-lemon dressing. It’s a savory salad that we return to again and again because it’s so simple and satisfying. And those vibrant colors always make it a showstopper for entertaining too!

Feel free to play around with the ingredients and swap in whatever nuts, greens, or seasonings you love best. And if you would like to add in an extra protein, grilled chicken would be delicious in this salad too.

Alright, let’s make some salad!

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source https://www.gimmesomeoven.com/roasted-cauliflower-chickpea-arugula-salad/

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Spanish Chorizo Lentil Stew

This Spanish Chorizo Lentil Stew recipe is incredibly easy to make and full of the coziest savory flavors.

I’m pretty sure it’s a crime that I haven’t posted a single recipe using Spanish chorizo since we moved to Barcelona over four years ago. Pero bueno…today’s the day we finally make it happen!

Meet the Spanish Chorizo Lentil Stew I’ve been loving lately.♡

It’s big on flavor and incredibly low on fuss, which are two of my very favorite things on busy weeknights. And the starring ingredient — Spain’s famous dry-cured chorizo — does double-duty by infusing light tomato broth with the most delicious smoked paprika and garlicky flavors, along with adding some extra heartiness to the veggie lentil stew. Here in Spain, there are about a million different options when it comes to buying chorizo. But internationally, you typically have the choice between “sweet” or “spicy” Spanish chorizo, either of which would be delicious in this stew. (Heads up though that “spicy” is more what people here would wink and consider “Spain-spicy,” which is actually incredibly mild for my palette. So feel free to toss in some crushed red pepper flakes if you’d like more heat!)

I have to give a shoutout to my Catalan friend, Laura, for inspiring this recipe. She and her boyfriend housesat for us while we were back in the States visiting family over the holidays, and apparently noticed that we were missing the obligatory chorizo and fuet (a local Catalan sausage) stocked in our kitchen. So we returned home to a rope casually draped over the towel rack, which I sautéed up for a quick impromptu stew while we were busy unpacking, and thus…this recipe was born. I hope you all enjoy it!

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source https://www.gimmesomeoven.com/spanish-chorizo-lentil-stew/

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A Note From Ali

Tap tap — is this thing on?

Hi, hello! I’m so sorry that I unexpectedly went MIA here these past few months. I had initially just planned to take the last few weeks of December off from posting while we were traveling back to the States to visit our family. But then one thing after another came up after we made it home — childcare starts and stops, relentless winter colds, website redesign deadlines — and anyway, I feel like I blinked and it’s somehow already February!

I’m happy to say that tomorrow we will officially be getting back into the rhythm of sharing new recipes here again. (So many good ones ready for you this month!) But today, I wanted to pop in first to share a few personal updates here regarding the new year ahead. (more…)

source https://www.gimmesomeoven.com/life/a-note-from-ali/

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