I would like to tell you I made this out of pure sentiment. The truth is I had too many olives in the refrigerator. But it was my birthday, and I was missing my mom, and those two facts were sitting in the same room whether I admitted it or not. This was the one…
Tag: food
Lemony Asparagus Risotto: My Instant Pot Debut
My sorority sister gifted us an Instant Pot, and since we are in a small space, the smaller pot is a welcome addition that will replace the larger slow cooker for our mini-meals. Risotto seemed like the perfect first recipe since the whole point of the pot is to skip the constant stirring. I had…
Earthy Asparagus & Mushroom Fettuccine: When a Sale is Too Good to Pass
The post describes a creative pasta recipe utilizing a buy-two-get-one-free asparagus deal. The dish features chicken, cremini, and porcini mushrooms, combined in a creamy, earthy sauce without actual cream. The recipe emphasizes cooking techniques and ingredient preparation, resulting in a flavorful meal for two with the option of leftovers.
Forest Bounty: Golden Chanterelles with Pappardelle
As fridge divers and pantry raiders, we never say “no” to leftovers and castoffs. Our friend forages mushrooms in the Carmel woodlands for local restaurants . In early January, when he offered up some of the smaller and less “complete” chanterelles, our answer was “Yes, please!” And we came away with a beautiful haul. My…
Fridge Diving: Easy Blueberry Hand Pies
This is the story of having “eyes bigger than my stomach.” One of my favorite breakfasts is a scoop of Greek yogurt topped with fresh blueberries. I’m a sucker for a sale at the market, but it’s hard to eat 2 lbs of blueberries faster than they ripen. That’s when this recipe comes in handy….
Lighten up a Classic: Chicken Bolognese
A sale in the meat aisle led to a chicken bolognese creation, which surpassed my expectations. Simple to make with ground chicken, tomato, and aromatic herbs, this recipe provides a hearty but light dish. Happy Eating!
Fridge Diving: Brie Pasta with Duck Confit & Yuzu Marmalade
A delightful evening in Sonoma led to the creation of a decadent pasta dish using duck leg confit and creamy brie. Rehydrate the duck confit, cook the pasta, prepare the brie, combine, and plate to create this indulgent recipe. Garnish with toasted pine nuts, lemon zest, and parsley for a perfect finish.
Gourmet Go-To: Mixed Mushroom Lasagna w/Red Wine
Gooey mess of mushrooms and cheese –you can’t go wrong.
Living Life Forté 