Steak.

Seared steak topped with caramelized onions and melted goat cheese. I drizzled balsamic vinegar and honey over the butternut squash and roasted it for about 40 minutes.

What can we make for breakfast? Pear Pancakes.

I didn't think breakfast would go beyond a bowl of cereal this morning. It was a rainy Saturday, and we'd spent the night out late. To my surprise, we were able to whip up something more memorable than Cocoa Pebbles. The strawberries had a day or two left at most, and the baby pears had been stuffed in the fridge all week. And what's pancakes and strawberries without powdered sugar? Karl made the pancakes, and I waited eagerly to top them off just minutes before I headed to Sweet Deliverance.

Alia's Eggplant Parmesan

Alia is a dear friend of mine, and this Eggplant Parmesan is based on her recipe. She calls for ricotta cheese sandwiched between eggplant layers, but I decided to use what I had in my fridge: Comte. It is nowhere close to ricotta, but it's one of my favorite cheeses, and it never fails to delight. I had a really hard time getting a good picture of this dish - just don't think it's very photogenic.

Anyway, Alia and I met at Emerson during our second year. We were in a brain science class together, and got in trouble for talking (and laughing) too much during the lectures. We never really quieted down, and to this day she's one of my favorite people with whom to sit around and laugh. Now that we live in different cities, it's harder to have our laughing sessions, so tonight this delicious eggplant parm is dedicated to my friend in Boston. See you soon, Alia!

Steamed Artichoke, Carrot Soup

A nice pair, don't you think? I made this carrot soup for Lauren on Tuesday, and had some leftover for tonight. Artichokes always remind me of my mom. She made them frequently when I was growing up, and it took me a couple of decades to actually try them...and like them. One night back in Boston, still in college, I called her because I had no clue how to cook artichokes. She told me exactly her method, and to this day, I pretty much do what she said: season the simmering water with salt and pepper, add some olive oil, a little balsamic vinegar, juice half a lemon over the artichoke, and place a slice on top so as to keep it nice and green in color, simmer artichoke for about 30 minutes, covered.

Don't Sweat It, Roast It

I never intended for tomatoes to be a running theme, but I'm also not bothered that they seem to be featured in just about every photo so far. After all, they're best during the summer months, and can be used in cooking in such a variety of ways. This particular dish was made for my mom's last night in Brooklyn on a recent visit. Roasted cherry tomatoes drizzled with olive oil, and topped with crumbled blue cheese. Needless to say, my mom was impressed.

GIANT BREAD

A free loaf from Farine after a day working at the first New Amsterdam Market of the season. I cut the loaf in half, and then again, and again once more. There's still some in my freezer. If you come over for dinner, maybe you'll get to taste it.

A Sweet Deliverance Recipe: kale, sausage, potato soup

On Sundays, I've been interning at the Sweet Deliverance kitchen in Brooklyn. I made this soup there with the chef's supervision, and then went home to make it myself!

Saturday Morning Three Cheese Omelette

It's always a pleasant surprise when you wake up on a Saturday and realize you have everything you need to make a delicious breakfast. Goat cheese, piave, and parmesan, cherry tomatoes, Boston lettuce, and local Brooklyn pita were all waiting patiently in my fridge to be used. A few years ago, I could not make an omelette for the life of me. As you might have experienced, they always turned into an odd serving of scrambled eggs. Well, after several Food Network shows about omelettes, and watching my parents make them while asking, "So, what's your trick to omelettes?", I finally got it. Don't get me wrong, every Saturday morning doesn't start with such an elaborate meal, but I try.

Momma's Eggplant

Before I left for my train back to New York, my mom handed me a bag full of veggies and herbs from her garden. This mini eggplant hung around my apartment for a few days because it was just too cute to eat. I finally sliced it up as an addition to a salad. I'm just glad I took a picture of it.

Front Row Tomato and Basil Salad

While it may look like a side dish, this tomato and basil salad was the only thing I managed to prepare on the plate. The rice was Near East, and the chicken was bought prepared. These tomatoes are from a friend's garden in Connecticut.

August Was Hot! Gazpacho.

This is my first gazpacho. I grew up watching my dad throw together soups like this. He'd call it gazpacho, or a cold summer soup, or maybe it'd just end up being salsa. While at the store shopping for ingredients, I called him. "Dad, what do I need for gazpacho?!" He told me "really whatever you want to throw in," but then proceeded to list exact ingredients like: peppers, cilantro, 1 can of crushed tomatoes, several varieties of fresh tomatoes, onions, garlic, etc. I got home with a bag full of ingredients, and received a text from him: "AND CUCUMBER". Luckily, I'd bought one.