The Recipes

Things to Make and Eat


This slightly-involved, but VERY tasty recipe comes to us from the Lake Austin Spa cookbook, “Fresh.” Page 98, to be exact. In this recipe, we will roast, then toast, then puree, then puree again, then brown, then sauté, then simmer, so get ready. The Roasting: Slice the top off of one garlic bulb, drizzle with […]

Citrus and Olive Salad/Slaw

This recipe’s parents are two recipes from Salt Fat Acid Heat: orange and olive salad, and Mexican-ish salsa verde. It’s not an exact combination of the two, but I drew inspiration from them to create this very flavorful, crisp, refreshing salad. Start by sectioning the citrus. I find this process to be a giant pain […]

Breakfast: Poached Eggs with Challah Bruschetta

It’s a day that ends in “y,” which means I have acquired another cooking guide: “In the Green Kitchen,” by Alice Waters. This book has instructions on how to make a poached egg, so I figured that’s what I’ll try this morning. Even better, there was a serving suggestion that sounded perfect: poached egg on […]

Crispy Braised Chicken with Oranges, Rosemary, and Onions

Braising chicken has become my go-to back up dinner because it is easy, always a crowd-pleaser, hands-off once in the oven, and it offers the opportunity to creatively use leftover fruits, veggies, and herbs. This time I had onions and oranges that needed to be used up, so I added a little rosemary to the […]

Leftovers: Quinoa salad and salsa verde combined to make a refreshing spinach salad

We spent Passover at Kenny’s parents’ house this year (yay to vaccinated grandparents!) and our departure home with pounds and pounds of leftovers has become a Passover tradition to rival the singing of Dayenu. We will never, however, say “dayenu” to the leftovers–they are always welcome! One of the leftovers we packed home was a […]

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