April Bloomfield’s Kale Polenta

heApril Bloomfield Kale Polenta 3

I was browsing the cookbooks in my favorite technical bookstore in Seattle when I ran across A Girl and Her Greens by April Bloomfield.  I was intrigued by the wonderful colors and recipes featuring vegetables.  I went home and reserved the cookbook from the library and ultimately decided to try out the kale polenta.  This was my first time making polenta and it was delightfully warm and creamy.

April Bloomfield Kale Polenta 1

Treat yourself to something special and try this out tonight!

Kale Polenta Recipe

April Bloomfield’s Website


Mascarpone Hazelnut Meyer Lemon Pasta

Kitchn Mascarpone Cheese Pasta 2

I had extra mascarpone cheese from polenta I made earlier in the week so I began searching for other savory ways to use it.  I came across this recipe on The Kitchn and decided it was a great way to try out meyer lemons for the first time.  I have never cooked with meyer lemon before but this recipe made me eager to try it out more often!
I also splurged and bought fresh pasta in the refrigerator section and would say that it elevated this dish to transcendent.  If you have never branched away from boxed pasta let this be an excuse to do so.  Fresh pasta cooks in about 2-3 minutes and is soft, tender, and well worth the extra price.
*I used fresh pasta instead of boxed spaghetti

Banana Oat Muffins

All Recipes Banana Oatmeal Muffins 5

I love baking with banana.  When I have an extra banana that is overripe I put it in the freezer until I get to 3 bananas and then I let them thaw and use them to make delicious cakes and muffins.

All Recipes Banana Oatmeal Muffins 1

I wanted to go for a slightly healthier take on banana bread so I tried this recipe with oats.  It was moist, light and had a great banana flavor.

Banana Oat Muffin Recipe

Wheatberry Salad

Wheatberry Salad 2

I’ve come across Dorie Greenspan’s name a few times while looking at other food blogs.  Last year I finally checked out her cookbook Around My French Table which I found to be full of delightful recipes.  I found myself with celery on hand and that is what inspired me to make this salad.  I am absolutely in love with grain based salads.  In fact, I just had the most incredible farro salad at Wondering Goose.

This was my first time using wheatberries and I was pleasantly surprised.  They are a little chewy while also light in texture.  Give yourself a hearty salad treat this weekend!

Wheatberry Salad

adapted from Dorie Greenspan


  • 1 cup wheatberries
  • 1 1/2 tsp Dijon mustard
  • 1 1/2 Tbsp white wine vinegar
  • 4 1/2 Tbsp extra virgin olive oil (plus 1 tsp more for tossing)
  • Salt, fresh ground pepper, red pepper flakes
  • 2 celery stalks, trimmed and chopped
  • 1 small onion, chopped
  • 1 red or green bell pepper, cored, seeded and diced
  • 1 medium red apple, cored and diced
  • 4 cups mixed salad greens
  • optional add-ins: chopped avocado, chopped cherry tomatoes, chopped hard boiled eggs, 2 Tbsp fresh chopped parsley, 1/2 cup chopped swiss chard


  1. Cooking the wheatberries: Start a few hours before you want to eat the salad by cooking the wheatberries. Bring a large pot of salted water to a boil and add the wheatberries.  Lower heat to a simmer and cook the wheatberries stirring occasionally until they are tender but not mushy (1-1 1/4 hours). Drain and rinse the wheatberries in cold water.  (Can refrigerate up to 24 hours before using, bring to room temperature before assembling salad)
  2. Make the dressing: Whisk together in a small bowl the mustard, vinegar, salt and pepper to taste, olive oil, and a pinch of red pepper flakes.
  3. Make the salad: Place wheatberries in a large bowl and toss with the vinaigrette. If time allows, let the wheatberries soak in the vinaigrette for 1 hour.  Add the celery, onion, apple, and pepper and toss gently.  Add more salt and pepper to taste if needed.  Mix in a few additional add-ins if desired (I did fresh parsley and chopped raw chard). Enjoy!

**Note: when I make this to have for lunch multiple days in a row, I keep the dressing separate until the day of eating and mix a small portion in before having lunch!



Jerusalem’s Kohlrabi Salad


My advisor recommended that I check out Yotam Ottolenghi’s cookbook Jerusalem.  I checked out the cookbook from the library to take a look.  Checking out books from the library has been my new go to in order to try not to fill my entire house with cookbooks.  There are so many beautiful new cookbook’s and it is so difficult to choose, thus I began checking them out at the library and trying out a recipe or two.

This cookbook was absolutely gorgeous to flip through and I loved all the different Mediterranean flavors.  This recipe calls for ground sumac which was a first for me.  The sumac bush produces red berries and is one of the main components of za-atar. When in doubt, I venture over the The Kitchn to learn about various ingredients or cooking tips.  Check out their blurb on sumac!

I had some beautiful kohlrabi and purple carrots so I altered the recipe to be mostly carrot based with a little chopped kohlrabi and I think you will find that this combination is refreshing and delightful!

Carrot and Kohlrabi Salad

adapted from Jerusalem

  • 6 medium carrots, peeled and shredded
  • 1 medium kohlrabi, peeled and chopped into small pieces (about 1/4 inch x 1/2 inch rectangles)
  • 1/3 cup Greek plain yogurt
  • 5 Tbsp sour cream
  • 3 Tbsp mascarpone cheese
  • 1 clove of garlic, crushed
  • 1 1/2 tsp fresh lemon juice
  • 1 Tbsp olive oil
  • 2 Tbsp chopped fresh mint
  • 1/4 tsp ground sumac
  • salt and pepper


  1. Mix together the shredded carrots and chopped kohlrabi in a large bowl. Set aside.
  2. To make the dressing, place the yogurt, sour cream, mascarpone cheese, garlic, lemon juice, and olive oil in a medium bowl.  Add 1/4 teaspoon of salt and a grind of fresh pepper.  Whisk the ingredients together until smooth.
  3. Stir the dressing into the kohlrabi and carrot mixture.
  4. Stir in the mint and sprinkle the top of the salad with sumac.



Wild Rice Stuffed Delicata Squash

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This was my first attempt at stuffed squash and I am now a complete convert.  Once again, my CSA has pushed me to stretch my vegetable boundaries.  I had a delicata squash and an acorn squash that I needed to use before leaving for vacation.  Both the delicata and acorn squash work well with this recipe, I bet any winter squash would be successful.  If you are choosing a squash then I recommend going with the delicata squash because you can eat the skin!

Wild Rice Stuffed Delicata Squash

Recipe adapted from Chowhound


  • 4-6 delicata squash, halved lengthwise and seeds removed
  • 3 tablespoons unsalted butter, melted
  • 1 tablespoon packed dark brown sugar
  • 1/2 medium yellow onion, finely chopped
  • 2 medium shallots, finely chopped
  • 4 celery stalks, finely chopped
  • 2 cups cooked wild rice mix
  • 2/3 cup pecans, toasted and finely chopped
  • 1/4 cup dried cranberries, finely chopped
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper,


  1. Heat the oven to 450°F and arrange a rack in the middle.
  2. Place the squash cut-side up on a baking sheet, brush 1 tablespoon of the melted butter over the tops and insides of the squash halves, sprinkle with salt and pepper. Roast in the oven until just fork tender, about 20 minutes.
  3. While the squash is baking, place 1 tablespoon of the melted butter in a large frying pan over medium heat. When it foams, add the onion, shallots, and celery, season with salt and pepper, and stir to coat. Cook, stirring occasionally, until just softened, about 6 minutes.
  4. Remove from the heat and stir in the rice, pecans, cranberries, and measured salt and pepper.  Add more salt and pepper to taste if needed.
  5. Divide the rice filling among the roasted squash halves (about 1/2 cup for each)*.  Continue roasting until the squash is completely fork tender, the edges have started to brown, and the filling is heated through, about 20 to 25 minutes.

* I had a lot of extra wild rice mixture that I served on the side of the stuffed squash.  The rice mixture is also delicious by itself and can be served independently.

Banana Bread Butterscotch Chip Biscotti and The 2015 Food Blogger Cookie Swap

banana bread biscotti 4

The time has come again for the annual Food Blogger Cookie Swap!  This is my third year participating.  It is a cookie swap between food bloggers all over the county (and I think even globally) where proceeds go to benefit Cookies for Kid’s Cancer.


And before I get to this delicious banana bread biscotti recipe that, trust me you do not want to miss I want to thank the other food bloggers who sent me such amazing and wonderful cookies!

2015 Cookie Swap Guava

Guava Paste Cookies by My Thyme and Passion.

2015 Cookie Swap Chocolate Surprise

Surprise Chocolate Chip Cookies by Alley’s Recipe Book.

2015 Cookie Swap Red Velvet

Red Velvet Swirl Cookies by A Sprinkle of This and That.

Now onto banana-ey goodness!  I usually like to eat my bananas at the perfect just-turnedd-yellow-yesterday level.  This is typically difficult to achieve for more than one day, so inevitably a few bananas go past their prime.  I have started to freeze these bananas which works out terrificlly for making banana baked goods like muffins, bread and now biscotti!

I had extra banana and was wondering what I could do that would be different than banana bread and turned to my favorite baking blogger, Brown Eyed Baker.  I changed her recipe and did not do the chocolate dip and instead added some butterscotch chips.  Butterscotch and banana blend so well together, give it a try!

Banana Bread Butterscotch Chip Biscotti

adapted from Brown Eyed Baker


  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ¼ cup unsalted butter, at room temperature (or refrigerated butter microwaved for 10 seconds on 50% power)
  • ¾ cup granulated sugar
  • 1 medium overripe banana, mashed well
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/2 cup butterscotch chips

Egg Wash

  • egg
  • 1 Tablespoon water
  • 2 Tablespoons granulated sugar
  • 1/2 teaspoon grown cinnamon


1. Preheat oven to 325 degrees F. Line a baking sheet with parchment paper.

2. In a medium bowl, whisk together the flour, baking powder, cinnamon and salt.

3. Using an electric mixer, beat the butter and sugar on medium speed until light and fluffy, 3 to 4 minutes. Beat in the banana and the egg until completely combined, then beat in the vanilla extract. Reduce the mixer speed to low, add the flour mixture, and mix until just combined. Mix in the butterscotch chips.

4. Divide the dough in two and place into rough 9-inch by 1½-inch logs on the prepared baking sheet (the dough will be soft and shaggy looking, but that’s okay).

5. In a small bowl, whisk together the egg and water, then brush over both logs. (This will help to smooth out the surface of the dough.). In another small bowl, stir together the sugar and cinnamon. Sprinkle evenly over both of the logs.

6. Bake the biscotti for 40 to 45 minutes, until golden brown and firm to the touch. Remove from the oven, but keep the oven on if you plan to twice-bake the biscotti.

7. Allow the biscotti the cool until you’re able to handle them. Using a serrated knife, cut the logs into ½-inch-wide diagonal slices.

8. Re-bake the biscotti  between 0-15 extra minutes depending on the degree of crispness you want.  I settled on 8-10 minutes for medium crisp biscotti.  They are delicious without any twice baking also (it will be easy to sample a slice when you cut them).

9. Allow the biscotti to cool completely.


Parsley Bean Salad

Parsley Bean Lemon Salad 1Parlsey, beans, lemon, yum!  One of the most difficult challenges with fresh herbs is figuring out how to use the entire portion without it going bad.  Most recipes call for only a small amount and then it is challenging to find a recipe to use the rest up.  This does cause me to stretch and flex my cooking muscles.  Parsley arrived in my CSA so I found this lovely recipe.  It was fantastic!  I used regular store bought hummus, but I do plan on trying her lemon hummus soon.

Parsley Bean Salad

adapted from Cookie and Kate


  • 2 (14 ounce) cans red kidney beans, rinsed and drained
  • 1 (14 ounce) can chickpeas, rinsed and drained
  • 1 small red onion, diced
  • 2 stalks celery, chopped
  • 1 medium cucumber, peeled, seeded and diced (I made this for lunch each day, so I added fresh cucumber as needed since cucumber tends to get soggy after a day or two when it’s been chopped)
  • ¾ cup chopped fresh parsley
  • ¼ cup olive oil
  • ¼ cup lemon juice
  • 3 cloves garlic, minced
  • ¾ teaspoon salt
  • small pinch red pepper flakes


  1. Combine the prepared kidney beans, chickpeas, onion, celery, cucumber, and parsley
  2. In a small bowl, whisk together the olive oil, lemon juice, garlic, salt and pepper flakes until emulsified. Pour dressing over the bean and vegetable mixture and toss thoroughly.
  3. Ideally let it sit in the fridge for a few hours to let the flavors soak in
  4. If eating small portions each day for lunch, add fresh cucumber each day and add a little lemon juice to revitalize the flavors.