One last snow day calls for some savory, indulgent comfort food, am I right? I have been craving sweet potatoes lately and decided to mix up my usual method of baking them into crispy fries and try something new. Enter my twice baked buffalo blue sweet potatoes. After baking sweet potatoes in the oven for almost an hour, I scooped out the center and mixed in blue cheese, scallions, butter and hot sauce to incorporate all of my favorite elements of Buffalo chicken. Then I filled the potato skins back up with the mixture and baked them off with more blue cheese on top to melt in the flavors. A few more scallions and some sour cream were added on top for a true twice-baked potato experience! Get the full recipe below: 
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I love my apartment, and I love summer, but gosh is it hot in my home right now. Once the weather gets warm, our place heats up and just never seems to cool down again until summer is over (the perks of living on the top floor, right?). The idea of turning on the oven can just about send me into a fit of tears, so we’ve been eating a lot of quick, simple summer salads for dinner around here. My new favorite combination is can barely count as a recipe, it’s just a few quick ingredients tossed together: baby arugula, cubed cantaloupe, chopped up prosciutto, crumbled blue cheese, salt and pepper, and a drizzle of olive oil, good balsamic, and lemon juice. Need a few more summer salad ideas? I included a list of some of my favorites below: 
- Antipasta Pasta Salad
- Greek Potato Salad
- Mason Jar Layered Salad
- Grilled Peach and Arugula Salad
- Watermelon and Mint Salad
- Eggplant Caprese Salad
I’m super lucky to work so close to Flour Bakery — when I go there for lunch, which is often, I tend stick to the same order each time. This week though, a quiche on their weekly specials board caught my eye: sweet potato and blue cheese. These are two of my favorite flavors, but I never thought to put them together until I saw them on the menu. I ordered the quiche — it was amazing — and left with determination to use this flavor combination in a dish of my own soon. My spin on the Flour Bakery quiche is a sweet potato blue cheese frittata — full recipe below:
Ingredients:
- 1 Large sweet potato
- 1 Small yellow onion
- Olive oil
- Salt and pepper
- 6 eggs
- 1/2 cup of milk
- 1/3 cup of crumbled blue cheese
- 1 tsp fresh thyme
Instructions:
Preheat oven to 450 degrees. Peel sweet potato and dice into small cubes, thinly slice yellow onion and toss with sweet potatoes in a pie dish with a drizzle of olive oil, salt, and pepper. Roast in the oven for 20 minutes, tossing mixture at the halfway point. Remove from oven and let cool slightly before crumbling 1/3 cup of blue cheese over the roasted mixture. In bowl, whisk 6 eggs with 1/2 cup of milk and 1 tsp of fresh thyme leaves, salt and pepper. Pour egg mixture over sweet potatoes in pie dish. Bake at 350 degrees for 40 minutes.
I was brainstorming some new appetizer ideas that were easy to make in advance and came up with a simple formula for a snack that has some variety, without requiring tons of grocery shopping or dirty dishes. I purchased some frozen puff pastry dough, thawed, rolled and cut it into 2″ circles. Then I experimented with a few combinations of filling: herb goat cheese and rosemary sea salt, blue cheese crumbles and a drizzle of organic honey, and my favorite combination, slices of heirloom tomatoes sprinkled with fresh parmesan cheese. All three combinations got some fresh cracked black pepper on top as well before I rolled up the sides to resemble bite-sized -tarts. After following the baking directions on the puff pasty box (375 degrees for 10-15 minutes), they came out of the oven golden brown. These lasted about 3 minutes from plate to table at a family party I brought them to, which I think means they were pretty good? I’d love to hear what combinations of fillings you might try!
