Pappardelle Primavera with Goat Cheese and Pine Nuts

Ahhh, spring has arrived! Of course we passed the official day seven weeks ago, but it doesn’t truly feel like spring until lilacs perfume the air and tender, pencil thin asparagus bundles appear in the market. Now the lilacs are blissfully bursting and the asparagus, though available year round, is at its best right this…

The Breakfast Table | Italian Baked Eggs with Goat Cheese and Basil

Our Sunday morning breakfast routine had fallen into a serious rut. Eggs (scrambled or poached), bacon, toast. Every week. Sometimes we’d tuck our scrambled eggs into warm corn tortillas with Cholula and cheddar or swap out sausage for the bacon, but it was almost always a variation on the theme. Then it came to me.

Simple Supper | Spaghetti Aglio e Olio

Oh my, has it been a doozy of a week. We had a major plumbing debacle in our home, leaving us without water (save for one bathroom) and necessitating countless hours of incredibly unpleasant work. Physically exhausting, yes, but emotionally exhausting too as I was faced with sorting through dozens and dozens of boxes containing…

Greens + Things | Creamy Basil Avocado Dressing and Dip

The upside of feeling tied to the house during the kitchen renovation  – time spent in the garden! Tending to it diligently along with cooperative weather have the vegetables off to a great start and the herbs in plentiful abundance.

Simple Supper | Bucatini with Mixed Herb and Walnut Pesto

When most people think of pesto, the traditional version made with basil and pine nuts comes to mind. Did you know you can make pesto with many herb and nut combinations? You can even use blanched spinach, kale or arugula instead of, or in combination with, fresh herbs. Mixed herb pesto is one of my…

Greens + Things | Lemony Lentil Salad with Dill, Cucumber and Feta

This Greek inspired lentil salad hits all the right notes – crunchy, creamy, light-yet-filling, and bursting with bright flavors. The lemony dressing will seem like too much at first, but the lentils will absorb it over time. French green lentils are worth seeking out – they have a wonderful nutty flavor and do not get…