Table for Two

1 week ago | tablefortwoblog.com | Julie Chiou

Preheat oven to 450 °F (232 °C). Remove husks from the tomatillos. Rinse under warm water and wipe clean. Cover a baking sheet with foil. Cut the tomatillos in half and put them on the baking sheet. 6 medium tomatillos Drizzle with olive oil and roast for 20 minutes, until they are tender. Remove from the oven and allow to cool. 1 tablespoon extra virgin olive oil Cut each avocado in half lengthwise. Remove the pit and discard.

1 week ago | tablefortwoblog.com | Julie Chiou

This post may contain affiliate links. Please read our disclosure policy. The easiest tortellini pasta salad recipe that is ready in less than 20 minutes! Premade cheese tortellini is tossed in olive oil with seasonings and a medley of fresh vegetables like juicy tomatoes and thin sliced red onions. This is the perfect pasta salad for picnics, potlucks, and more!Whenever I’m in a dinner rut, I turn to this easy tortellini pasta salad for a quick dinner that is both filling and fresh.

3 weeks ago | tablefortwoblog.com | Julie Chiou

Combine blackberries, 1/4 cup granulated sugar, and the lemon juice in a saucepan. Cook over low heat until the blackberries are broken down and syrupy, about 20 minutes. 2 pints (946 g) fresh blackberries, 1 1/4 cups (250 g) granulated sugar, Juice of 1/2 lemon Pour the mixture through a fine-mesh sieve/strainer into a bowl, using a spoon to force as much as the deep purple liquid through as you can; set aside to cool. Discard the blackberry pulp seeds.

1 month ago | tablefortwoblog.com | Julie Chiou

This post may contain affiliate links. Please read our disclosure policy. Parmesan crisps are the easiest and best salad or soup toppers to give that extra cheesy crunch and texture. You’ll find any excuse to make these because they’re also a great little cheesy bite to snack on!I was first introduced to parmesan crisps when one of my favorite salad restaurants topped my salad with parmesan crisps. I couldn’t stop thinking about them.

1 month ago | tablefortwoblog.com | Julie Chiou

Bring a pot of water to a boil and cook pasta according to the directions on the box. Once done, drain well and set aside. 2 cups (150 g) dried orecchiette pastaIn a large skillet over medium-high heat, add 1 teaspoon of oil from the sun-dried tomatoes. Add sun-dried tomatoes, garlic slices, onion, and crushed red pepper flakes. Sauté until fragrant and onions are translucent, about 3-4 minutes.