Another year has come and gone, friends. And with a new decade, election, and world on the horizon, I wanted to share something easy, delicious, and elegant that you could make to ring in the new year with style. Let me introduce you to...
Here's A Little Something...
After a brief lapse due to the hecticness of the holidays, I’m back with the final post of the three-part series I’m doing with my dear friend and crazy gifted chef, Shauna Galante of A Secret Language. I wanted to make it a point to share these...
Today I’m bringing you recipe #2 from my collaboration with my friend + wildly talented chef Shauna Galante of A Secret Language, and it’s a roast chicken that will make your heart sing. Savory, sweet, buttery…it’s as if a chicken was infused with the...
Last month I had the privilege of hosting the women from my First We Eat 2019 Creative Mastermind in central Oregon. It was so amazing to be able to gather together in person after months of group skype sessions (nothing can replace the feeling...
This is a sponsored conversation written by me on behalf of Barilla. The opinions and text are all my own, per usual! This month marked the 8th annual Barilla® Pasta World Championship, and after more than 140 years of perfecting the art of pasta,...
The sky in Portland has turned from blue to grey, and autumn is etching its way back into the landscape here. My cherry tree’s leaves are yellowing and bolting to the ground with every increasingly strong gust of wind, and apples are literally raining...
Today I’m sharing with you the methods I’ve found most useful and manageable to keep the impact of my kitchen + cooking as zero waste as possible. If you’re unfamiliar with zero waste, it basically means reducing the amount of garbage you create, replacing...
My grape vine is bursting at the seams with fresh grapes, so I’ve been making this grape and fig summer salad on repeat for the past month. I love it because it’s so easy to put together, and just involves laying down a bed...
Summertime is pepper time, and with all this spicy bounty it’s the perfect time to whip up some homemade fermented hot sauce. It’s incredible easy to make—don’t let yourself be scared by the fact that you have to let some things sit in a...
With summer in full-swing, there’s no shortage of tasty berries to be found. My raspberry bushes are just finishing up their first crop of berries for the season (I should get one more batch in September, yay!) and I wanted to bake something with...
It’s been so long since I’ve written about what’s going on at the homestead…time just really got away from me the past year. I also tend not to want to write unless there’s anything new going on, and since progress on land restoration work...
Cherry season is nearing its end, and if you’re looking for a quick and easy way to get your cherry fix, then I have a little something to share. Namely, this cherry galette. Like all galettes, the technique is simple and rustic—just roll out...
