Category: Eat

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Eat

Pappardelle with Artichokes, Shrimp & Lemon

The menu came together in a way I always enjoy most, building around one central dish and letting the rest of the meal support it. This lemony pappardelle with artichokes and shrimp became the anchor, paired with a garden-to-table roasted beet salad made with produce harvested just hours earlier, simple roasted asparagus, and a classic tiramisu to close the evening. It was elegant enough for guests without becoming overly complicated, which is often the sweet spot when entertaining at home.

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Categories
Eat Gardening

Roasted Beet, Arugula, Citrus & Pistachio Salad

There’s a particular kind of satisfaction that comes from building a meal around ingredients you’ve grown yourself. This salad started with a spring walk through the garden and a basket filled with fresh beets, peppery arugula, and tender lettuces ready to harvest. Moments like that are part of what makes gardening so rewarding, watching something move from seed to soil to the dinner table in a way that feels both simple and deeply satisfying.

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Categories
Eat

Sautéed Beet Greens with Bacon, Shallots & Apple Cider Vinegar

Most people grow beets for the root and toss the greens without thinking twice. That’s a mistake. Beet greens are one of the most flavorful and versatile parts of the plant. Slightly earthy with a mild bitterness, they respond incredibly well to fat, aromatics, and a touch of acid. This version leans into that balance: smoky bacon, sweet shallots, garlic, and a splash of apple cider vinegar, finished with tender stems from red, golden, and Chioggia beets (or whatever you happen to have in your garden!) for color and texture.

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Categories
Eat

Carrot Top Pesto

If you’ve ever pulled a bunch of carrots out of the garden and tossed the greens aside, you’ve been throwing away one of the most versatile ingredients you’ve got. Carrot tops bring a fresh, slightly peppery bite, somewhere between parsley and arugula, and when paired with roasted cashews, they transform into a smooth, balanced pesto that works just as well on pizza as it does on pasta or grilled vegetables.

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Categories
Drink Eat

Rose Garden Cocktail

The Rose Garden is a modern floral sour that leans into aroma, texture, and balance in a way that feels both refined and approachable when done well.

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Drink Eat

Homemade Orgeat

Orgeat is one of those classic cocktail ingredients that many people have tasted without ever quite knowing what it is, yet it plays a surprisingly important role in shaping the flavor and texture of a drink.

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Eat

Authentic Tabbouleh (Lebanese Parsley Salad)

Tabbouleh is often misunderstood outside the Middle East. In Lebanon and Syria it is primarily a parsley salad, not a grain salad. The bulgur wheat is minimal, just enough to add texture. The flavor should be bright, lemony, herbaceous, and fresh, which makes it an ideal companion to crispy falafel.

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Drink Eat

Blackberry Thyme Bramble (Gin Cocktail)

Some cocktails taste like they belong on a summer patio. The Bramble is one of them.

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Categories
Eat

Roasted Beet & Goat Cheese Salad with Orange Honey Vinaigrette

There’s something about roasted red beets that feels grounding this time of year: earthy, slightly sweet, and deeply satisfying. Paired with creamy goat cheese, toasted pecans, and crisp halved little gem lettuce heads, this salad strikes the perfect balance between rustic and refined.

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Eat

Rotisserie Chicken Tortilla Soup

Ran across this recipe in Food & Wine. This version leans into deep, smoky flavor from chipotle chiles in adobo, softened onions and garlic, and a long simmer in rich chicken stock. Using a Costco rotisserie chicken keeps it approachable (and affordable!) for a weeknight, and the toppings turn it into something special at the table.

Best of all, this tortilla soup gets even better after a day in the fridge, making it ideal for meal prep, casual entertaining, or freezing for later. Make a pot on Sunday and enjoy comfort all week long.

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