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.

Lavender Shortbread

Lavendar Shortbread 1Shortbread, what buttery bliss.  I absolutely adore shortbread.  This recipe is one of the best, just soft enough to give a pleasant chew but has a delightful crunch.  I prefer my shortbread a bit on the softer side than most bakery versions.  This recipe is my favorite by far.  I had some lavender from the CSA so I made a lavender version, but these would be equally spectacular with simply butter.

Lavender Shortbread

adapted from Smitten Kitchen and Joy the Baker


  • 12 Tbsp (1 1/2 sticks) unsalted butter, melted, warm
  • 6 Tbsp granulated sugar, separated
  • 1 Tbsp lavender
  • 1 tsp pure vanilla extract
  • 1/4 tsp salt
  • 1 1/2 cups all-purpose flour
  • sugar for sprinkling
  • Turbinado, Demerara or granulated sugar for sprinkling


  1. Line an 8 ich pan with aluminum foil, leave an overhand on two opposite sides
  2. Using a mortar and pestle, grind the lavender and 1 tablespoon of the granulated sugar until fragrant
  3. In a bowl, combine the melted butter with 5 tablespoon sugar, lavender sugar mixture, vanilla and salt.
  4. Add the flour and mix just until incorporated.
  5. Pat and spread the dough evenly in the pan. Let rest for at least 2 hours, or overnight (no need to refrigerate).
  6. Position a rack in the lower third of the oven and preheat the oven to 300 degrees F.
  7. Bake the shortbread for 45 minutes.
  8. Remove the pan from the oven, leaving the oven on. Lightly sprinkle the surface of the shortbread with sugar. Let the shortbread cool for 10 minutes.Lavendar Shortbread 4

Homemade Hot Fudge Sauce

Cookies and Cream Ice Cream Cake 1 My roommate when I first moved to Seattle was a bit lactose intolerant.  So she would buy me Tillamook Chocolate Chip Cookie Dough ice cream so that she could eat some spoonfuls.  Then we got started on a hot fudge kick after buying some hot fudge from a local ice cream store.

For her birthday, she asked for an ice cream cake, so I ended up making an ice cream brownie cake.  The brownie recipe is not quite up to snuff to serve frozen for me to add the recipe here, but the hot fudge is fantastic!  It is my favorite fudge recipe I have found to date, smooth, creamy, and perfect over a scoop of vanilla ice cream.  I hope you enjoy!

Hot Fudge

Adapted from Smitten Kitchen


  • 4 ounces unsweetened chocolate
  • 3 tablespoons butter, unsalted
  • 2/3 cup water
  • 1/3 cup sugar
  • 6 Tbsp light corn syrup
  • pinch of salt
  • 1 Tbsp vanilla extract


  1. Melt the chocolate and butter very slowly in a double boiler or in the microwave, stirring frequently until combined
  2. Heat the water to boiling in the small, heavy saucepan
  3. Stir in the melted butter and chocolate into the boiling water
  4. Add the sugar, corn syrup and salt and mix until smooth
  5. Turn the heat up and stir until mixture starts to boil
  6. Adjust the heat so that sauce is just maintained at the boiling point, stirring occasionally
  7. Allow the sauce to boil for nine minutes
  8. Remove from the heat and cool for 15 minutes
  9. Stir in the vanilla extract and serve warm over ice cream (or ice cream cake!)

**you can save leftovers in the fridge, repeat in the microwave in 15 second increments until warm**

Breakfast Black Beans

Breakfast Black Beans 6 - Mark BittmanMark Bittman is a great food writer for the New York Times.  I was perusing the library book shelf in the vegan section and ran across his VB6 cookbook.  I had not heard of this before and read his introduction which essentially is his way to eat healthier and reduce his meat intake…by eating vegan for breakfast and lunch each day (before 6pm)!  I have been trying to decrease my meat intake also so I gave this recipe a try, plus some additions (feta cheese, yum!) which makes it vegetarian.  I am in love with tortilla chips so I tend to enjoy eating with them instead of tacos, but these would also be great with some tortillas.  Have fun eating beans for breakfast!

Breakfast Black Beans

adapted from VB6


  • 2 Tbsp olive oil
  • 1 small red onion
  • 2-3 garlic cloves, chopped
  • 1 tsp salt
  • 1/2 tsp pepper
  • 2 cans of black beans, drained
  • 1 bell pepper, chopped ( I prefer red, yellow or orange)
  • 1-2 jalepenos, seeds removed and chopped (keep some seeds if you like spicy food)
  • 1/2 lime, juiced
  • 3/4 cup chopped cilantro
  • 3-5 scallions, chopped
  • 1/2 cup crumbled feta cheese
  • tortilla chips (or tortillas if you prefer)


  1. Place the olive oil in a skillet over medium high heat.  Add the onion, garlic, salt, pepper and stir.  Cook until vegetables soften, about 3-5 minutes.
  2. Add the bell peppers, jalepenos, and chili powder and stir.  Continue to let soften, about 5 minutes.
  3. Add the black beans and lime juice.  Stir for 3 minutes.
  4. Mix in the cilantro, scallions and feta cheese.  Combine until heated through.
  5. Serve with tortilla chips and extra feta cheese if desired.

Apple Garbanzo Bean Stuffing


Last Fall for Colleen and Stacy’s annual Fall trip we decided to go apple picking for the first time.  We went to Bellingham, WA to one of the apple orchards.  We did decide to go late in the season so the apples were not quite as crisp as during peak season, but perfect for pies and in this case stuffing!  Stuffing is my favorite part of Thanksgiving dinner, so I figured I would make a stuffing for fun and I added a can of garbanzo beans to add some protein to make it a complete meal!  I hope you enjoy this stuffing as much as I did!

Apple Garbanzo Bean Stuffing

recipe from Smitten Kitchen


  • 6 cups torn chunks French, sourdough or country loaf, torn into bits
  • 5 tablespoons unsalted butter
  • 1 large onion, chopped
  • 1 – 2 small stalks celery, diced
  • 1 teaspoon chopped fresh thyme leaves
  • 1/2 teaspoon table salt
  • Freshly ground black pepper
  • 1 large or 2 small firm apples peeled, cored and diced small (Smitten Kitchen recommends tart apples like Granny Smith)
  • 1/4 cup roughly chopped flat-leaf parsley
  • 3 sage leaves, minced
  • 1/2 to 1 cup cup vegetable stock
  • 1 can of garbanzo beans, drained and rinsed with water
  • 1 large egg


  1. Position rack in center of oven and preheat to 350°F.
  2. Spread bread cubes in single layer on large rimmed baking sheet. Bake until pale golden, stirring occasionally, 10 to 15 minutes. Let cool in pan while you prepare the other ingredients.
  3. Butter an 8- or 9-inch square dish with 1 tablespoon butter.
  4. Melt remaining 4 tablespoons butter in large skillet over medium heat. Add onion, thyme, salt and lots of freshly ground black pepper and cook for 2 minutes, until becoming translucent. Add celery and cook for 2 more minutes. Add apple and saute until a bit tender, 3 to 4 minutes more.
  5. Place bread in large mixing bowl. Scrape contents of skillet on top. Add garbanzo beans.  Whisk egg and 1/2 cup broth or stock together and pour over. Stir in parsley and sage. Spoon into prepared pan.
  6. If mixture looks a little dry, pour remaining 1/2 cup broth over it.
  7. Bake for 30 to 40 minutes, until brown on top and no liquid appears if you insert a knife vertically into the center of the stuffing pan and turn it slightly.
  8. Serve immediately, or reheat as needed.

Chocolate Peanut Cookie Butter Cookies


Oh cookie butter!  I love eating Trader Joe’s cookie butter straight from the jar on a spoon, but it’s always good to try and use it in recipes as well.  These cookies are soft, melt in your mouth delicious. Enjoy!

Chocolate Peanut Cookie Butter Cookies

recipe from une gamine dans la cuisine


  • 1 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon ground cinnamon
  • pinch of salt
  • 1 Tablespoon baking powder
  • 1/2 cup smooth peanut butter
  • 1/2 cup Trader Joe’s cookie butter
  • 1/2 cup (1 stick) unsalted butter, melted and cooled
  • 1/2 cup granulated sugar
  • 1/2 cup tightly packed brown sugar
  • 1 egg
  • 1/2 teaspoon pure vanilla extract
  • sugar for topping


1. In a mixing bowl, whisk together the flour, cocoa powder, cinnamon, salt, and baking powder and set aside.

2. Beat together the peanut butter, cookie butter, melted butter, and both sugars until creamy & smooth (about 3-5 minutes on med-high speed). Add egg and vanilla extract and beat until combined.

3. Add flour/cocoa mixture and beat on low speed till just combined (try not to over-mix).

4. Line a large baking sheet with parchment paper. For each cookie, measure out a heaping Tablespoonful of dough. Roll into balls and place onto prepared cookie sheet. When you’ve used up all the dough, cover sheet with plastic wrap and refrigerate cookies overnight, or for at least 8 hours.

5. Preheat oven to 350 F. Line another baking sheet with parchment paper.

6. Place chilled cookie dough rounds onto baking sheet. Sprinkle cookies with sugar and use the bottom of a glass to press down until cookies are about 1/2″ thick. Use the tines of a fork to make crisscross patterns.

7. Bake 9-10 minutes or until edges are just beginning to set. They will continue to firm while cooling so try not to over-bake. Remove sheet from oven and place onto a cooling rack.

Lemongrass Tempeh with Veggies

Lemongrass tempeh with veggiesI’m always looking for a new way to eat stir fried vegetables.  I was excited to see a lemongrass recipe on the Sprouted Kitchen.  I love the rich, creamy taste of coconut milk.  The original recipe calls for tofu but I am a much bigger fan of tempeh.  Feel free to go to Sprouted Kitchen for the directions if you prefer to use tofu.
Lemongrass Tempeh with Veggies
recipe adapted from Sprouted Kitchen

  • 1 cup brown rice
  • 3 oz rempeh
  • 2 stalks lemongrass, trimmed and outer stalks removed
  • 2 teaspoons sriracha
  • 1 Tablespoon lime juice
  • 2 teaspoons rice wine vinegar
  • 1 Tablespoon fresh grated ginger
  • 1 Tablespoon coconut oil
  • 2 Tablespoon toasted sesame oil, divided
  • 2 cups broccoli florets
  • 2 large carrots, chopped or sliced thinly
  • 1/2 cup chopped green onions
  • 3/4 cup coconut milk
  • 2 Tablespoon soy sauce
  • toasted sesame seeds, for garnish
  • 2 avocados, chopped


1. Rinse and cook the brown rice according to instructions.

2. Cut the tempeh into cubes.

3. Smash the lemongrass with the back of a knife and mince it well.

4. In a large mixing bowl, combine the lemongrass, siracha, lime juice, vinegar, ginger, pinch of salt and stir to mix.

5. Add the tempeh and stir everything to coat. Set aside to marinate for 30 minutes.

6. Warm the coconut and sesame oils in a large skillet over medium high heat. When the pan is hot, add the tempeh and it’s marinade and saute for 4-5 minutes, until edges are browned.

Lemongrass tempeh with veggies 17. Add the broccoli, carrots, coconut milk, remaining tablespoon of sesame oil and soy sauce and saute until the vegetables are warmed through (about 3 minutes).

8. Add the greens onions, stir and taste for seasonings.

9. Serve each bowl with a scoop of the brown rice, the tempeh vegetable mixture in sauce, a sprinkle of sesame seeds and a half of avocado, sliced, on top.

Chocolate Chip Pecan Walnut Cookies

Smitten Kitchen Chocolate Chip Cookies 1Smitten Kitchen is one of my favorite blogs.  And chocolate chip cookies is one of my favorite desserts!  I have a bunch of different recipes saved in my bookmarks to try out and this recipe really hit the spot.  The pecans and walnuts were a nice addition for me.  If you are looking for a great cookie recipe, try this one out!

Smitten Kitchen Chocolate Chip Cookies 4Chocolate Chip Pecan Walnut Cookies

recipe from Smitten Kitchen


  • 1/2 cup granulated sugar
  • 1/2 cup firmly packed light brown sugar
  • 8 tablespoons (1 stick) unsalted butter, cold, cut into 1/2-inch (1cm) pieces
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1 1/4 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1 1/2 cups semisweet chocolate chips
  • 1/2 cup walnuts, toasted and chopped
  • 1/2 cup pecans, toasted and chopped


1. Adjust the oven rack to the top third of the oven and preheat to 300F. Line three baking sheet with parchment paper.

2. Beat the sugars and butters together until smooth. Mix in the egg, vanilla, and baking soda.

3. Stir together the flour and salt, then mix them into the batter. Mix in the chocolate chips and nuts.

4. Scoop the cookie dough into 2-tablespoon balls and place 8 balls, spaced 4 inches apart, on the baking sheet.

5. Bake for 18 minutes, or until pale golden brown.

6. Remove from the oven and cool on a wire rack

Homemade Pokey Sticks

Homemade Pokey Sticks

Throughout college, I longed for the buy one get one free days at Gumby’s.  The pokey sticks are like garlic cheesey bread, but in pizza form.  Absolutely a comfort food in college, great as a snack or late night food.  I’ve also been one to eat these for breakfast!

When I saw this recipe on Lauren’s Latest, I was very excited because it was quite close to the original Pokey Sticks.  This is a savory snack, great appetizer, so served with a salad could be dinner on it’s own.  I hope you enjoy!

Head over to Lauren’s Latest for the recipe.

I do not have a Kitchen Aid mixer so I did the dough by hand.  You can do it!



Chocolate Chip Cookie Bottomed Cupcakes

Chocolate chip cookie bottomed cupcake 5I figure this post is good timing given the Seahawks win today in the playoffs!  These sprinkles were a gift from my roommate.  I love the colors of these!  These are a really rich and decadent dessert.  I am in love with warm chocolate chip cookies and with the amazing buttercream frosting, these cupcakes were a hit!

Chocolate chip cookie bottomed cupcake 7If you are ready to take your cupcakes to the next level, try these out!  Head over to How Sweet Eats for the recipe.

Chocolate chip cookie bottomed cupcake 9