german potato salad.

This is a very classic dish that is perfect for all the mayonnaise-adverse people out there (including me!). This isn’t anything fancy, but it is so, so, good. Dangerous, even. This is easily doubled or tripled for a great, crowd pleasing salad or side at your next gathering. This is especially great for summer/warm weather parties as it’s vinegar based, so you can have it on a picnic table and not worry about it staying cool. Best served warm, but equally delicious at room temperature.

You can swap the pork bacon for turkey or vegan bacon and play around with the amounts of sugar and vinegar to make this as sweet or as tangy as you would like. I usually serve this along with poultry sausage or with grilled chicken breasts. Add some sautéed or braised cabbage for a real German-inspired meal!

german potato salad.
adapted from Allrecipes.com

ingredients
8 cups potatoes, peeled and large dice
2 small onions, diced
8 pieces bacon
1/2 cup apple cider or white vinegar
1/4 cup water
3 tablespoons white sugar
2 teaspoons kosher sea salt
1/2 teaspoon black pepper
2 tablespoons fresh parsley

directions
Boil a large pot of salted water and boil the potatoes for about ten minutes, or until tender. Drain and set aside.

While the potatoes are cooking, heat a large skillet and cook the bacon until crisp. Remove, drain, and chop into pieces.

Keeping the bacon grease in the skillet, add the onion and saute for 2-3minutes, and then add the vinegar, water, sugar, sea salt and pepper and cook at a simmer for 2-3 minutes until the dressing thickens slightly. Lowering the heat, add the potatoes, bacon and toss gently together. Remove from the heat, garnish with parsley if using and adjust for seasonings.

Serve warm. Serves 4-8 as a side dish. *Please use local and/or organic ingredients wherever possible*

easy hamburger soup.

It’s chilly mid-March here in upstate NY, and soup season rages on. Last night I made a crowd favorite, hamburger soup. This could easily be a beef and vegetable soup, but instead of a cubed beef, we are swapping in easy ground sirloin. Ground chicken, turkey, or even impossible meat would be easy and delicious swaps for this soup. I use a combination of onion, celery, carrot (the classic French mirepoix!), cubed potato and canned tomatoes, but this is infinitely flexible. Green beans? Corn? Sure! Cauliflower or peas? Yes, please! Let your imagine run wild, and use this opportunity to clean out your fridge and use up any veggies hanging out in the fridge.

This is easily doubled, and leftovers freeze beautifully. The potatoes will soften once frozen and defrosted, yielding a slightly thicker soup. Thin out with additional beef or veggie stock as desired. Enjoy!

easy hamburger soup.
slightly adapted from the pioneer woman.

ingredients
1 pound 95/5 ground sirloin
1 medium onion, diced
1 bell pepper, any color (I used orange), seeded and diced
1 carrot, peeled and diced
1 celery stalk, diced
2 garlic cloves, minced
3-5 small to medium white or red potatoes, peeled and cubed (1/2 inch pieces)
14 ounce can fire roasted diced tomatoes
1.5 tablespoons tomato paste
4 cups beef stock
1 teaspoon kosher sea salt
1/2 teaspoon black pepper
1 teaspoon dried oregano
1 teaspoon dried parsley
1/8 teaspoon crushed red pepper flakes (optional)

directions
In a large pot or dutch oven, heat over medium heat and spray with nonstick cooking spray. Cook beef until cooked through, no longer pink, breaking up as it cooks, 3-5 minutes. Add onion, celery, carrot and cook additional 3-4 minutes until starting to soften. Add the seasonings and allow to bloom (become fragrant while stirring). Add garlic and bell pepper, cook additional minute. Add tomato paste, potatoes and mix to combine for 30 seconds to a minute.

Add diced tomatoes with their juices along with the beef stock. Bring to a boil, stir, and partially cover, reducing heat to medium-low. Let simmer for 20-25 minutes, stirring occasionally, until vegetables and potatoes are soft and tender.

Check for seasonings and adjust as needed (mine needed a touch more salt). Serves 4-6.

Keeps well in refrigerator for 3-4 days; frozen for up to three months.

*Please use local ingredients wherever possible*

apple thyme bourbon cocktail.

happy november! I am still all things apple this season, and this is such a fun cocktail that is easily made a mocktail! Just skip the bourbon. I made fresh pressed apple juice for this, but any store bought juice or cider is perfect here, too. This cocktail is ideal for parties or gatherings, as you can make it as a big batch and then add the sparkling water to each individual drink, or add to the pitcher right before serving.

I hope you enjoy this as much as I did; the herbal syrup is simply divine!

apple thyme bourbon cooler.

ingredients
2.5 cups apple juice or apple cider
10 thyme sprigs
1/2 cup sugar (or 2 tablespoons monkfruit)
1/2 cup water
1/2-1 cup bourbon (I err on the side of 1/2 cup but go up to a cup based upon preference)
1.5 cups club soda/sparkling water

directions
in a small saucepan, combine 6 thyme sprigs with water and sugar and bring to a boil and let simmer until the sugar dissolves. Remove from heat and let cool completely and then remove the thyme sprigs and discard.

In a pitcher, combine the cooled syrup, bourbon and apple juice/cider and stir to combine. Divide amongst 4-6 cocktail glasses and top with club soda and garnish with remaining thyme sprigs.

easy snickerdoodle cookie bars.

These snickerdoodle cookie bars are perfect for when you want snickerdoodles but can’t muster the enthusiasm/energy/care to shape the cookies and then roll them in sugar. We’ve all been there! These tasty even richer than the original cookies in my humble opinion, and couldn’t be easier!

I used pastry flour for these which yields a light and delicate bar. If I was making this for just me at home, I would use an all purpose gluten free flour blend (I use King Arthur’s GF blend the most and have had good results!). Using all purpose flour would be great here as well.

The batter will be thick like cookie dough, use an icing spatula or your clean fingers to press the dough down into the pan (that is prepped with a nonstick cooking spray/flour combo). Be careful to not overbake, and I start checking the bars after about 25 minutes (they may take up to 40).

Let them cool completely before turning out to cut. Makes a generous 30 bars – perfect to take to parties or any easy dessert to entertain with!

easy snickerdoodle cookie bars.

ingredients
2 sticks unsalted butter
2 cups brown sugar
2 eggs
2 teaspoons baking powder
1/2 teaspoon sea salt
1 teaspoon cinnamon
2 teaspoons vanilla
2 2/3 cups pastry or AP flour
1/4 cup white sugar
1 teaspoon cinnamon

directions
Preheat oven to 350 degrees. Mix together 1/4 cup sugar and cinnamon and set aside.

In a 9×13 cake pan, spray with nonstick cooking spray. In a mixer with the paddle attachment, mix together the softened butter and brown sugar for a minute until light. Add in eggs and mix to combine. Add in vanilla.

Add the flour, baking powder, sea salt and cinnamon in a separate bowl and then slowly add to the wet ingredients in the mixer until combined (do not overmix).

Add batter to the cake pan and use a spatula to press the batter down and make smooth. Sprinkle the cinnamon sugar mixture generously over the batter and bake for 35-45 minutes (start checking after 35 minutes). A toothpick should come out clean. Let cool completely and turn out and cut.

Makes 30 bars. Will keep at room temperature for 3 days; refrigerate for one week.

*Use local and/or organic ingredients wherever possible*

simple basil pesto (no pine nuts!).

the easiest pesto recipe is right this way; just slipping in to use the very last bit of your basil plants.

I’m not sure what possessed me to purchase a massive bunch of basil during the first full week of fall, but there I was on Saturday morning, on a mission to pick up the last week of summer’s peaches, when I just couldn’t resist a beautiful bunch of basil. I brought it home, tossed some into a pot of fresh tomato sauce, and then forgot about it for a few days.

I was having coffee with a dear friend and when we were talking about going to the market, he reminded me of pesto and I went home feeling totally inspired (about the pesto among many other things!). I never ever have pine nuts as they are expensive but my friend confirmed he’s made pesto with many other nuts like pistachios and walnuts. I used sunflower seeds here and it couldn’t be simpler.

Use in pasta, on salmon or chicken, or as a spread on toast! Freeze if not using right away and enjoy the fragrance of summer anytime!

simple basil pesto (with sunflower seeds!).
ingredients
2 cups basil leaves
1/2 cup parmesan cheese
1/2 cup olive oil
2 tablespoons sunflower seeds
2 garlic cloves
sea salt and pepper, if desired

directions
In a food processor, add all ingredients except the olive oil and pulse until finely minced. Drizzle in olive oil until well blended. Makes scant 1 cup.

Refrigerate and use immediately or freeze for up to 3 month.

**use all local and/or organic ingredients wherever possible**

almond crusted cod with shallot-wine sauce.

This recipe is so flexible, light and impressive – everything we want! This is usually made with mahi mahi, but when I received wild cod in my Butcher Box, I decided to give it a whirl and had fabulous results. A double win!

I’ve adapted this from Eating Well, using dried thyme instead of fresh, and any dry white wine works for the sauce (use lemon juice or cooking wine for an alcohol free version). As mentioned above, any flaky white fish will work in this recipe. As this is crusted and then baked, I would use something that has a thicker flake; super delicate white fish may fall apart during the baking process.

I served this with asparagus I roasted alongside the fish and steamed white rice for a well rounded meal is perfect for company or just a cozy night in. 🙂

almond crusted cod with shallot wine sauce.
adapted from eating well.

ingredients
2-4 4-5 ounce white fish filets (mahi mahi or cod) (thickness of coating will depend on number of filets; thinner coating on 4, heavier on 2).
1 egg white, whisked
1 tablespoon water
1/3 cup sliced almonds, roughly chopped
2 tablespoons breadcrumbs (GF if needed)
1 teaspoon dried thyme
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1 tablespoon light butter
1 teaspoon olive oil
2 tablespoons shallot, finely diced
1/2 cup dry white wine
1 tablespoon lemon juice
1 teaspoon GF flour
1 teaspoon dried thyme
sea salt and pepper to taste

directions
Preheat oven to 450 degrees and prepare a baking sheet with parchment or foil sprayed with nonstick cooking spray. Set aside.

Add egg white and water in a shallow dish and in another dish, whisk together the almonds, breadcrumbs, salt, pepper and thyme. Coat fish filets in egg white mixture and then into the almond mixture, pressing down to adhere the coating to the fish as needed. Lay coated fish onto the baking sheet and continue with each filet.

Spray the filets with olive oil cooking spray/brush with olive oil and bake in oven for 15-20 minutes (4-5 minutes per 1/2 inch of thickness; fish is done when easily flaked with a fork).

While the fish is baking, heat the butter and oil in a skillet over medium heat. Add the shallot and let cook for 1-2 minutes. Add the flour and whisk until the flour is lightly toasted and not raw. Add the wine, lemon juice, thyme and salt and pepper if using and whisk to combine, letting the sauce lightly simmer for 5 minutes, until thickened. Remove from heat.

Plate the fish and pour the sauce over. Serve immediately.

*Please use local/organic ingredients wherever possible.*

caesar slaw with oven baked chicken cutlets.

This is a sleeper hit recipe if I’ve ever seen one – a way to make kale and two type of raw cabbage sing? With a healthy spin of the glorious casear dressing? win win win.

The salad is so good on its own that the chicken cutlet on top is just an added bonus.

I first saw this over on How Sweet Eats, and made it as written. Below is my simplified version of that recipe, which you can find here.

This salad is amazing for meal prep or make ahead lunches, as I think the dressing needs time to soften up the kale and cabbage. To keep this gluten free, use a gluten free breadcrumb.

This is SO. GOOD.

caesar slaw with oven baked chicken cutlets.
adapted from How Sweet Eats.

ingredients
1 pound chicken breast cutlets, pounded to 1/4 inch thick
2 eggs, whisked
1/3 cup seasoned bread crumbs, Gluten Free if needed
1/2 teaspoon each sea salt and pepper
nonstick cooking spray

dressing:
3-4 garlic cloves, minced
3 tablespoons 2% plain greek yogurt
2 tablespoons grated parmesan cheese
1 tablespoon dijon mustard
2 tablespoons lemon juice
2 teaspoons red wine vinegar
1.5 teaspoons anchovy paste
1/3 cup extra virgin olive oil
1/2 teaspoon each sea salt and pepper

4-6 cups curly kale, cut into thin ribbons
3 cups savoy cabbage, shredded
3 cups red cabbage, shredded

parmesan cheese, to garnish (optional)
bacon bits, to garnish (optional)

Mix kale and cabbages in a large mixing bowl.

Mix all salad ingredients together in a food processor or medium bowl except the olive oil. Once combined/well-mixed, slowly stream in olive oil until emulsified and thick and creamy. Taste and adjust seasonings as desired.

Add 1/3 of the dressing to the salad greens and toss well to coat. Salad should be lightly coat. Cover and refrigerate for at least 30 minutes.

To make chicken: Preheat oven to 400 degrees. Prepare a baking sheet with a cooling rack (see here) and lightly spray with cooking spray. Add eggs to a shallow bowl and the breadcrumbs with salt and pepper to another.

Dry chicken with a paper towel and dip each chicken piece in the eggs, then into the breadcrumbs, making sure the chicken is coated. Place each one on the baking rack and then spray the tops with the cooking spray.

Bake for 15-20 minutes, until the chicken is cooked through. Flip halfway through cook time, spraying again with cooking spray. Let cool for a minute and then thinly slice.

Divide salad amongst four bowls and top with chicken cutlets. Serve with additional dressing, parm, and bacon.

Leftover dressing keeps for 3-4 days. Leftover dressed salad keeps for one day.

Serves 4. *please use local/organic ingredients where available*

quinoa stuffed peppers.

I love quinoa, and am always looking for ways to incorporate more vegetarian meals into my diet. These stuffed peppers are an Italian inspired twist on the classic, made meatless!

This comes from the first Skinnytaste cookbook and while I made very minor tweaks, it is essentially the same recipe. At under 190 calories per one pepper half, you can eat two (I usually do!), and it’s under 400 calories with a great protein heat in this meatless main. Yum!

I highly recommend sautéing the tomatoes with the garlic and spices for five minutes at minimum; it’s essential for developing flavor.

I was initially planning on making these and then freezing them, but an icy snow storm came through and thwarted my plans one evening so I ate them the same day I cooked them. If freezing, I would cool completely after cooking, wrap each half with plastic wrap, and then freeze in a freezer safe container. Enjoy!

quinoa stuffed peppers.
barely adapted from Skinnytaste.

ingredients
1/2 cup quinoa, rinsed
1 cup vegetable broth or water
non stick cooking spray/teaspoon of olive oil
3 garlic cloves, minced
3/4 cup canned crushed tomatoes
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1/2 teaspoon dried basil
2 tablespoons grated parmesan
1 cup baby spinach, chopped
1 ounce shredded part skim mozzarella cheese (optional)

peppers:
2 bell peppers, halved and seeded
1/4 cup canned crushed tomatoes
1 tablespoon grated parmesan cheese
1 ounce shredded part skim mozzarella cheese (optional)
1/3 cup vegetable broth or water

directions
Preheat oven to 350 degrees.

Rinse quinoa thoroughly. Bring water/vegetable stock and quinoa to a boil and then reduce to a simmer. Cover and cook for fifteen minutes and then remove from heat. Stand, covered for 3-5 minutes and then fluff with a fork.

In a large skillet or sauce pan, spray with nonstick cooking spray or drizzle with a teaspoon of olive oil over medium heat. Cook garlic for a minute, being careful not to burn. Add 3/4 cup tomatoes, basil, and salt and cook for five minutes. Add in chopped baby spinach, parmesan and mozzarella and turn off the heat. Stir frequently to combine.

Add quinoa and mix well.

In a baking dish sprayed with nonstick cooking spray, add in halved bell peppers (seeded and stemmed). Add approximately 1/2 cup of mixture to each pepper and then top evenly with remaining crushed tomatoes, parmesan and mozzarella and add 1/3 cup water/broth to the casserole dish.

Cover casserole with lid or foil and bake for 50 minutes. Remove lid, and broil for 1-2 minutes until mozzarella is bubbly and lightly browned.

Serve hot or warm. Serves 2-4.

*Please use local/organic ingredients wherever possible*

chicken, apple butternut squash stew.

apples, apple cider, squash and chicken come together in this decidedly autumnal dish – it’ll make your house smell like fall candle in the best way.

I used bone-in, skin-on chicken breast that I picked up at one of my favorite local farms that I just simply roasted and then pulled the meat from the bone. You could use chicken breast or thigh meat that you sauté before starting the below recipe or use rotisserie chicken.

The sweetness of the apple with the squash and parsnips is just divine and this holds up well for a few days, making it perfect for meal prep. Like most stews, it gets better with time. I love making soups and stews in the fall (who doesn’t?) and they are perfect for easy entertaining.

chicken, apple + butternut squash stew.
adapted from cooking light.

ingredients
2 cups shredded or chopped cooked chicken breast or thigh
1 teaspoon sea salt
1/2 teaspoon black pepper
1 tablespoon olive oil
1 cup onion, diced
1 teaspoon dried thyme
1 tablespoon fresh ginger, minced
3 cups peeled butternut squash, cubed
1 parsnip, peeled, diced
1 tablespoon GF flour
1 1/2 cups unfiltered apple cider
1 1/2 cups chicken stock
1 honeycrisp or gala apple, peeled and chopped

directions
Heat dutch oven or heavy bottom pot with a tablespoon of oil and heat over medium heat. Sauté onion, thyme, salt, pepper, and ginger and cook for two minutes, stirring occasionally. Add butternut squash and parsnip; cook additional two minutes, stirring occasionally. Sprinkle vegetable mixture with tablespoon of flour; cook for one minute, stirring occasionally. Add in apple cider and stock, scraping pan to loosen browned bits. Add in chicken and bring to a simmer. Reduce heat, partially cover, and simmer for 30-40 minutes. Stir in apple; cook additional five minutes. Taste and adjust for seasonings if desired.

Serves 6. *Please use local/organic ingredients wherever possible*

the great gatsby.

I don’t know exactly how I ended up searching for cocktails featuring Lillet Blanc – the French aperitif that is wine based, citrusy and almost floral. It’s SO light and refreshing – it’s probably best suited for spring and summer cocktails, but we roll our own way over here. And! The southern hemisphere is entering spring soon, so, it works. At any rate, my searching led me to a recipe for the great gatsby cocktail courtesy of serious eats, who credits the cocktail to Matt Gilpin of the Highland Bar and Grill. The cocktail got its name from being so light and airy, you’ll feel like Gatsby, ‘on top of the world’.

I like a little twist on mine to really amp up the citrus and use citron vodka. I find it really pairs well with the lillet and the fresh grapefruit juice. I also like a little sparkling water to top off if I am really feeling extra fancy.

the great gatsby cocktail.
adapted from serious eats.

ingredients
1 ounce citron vodka
1 ounce lillet blanc
2.5 ounces freshly squeezed grapefruit juice

directions
In shaker filled with ice, add the ingredients and shake well to combine and make cold. Strain into coupe glass. Makes one cocktail.

*please use organic/local ingredients wherever possible*