Carina Wolff

full recipes are all in my substack!! #summerecipes #summercooking #summerfood

every year, I feel compelled to reshare this pasta salad because it's one of my favorites I've ever made. jammy red peppers, burrata, basil, vinaigrette... it's a good one!  recipe is my substack (linked on my page or just search “roasted red pepper salad with burrata”)

#cooking #healthyeating #recipes

a spring & summer cherry panzanella! made with torn sourdough tossed in garlic and sumac, burrata, and a hot honey champagne vinaigrette full recipe can be found in my substack!

steak & peach salad with sizzled scallion chimichurri! bringing back this bad boy from last year (ib: @Taylor Chace) recipe (serves 2) salad -16 oz hanger steak - 1 tbsp avocado oil -1 large yellow peach, sliced - 4 cups arugula -1 cup quartered cherry tomatoes -2 small persian cucumbers, sliced -¼ cup pickled onions sizzled scallion chimichurri -3 large scallions, thinly sliced 1/4 tsp crushed red pepper 1 tbsp dried oregano ¼ cup olive oil, plus more to taste 1 shallot, cut into wedges 1/4 cup parsley 1/4 cup cilantro 2 cloves garlic 1/4 cup red wine vinegar season steak with salt & pepper on both sides. heat up a cast iron on medium-high heat and let it get really hot. add the avocado oil then the steak & cook for 4-5 minutes until it’s nice and dark brown. flip, and cook for another 3-5 minutes to desired doneness. i like medium rare, so I aim for an internal temp of around 135. let rest for 10 minutes before slicing. prepare the peaches by heating up grill/grill pan to medium-high. spray with oil, and then cook for ~3 minutes on each side until they’re soft/grill marks appear. remove to let cool. prepare the dressing by adding scallions, crushed red pepper, and oregano to a small bowl. heat up 1/4 cup olive oil on medium heat until hot, and then pour the hot oil over the scallions. mix together, and set aside. in a food processor, pulse together shallot, parsley, cilantro & garlic until combined, but still chunky. add that mixture to the bowl with the scallion oil, along with red wine vinegar and a pinch of salt. mix together. thin out with more olive oil, if desired. add arugula to bowls. top with cucumber, tomatoes, peaches, sliced steak, and pickled onions. drizzle on the chimichurri & serve!

#recipes #cooking #healthyeating

what I made this week! #cooking #healthyfood #recipes

#30minutemeals #budgetmeals

there's nothing like peach season!! 🍑 where to find the recipes! for all the recipes that live in my captions, you can google the name of the recipe + carina.wolff to find it quicker! to get to my substack, head to goodmoodfood.news and search the archives using the name of the recipe! - peach & cherry panzanella: (in my substack!) - steak & peach salad with sizzled scallion chimichrri (in the caption of my TikTok post from July 9, 2024) - maple & olive oil roasted peaches with cottage cheese (in my substack!) - upside down peach cake with maple caramel (in the caption of my TikTok post from August 26, 2024) - grilled peach & crispy hpt honey chickpea bowl with quinoa and fennel tzatziki (in the caption of my TikTok post from August 6, 2024) - steak tacos with strawberry peach salsa (in my substack!)

#cooking #healthyeating #recipes

freezer-friendly loaded breakfast burritos! RECIPE (makes 8) 18 oz tater tots Old Bay Seasoning 8 strips of bacon 3 tbsp olive oil 4 bell peppers, chopped 1 medium yellow onion, chopped 16 large eggs 1 tbsp onion salt (can also use onion powder with a pinch or two of salt) 1/3 cup cilantro leaves, stems removed 8 burrito size flour tortillas 4 cups shredded cheddar cheese Preheat oven to 400 F. Spread parchment paper on the bottom of 2 large baking sheets. Add the bacon strips to one baking sheet. On the other, add tots, and toss in a few dashes of old bay. Transfer both to the oven. Bake tots according to package, and bake bacon for 13-14 minutes until crispy. While both are cooking, heat up olive oil in a large skillet on medium heat. Add the peppers & onions, and season with salt & pepper. Sauté until peppers & onions have softened, stirring occasionally, about 10 minutes. While peppers & onions are cooking, add eggs, onion salt, and cilantro to a blender. Blend until everything is evenly combined and eggs are mixed together without getting frothy. Once bacon & tots are done cooking and peppers & onions are ready, lower your own temperature to 350 F. Line a large baking sheet with parchment pepper, and spread the pepper & onion mixture across the pan. Pour the eggs on top. Carefully transfer to the oven, and bake for about 15 minutes or until eggs have fully set. To assemble your burritos, cut your eggs into 8 even portions, and crumble the bacon with your hands. Spread tortillas flat, and top with cheese, tots, eggs, bacon, and more cheese, and then wrap. To grill the outside of your tortillas, heat up a little olive oil in a large skillet on med-high heat. Add the burritos to the skillet, and cook for 3 minutes on each side or until crispy & golden brown. Let cool before wrapping in foil. Store in freezer safe ziploc bags or containers. REHEATING OPTIONS: 1. Thaw the night before in the fridge. In the morning, wrap in a wet paper towel and microwave for 1 minute. 2. Remove burrito from foil and wrap in a damp paper towel. Microwave for 2-4 minutes total, but do 1 minute at a time on each side. 3. Bake in foil at 450 F for 30-40 minutes.

all the recipes are in my substack! 🫶🏻 #cooking #healthyeating #recipes

my love language is going to the beach and eating fresh fruit and delicious sandwiches!! here’s everything I made for this beach day: - spicy vegetarian italian sandwich made with ciabatta, giardiniera mayo mashed chickpeas, pesto, calabrian chiles, burrata, pickled onions, banana peppers, and arugula - a big ole jar of electrolytes made with @Waterboy cucumber citrus daily hydration #waterboypartner - fruit salad made with mango, strawberries, and kiwi - pickle kettle chips!! (didn’t make these obvi, but no beach day is complete without some potato chips) everything to make a girl in her third trimester happy and healthy!

full recipe in my substack!!

full recipe in my substack! #summerrecipes #healthyrecipes #salmonrecipes #peachrecipes