Company and Pumpkin Patches

Shout out to Marshall’s Farm Market and Waldoch Farm for making this past weekend extra fun and festive!

The Menu


A friend of ours was in town from San Diego tonight and he joined us for dinner. I pulled out one of my most trusted company dinners.

Simple Beef Pot Roast (recipe from Chef John @ allrecipes)

I don’t usually frequent allrecipes, but this recipe is a gem. Sear the meat, soften the vegetables, throw everything in a Dutch oven, and let it roast undisturbed for hours. The end result is a heap of fork-tender meat, carrots, and celery. The recipe says to cook the meat for 2 1/2 – 3 hours, but I have always found 4 hours to be perfect.

Sour Cream and Chive Mashed Potatoes (recipe from Kelsey Nixon @ Cooking Channel)

Sour cream, chives, and potatoes. Need I say more?

Cook’s Country Caesar Green Bean Salad (Adapted)

1 1/2 Tbsp lemon juice
1 Tbsp Worcestershire sauce
1 Tbsp Dijon mustard
1-2 garlic cloves, minced
3 Tbsp extra-virgin olive oil
Salt and pepper
1 1/2 lb green beans, trimmed

  1. In a large bowl, whisk together the first 4 ingredients. Slowly drizzle in the olive oil and whisk until emulsified. Season with salt and pepper; set aside.
  2. Steam the green beans until bright green and crisp-tender; about 5 minutes.
  3. Toss the green beans in the bowl with the dressing. Taste and adjust seasonings. Serve warm.


Butternut Mac and Cheese (recipe from The Pioneer Woman)

This recipe was nice, but I like my mac and cheese salty and savory. With butternut squash and the caramelized onions, this recipe was undoubtedly too sweet for my liking. Also, heads up on the butternut squash baking time. The recipe says it should take a small butternut squash 20-25 minutes. Mine took 1 whole hour. Stuborn! Stuborn!

Maple Roasted Brussels Sprouts with Toasted Hazelnuts (recipe from Chloe Coscarelli)

I asked 2-year-old Bear if she liked these brussels sprouts during dinner. She chewed, thought for moment, looked me in the eye and said, “They’re kind of boring.” I just about fell out of my chair laughing. She proceeded to eat a vast quantity of them so I’m not sure if she really stands by her critique. I, for one, found them quite pleasing.

Side: Fennel, Red Pepper, and Orange Salad

I threw together this salad on a whim and really liked it. Unfortunately, I didn’t manage to write down specific quantities. Here’s the basic recipe:

Red wine vinegar (about 2 Tbsp)
Dijon mustard (about 1 Tbsp)
Olive oil (about 1/4 cup)
Salt and pepper
1 small fennel bulb, cored and sliced thin
1 red pepper, cored and sliced thin
2 oranges, segmented

  1. In a large bowl, whisk together the red wine vinegar and Dijon mustard. Slowly drizzle in the olive oil and whisk until emulsified. Season with salt and pepper.
  2. Add the fennel, red pepper, and orange segments to the bowl and toss with the dressing. Adjust the seasoning as needed.




All I wanted tonight was a huge salad topped with salmon, vegetables, and an herby dressing. I couldn’t find a recipe that fit the bill so I went off the cuff and attempted to throw one together. Big mistake. The picture is pretty but the meal itself was meh. Perhaps you can use this as inspiration to throw together your own recipe or find one online.

5 Minute Avocado Cilantro Dressing (recipe from pinch of yum)

This is the recipe I used for my dressing. I didn’t have Greek yogurt so I attempted to use regular plain yogurt mixed with sour cream. I also didn’t want to use raw garlic (I had to go in to the office the following day), so I used 1/2 tsp garlic powder. My modifications were not good, but I have a feeling that the actual recipe would be quite tasty.


Apricot Balsamic Chicken (recipe from Joy the Baker)

This recipe for apricot balsamic chicken was delicious, quick to prepare, and garnered rave reviews from Joel. I added the juice of 1/2 a lemon to the sauce, which helped to amp up its sweet-sour flavor. Also, I served our chicken over white basmati rice.

Kale with Sauteed Apple and Onion

Kale with apples. It works. This wasn’t mind-blowing, but it was a nice change.


Leftover apricot balsamic chicken with buttered pasta. Bear and I were home alone for dinner for the third night this week. I was beyond tired of pulling single parent duty.


Turkey(!), stuffing(!), cranberries(!), green beans(!), and rolls(!) after a trip to Marshall’s Farm Market with my parents and sister. My mom went all out and I am still thinking about it. The meal was perfection. My sister even made delicious caramel apple cheesecake bars. I mean, seriously.

I contributed sweet potatoes and I’m here to tell you that you should file the following recipe away for Thanksgiving. You’re welcome.

3-Ingredient Sweet Potato Casserole with Maple Pecans (recipe from Anna Stockwell @ Epicurious)

(Oct 8th, 2017 – Oct 14th, 2017)

More! More!

I’m not the artsy type but when I spotted plain wooden pumpkin cutouts and fall inspired stickers at Target, I knew we could get our finger paints out and keep busy for at least one afternoon this week. Joel, of course, got all creative on us and gave his pumpkin eyes and a mischievous grin.

The Menu


Old Time Beef Stew (recipe from Paula Dean @ Food Network)

Honestly, this is the only Paula Dean recipe I’ve ever tried. Her recipes often call for pre-made ingredients that I try to avoid. Things like canned cream of mushroom soup or instant pudding. But! THIS recipe my friends is a keeper. I love this recipe. It simmers for a couple of hours on the stove and transforms into a tender stew with chunks of carrots and celery. If you scan the ingredient list, you will notice that it does call for Worcestershire sauce. My absolute favorite is the Wizard’s Organic Vegan Worcestershire Sauce by Edward and Sons. It is especially nice in this recipe. If you like a soupier stew, like us, add a total of 3 1/2 cups water (as opposed to only 2 cups water). You won’t regret it.

Quick and Easy Drop Biscuits (recipe Marissa Sertich Velie @ Serious Eats

Flaky and crispy on the outside. Tender and creamy on the inside. These biscuits are delicious right out of the oven. While the recipe calls for 3/4 cup whole milk, I’ve only ever used 1/2 cup cream + 1/4 cup water. It’s what I had on hand the first time I made this recipe and I’ve never dared to change my method. Toast up the leftovers and indulge in a fried egg sandwich for breakfast.

Sides: Leftover Red and Nappa Cabbage Salad with Braeburn Apples and Spiced Pecans


Easy Coconut Curry Chicken (recipe from Crème de la Crumb)

I have searched high and low for a delicious chicken curry recipe that I can easily make on a weeknight and, you guys, I think I just found it! With two 15oz cans of coconut milk, this recipe has body. Fresh lime juice brightens it up and the vegetables are truly customizable. I used cauliflower and red pepper in ours. I also stirred in 2 cups fresh spinach towards the end of the cooking time. The recipe calls for 4 Tbsp yellow curry powder, but I used 3 Tbsp of the Frontier Indian Curry Seasoning blend and still found the end result pleasantly spicy.

I served our curry over Forbidden Rice, which I normally love, but I think basmati rice would lend better to this recipe.

Sides: Beet, Tart Plum and Ginger Salad

I was all set to type out the Beet, Tart Plum and Ginger Salad recipe from Dana Cowin’s Mastering My Mistakes in the Kitchen: Learning to Cook with 65 Great Chefs and Over 100 Delicious Recipes, but then I found the recipe online. Score! It’s available here towards the middle of the post. I didn’t have plums or green onions on hand and skipped them.


Broccoli Frittata (recipe from Marc Murphy @ Food & Wine

Hmm. What to say about this recipe for a broccoli frittata? It was fine. It wasn’t bad. It’s the kind of recipe you might want in your back pocket when you’re running short on time and all you have in your refrigerator is broccoli, cheddar, and eggs. I subbed gruyere for cheddar, but I’m not sure that it made much of a difference. At the very least, it was easy and quick to throw together.

Sides: Sauteed kale and roasted sweet potatoes

Sauteed Kale (recipe by Bobby Flay @ Food Network

For the sweet potatoes: Scrub, dry, and cube 1-2 sweet potatoes. Toss the sweet potatoes with olive oil and a generous sprinkling (1/2- 1 tsp) each of chili powder, garlic powder, paprika, salt, and pepper until all of the sweet potatoes are covered. Toss to distribute the seasonings and roast at 450 degrees until cooked through and crispy (about 30-35 minutes)


Cheddar Pork Burgers with Apple- Mustard Slaw (recipe from Meredith Deeds @ Star Tribune

My mom copied this recipe for pork burgers from the Star Tribune and gave it to me months ago. I promptly put it in my recipe binder and forgot all about it until I was looking for a recipe that would use up my stash of red and savoy cabbages. I wish that I had tried it sooner, because we really enjoyed it. The fresh sage pairs so well with the pork and the creamy sweet slaw is a nice compliment to the cheesy patty.

Sides: Parsnips and delicata squash coated with olive oil, salt, and pepper, and roasted on one sheet pan (sans parchment) at 450 degrees for about 30 minutes.

For more thorough instructions:

Parsnip Fries

Roasted Delicata Squash


Warm French Lentils (recipe from Ina Garten @ Food Network)

What can I say. Another week, another Ina Garten recipe. I’m drawn to her food and her recipes are always well tested. Also, I’m a bit (ok, more than a bit) of a Francophile. This recipe is a favorite in our household. I’ve made it at least once a month for the past two years. You may be tempted to forgo the onion stuck with six cloves or the turnip, but don’t! They add a very complex flavor to the lentils. The only thing about this recipe is that I much prefer it with green lentils, as opposed to Le Puy lentils. Green lentils are a little bit bigger and they happily slurp up the dressing. I also find 1 tsp of fine sea salt to be sufficient. However, Ina calls for 1 Tbsp so feel free to follow her lead.

Parmesan-Roasted Cauliflower (recipe from Orangette)

This recipe for cauliflower with caramelized onions and parmesan fricos is so good! I’ve followed Orangette for years. It’s one of my favorite food blogs. Love the blog. Love Molly. Love her long-running podcast, Spilled Milk, with Matthew Amster-Burton.

Side: Romaine lettuce with avocado and vinaigrette


Joel, Bear, and I frantically ran around the mall after work looking for select items of clothing for our family photos over the weekend. Leave it to me to leave clothes shopping for the very last minute. Take out from Pizza Luce was about all we could muster for dinner.


Chicken Dijon (recipe from Melissa Clark @ Food & Wine)

This chicken was nothing short of amazing. Bear ate two drumsticks. At only 24 pounds, I’ve never seen her eat so much chicken in one sitting. She kept repeating, “more!, more!” between mouthfuls. Melissa advises you to serve it with crusty bread, which would have been exceptional and perfect for finishing off the pan sauce. We ate ours with a wild rice pilaf that wasn’t bad either.

Wild Rice Pilaf (recipe from Ina Garten @ Food Network)

Always a winner! Nutty wild rice with green onions, salt, and butter.

10 Minute Lemon Garlic Sauteed Bok Choy

A nice compliment to the chicken and a great alternative to the plethora of bok choy recipes on the web that call for soy sauce, ginger, and garlic.

(Oct 1st, 2017 – Oct 7th, 2017)

Our Little Gourmand

Joel walked into the kitchen Saturday morning and found Bear sprawled out on the tile staring intently at a recipe for Steak au Poivre in Dana Cowin’s Mastering My Mistakes In The Kitchen. I think we might have a budding gourmand on our hands. I’m hopeful that she will soon start demanding that I read to her from my cookbook collection before bed. I can’t think of better reading material than that!

The Menu


No recipe tonight. We were at our niece’s birthday party eating pizza and cake.


Turkey Meatloaf with Feta and Sun Dried Tomatoes (recipe from Giada De Laurentiis @ Food Network)

Turkey with high heels and an Italian accent. I love this recipe. I’ll admit it’s on the dryer side, but it’s so flavorful with the tart sun-dried tomatoes, salty feta cheese, fresh parsley, and garlic. It pairs exceptionally well with whipped cauliflower.

To make the whipped cauliflower, simply wash and chop one head of cauliflower into florets. Put the cauliflower into a steamer basket (or alternatively steam in a pan with a few inches of water) and cook until tender. Transfer the cauliflower to a food processor and add two Tbsp unsalted butter and 1/2 tsp salt. Process until smooth. Taste and adjust the seasoning to your liking. If I’m feeling fancy, I’ll add a handful or fresh spinach or a few stalks of broccoli to the steamer basket to give the cauliflower whip some color. I used broccoli here.

Sides: Frozen corn

Dorie Greenspan’s Custardy Apple Squares (recipe adapted by Nicholas Day @ Food52)

I am not a baker. It’s too fussy for me. I also start to sweat when a recipe calls for one or more cups of granulated sugar. I just can’t stand the thought of dumping that much sugar into something and then eating it. This recipe, however, had me at hello. It only calls for 1/3 cup granulated sugar. Rejoice! AND, it takes mere minutes to throw together. The apple chunks made such a pleasing thud as I dropped them into the pale custard and stirred them around the bowl with a wooden spoon. The leftovers were extra delicious the following day when we ate thick wedges cold from the fridge.


Beans on Toast (recipe from Sydney Oland @ Serious Eats)

Please be advised that this is not your typical smoky baked bean recipe. This recipe is sweet and molassesey. Serve over buttered toasted sourdough bread and top with a sprinkling of salt and pepper. I’ve made this recipe many times and always find it comforting. Bear gobbled these up.

Spinach Basil and Plum Salad (recipe from Padma Lakshmi @ Food & Wine)

Who loves Padma on Top Chef? Me! Who loves this salad recipe? Me! This is a refreshing, citrusy recipe for that glut of plums I’m sure you also bought at the co-op. Bear and I ate the leftovers for lunch the following day and swapped blackberries for the plums with great success.

Sides: Carrots and cherry tomatoes tossed with olive oil, salt, and pepper and roasted at 350 degrees for about 30 minutes.


Beef with Snow Peas (recipe from Ree Drummond @ Food Network)

I love the combination of sherry vinegar, soy sauce, and fresh ginger in this recipe. Truthfully, I didn’t feel like cooking the meat in batches, so I just dumped the entire bowl of beef and marinade into the wok and cooked through. It worked great and we enjoyed the meal.

Sides: Steamed zucchini with butter


Winter Pasta (recipe from Heidi Swanson @ 101 Cookbooks)

I first made this recipe for Winter Pasta back in 2011 when Joel and I were living in New York. Joel was gone for the weekend and I wanted pasta. I stopped by Whole Foods after work to pick up the ingredients and I remember feeling very satisfied that my grocery bag was light enough to carry with ease back to our apartment. The pasta came together quickly and I was soon sitting down in front of the TV to catch up on my DVR’d shows. I took one bite and ate and ate. I couldn’t get enough. I polished off the entire pan over the course of two days. It’s been a favorite ever since. I prefer to use 4oz  plain goat cheese (as opposed to 2 oz) and I find it necessary to add the juice of one entire lemon. I skip the thyme all together and the extra sprinkling of goat cheese on top. Also, I am very generous with the salt.

Sides: Sliced orange bell pepper and sautéed red cabbage (see below)

Over the years I’ve developed my own recipe for sautéed red cabbage. I plan to post a more detailed recipe on the blog but, until then, this is what I do:

Core and thinly slice one small head of red cabbage. Place the shredded cabbage in a strainer and rinse. Heat a glug of olive oil in a large skillet and add the still wet cabbage. Sprinkle 1/2 tsp salt over the cabbage and sauté over a medium flame until the pan is dry and the cabbage is starting to brown. Add 1/2 cup water to the hot pan and stir. Cook until the water is gone and the cabbage is beginning to brown. Continue to add and cook off 1/2 cup water at a time until the cabbage is cooked to a desired doneness. This usually comes out to a total of 1 1/2 cups water for me. Once the cabbage is cooked, stir in 2 Tbsp butter and 1/4 cup red wine vinegar. Taste and adjust the seasoning.



Dinner at the neighbors + a high school football game


Red and Napa Cabbage Salad (recipe from Bon Appetit January 2007)

Every September my in-laws host Fall Fest. A group of friends are invited to spend the day at their lake home and partake in fall activities. Everyone brings a dish to share and we all eat  way too much. This salad recipe was my contribution last year. It was so good I had to make it again this year.

(Sept 24th, 2017 – Sept 30th, 2017)

Sick Wave, Heat Wave

Week one of The Weekly Galette went according to plan. I cooked; Joel photographed; I blogged; we patted ourselves on the back. Week two didn’t go quite as smoothly. First, Bear (affectionate name for our daughter) came down with a head cold. Just as she started feeling better, I came down with it and Joel fell soon after that. We were a mess. Fortunately, Bear threw me a bone  this week and decided to set up giant feasts with her play food every single day. I was able to lounge on the couch while she meticulously plated food for her stuffed animals and babies.

As work and housekeeping piled up around me, cooking was really the last thing on my mind. On top of that, a heat wave crossed Minnesota dashing all of my dreamy thoughts of fall scented cookery.

Food wise our week was actually pretty tasty but it was a colorless week all the same, and I fear the photos below depict exactly that. Yet, I must remind myself that the point of this blog isn’t to show off a perfect plate every night. I’m cooking for a family and sometimes a family has an off week.

The Menu


Greek Meatballs and Tzatziki (recipe from Rachael Ray @ FoodNetwork)

I’ve made this recipe for Greek meatballs many times and I always love the flavor of the grated onion, oregano, and lemon. I didn’t have fresh oregano on hand so I substituted 1 tsp dried oregano for fresh. Also, I cooked the meatballs directly on the pan and didn’t bother with the cooling rack. Who wants to clean that?

Herbed Orzo Pilaf (recipe from Food Network Kitchen @ Food Network)

I wasn’t in the mood for pita and tzatziki sauce with our meatballs so I substituted the above recipe for buttery orzo. It was a great addition to the meatballs. I used whole wheat orzo and really liked the nuttiness of its flavor here.

Sides: Leftover roasted carrots and steamed green beans


Corn and Tomato Soup (recipe from Giada De Laurentiis @ Food Network)

This soup is surprisingly flavorful and so easy to make. I was feeling too lazy to make a proper vegetable side dish so I thinly sliced a stack of swiss chard leaves and added them to the soup after blending. I had to cook the soup twice as long to soften the leaves but it was worth it. Bear particularly loved this soup and ate the leftovers with gusto for lunch and before bed.

What’s that burrito looking thing? Its a Greek meatball taquito! I felt so thrifty as I spread a thin layer of sour cream on the bottom of each tortilla and topped the sour cream with torn apart Greek meatballs from dinner the night before. I rolled up the taquitos and placed them seam side down on a baking sheet. Then I brushed them all over with a thin coating of olive oil and sprinkled salt over the tops. The taquitos baked at 450 degrees until they were golden and crunchy.


Roasted Halibut with Lemons, Olives and Rosemary (recipe from Melissa Clark @ New York Times)

I’ve made this recipe for halibut many times. Mostly because it’s good, but also because it’s so easy. I swapped Cod for halibut this time with great success. Mahi Mahi is also nice.

Squash and Tomato Gratin (recipe from Chris Morocco @ Bon Appetit)

I made this squash and tomato gratin last summer and really enjoyed it. It wasn’t quite as good this time around but I think it’s because I added too much squash and not enough oil. Do not follow my lead. Also, I think fresh basil would be lovely in this recipe.

Sides: Arugula with vinaigrette


Pork Tenderloin with Date and Cliantro Relish (recipe from Dawn Perry @ Bon Appetit)

Creamy Parmesan Polenta (recipe from Ina Garten @ Food Network)

Make this dinner. Make it now. Make it for breakfast. This was the best meal we ate all week! The tenderloin is porky, herby, and sweet. The polenta is creamy and garlicky. Delicious! A couple of notes. Regular dates work just fine in place of the medjool dates in the tenderloin recipe. Also, sour cream is an excellent replacement for creme fraiche in the polenta recipe.

Sides: Steamed broccoli


Perhaps the prettiest plate this week, but my least favorite meal.

Roasted Bone-in Chicken Breast (recipe from Blake Royer @ Serious Eats)

This recipe was such a dud. I mixed chopped rosemary and a generous heap of salt into softened butter and spread it under the skin as directed. In the oven, the skin crisped up beautifully and the house smelled great. I was psyched. Yet when we ate it, all of the flavor remained concentrated in the skin. The meat itself was tasteless and dry. I’m not sure why I ever deviate from dark meat…

Wheatberry Salad (recipe from Ina Garten @ Food Network

I had high hopes for this wheat berry salad but it didn’t excite me. The wheat berries were too toothsome for my liking. If I try this receipt again I will replace the wheat berries with farro.

Sides: Braised kale with salt


Out. Whoo-hoo, a night off!


Homemade Pizza Crust (recipe from Dinner a Love Story)

Sheet pan thin crust pizza on a Saturday. Great! We topped ours with fresh tomato sauce (guidelines below), browned sausage, thinly sliced kale (sautéed in the sausage drippings with 1/2 cup water), shredded mozzarella, and sliced fresh mozzarella.

Guidelines for fresh pizza sauce: Mix together a jar of strained diced tomatoes , 2-3 minced garlic cloves, red pepper flakes, red wine vinegar, salt, and pepper. Doctor to your liking.

Sides: Arugula with vinaigrette

(Sept 17th, 2017 – Sept 23th, 2017)

The Start

Hello there! It’s taken me over a year, from the time my husband suggested I start this blog until now, to get this thing up and running. Life with a two-year-old is wonderfully busy. Add in a part-time job, selling and buying homes, and life just moves. Yet, I can’t think of a better time to start a new project. Fall is refreshing. A season of renewal and new beginnings after the languid days of summer. I’ve been out of the classroom for over ten years now but I still long for those first few weeks of school when the notebook pages are crisp and life eases in to a new routine.

My daughter had her first day of early childhood classes this week and I couldn’t be happier tagging along with her. Books! Art! Learning! Story time! Count me in. She proudly packed Marcel (her stuffed puppy), a lego, and a water bottle in her tiny backpack and posed long enough for me to take a photo of her on the front step. It was precious.

In addition to the whole back to school thing, I’m excited for a new season in the kitchen. I’m ready to trade in supple berries and sturdy lettuces for sweet squashes and tenderly braised meats.

The Menu


Butternut Squash and Caramelized Onion Galette (recipe from Smitten Kitchen)

A galette of great proportion with caramelized onions, roasted squash, and a touch of sage (or rosemary if you fancy). This is one of my all time favorite recipes and a very fitting one at that for a blog aptly named The Weekly Galette. This is dinner party material, but also something I like to whip up on a lazy Sunday. Please don’t skip the egg wash around the edges. It produces a shattering croissant-like crumb.

Sides: Tomato slices with salt and pepper + A bowl of cucumber, red pepper, and apple wedges


One-Pot Recipe: Braised Chicken Thighs with Bell Peppers and Onions (recipe from Nealey Dozier @ The Kitchn)

Braising is one of my favorite cooking methods. It’s so easy and it produces such great flavor. I liked this recipe. It was very fine Monday night fare. The Dijon mustard shines through and the fat from the chicken sweetly caramelizes the peppers and onions.

Sides: Basmati rice + Steamed broccoli

Joel’s Footnotes: When your rice is complete and has been served, immediately transfer any leftovers into a container and fill the pot with water.  No one likes to deal with dried rice residue on the side of a pot.


Cheddar BBQ Meatloaf Muffins (recipe from Food Network Kitchen)

These meatloaf muffins were incredibly easy to throw together. I thought two pounds of ground beef sounded a little excessive for a weekday night so I cut the recipe in half. To my delight, a pound of meat perfectly filled a standard 12 cup muffin pan. It was a bonus that the bbq sauce made my house smell like bacon while they were cooking.

Mashed Sweet Potatoes (recipe from Martha Stewart)

An old favorite. I’ve been making these mashed sweet potatoes for years.

Garlic Sauteed Spinach (recipe from Ina Garten @ Food Network)

I love this recipe for spinach. It’s a proper way to eat your greens and the garlic and lemon make it irresistible.  This recipe does require an obscene amount of spinach, which is a nuisance to clean and spin dry, but it really is a cinch to throw together on the stove and it only takes a few minutes to cook.



Weeknight Skillet Lasagna (recipe from Christine Gallary @ The Kitchn)

Yum! This recipe was great. My only qualm is that I did not think a skillet was big enough to cook the pasta evenly. Perhaps I added too much pasta? I would use a bigger pot the next time around. Also, I would highly recommend throwing in a handful of chopped fresh basil, if you have it, and adding an additional 1/2- 3/4 cup chicken broth .

Sides: Steamed asparagus & summer squash + Greens


I’m going to call this a leftover night. I had planned to devour this recipe:

Hummus Heaped with Tomatoes and Cucumbers (recipe from Smitten Kitchen)

Unfortunately, it did not turn out well for me. I made Deb’s ethereally smooth hummus with canned chickpeas, but the tahini flavor was far too obtrusive for my liking. Please do try this recipe though if you like tahini. I simply disliked it based on personal hummus preferences. In addition, I wasn’t able to get a picture of the end result. Dinner. Failure.

So, instead, may I offer you an article on the 20 things you may not know about the honeycrisp apple?

20 things you didn’t know about Minnesota’s famous Honeycrisp apples


Grilled Salmon Sandwiches (recipe from Ina Garten @ Food Network)

These sandwiches are on heavy rotation around here. Normally I would serve the salmon on a crisp mini baguette, but I still had naan leftover from the night before. A couple of notes on this recipe. I do not own a grill so I slick my salmon with olive oil, salt, and pepper, and slide it in to a 400 degree oven (skin side down) for about 15 minutes. I’m cooking for a two-year-old so, for the time being, I cook our salmon well-done.

Furthermore, I never include the mayonnaise in the sauce and I usually add additional white wine vinegar to taste.

Sides: Pan sautéed cabbage with salt, butter, and white wine vinegar + Sliced cucumbers

Brown Butter Peaches & Chantilly Cream (recipe from Nealey Dozier @ The Kitchn)

This was the perfect end of summer dessert and it only took a few minutes to whip up. Best of all, however, may have been the leftover vanilla spiked chantilly cream that Joel and I spooned into our coffee Saturday morning.


Maple-Walnut Chicken Thighs and Cheddar-Apple Rice (recipe from Rachael Ray)

I make this recipe every September and it always feels festive to me. Maple syrup, red wine vinegar, cheddar cheese, fresh herbs, apples. What’s not to love? Sometimes I make this recipe as directed with bone-in thighs. Other times, like tonight, I chop up a pound of bonelss chick thighs. Both methods are great, although the chopped chicken doesn’t take a very good glamour shot. If you prefer boneless thighs or breasts, simply add the chopped chicken to the hot pan of oil and cook through. Remove to a plate and carry on with the recipe.

Sides: Steamed green beans + Carrot sticks coated in olive oil, salt, & pepper and roasted at 400 degrees for 25-30 minutes.

(Sept 10th, 2017 – Sept 16th, 2017)