Apple Butternut Squash Soup

This is one of my own. I’ve made it tons of different ways (carrotts, curry, more apples, etc.) but this mornings spectacular version is below…



  • Olive Oil & a bit of Butter
  • 1 Medium Sized Onion
  • 1 Garlic Clove, minced
  • 1 Celery Stalk
  • 1 Granny Smith Apple
  • 3 1/4 C. Vegetable Broth
  • 1 Butternut Squash, peeled, seeded and chopped into cubes
  • a couple sprigs of Lemon Thyme [I used dry but fresh would be lovely]
  • 1 Bay leaf


  1. Saute chopped onion and celery in olive oil and butter in a medium sized pot.
  2. After the onions turn translucent, add garlic and cook for a minute more until things start sticking to the bottom of the pan. (that brown on the bottom adds the amazing flavor)
  3. Add apples and a 1/4 C of the broth. Cook for a couple more minutes
  4. Add Butternut squash, thyme, bay leaf and the remaining 3 Cups of broth. Simmer until done.
  5. Puree in food processor until desired consistency.
  6. Salt and Pepper to taste.



Homemade Potato Chips

yup…in the microwave.

I use a mandolin on the thinnest setting so that they cook faster… also because mandolins are so satisfying. Do you have one? You should. Theres nothing more fancy than paper thin sliced vegetables atop your salad.


  • potatoes
  • oil (we use olive)
  • salt (we use pink Himalayan sea salt)


  1. Slice up potatoes as thin as you can get them.
  2. Put them in a bowl, drizzle with olive oil and salt them.
  3. Arrange them on a plate so that they dont touch.
  4. Cook for a minute at a time in the microwave until they start to brown. (If you want them crunchy, you have to brown them or they will be chewy)
  5. Make a lot because they go fa-ast.

Sausage and goat cheese pizza with fig jam

This is one of our own…Inspired by a pizza that was taken off the menu of one of our favorite restaurants. Theirs had lamb but we’re doing sausage. It would be great with roasted red peppers, pears, prosciutto, caramelized onions or bacon too!




  • pizza crust
  • fig butter (we use trader joes)
  • 1 package italian sausage (take the skins off)
  • 1 package of goat cheese (use how ever much you want)
  • chopped tomato
  • Cilantro to garnish


  1. Preheat the oven to 500 degrees
  2. Cook the sausage
  3. Spread out the dough on your pizza stone.
  4. When the oven is hot, pre cook the plain crust for 5-8 minutes
  5. Take it out of the oven, coat it with a thin layer of fig butter and then add the sausage, goat cheese & tomato.
  6. Cook until the crust is golden
  7. Garnish with Cilantro


Buttercream Frosting

So smooth and yummy… and just waiting to be customized to your liking. First time though, I used Almond extract…

(original recipe “Best Buttercream Frosting” from All Recipes but I made some clarifications)


  • 1 cup butter, softened
  • 1 cup white sugar
  • 4 tablespoons all-purpose flour
  • 1 cup milk
  • 1 teaspoon vanilla extract (or any other extract)


  1. In small saucepan cook flour and milk until it thickens considerably, stirring constantly. Cool to room temperature. [I kept putting it in the freezer to cool it faster.]
  2. With an kitchen aid mixer, paddle attachment, beat butter and sugar until fluffy (about 5 minutes to get the sugar to melt in).
  3. Beat both mixtures together on high speed until fluffy and smooth (about 5-10 minutes). Add vanilla and beat until combined. Refrigerate for about 1/2 hour, until it is of spreading consistency.

Ricotta Gnocchi (w/ Brown Butter Sage Sauce)

Ricotta Gnocchi ++ the pear and plum

Original recipe from again. These came out SO great. Simple and somewhat quick enough for a week night….. but not the heat-it-in-the-microwave weeknight…. more like the small quick satisfying project weeknight.

(This recipe serves 3 for a good dinner portion – 4 people for a light meal)


  • 1 pound fresh whole milk ricotta cheese
  • 1 large egg
  • 1 tablespoon olive oil
  • 1/4 cup finely grated parmesan cheese
  • freshly grated nutmeg to taste [ Also they could use some salt and pepper or basil or lemon zest??]
  • 2 cups Flour, sifted plus extra for rolling dough.
  1. Add egg to ricotta cheese and oil and mix thoroughly. [I used my food processor with the plastic mixing blade]
  2. Add grated parmesan cheese to mixture and sprinkle with nutmeg to taste.
  3. Add sifted flour a little at a time and continue to mix thoroughly until dough comes together.
  4. Dump onto generously floured surface and work with hands to bring together into a smooth ball. Add more flour as necessary until dough is smooth and no longer sticks to your hands.
  5. Cut off slices of dough like cutting a loaf of bread and roll into ropes thumb size thick by spreading hands and fingers and rolling from center out to each edge of the rope.
  6. Line one rope parallel to another and cut 2 at a time into 1-inch pieces. Roll each piece off the back of a fork to make imprints that will help hold the sauce.
  7. Transfer gnocchi pieces to a lightly floured or non-stick baking sheet so they don’t stick together and put in the freezer while making the rest of batch. If you plan to save any gnocchi for future use, allow them to freeze entirely on the baking sheet before storing in a ziplock bag to prevent sticking together.
  8. When ready to prepare, bring a large stockpot of generously salted water to a boil.
  9. Add gnocchi to boiling water and gently stir once with a wooden spoon to create movement and prevent gnocchi from sticking to the bottom. As gnocchi rise to the top {a sign they are done cooking} scoop them out with a mesh strainer or a bamboo wire skimmer and immediately place in serving bowl shaking off excess water.
  10. Scoop some sauce on top of each layer of gnocchi as they are placed in the bowl to eliminate the need to stir them with sauce in the end and risk damaging or smashing the pasta. Generously grate parmesan over the top and serve.
Brown Butter Sage Sauce
I wanted to serve these with a butter sage sauce while my husband wanted a red sauce so I did the following for MY portion of gnocchi. You’d want to increase everything if you were making this sauce for the whole batch:
  1. Melt about 1 Tbsp Butter in a sauce pan [Dont use nonstick or you cant see when the butter browns]
  2. When the butter is melted, throw in a couple sage leaves. I did 3 but ended up wishing i used double that.
  3. When the butter starts to brown, take it off the heat immediately.
  4. I added a smashed roasted garlic clove that i had in the fridge.
  5. Squeeze a lemon wedge over the mixture and add your gnocchi right in the sauce pan. [really important]
  6. Toss to coat and serve.