Vegetable Lasagna For Days

Before I disconnect from my day to day, I wanted to share a recipe I made this week with left over chard from a few bushels back and the mushrooms I received on Tuesday.  I was looking for a meal that could feed us all week long and maybe even be a source of a…

csa contents: july 19th, 2016

Well hello! This week has and will be spent balancing work deadlines and packing for vacation – for those who know me, it’s a multiple day process.  On Saturday we will wake up before the rest of the world and head down the east coast for a wonderful beach and family-filled time. Not much time…

Taco Time: Vegetarian Style

Wednesday evening was another spent later at work so this meant I needed to get creative with what was in my pantry and fridge for dinner.  Nothing thawing in the fridge and not much time to spend cooking before I would eventually pass out in bed. I landed on a whipping up with a favorite…

Bunches of Blueberries: Dessert Remix Edition

The July Issue of Bon Appetit has given me the gift that keeps on giving.  This time of year when blueberries come in heaps from the CSA, I always want to challenge myself to do more with this ingredient.  I’ve used blueberries last year here but wanted to make transform the blueberries into something that…

Jersey Cobb

I mentioned that I had grilled chicken breasts earlier this week in order to speed up my dinner prep time during this busy work week.  When I had a look at what was in my bushel this week and after doing a bit of research for recipe inspiration, I landed on creating a Jersey Cobb…

csa contents: july 12th, 2016

Another busy week for Ryan and I with work so the name of the game for our menu is quick and simple. I had the foresight on Monday night to grill chicken breasts and finished them in the oven so I could have them as a dinner starter on top of the produce we received…

celebrating with pasta [& kale]

On busy work nights, when I get home a bit later than I planned and didn’t have anything in particular in mind to cook, I usually wind up cooking some sort of pasta. During the growing season, it becomes even more exciting to add different types of fresh vegetables into the mix and change things…

Leftover Spruce Up with Beets & Carrots

The barbecue we attended 4th of July weekend had amazing (and more than plenty of) food.  On top of burgers and hot dogs, I brought these crowd pleasing Sweet and Spicy Spareribs (with left over sauce) and later in the evening another friend brought an entire spatchcocked chicken that he picked up from a local farmers…

csa contents: july 5th, 2016

This past weekend was spent outside in the sun enjoying the fresh New Jersey country air.  In addition to hiking, swimming and grilling, we also celebrated Ryan’s birthday (stay tuned later in the week for the homemade birthday dessert I made him with one of last weeks’ ingredients).  Now it is back to reality after a…

the third plate

I believe I have mentioned Dan Barber before.  He is the chef/owner at Blue Hill Stone Barns and is the reason I became so interested in buying and cooking with food from local farmers (after watching his episode of Chef’s Life on Netflix).  One thing that he writes about in his book, “The Third Plate”…