Hi! Welcome to “good mood food” from Kale Me Maybe’s Carina Wolff. If you’re somehow reading this and aren’t yet subscribed, be sure to do so below. You can expect recipes in your inbox every Tuesday, and paid subscribers get even more!
In case you missed it: I interviewed Grant all about what it’s like to date a food blogger — the good, the bad, and the ugly! If you’re curious about the behind-the-scenes of blogging, what it’s like to have to wait to eat your food all the time, and other juicy secrets about our relationship, check out my Q + A with Grant!
Coming this week for paid subscribers: It’s a bonus recipe week! Not to completely brag, but when my brother tried this week’s recipe, he told me it tasted like it belonged in a restaurant! Make sure to subscribe below if you want the recipe for Lemon Brown Butter Asparagus with Crispy Garlic and Parmesan!
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Recipe I’m Loving: So, I haven’t made these myself, but my friend Anela from Feed The Malik made these GORGEOUS Date Cardamom Sourdough Bagels, and now I think I need to get into making sourdough so I can make these. How good does that combination of flavors sound?
Life updates: I’ve been thinking about a lot lately — when do I get married, what kind of place do we move into next, when can we take a big international trip? All positive things, but it feels like time is flying by too quickly, and I’m struggling to figure out how to fit it all in into my preferred window! Definitely not complaining — it’s all exciting stuff, I just can’t believe how things went from slow and repetitive during the peak of covid to light speed so suddenly! I will keep you posted on all of these ~major~ life decisions, of course, but right now I’m asking myself a lot of questions and trying to be as intentional as possible!
As always, be sure to tag me on Instagram (@kalememaybe) if you make this dish!
Breakfast Bell Peppers with Goat Cheese and Marinated Onions
Ingredients (serves 2-3)
3 large bell peppers (any color works!)
Cooking spray/oil spray
3 tbsp goat cheese
1/4 medium red onion, thinly sliced
2 tsp red wine vinegar
2 tsp olive oil
Juice of 1/2 lemon
2 tbsp cilantro
1. Preheat oven to 400 F. Line a baking sheet with parchment paper, and spray with cooking spray (I used avocado oil spray). Slice peppers in half lengthwise through the stem, and place onto the baking sheet. Bake the peppers for 10 minutes.
2. While peppers are cooking, prepare the marinated onions. Add thinly sliced red onion to a medium bowl along with red wine vinegar, olive oil, and lemon. Massage the onions with your hands to soften them, and let marinate while everything else finishes cooking.
3. After the peppers have baked for 10 minutes, leave the oven on, but remove peppers from the oven. Crack an egg directly into each pepper, and sprinkle on the goat cheese, crumbling with your fingers. Bake for an additional 15-17 minutes or until the egg whites are completely cooked.
4. Remove from the oven and top with the marinated onions and cilantro. Serve warm!
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