Dani Goes South.

Lemony Grilled Pork Chops With Herbaceous Vinaigrette, + Bacon & New Potato Salad, + Kale Salad With Crunchy, Wholewheat Breadcrumbs & All the Parm

Dinners, SaladsDani ColombattoComment
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Hi, hi, HI-YA (Anyone remember that from Heavyweights? Just me?)! Indeed it has been a moment, if the measure of time is 1 year = 1 moment. Oof! What to even begin to fill you in on? Random tidbits, OF COURSE. I’ll briefly catch you up on that portion of the program, as I really can’t wait to tell you all about this ridiculously delicious pork chop/two salad combo.

5 RANDOM TIDBITS:

Uno! We started a garden in our backyard, and may or may not have gotten really eager with the seed distribution for our little 3 x 5 planter. We planted rainbow chard, green onions, rosemary, tomatoes, chives, and arugula, and drum roll, please… THEY. ALL. GREW. ALL. CAPS. NECESSARY. Every evening, Ben and I go out back, examining our plants like the newborn children they are. Ben usually plucks a green onion and chomps away like a farmer with a piece of straw, almost always developing a light southern accent for the time we are back there, which always cracks me up. We just used up the last of the rainbow chard, and I’m quietly mourning the loss of my most colorful produce bb.

Due! My first tangible, hold-it-in-your-hands magazine article and recipe were published in Edible Austin’s May/June issue. I cried a little, picked up many-a-copy, and hope it won’t be the last time I say I was published. Confession: I’m a bit of a food mag hoarder (see: cleverly stashed stacks in my TV cabinet), and I may or may not have just checked out no less than 6 cookbooks on my first trip to the Austin library. If you’re local, I really, really, hope you grab a copy, learn about alliums, and make a delicious cauliflower leek soup (recipe will be posted here soon as well).

Tre! I picked up my guitar for the first time in oh…8 years?! Face palm emoji. It took a little bit to get through that initial, painful first week or so of majorly bruised fingertips, but it’s back to being a daily thing in my life. I forgot how happy it makes me.

Quattro! In January, I turned 30. Not gonna lie…I was slightly nervous about feeling a certain way about this. However, the rumors are true: you don’t need to have it all figured out the moment you hit your 3rd decade of life. I feel a quieter, truer, confidence slowly developing that I never felt in my 20s. Time, space, and listening to myself, turns out, are all good things.

Cinque! I have been cooking my ass off. For fun. In the last year, I found myself making so many dishes that have become staples in our home, and I am chomping at the bit like a Clydesdale to share them. These pork chops with 2 salads are one dinner we’ve made constantly.

Now, let’s talk chop, shall we?

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Loaded Cold Soba Bowls with Salmon, Mustard Greens, Watercress, Snap Peas, Sesame Vinaigrette, & All The Herbs

Dinners, Seafood, Pasta, SaladsDani Colombatto2 Comments
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Hello, you. I hope you're feeling fresh-faced, bright-eyed, and bushy-tailed. May I be so bold as to real-talk-backslash-attempt-to-encourage you for a moment, before I attempt to woo you with cold noodle bowls (haha)? Cool, thanks a bil!

Today I posted a little something on my Instagram stories about May being Mental Health Awareness Month, and yesterday being the 2 year anniversary of losing my brother, Kevin. Allow me to backtrack a teeny bit, before getting to my point. This space is special to me. I knew for a long time that I needed to start it, but really did not know what shape it would take. I knew when I started it, that if I didn't stop deliberating over every little detail, color, template, etc., then I would never do anything with it at all. I decided to just pull the trigger, and get moving. Now I'm a few months into doing this little solo mission, and I find myself confronted with a new set of struggles. Let me be the first to say, food is kind of everything to me. It's probably number 3 in the top 3 things I care about (1 and 2 being family/friends, and health), and that is said with zero exaggeration. However, sometimes, in light of events that have occurred in my life over the last 3ish years, and hell, I'll say it- the general climate of the world, food can seem, well, trite. Not that important in the grand scheme. At least, that's what the little troll voice in the back of my mind creeps in to say every so often. Do you have one of those? I call mine Madge... She has zero social graces, and she loves an elastic jean short/croc pairing.

Allow me to attempt to bring this home: I think that as creatives, in any capacity, we have the ability to give so much of ourselves and our spirits to anything we are working on. Not only can this be depleting, but it can also be a cause of internal conflict. After I lost my brother, I ended up taking what added up to a year off of social media. I was having the hardest time reconciling the "need" to post content out of fear of never getting another job, and/or becoming irrelevant, in the midst of trying to care for myself during an extremely difficult time. I made the decision that once I re-entered this space, I would do so with authenticity. For me, this doesn't mean posting every day with some sort of explanation of what was happening inside. The goal was more to be at peace and truly okay with the silences...with my lack of explanation. To know that things can be both/and: I can still be struggling with grief, battling depression, and yet, still be cooking, styling, and shooting up a storm, and have more moments than not of total happiness. I want this very space to be both/and. A space for fun, vibrant food, adventures in styling, this new city, and a very much needed dash of earnest honesty. At least, for this girl, it's a much needed dash. I can't speak for others, but I've heard rumblings I'm not alone.  

Life is complicated. We can be sad, and still swoon over gorgeous floral arrangements. We can harbor intense emotional pain from trauma, and ugly-laugh at a good cat video. We can have moments of questioning our worth, and make a salmon soba noodle salad packed with veg, because at the end of the day, we know we owe it to ourselves to practice a little love and care. How's THAT for a segue?!?!? So graceful, like slowly tripping down stairs, am I right? Onto salmon and carbs, because I know that's really why you're here. Thanks for hanging in, and allowing me to dupe you with my emotions for a few.

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The Easiest and Only Strawberry Shortcake You'll Ever Need

SweetsDani ColombattoComment
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In today's episode of "things my mom tells me to do about food", we have strawberry shortcake. I am not in the practice of not taking my mom's advice, and she's been telling me how much I "NEED" to make strawberry shortcake with Bon Appetit's shortcake recipe for about a year. Not unlike me in my teen years, it took a minute for me to get around to taking her advice, but when I did, everything instantly fell into place, because these bad boys are *clap* that *clap* good *final clap*. It's also fitting that this recipe comes just in time for Mother's Day, because well, I'm partial, but my mom just so happens to be the absolute best. 

Let's talk shortcake. This could not be a farther cry from that produce section "angel food cake" gar-bazhe that seems to sneak its way into many a casual function. Listen, I'm not saying it's the worst; I'm simply saying we can totally do waaaay better, and it's not even that hard. These shortcakes are tender, have that perfectly crunchy, sugary texture on top, with an unexpected added delicious layer of texture from cornmeal. I posted on my Instagram stories yesterday that these call for 2 hard boiled egg yolks, which is literally the only fussy step of this whole shebang. I say, throw a few extra eggs in your pot, and call it meal prep. Multitasking: The thing no one's really that good at, but everyone claims to be pretty good at... Am I right, or am I right? 

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Springy AF Broken Lasagna with Sausage, Fennel, Rainbow Chard, Mushrooms, Peas, Lemony Pan Sauce, and Parm

Dinners, PastaDani ColombattoComment
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Tis the season where the veggies all seem to have an Oprah voice. Chard is poppin' off, sweet peas are earning their namesake, and fennel has taken the throne as spring's official mascot. I love this season so much. The air is sweeter, and everything is in bloom. It just makes me want to take a big, fat, deep breath before my hair is all, "Hai, humidity!". This is the season that made me fall in love with Austin- I can't believe I'll have been here a year this month! Truly, fastest year of my life. 

Since I've been frequenting Agua Dulce Farms - AKA - the thing I can't shut up about, we've been #blessed with all the greens we could hope for. Honestly, I look like a total zombie in that greenhouse because I'm just all heart eyes emojis over lettuces. That being said, we've been throwing them in everything humanly possible. We also got some really delicious fennel from them, which immediately makes my mind go to Italian sausage. This pasta comes together in about 30 minutes, and is packed with nutrient-dense veggies. It's equal parts hearty, light and herbaceous, with extra chopped fennel fronds, micro arugula greens, and a simple basil oil that isn't mandatory, but highly recommended. You could even go fully veg, and forego the sausage, which I guarantee would be equally delicious. 

Let's Eat Outside Pt. 3: Tomato-Basil Orrechiette Salad with Capers + Pine Nuts / Tiny Ciabatta Sandwiches with Roasted Eggplant, Peppers, Prosciutto, + Pesto Aioli

Dinners, PastaDani ColombattoComment
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Sun's out, portable carbs out! Not really. It's currently raining and I'm wearing a sweatshirt that looks downright Christmassy. No matter! I'm a big-picture gal, and I love makin' plans. So let's plan our 3rd and final picnic (for now) in this little "Let's Eat Outside" series. Ready? The plan is there's no plan. There are easy sandwiches and a make-ahead pasta salad involved, but that's about all the planning this requires. Scratch that- you'll want to plan on finding some supah-crisp wine or beer to take on this little shindig. Not exactly a tall order, I know. 

I'm such a sucker for an Italian sammie. I don't know what it is, but Italians really love saying the phrase "good bread". Any occasion to insert this phrase into conversation, AND eat carbs, they are into it. I can say this because my dad was adopted by a 1st generation Italian immigrant when he was 2, so I was raised by the "good bread" people. In this application, said excellent carb is the base for caramelized roasted veggies, salty prosciutto, nutty provolone, spicy arugula, tart pickled onions, and herbaceous pesto aioli. Really, there isn't a vehicle you could put the aforementioned goods on top of and have it not come out amazing. Hell, have it deconstructed for all I care. Whatever you do, promise to have it alongside a simple tomato-basil pasta salad with toasty pine nuts, fresh parsley, and all the lemony vinaigrette. It's not a demand, just a gentle nudge in the "living your best life" direction. Let's hop to it, because this one's so easy, it'll be over before it begins! 

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