Gnocchi, Mushroom and Kale Soup

This gnocchi, mushroom and kale soup is made with a delicious creamy garlic-rosemary broth and topped with freshly-grated Parmesan. Easy to make in just 30 minutes!

I’m a big believer in always keeping a package of store-bought gnocchi tucked away in your pantry (or freezer) for last-minute dinnertime rescue. And this creamy gnocchi, mushroom and kale soup recipe is a perfect way to put it to good use. ♡

This cozy soup comes together easily in just under a half hour or so, thanks to some quick-cooking veggies and gnocchi. And that creamy garlic rosemary broth here is wonderfully comforting and cozy without being too heavy, which I really appreciate. We’ve enjoyed keeping this recipe vegetarian here in our house, sometimes browning some plant-based Italian sausage to stir into the mix too. But if you’d like to add in an additional protein, some shredded chicken, bacon or traditional Italian sausage would be fantastic options here too.

The last time we made this soup, my husband went back for thirds…lol, and then called dibs on leftovers the next day. So I sincerely hope you all love this recipe as much as we do!

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source https://www.gimmesomeoven.com/gnocchi-mushroom-and-kale-soup/

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Greek Salmon Salad Bowls

These Greek Salmon Salad Bowls feature quick pan-seared salmon, crisp veggies and greens, creamy avocado, tangy feta, and a zesty lemon dressing. So fresh and flavorful and ready to go in just 25 minutes!

Say hello to the Greek-inspired salmon salad bowls that my husband and I make on major repeat. ♡

Somehow this recipe worked its way into our regular lunch rotation a few years ago when my husband and I started working from home together. And years later, it still continues to be one of our absolute faves. We’ve learned that if we tag team it — I usually pan-sear the salmon and make the dressing while Barclay chops the veggies — this salmon salad can be ready to go in less than 15 minutes. And on busy days when we’re craving a fast, fresh, flavorful, feel-good meal, this salad always hits the spot!

The ingredients here are quite simple and endlessly flexible. You just need some fresh salad greens, a few crisp veggies, one ripe avocado, a sprinkling of tangy feta (or goat cheese), crunchy pepitas (or your choice of nuts or seeds), and a batch of my quick everyday dressing (made with either lemon juice or red wine vinegar). Then just pan-sear a few filets of salmon on the stove, flake them into the salad, and you’re good to go.

Let’s make some salmon salad together!

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source https://www.gimmesomeoven.com/greek-salmon-salad-bowls/

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Pasta alla Boscaiola

Pasta alla Boscaiola (“woodsman-style pasta”) features a rich blend of mushrooms and bacon tossed with pasta in a silky garlic-herb tomato cream sauce. It’s earthy, smoky, creamy and unbelievably delicious.

If I could gather all of my favorite things into a single pasta dish, pasta alla boscaiola would be it. ♡

Somehow I never crossed paths with this classic Tuscan “woodsman-style” pasta until a few years ago. But the moment I saw its ingredients listed on the menu of our favorite cozy neighborhood artisan pasta shop, I knew instantly that this pasta would be love at first, savory, al dente bite. I mean, a rich blend of mushrooms (including Italy’s beloved porcini), chewy diced pancetta (or bacon or sausage), loads of sautéed shallots and garlic, chopped fresh rosemary and thyme, all tossed together with al dente pasta in a rich white wine tomato cream sauce and finished with a sprinkling of freshly-grated Parmesan?

COUNT ME IN.

This dish is unapologetically rich and indulgent and packed with bold mushroom flavor. And while I’ve read that there are countless regional variations on ways to prepare pasta alla boscaiola around Italy, this particular recipe has become my personal favorite.

As I explain more below, boscaiola sauces are traditionally made with foraged mushrooms (hence the name, as bosca means “forest”). But since we live about as far away from the forest here as possible here in Barcelona’s city center, and fresh wild mushrooms can be difficult to come by, I’ve written this version instead using fresh baby bella and dried porcini mushrooms that are much more available to us here year-round. Dried porcinis also give us a double bonus in this recipe because, in addition to being chopped and added to the pasta, we get to add the leftover hot veggie broth used to soften them to the pasta sauce as well, which means SO much extra umami flavor for all of you mushroom lovers out there. Yum.

I also love the salty flavor and chewy bite that diced pancetta adds to this recipe, but smoky thick-cut bacon or Italian sausage would work well here too. Or if you prefer to make this dish vegetarian, you can omit the meat altogether and we can vouch that it will still be delicious. I’ve also included lots of options for variations in the notes below, including how to make your version gluten-free or incorporate other add-ins traditionally used in pasta boscaiola around various parts of Italy. But whatever variation you choose, I’m pretty sure you can’t go wrong here.

Pasta alla boscaiola is total comfort food that has become a total favorite here in our home. So go round up some mushrooms, and let’s cook a batch together!

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source https://www.gimmesomeoven.com/pasta-alla-boscaiola-recipe/

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Lemony Lentil Soup

This Lemony Lentil Soup recipe is full of bright and zesty flavors, it’s naturally gluten-free and vegan, and it’s easy to make in the Instant Pot, Crock-Pot or on the stovetop.

Who’s ready for a light and refreshing bowl of lemony lentil soup? ♡

A record number of you all have been making (and loving!) this lentil soup recipe lately. So for any of you who have yet to give it a try — or any of you who may be searching for ways to use up all of those lentils in your pantry — I thought I would bump this recipe back to the top of the blog for everyone to enjoy.

Quite simply, this is my all-time favorite lentil soup recipe. It was inspired by our favorite Middle Eastern café back in our old neighborhood in Kansas City, whose famous lentil soup I ordered one million times over the years and missed something fierce after we moved away. So a few years ago, I set to work trying to recreate it. And while nothing will compare in our memory to the original, I have to say that I’m really pleased with how my version turned out!

This cozy red lentil soup is simmered with simple mix of veggies, spices and lots of lemon juice to brighten things up. But the restaurant version of the soup also featured two signature ingredients — corn and a pinch of saffron — which add the perfect hint of sweetness that make this soup perfectly-balanced and just lovely. ♡  Barclay and I turn to this soup often because it’s easy to make and full of feel-good ingredients. But most of all, we just love it because it’s crazy-good and will forever remind us of home.

Let’s make some lemony lentil soup together!

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source https://www.gimmesomeoven.com/lemony-lentil-soup/

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Guinness Beef Stew

This Guinness Beef Stew recipe is full of tender beef, hearty veggies, and a rich tomato stout broth. Stovetop, Instant Pot and Crock-Pot options included!

Happy St. Patrick’s Day! ♡

If you’re looking for a cozy Irish-inspired stew to celebrate today, this Guinness Beef Stew is always a winner. The classic trio of beef, potatoes and veggies is simmered low and slow with a richly-seasoned Guinness broth until every bite is melt-in-your-mouth tender (and your home smells amazing). And when served up with some good crusty bread or ladled over a bowl of noodles, this Guinness beef stew is the coziest comfort food through and through.

I thought I’d bump this recipe back to the top of the site today since I recently added in some updates (per your requests) with instructions for how to make this beef stew either on the stovetop or in the Instant Pot or Crock-Pot. And I’ve also added in a few fun new options for how to customize the stew to your liking.

So if you’re looking for a cozy beef stew recipe to make tonight — or any night of year year — grab a Guinness and let’s make some beef stew!

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source https://www.gimmesomeoven.com/guinness-beef-stew/

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Pink Latte (Hot or Iced)

This nutrient-rich pink latte recipe is easy to make hot or iced and features a cozy mix of beetroot powder and warming spices, your choice of milk and a hint of sweetener.

Every time I’m back in our old neighborhood in Barcelona, I can’t resist stopping by Brunnels, the historic pastisseria located a few doors down from our old place. This gem of a bakery just celebrated its 170th birthday and also recently won the coveted award of best croissants in Spain, which I am all too familiar with and can vouch are delightful. But in my opinion, the best kept secret of this charming bakery is actually quietly hiding out on their drink menu…

…their pink beetroot latte. ♡

As someone who’s never been all that into beets, I had always assumed the pink latte trend wouldn’t be for me. But ever since I aged into the can’t-come-anywhere-near-caffeine-after-11am club a few years ago, I’ve been spending much more time exploring decaf menus all around town. And one day when the barista at Brunnels talked me into trying his favorite drink on their menu, the latte de remolacha, I was surprised to not just like it…but love it.

To be sure, there are countless ways to make a “pink” latte. But Brunnels’ version is spiced similarly to a chai or golden milk with lots of cozy warming spices, a touch of sweetener, and whatever milk you prefer. Then that gorgeous burst of pink comes from the addition of beetroot powder, whose earthiness adds an irresistible bit of earthiness to drink, as well as major dose of vitamins and nutrients. A hot mug is the perfect sipper on a cold winter’s day…or the iced version is also delightfully refreshing. I love them both!

Anyway, you probably imagined where this story was heading. Once we moved away from Brunnels to our current flat in Barcelona, I realized it was officially time to figure out how to make my own beetroot lattes en casa. Turns out, it’s incredibly quick and easy to mix your own dry beet root latte mix with just 5 ingredients. Then whenever you’re craving a homemade pink latte, just add a spoonful to either a mug of steamed milk or glass of iced milk and you’re good to go. It’s so comforting, nice and healthy, and surprisingly delicious. I think you’re going to love it.

Let’s make some pink lattes!

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source https://www.gimmesomeoven.com/beetroot-pink-latte-recipe/

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3 Meaningful Ways You Can Help Support Ukraine Right Now

March 5: People wait to board an evacuation train at Kyiv central train station. (Source: Dimitar Dilkoff/AFP)

Like so many of you, I’ve been able to think of little else these past few weeks than the nightmare currently unfolding in Ukraine. Barclay and I feel like we’ve been holding our breath each time news alerts pop up on our phone, afraid to look yet anxiously hoping for some miraculous turn of events that bring an end to the war. But as you well know, the headlines just continue to get more devastating, the death tolls and numbers of perfectly innocent people fleeing for their lives continues to mount, the political tensions rapidly continue to deepen and complicate, beloved family homes continue getting destroyed, and there still seems to be no end in sight.

In this season of life, especially, I can’t help but see our Teo in the faces of all the sweet little ones from Ukraine whose images we scroll past — the children in train stations bundled up in their warmest winter coats clutching tiny backpacks, the children crammed in subway bunkers singing songs and trying to sleep amidst the raids, the children hooked up to IV poles in makeshift basement hospitals while terrified parents remain by their sides. It feels incomprehensible that we somehow get to feed our baby a warm meal and tuck him safely into a warm bed at home tonight when millions of parents suddenly, shockingly do not. The more we come to learn about the reality of what they — plus the millions more around the world affected by other humanitarian crises — are carrying right now, the more impossible it all feels to imagine.

But of course, the work of empathy for all of us right now is to try and imagine. To keep paying attention and bear witness to people’s stories, even when the news absolutely breaks your heart. To put ourselves in the shoes of our neighbors and genuinely ask what it means to love them as ourselves. To recognize what an undeserved privilege it is to have food, shelter and safety, especially in moments such as this. And to recognize the accompanying responsibility to do all that we can to help. ♡

I know that you all care deeply about this world and have likely already jumped in to help in countless ways over the past few weeks. But for anyone today who might be feeling “stuck” or helpless or unsure what else you can do next that might genuinely make a difference, I wanted to pop in today to offer some ideas for ways to:

• learn more: articles and videos to better understand what led up to this conflict and the impact the war is having in lower-income countries around the world, especially related to issues of food security
• act: a few do-able action steps (including some related to baking/cooking!) that can make a genuine difference
• donate: while countless organizations are doing amazing work right now, I wanted to highlight three trustworthy orgs who are specifically working to feed people right now

A mentor of mine once said that one of the keys to endurance with social justice work is to regularly rotate between all three of these areas — learning, acting, donating. So if you’ve donated to an organization and now find yourself asking, “what’s next?”, take 5 minutes to call your local representative to advocate for refugee resettlement. If you spent the week organizing a bake sale at your kids’ school, take a quiet evening at home to study why wheat is such a critical topic right now. If you’ve been glued to the news cycle 24/7, take a pause to ask which article impacted you the most this week and donate the cost of your next meal (or much more) to a related charity.

On that topic, I wanted to let you know that Gimme Some Oven donated $5,000 to World Central Kitchen when the war began — an organization on the frontlines feeding people (while also still continuing other emergency and development initiatives around the world) whose work we have followed and respected for many years. And locally, here in Barcelona, Barclay and I are donating and working with various organizations and grassroots groups helping to support the hundreds refugees who have started arriving in the city this week. The crisis is basically all that anyone is talking about right now here, especially as thousands of Ukrainians are expected to settle in Spain this month, and it has been deeply moving to see how instantly and generously people all over the city have jumped in to help. I hope that continues on for many, many months to come.

Anyway. ♡ I am of course no expert on any of this, but if you’re also looking for new ways to stay involved, hopefully some of these resources might be helpful. As Glennon Doyle always says, “we belong to each other.” So here’s to doing all we can right now to take good care of each other. (more…)

source https://www.gimmesomeoven.com/life/support-ukraine/

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Three Potato Soup

This Three Potato Soup recipe is made with a zesty creamy broth and a sweet and savory combination of Yukon gold potatoes, red potatoes, and sweet potatoes.

Why make potato soup with one type of potatoes when you could use three? ;)

I stumbled upon this recipe as a happy mistake years ago when trying to use up a leftover assortment of various potatoes that I had on hand. Turns out that the combination of sweet and savory, starchy and waxy, soft and more potatoes adds a really fun extra dimension to classic potato soup. And when made with my favorite creamy broth — seasoned with garlic, cheddar and zesty Old Bay — this soup ends up being so flavorful and anything but boring.

The other great news about this three potato soup recipe is that it comes together quickly and easily in about a half hour. It’s also easily adaptable to become gluten-free if you’d like. And while we usually just keep this a vegetarian potato soup in our house, you’re completely welcome to add in some bacon (or sausage, ham, chicken, etc) too.

So round up your red, gold and sweet potatoes, and let’s make a cozy pot of potato soup together!

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source https://www.gimmesomeoven.com/three-potato-soup/

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Roasted Cauliflower Mac and Cheese

This Roasted Cauliflower Mac and Cheese features lots of zesty roasted cauliflower, a velvety cheese sauce, and a sprinkling of toasted breadcrumbs. So simple and so good.

For those days when you’re craving a bowl of vegetarian pasta that feels like one big comfort food hug. ♡

This roasted cauliflower mac and cheese recipe has been one of our family’s favorite weeknight recipes this winter. It’s loaded up with more than twice the amount of cauliflower as pasta, which is tossed with a simple blend of garlic-paprika seasonings and roasted until tender and caramelized. The cauliflower and pasta are then tossed with the coziest cheese sauce, sprinkled with a shower of toasted breadcrumbs, and baked until perfectly creamy, crispy and cozy. And on chilly winter days, I’m telling you, a hot and cheesy helping served fresh out of the pan is guaranteed to warm you right up.

Like most of my mac and cheese recipes, this recipe is very flexible if you’d like to toss some extra veggies, greens or proteins into the mix. There are a number of different directions you could choose to go with the types of cheeses and seasonings used, as well as options for making the entire recipe gluten-free, so please don’t hesitate to play around with the recipe and make it your own.

Let’s do this.

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source https://www.gimmesomeoven.com/roasted-cauliflower-mac-and-cheese/

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