instruction and inspiration for the home cook
I just picked what was probably the last of the cherry tomatoes and basil from my pots in the backyard. Fall is here, and temperatures don’t take long to dip below freezing in central Oregon. It’s fine with me; I’m totally over summer and ready for crisp fall days. My harvest, along with the fresh mozzarella in my fridge, inspired this colorful recipe for Chicken with Pesto and Cherry Tomatoes.
Continue reading “Chicken with Pesto and Cherry Tomatoes”
Make good use of the giant zucchini your neighbor gave you, and send the kids out the door with a wholesome treat!
Continue reading “Chocolate Zucchini Oat Muffins”
I’ve been thinking a lot lately about how much we spend eating out, especially after our trip to Australia, where we had little choice in the matter. I’m not complaining, we enjoyed every minute (especially the French bakeries that were so plentiful in Sydney), but we were all happy to come home to our kitchen. My girls are always amazed when I point out the difference in the cost of preparing food from scratch at home vs. dining out or getting takeout, so I’ll start emphasizing that a little more in my blog posts because I know they are not alone.
Continue reading “Pan Seared Pork Tenderloin”
I’m expanding my brand! Sounds so girl boss of me, right? Lol. My daughters will cringe reading that, as they should. I’m no girl boss. More like a grown-ass widowed mom trying to reinvent her life and make a living boss. Hopefully, I don’t look too tired while I’m at it. No one will mistake me for a snappy young entrepreneur effortlessly TikTok-ing her way into millions of homes, and I’m just fine with that. Above all, I am aiming for authenticity as I grow, and I am quite incautiously optimistic about the road ahead.
Continue reading “Wit & Thyme”
Oh, hello, June! I’m not sure how you got here so fast, but you are lovely so far. I’ll take sunny and 75º every day, please. The farmer’s market opened today, just a block away from my house, and I enjoyed a stroll with a great friend to check out the gorgeous produce (including my beloved Oregon strawberries) and all of our incredible local artisans. Not a bad start to a Saturday.
Continue reading “Cod with Cucumber Mango Salsa”
Tangy lime, cool cilantro, smoky paprika, and a kick of cayenne make this mushroom soup a delicious way to get more good stuff into your body without sacrificing flavor. Use vegetable broth to make it vegan or bone broth to add a boost of collagen. Add vegetables like broccoli or kale in place of asparagus and spinach if that’s what you have on hand. The crunchy radish and smooth avocado that garnish the hot soup give it a fantastic texture that might just send you back for another nourishing bowl.
Continue reading “Cilantro Lime Mushroom Soup”
If you are looking for brownies full of deep chocolate flavor with fudge-like centers and chewy edges, these Cocoa Fudge Brownies might be your new favorite (they’re totally mine!). Cocoa powder and a little instant coffee powder make them extra chocolatey, while the addition of butter, oil, and brown sugar make them rich and chewy.
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Switch up your pizza night with this soft herbed focaccia with garlic oil, prosciutto, fresh mozzarella, roasted red peppers, and black olives. It’s a simple dough to make; you just need to toss it together about 2 hours before you want to eat it. It’s a satisfying meal with a salad or a great appetizer for a cocktail hour with friends.
Continue reading “Focaccia with Prosciutto and Fresh Mozzarella”
It’s a sunny spring day here in central Oregon; not quite warm, but it’s trying, and I’ll take it! Soon it will be grilling weather, but for now, I thought you might enjoy this delicious herbed baked salmon in garlic oil. I used dried shallots, lemon peel, and dill because I had them in my pantry. Of course, you can substitute with fresh if you wish. A ratio of 1:3 dried herbs to fresh is standard and is good for the shallots and lemon peel as well. I recommend you stick with the fresh garlic in the recipe.
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If you’re expecting the Easter bunny this weekend, you might want to serve these roasted carrots over a bed of garlicky kale. Even if you’re not, this is a great spring side dish that’s super healthy with a touch of sweetness. If you don’t have maple sugar, you can substitute brown sugar or coconut sugar. I like the maple because it’s distinctive flavor pairs nicely with the carrots and it’s a little less sweet than regular sugar. Try Maple Sugar Carrots with Garlic Kale alongside Roasted Leg of Lamb with Rosemary Mint Au Jus, Roasted Baby Potatoes, and Grandma’s Rolls. Maybe add Lemon Coconut Cake for dessert. I’m getting really hungry now, so I’ll keep this short.
Continue reading “Maple Sugar Carrots with Garlic Kale”