A few months after my mom’s passing, her Sopa de Pollo was on repeat. It was seemingly the only thing that provided some sort of comfort for me.

I had watched her make it for years, but never wrote it down. So I slowly recovered it by sitting with my memory of it, asking my grandmother and aunt, and testing until it tasted just like hers.

I’ll never know if it’s exactly how she made it, but it does feel like when I do, she’s right there with me.

In case you need to find comfort in comfort food, comment “sopa” and I’ll send you my mom’s recipe. Share this with a friend who might need it, too, especially as we approach Mother’s Day.

Mom, I hope you’re watching. Happy Mother’s day!

#sopadepollo #puertoricanrecipes #comfortfood #intentionalcooking #cookbookrecipes ...

The days are getting hotter, and my father-in-law’s garden mangoes have been perfect. So I’ve been skipping the cooking and making this for dinner with crusty bread alongside it.

It’s a mango, cherry tomato, burrata, and arugula salad with toasted sunflower seeds, a drizzle of my favorite olive oil, flaky salt, and freshly ground pepper.

Five minutes from counter to plate, and I can’t say I’m missing cooking in this heat. Save this for the next hot evening when turning on the stove feels like too much.

Mango & Burrata Salad

Ingredients
1 large ripe mango, cubed
1 pint cherry tomatoes, halved
2 burrata balls, or 1 large, torn
2 cups arugula
3 tbsp toasted sunflower seeds
Extra-virgin olive oil
Flaky salt
Freshly ground pepper

Method

Toast sunflower seeds in a dry pan over medium heat for 2 to 3 minutes. Set aside. Layer arugula on a plate. Top with cherry tomatoes, mango, and torn burrata. Drizzle with olive oil. Finish with flaky salt, freshly ground pepper, and the toasted sunflower seeds.

#mangoburratasalad #intentionalcooking #burratasalad #nocookdinner #summersalads ...

The days are getting hotter, and my father-in-law’s garden mangoes have been perfect. So I’ve been skipping the cooking and making this for dinner with crusty bread alongside it.

It’s a mango, cherry tomato, burrata, and arugula salad with toasted sunflower seeds, a drizzle of my favorite olive oil, flaky salt, and freshly ground pepper.

Five minutes from counter to plate, and I can’t say I’m missing cooking in this heat. Save this for the next hot evening when turning on the stove feels like too much and tag a friend that wants the same.

Mango & Burrata Salad Recipe

Ingredients

1 large ripe mango, cubed
1 pint cherry tomatoes, halved
2 burrata balls, or 1 large, torn
2 cups arugula
3 tbsp toasted sunflower seeds
Extra-virgin olive oil
Flaky salt
Freshly ground pepper

Method

Toast sunflower seeds in a dry pan over medium heat for 2 to 3 minutes. Set aside. Layer arugula on a plate. Top with cherry tomatoes, mango, and torn burrata. Drizzle with olive oil. Finish with flaky salt, freshly ground pepper, and the toasted sunflower seeds.

#mangoburratasalad #intentionalcooking #burratasalad #nocookdinner #summersalads ...

I keep a can of fire-roasted tomatoes in the pantry for a slow weekend morning. They give the Shakshuka a deeper, smokier flavor without making it spicy, and once the eggs settle in, it becomes the kind of breakfast you want to drag warm bread through.

Save this for your next slow morning (or Mother’s Day brunch) and send it to whoever you’re cooking breakfast for.

Full Shakshuka recipe below.

Ingredients
1 tbsp olive oil
1 onion, diced
1 red pepper, diced
4 garlic cloves, minced
1 tsp paprika
1 tsp cumin
¼ tsp chili powder
1 14 oz can fire-roasted crushed tomatoes
Salt + pepper, to taste
3–4 eggs
Fresh cilantro, chopped
Avocado, sliced
Toasted sourdough, for serving

Method
Heat olive oil in a skillet over medium heat. Add onion and red pepper. Cook until softened, about 5 minutes.

Add garlic, paprika, cumin, and chili powder. Cook for 1–2 minutes, until fragrant.

Pour in the fire-roasted tomatoes. Season with salt and pepper, then simmer over medium-low heat for 10–15 minutes, until the sauce thickens.

Make small wells in the sauce and crack in the eggs. Cover and cook for 5–7 minutes, depending on how set you like the yolks. I cook mine for about 5 minutes for a runny yolk.

Remove from heat. Finish with cilantro and avocado. Serve with toasted sourdough for scooping up the sauce.

#shakshuka #intentionalcooking #breakfastrecipes #brunchideas #onepanbreakfast ...