Words cannot express how much I love this soup.

I am 90% sure everyone I know is sick right now. I hosted a party on Saturday and a significant number of people couldn’t make it because either 1) they were sick 2) their child was sick 3) their spouse was sick so only one person came to the party. Fall is like a perfect storm for getting sick; kids go back to school and get all the germs from all the people; the weather got really cold and really wet really fast; no one was prepared to whip out rain coats and warm sweaters just yet. So here we’re are. Everyone we know is sick.

The best way I have found to keep everyone healthy is with loads and loads of vitamins - in real ways like vegetables. This Ginger Carrot Soup is a great start. It’s packed with carrots for vitamins and ginger for an immunity boost. You can increase the ginger and garlic for even more of a boost or top this with cojita cheese! Swap out the vegetable broth for bone broth which means it’s no longer vegan, but the immunity boost just increased exponentially!

If you are vegan, vegetarian, gluten free, etc. this is also the soup for you!

GINGER CARROT SOUP

serves 4

STEP 1

Cook carrots and onion in olive oil until tender.

STEP 2

Add ginger, garlic & broth and bring to a boil.

STEP 3

Once carrots are fork tender, puree with an immersion blender or in a blender in batches.   Serve with cilantro and pepitas

3 lb carrots, chopped

2 tbs olive oil

1 yellow onion, sliced

1 inch ginger, peeled

2 cloves garlic

6 cups vegetable broth

salt and pepper

1 bunch cilantro

¼ cup pepitas

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I have always wondered what I could contribute to things like National Donut Day or National Cupcake Day. When you’re not really a ‘sweets’ person, it’s challenging to come up with great ideas - especially when things that are my jam - like National Pizza Day - get taken over by the ‘sweets people’ making pizza cookies and pizza cupcakes! It totally steals the thunder of the ‘savory’ girls.

Then my friend Dawn asked me to participate in a National Donut Day hop and I got so excited! Savory girls don’t get invited into hops like this. I jumped at the chance to participate and racked my brain to come up with something that was still a weeknight dinner - but that included donuts.

TA DA!

Find the rest of the donut girls here and follow their projects!

Bakers Party Shop

Celebration Stylist

Fern & Maple

Kingston Crafts

Make Life Lovely

Revel & Glitter

I took my favorite Shrimp Curry Soup and added a Coconut Curry Donut to dunk in it. These are so good. You really do need the soup with them - they’re a set - and they are amazing together. Especially with the sprinkle of coconut on top.

SHRIMP CURRY SOUP

serves 4

STEP 1

Cook red onion, garlic, bell pepper, and lemongrass in a stock pan with 2 tbs olive oil.

STEP 2

Add curry paste and stir to coat vegetables.  Pour in stock and coconut milk.

STEP 3

Bring to a boil and add shrimp.  Cook until shrimp is pink – about 3 mins.  

STEP 4

Immediately scoop out and serve hot with basil, cilantro, and bean sprouts on top. 

6 cups seafood stock

1 stock lemongrass

1 can coconut milk

2 tbs green curry paste

1 red onion, sliced

2 cl garlic, chopped

1 green bell pepper, sliced

2 tbs olive oil

¼ cup fresh Basil, chopped

¼ cup fresh Cilantro, chopped

1 cup Bean Sprouts

12 ounces raw, deveined shrimp

The donuts are so great. I ate multiple as I made them and I made multiple batches of them. But then I took them to the baseball game to get rid of the rest of them and the kids thought I’d lost my mind. Turns out Curry Donuts are a hard sell without the soup.

COCONUT CURRY DONUTS

makes 12

STEP 1

Preheat oven to 375 degrees.

In a stand mixer, combine sugar, eggs, oil, and red curry paste.  

STEP 2

In a separate bowl, combine curry powder, baking powder, salt, and flour.  

STEP 3

Combine together the wet and half of the dry ingredients and stir until just combined.  When it’s just mixed, add the milk - carefully – and mix completely.  Add the remaining dry ingredients and combine again.

STEP 4

Fill a donut pan with the batter and bake for 10-12 minutes until a toothpick inserted in the middle comes out clean.  Let the donuts cool.

STEP 5

When the donuts are cool, combine together powdered sugar and milk then top with grated coconut.  

Serve with Shrimp Curry Soup

1 cup sugar

2 tbs canola oil

2 eggs

½ tsp red curry paste

1 ¼ tsp salt

3 ½ tsp baking powder

2 tsp curry powder

3 cups flour

1 ½ cups milk

1 cup powdered sugar

1 cup shredded coconut

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Every spring I make a salad like this at least once a week. We have three kids on three different baseball teams that each play at least two games a week - sometimes three games a week! It means we don’t eat dinner at home all spring. If we do eat dinner at home, it’s at 4:30pm or at 9pm. None of those options seem great.

A few year ago I started packing a picnic basket with dinner for the family. My Ultimate BLT sandwiches came out of that era - and now another option. We stopped eating bread a few years ago and it can make picnicking really challenging. Most picnic food is sandwiches (because that’s what’s easy) or it’s a “light salad” that doesn’t really hit the spot.

This last year I focused in on creating something that was filling, full of protein, and had enough vegetables to count as “full of vegetables.” This salad has been the perfect solution. I usually make it with the soba noodles but you can swap out rice noodles or just spaghetti if that’s what you have on hand.

SOBA NOODLE SALAD

serves 4

STEP 1

Bring a pot of water to a boil and cook the soba noodles according to package instructions

STEP 2

Chop the cilantro and green onions and shred the carrot.

STEP 3

Drain the noodles – saving some of the water - and reserve them in the strainer.

In the hot pan, combine the tahini, soy sauce, rice vinegar, garlic, ginger, sriracha, and ¼ cup of pasta water.  Whisk the sauce then toss the noodles into the pan.  If they appear dry, add more pasta water.

STEP 4

Add the vegetables, bean sprouts, and shredded chicken (or tofu) and serve immediately.  

2 bundles soba noodles

¼ cup tahini

2 tbs soy sauce

2 tbs rice vinegar

2 cloves garlic, grated

1 tbs fresh ginger, grated

½ tsp sriracha

1 carrot, shredded

3 green onions, greens & whites chopped

1 bunch cilantro, chopped

1 cup bean sprouts

2 cups shredded chicken

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I know I’m not the only one who has three kids on three separate baseball teams who all play all week long. IT makes dinner a real task because the kids have to be at the field around 5pm and don’t get home until 8:30pm. When you feed the kids at 4:30 and then they play for three hours, they are starving again. And Mr. Hedin and I watch from the sidelines starving.

A few seasons ago I discovered that if I make this sandwich at 4pm (make extra bacon and the kids can eat bacon and eggs at 4:30 which they LOVE) and pack it in a picnic basket with a bag of chips and a flask of vodka, we all win.

The great part about this sandwich is that it’s super simple to pull together and tastes AMAZING. It also needs to sit a little bit to really taste the best so making it at 4 is actually a good thing.

THE ULTIMATE BLT

serves 4

STEP 1

In a medium hot skillet, cook the bacon until crispy.

STEP 2

In the blender, whip together the avocado with milk, olive oil, and mayonnaise.  Add herbs and mix one more time.

STEP 3

Scoop out the interior of the bread to reveal an open center.  Smear the avocado mixture on both sides of the bread.

STEP 4

Layer lettuce on top of the avocado spread.  Top lettuce with tomato, top tomato with 3 strips of bacon.  Repeat the layers starting with lettuce two more times.

STEP 5

Smear the remaining avocado spread on the top of the loaf and cap off the sandwich.  Press down with a cutting board and something heavy or just your own pressure for a few minutes.  

STEP 6

Slice the loaf and serve.

1 loaf ciabatta bread

12 strips of bacon

6 large tomatoes

1 head butter lettuce

12 slices provolone cheese

1 avocados

½ cup mayonnaise

2 tbs milk

2 tbs olive oil

¼ cup basil

1 tbs thyme

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I made this recipe and shot the photos for the app last summer, but I kind of kept it a secret. I don’t know why. Possibly it’s because my girlfriend makes an amazing chimichurri that takes her forever and requires a ridiculous amount of chopping. Or maybe it’s because I’ve been eating this chimichurrri on everything and didn’t want to share.

Finally, I decided it was time. Time to share. Time to show you the simplest chimichurri sauce that’s totally a cheater chimichurri. Chimichurri is a an Argentinian Pesto that’s made with herbs and garlic. Everywhere I look on the internets there is a different recipe, a different way to make it, and a different combination of herbs. It always starts with parsley and includes garlic - but I love cilantro and a sauce always seems naked without cilantro. And you can’t make something like this without a little kick! Garlic is great, but how about jalapeño? I only added half in the recipe but I’ve been known to throw the whole thing in. Feeling fancy? Roast the jalapeño first! You really can’t screw up this chimichirri. It’s delightfully simple and delightfully delicious.

TEQUILA STEAK + CHIMICHURRI COUSCOUS

serves 4

STEP 1

Preheat broiler to 500 degrees and bring 1 ¼ cup water to a boil. 

In a zip top bag, pour tequila, two cloves of garlic, and season with salt and pepper.  Score the top of a steak with a knife to create a grid pattern.  Add the steak to the bag and let sit about 10 minutes. 

STEP 2

Toss cilantro, parsley, remaining garlic, green onion, lime juice, olive oil, vinegar, and jalapeno in a blender to make the chimichurri.  Blend until smooth.  If it won’t smooth out, add more olive oil 1 tablespoon at a time.

STEP 3

When water boils, add couscous, stirring occasionally. 

Place the marinated steak on a lined baking sheet and pop in the oven.  Cook about 5 minutes on each side until a thermometer reads 160 internal. Remove from the oven.  Let rest about 10 minutes before slicing.  

STEP 4

When the couscous has absorbed most of the liquid, remove from the heat (takes about 3 minutes).  Stir half of the chimichurri into the couscous.  Place the steak on top of the couscous and top with remaining sauce.  

1.5 lb flank steak

¼ cup tequila

5 cloves garlic

1 cup cilantro

1 cup parsley

½ cup green onion

2 tbs lime juice

½ cup olive oil

¼ cup red wine vinegar

½ jalapeno

1 cup Israeli couscous

Salt & pepper

What’s your favorite thing to grill? Have you made a chimichurri before? What do you like in yours? Let me know what you use and when you try mine, please let me know!

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Mother’s Day at our house is almost always the same; we go to the Pike Place Market, buy flowers, doughnuts, and walk the market. Then we’ll pop into one of my favorite restaurants where Mr. Hedin has never made a reservation and still every year we manage to get into the brunch service and have a marvelous time.

Often we’ll pick up something for dinner while we’re there before we head home. We’ve been known to host a dinner in the evening for friends and family. This year we’ll still not be living in our real house so I’m not sure what will happen this year.

If your plans are also up in the air, try hosting a fabulously simple brunch that your kids could even make for you! Have them watch the video below and they can make it for you! Don’t forget to tag #weeknightsociety on Instagram if you make something so I can see how fabulously it turns out!

HAM & CHEESE PUFFS

serves 4

STEP 1

Preheat oven to 350. Roll out puff pastry and cut each sheet into 4 pieces 

STEP 2

Divide ham and cheese on top of the pastry.  

STEP 3

Beat the egg yolk and milk together and brush the edges of the pastry with the egg yolk mixture. 

STEP 4

Bring up the pastry corners and pinch them together.  Pinch down the sides where the egg wash is painted on.  

STEP 5

Brush the tops of the pastry with beaten egg yolk.  Bake 10 mins until cheese is bubbly

STEP 6

In a jar or a small bowl combine mustard, honey, olive oil, vinegar, and parsley.  Shake vigorously.  

½ lb ham, cut into cubes

8 oz gruyere cheese, cut into cubes

2 sheets puff pastry, defrosted

1 egg yolk, beaten

2 tbs milk

4 cups mixed greens

1 teaspoon Dijon mustard

1 teaspoon honey

¼ cup red wine vinegar

1 tablespoon chopped parsley

½ cup olive oil

When you’re creating a super simple brunch like this, then don’t bother cooking a dessert yourself - especially when Trophy Cupcakes can do such a marvelous job. The new featured flavor for Mother’s Day is Lemon Raspberry Rose - is anything more heavenly than rose scented buttercream??? No. No, there isn’t.

And for a simple cocktail, combine chilled champagne + chambord in a cocktail glass and pop in a raspberry.

Whether you’re a mother, a step-mother, a god-mother, or a child of a mother - I hope you have a wonderful day.

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I started creating this cake with nectarines last summer and I became obsessed with it. It’s so ridiculously simple and it’s always so good. I made it with nectarines, peaches, blueberries, figs, Italian plums (I don’t recommend that one), apples, strawberries, and raspberries. It’s such a great recipe to have in your back pocket when you need something that’s impressive and you don’t have to think about it.

Also, makes a good breakfast!

SIMPLE STRAWBERRY CAKE

serves 4-6

½ cup butter, room temperature

1 cup white sugar

2 eggs

1 teaspoon vanilla

1 1/3 cup all purpose flour

1 teaspoon baking powder

¼ teaspoon salt

½ cup sour cream

1 cup chopped strawberries

¼ cup turbinado sugar

STEP 1

Preheat oven to 350 degrees. Grease the bottom of a 9” round pan. Cream together butter and white sugar until light and fluffy.

            ½ cup butter

            1 cup white sugar

STEP 2

Whisk in eggs and vanilla until combined.

            2 eggs

            1 teaspoon vanilla

STEP 3

In a separate bowl, combine dry ingredients.

            1 1/3 cup all purpose flour

            1 teaspoon baking powder

            ¼ teaspoon salt

STEP 4

Alternate adding dry ingredients and sour cream starting and ending with dry ingredients.  Add the flour in two batches with the sour cream added in between.  Gently fold in fruit.  

            ½ cup sour cream

          1 cup strawberries

STEP 5

Pour the batter into the prepared pan and sprinkle the turbinado sugar on top.  Bake 35-40 minutes until a toothpick comes out clean. Cool completely before serving.  

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When I decided that a carbonara would be delicious, I forgot just how much I adore carbonara. It’s rich and silky and utterly decadent. The addition of leeks and peas added a spring touch, but also cut down the richness a bit. It was so delish when I made it for this shoot I ended up eating most of it straight out of the pan. OMG - amazing.

You could probably add different vegetables to this depending on the time of year. I certainly didn’t think ahead to swim suit season with the timing of this recipe. Let’s just say, you should stick to salads for lunch if this is on the menu for dinner. But you only live once, so let’s eat well while we’re here.

SPRING CARBONARA

serves 4

STEP 1

Bring a pot of water to a boil.  Cook the spaghetti until al dente.  Drain and reserve at least 1 cup pasta water. Chop leeks and pancetta

STEP 2

Cook together pancetta and leeks until softened.

STEP 3

Whisk eggs, egg yolks & parmesan cheese together.  Slowly whisk in ¼ cup pasta water to warm up the eggs but whisk fast enough that the eggs don’t cook.  

STEP 4

Toss cooked pasta with pancetta and blend in egg mixture.  Whisk constantly off the heat to coat the pasta entirely.  If the pasta seems dry, add more pasta water.  

STEP 5

Toss in peas and parsley and serve with extra parmesan cheese.  

2 eggs

3 egg yolks

½ cup parmesan cheese

1 leek, whites sliced

2 oz pancetta

1 cup peas

¼ cup chopped parsley

½ lb spaghetti

When I was a kid, we ate minestrone soup at every family gathering because my aunt made it for every birthday party. She made that and spinach dip. The spinach dip that’s made from frozen spinach and vegetable soup mix. I just made it for St. Patrick’s Day and it was as epic as I remembered as a child.

I’ve made the minestrone in my book - the real original minestrone that my aunt used to make. And I made a version with winter vegetables in the app and you can find the recipe here.

This version is for spring. It’s a celebration of everything at the farmer’s market right now. A celebration of everything that arrives in the CSA box this week. It’s perfect for those spring nights that are a little cool but you’re still looking forward to summer.

The brilliant part of this soup is that it cooks in literally 20 minutes. Once the veggies are softened and a little crispy, it takes a few minutes to bring to a boil, then the tiny little orzo pasta cooks in minutes. Like three. Literally, it cooks so fast.

SPRING MINESTRONE SOUP

serves 4

STEP 1

Chop all vegetables into basically bite sized pieces and cook in a stock pot with olive oil until a little brown on the edges.  Season with salt.  

STEP 2

Pour in garbanzo beans and stock and bring to a boil.  Season with oregano and basil.  

STEP 3

Add asparagus and pasta to the pot and cook 3 minutes until the pasta is done.  Taste and season with salt and pepper as needed.

STEP 4

Serve with fresh basil and parmesan cheese.

1 zucchini, about 1 cup chopped

1 fennel bulb, sliced

1 leek, whites sliced thin

1 green bell pepper, diced

1 bunch asparagus

2 cups green beans, chopped

2 tbs olive oil

1 teaspoon dried basil

1 teaspoon dried oregano

1 can garbanzo beans

4 cups vegetable stock

1 cup orzo

2 tbs fresh basil

¼ cup parmesan cheese

Salt & pepper