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…

Taco’Bout Beets

I’m a sucker for putting anything into a taco.  I’ve graduated from ground beef, ground chicken and turkey, to beans now to all or mostly vegetables.  I’ve had beets in our crisper storing way back since week six of our CSA.  One great thing about doing a CSA is you get exposure to lots of…

Chopped Salad with Shallot Vinaigrette, Feta, and Dill

This salad was a no brain-er for me to make this past week.  I get so excited when I am looking for recipes and I notice that 3 or 4 pieces of produce are all in one recipe.  This salad in particular has cucumber (which we had from two weeks ago), radishes, sugar snap peas,…

Ryan’s Birthday Dinner

Since I’ve been cooking birthday dinners for Ryan (about 6 years now), I’ve always made him lasagna.  Lasagna is one of his most favorite foods to eat and I don’t cook it that often.  This year, for Ryan’s birthday, I wanted to change things up.  He had asked me not to buy him any gifts…

Banh Mi Bowls with Turkey Meatballs

Take two with turkey meatballs! This is another quick weeknight meal that relies on quick pickled vegetables for some acidity, red cabbage for a crunchy texture, and the combination of chili sauce, nut butter, soy sauce and garlic help transform those run of the mill turkey meatballs into a Vietnamese delight.  Prepping a big batch of…

Time To Brine… Some Vegetables

After a week of basking in the sun, drinking margaritas and reading plenty of books on vacation, I was inspired by my couch potato (or beach potato for that matter) vacation style and was inspired come home and cook the vegetables that I had stored in my fridge.  Before heading out on our trip, we…

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…

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…

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”…

ramen noodle & seasonal vegetable stir-fry with seared tuna

I’m on a mission to clean out my freezer before our Thanksgiving Turkey (and extra breast) arrives and needs a home a week before the big day.  There are a few things that are taking up a lot of space (I’m looking at you duck that I’m roasting this weekend!) but there are also some…

beets.

This side salad is a potato salad with a little sweet from the roasted beets combined with some bite from horseradish.  This is a great recipe if you are tired of typical potato salads and standard roasted beet salads.  I used collard greens instead of mustard greens (which I’ve adapted from here). Marinated Beets with…