Author: auntie

wit and thyme

Wit & Thyme

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.

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Cod with Cucumber Mango Salsa

Cod with Cucumber Mango Salsa

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.

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cilantro lime mushroom soup

Cilantro Lime Mushroom Soup

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.

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Focaccia with Prosciutto, Mozzarella, Black Olive, and Roasted Red Pepper

Focaccia with Prosciutto and Fresh Mozzarella

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.

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baked salmon

Baked Salmon with Garlic Oil

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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maple sugar carrots with garlic kale

Maple Sugar Carrots with Garlic Kale

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.

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vegetarian black bean soup

Vegetarian Black Bean Soup

The fall harvest and crisp temperatures make autumn the perfect time to stir up large, comforting pots of soup. It’s also a crucial time to boost your immune system with school back in session, gatherings moving indoors, and fewer hours of sunlight. Soups like this vegetarian black bean are a great source of nourishment because not only is it packed with veggies, the black beans are a great source of protein and fiber so it’s a complete one-pot meal.

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