By now, you’ve heard me brag about my personal omelet chef. Yesterday, I decided to take a stab at this morning ritual, in hopes of wowing the cast- iron- omelet-master. Read More
Complements to my breakfast chef, Tim. I have to brag on him for a quick second… he makes a gourmet breakfast for me EVERY morning. Read More
Try this delicious and easy Green Chili Turkey Burger recipe. I found it at Elana’s Pantry, a site I frequently scour for meal ideas. Read More
This meal was absolutely gorgeous. I was seriously blown away by the rich colors and equally amazing flavors. We filled huge Crimini mushroom caps with minced mushroom stalks, onion, garlic and Italian sausage. The mushroom caps were then topped with freshly shredded Romano cheese. The asparagus was smothered in a grape, onion and balsamic reduction. Yes, it all sounds very fancy, but it was actually quite easy to assemble.
A big round of applause to my partner-in-cook, Tim. As we explore new methods of preparing food, he has made consistently delicious and nourishing foods in our cast iron cook-wear. It has been a trial and error process and we continue to have great successes (and failures). More information and recipes to come. But, for now, a tease of pictures.
Beautiful asparagus spears are popping up around the grocery store. I bought a little bundle to celebrate the beginning of spring. The sun finally decided to pop out over this last weekend and it was a wonderful excuse to cook up a lovely spring-inspired Sunday lunch, featuring salmon burgers, romaine lettuce bites, asparagus and a gentle white wine.
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