Pizza Party Pt. 2

Finally getting to posting this next installation but it’s relevant because it’s FRIDAY (thank goodness) and I’ll actually be going through this process tonight! It’s time to talk about hand throwing pizza dough like they do in your neighborhood pizzeria to get your crust just the way you want it.  There are two steps to…

Steak Night = Date Night

We’ve been fortunate enough to get some wonderful cuts of beef from our CSA share that I really wouldn’t think of buying in the store.  Recently we received a new shipment of wine from one of our favorite Sonoma Wineries, Nicholson Ranch, and I thought it might be nice to treat ourselves with a nice bottle…

Summer Vegetable Lasagna

Last week at the farmer’s market, I saw two zucchini the size of my forearm. The cost for the pair: $1.50. Thinking about what I had received in our CSA share, two types of eggplant and lots of end of summer tomatoes I cooked up an idea to make a lasagna using end of summer…

CSA Week #13: 09.10.17

We spent this weekend hanging with family, babysitting our nephews, grilling vegetables / cooking an AMAZING summer vegetable lasagna (post to come, of course!) and doing a whole ton of errands and chores.  Before we crack open a bottle of Merlot and I start to prep for a delicious NY Strip dinner using Tongue of…

Sick Day Summer Soup

Sick days are the worst.  Sick days in the summer seem to be even more terrible.  It’s hot outside, how on earth do you have a cold?  Well, it happens and when it does (especially when the seasons begin to change) it’s nice to have a soothing home-cooked meal ready for you to keep activity…

CSA Week #12: 09.03.17

Labor weekend is all about squeezing in the last of the wonderful things that summer has to offer.  The warmth, the green grass, the produce, the fresh air.  I sit here on our patio enjoying the sunset (even though I’m already in long sleeves and our yard is blanketed in fallen leaves) reflecting on the…

Stuffed Shells with My Marinara

Since I posted about my marinara, I wanted to show you a fun way to cook with it.  Stuffed shells is something a didn’t grow up eating much of but when I had it, I loved it.  I adapted a recipe from Bon Appetit using my anchovy-fied marinara.  If your marinara is already made, this…