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5 days ago | 
olivianoceda.substack.com | Olivia Noceda
hi! i wanted to drop a roundup of 10 recipes i think would be perfect for your Mother’s Day table, but also just as perfect for a sunny spring weekend! take what you need and enjoyyy! sending lots of love. Chamomile Sugar Cookies with Strawberry Icingevery spring, i come up with a new cookie recipe for my dad. he’s obsessed with cookies but also incredibly picky, so it’s kind of a challenge. this year it’s a chamomile sugar cookie with a strawberry-chamomile icing.
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6 days ago | 
olivianoceda.substack.com | Olivia Noceda
ugh, i just love this toast so much during the springtime. pls consider becoming a paid subscriber for access to everythinggg for only $5/mo or $40 for the year! that’s like 80 cents per recipe. 2 slices of your favorite breadricotta cheese1tbsp heavy cream (optional)sliced carrotssumac, salt, pepper, honey, dill, etc. toast your bread and slice your carrots. whip your ricotta in a stand mixer with a bit of olive oil, salt & pepper.
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6 days ago | 
olivianoceda.substack.com | Olivia Noceda
fresh af and easy to make during the workday to keep lunch interesting, but also perfect when hosting friends or heading to a spring party!pls consider becoming a paid subscriber for access to everythinggg for only $5/mo or $40 for the year! that’s like 80 cents per recipe.
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6 days ago | 
olivianoceda.substack.com | Olivia Noceda
this is definitely one of those recipes that doesn’t need a recipe, but here you go anyway. i love this simple, elevated appetizer so much!pls consider becoming a paid subscriber for access to everythinggg for only $5/mo or $40 for the year! that’s like 80 cents per recipe. 1 ball fresh burrata4 slices prosciutto1 cup fresh cherries, pitted and halved2 tbsp extra virgin olive oil4–5 sprigs fresh thymeFlaky sea salt, to tasteFreshly cracked black pepper, to tastepreheat a skillet over medium heat.
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6 days ago | 
olivianoceda.substack.com | Olivia Noceda
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6 days ago | 
olivianoceda.substack.com | Olivia Noceda
this salad is perfect for a spring or summer bbq, but i also love having it with lunch or just snacking on it with a spoon throughout the day!
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1 week ago | 
olivianoceda.substack.com | Olivia Noceda
hello, good morning! happy sunday. i write this to you while sitting in our kitchen nook with a giant cup of coffee, trying to reset after a nonstop couple of weeks and simultaneously preparing for a flight to Mexico in a few hours. i got back from sea ranch almost two weeks ago now, and while life has picked up speed again, i’ve been thinking a lot about that weekend; how nice it felt to be off my phone, walking along the coast, staring at wildflowers like it was a full-time job.
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1 week ago | 
olivianoceda.substack.com | Olivia Noceda
every spring, i come up with a new cookie recipe for my dad. he’s obsessed with cookies but also incredibly picky, so it’s kind of a challenge. this year it’s a chamomile sugar cookie with a strawberry-chamomile icing. i wanted it to rival last year’s lemon pistachio cookie, which he called—and i quote—the best cookie he’s ever eaten. no pressure.
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1 week ago | 
olivianoceda.substack.com | Olivia Noceda
when i’m craving a caesar wrap, i need it almost immediately. there’s no time to marinate, grill, or pretend like i want to touch raw chicken at noon on a Tuesday. the only way i’ll actually make one at home is if it leans easy. caesar can feel intimidating, but this dressing comes together in under a minute with an immersion blender. ramps give it that wild garlicky punch and a its bright green color. on the west coast, ramps are basically gold.
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1 week ago | 
olivianoceda.substack.com | Olivia Noceda
a few weeks ago in Portland, i had a Coconut Pandan Matcha Tonic from Memoire Cafe that i haven’t stopped thinking about, so i made my own version at home. i’d tasted pandan before, but never really knew how to use it. turns out, turning it into a syrup is one of the easiest ways to start. pandan leaves (widely used for flavoring in the cuisines of Southeast Asia) have this nutty, coconut-y aroma that pairs beautifully with grassy matcha and fizzy tonic.