Pumpkin Pasta with Toasted Pecans

A fabulous fall celebration dinner – in 20 mins

Serves 4

1 lb pasta

½ cup pumpkin puree

½ cup plain greek yogurt

¾ cup parmesan cheese

1 cup pecans

4 tbs butter, melted

1 tbs honey

½ tsp cayenne pepper

STEP 1

Preheat oven to 350 degrees.  Bring a pot of water to a boil.

Whisk together butter, honey and cayenne.  Toss pecans in melted butter mixture and lay out on a cookie sheet.  Sprinkle with salt.  Pop in the oven and bake 15 minutes until toasted.  

STEP 2

Whisk together pumpkin, yogurt, ½ cup parmesan cheese, salt and pepper.

STEP 3

Cook pasta in boiling water.  Reserve one cup of cooking water when straining cooked noodles.

STEP 4

Stir together pasta and pumpkin sauce. Slowly add pasta water as needed to thin out the pasta sauce. Sprinkle pecans and extra parmesan cheese over the top.

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These pancakes are a fall staple in our house.  My husband and I eat dairy free but my kids are, well, kids.  These pancakes are perfect for all of us.  The actual pancakes are dairy free and low sugar, they’re actually relatively healthy.  But then you top them with decadent whipped cream and an amazing homemade caramel sauce spiked with cider and they are very kid-friendly!  

Spiced Apple Pancakes

with apple cider caramel

1 ½ cups flour

½ tbs sugar

1 tsp baking soda

1 tsp baking powder

1 tsp cinnamon

½ tsp nutmeg

1 ¼ cups coconut or almond milk

3 tbs canola oil

1 egg

1 tsp vanilla

1 cup shredded apple

¼ cup butter

¼ cup apple cider

1 cup brown sugar

STEP 1

Blend together dry ingredients in on bowl.  In a separate bowl, whisk together the milk, oil, egg and vanilla.

STEP 2

Blend the wet ingredients into the dry ingredients and add the apple before everything is completely combined.  Stir as little as possible, but still get everything mixed.  Let rest 5 minutes.

STEP 3

While the batter rests, combine butter, cider and brown sugar in a saucepan.  Bring to a low boil and immediately reduce the heat.  Whisk well until the sauce is thick.  

STEP 4

Heat a skillet to medium heat and either spray with oil or grease with butter.  Scoop ½ cup of batter onto the hot skillet.  Cook on one side until bubbles form.  Flip and cook another minute or two.  

STEP 5

Serve pancakes hot with fresh whipped cream drizzled with cider caramel.  

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In the spring I planted ONE cucumber plant. I am now drowning in cucumbers. There are so many on the plant I don’t even know what to do with all of them! I have already made pickles out of some but I always feel guilty when I immediately can the fresh produce.

This is a super simple summer dinner involves a little ground pork (or chicken) and topped with a fresh summer cucumber salsa using everything growing in your garden right now!

Ginger Pork with Cucumber Salsa

Serves 4

2 lb ground pork

2 tbs soy sauce

1 teaspoon fresh ginger

2 cloves garlic

1 tbs brown sugar

½ tsp red pepper flakes

2 green onions, sliced

2 large cucumbers

½ cup basil, chopped

¼ cup chopped mint

2 tbs Rice wine vinegar

Salt

4 green onions, sliced

1 ½ cups rice

3 cups water

STEP 1

Mix the pork with the soy sauce, ginger, garlic, brown sugar, red pepper flakes, and 2 of the onions.  Set aside.

STEP 2

In a stock pot, pour in rice and top with water. Bring to a boil and reduce heat to a simmer.  Cook, covered for 20 minutes.  

STEP 3

Chop together cucumbers, remaining onions, and herbs.  Top with rice vinegar and season with salt.  Set aside and let rest.  

STEP 3

Cook the pork over high heat in a skillet.  

STEP 4

Fluff the rice with a fork. Serve the pork on top of the rice with a scoop of cucumber salsa.

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It’s national S’more Day! If you’re like me and SUPER disappointed that we can’t have camp fires, then boy do I have the recipe for you. It’s no-bake and topped with homemade marshmellows. You’re welcome. The only trouble with these bars is that they are ADDICTIVE.

S'mores Bars

12 ounces milk chocolate, roughly chopped

1 package graham crackers
1 recipe marshmallow
butter

Lightly grease the bottom and sides of a 9x13 pan with the butter. Cut a piece of parchment to line the bottom of the pan and to hang over two of the sides. Press parchment into the buttered bottom and set aside.

In a small pan, bring two inches of water to a low boil. Place a glass bowl over the top of the pan and fill with the chocolate. Melt the chocolate, stirring often, over the hot water. If the water begins to boil too hard, turn down the heat and continue.

Pour melted chocolate into the bottom of the prepared pan. Press the graham crackers into the chocolate so they completely cover the bottom of the pan. Cut crackers with a serrated knife if needed to make them fit. Set aside.

Make marshmallows and pour into the pan. Using a buttered offset spatula, spread marshmallow to completely cover the graham crackers.

Let sit at room temperature - undisturbed - for 24 hours. Cut into 2x2 squares and roll sides in powdered sugar. Store in an airtight container at room temperature for 3-4 days.

Marshmallow Recipe

4 packets unflavored gelatin 3 cups sugar
1 1⁄2 cups water
1 cup light corn syrup

1 teaspoon vanilla

Powdered sugar

In a stand mixer, combine gelatin and 3⁄4 cup water. Let stand.

In a medium sauce pan with a heavy bottom combine sugar, remaining water, corn syrup, and salt. Slowly bring to a boil over medium heat. Continue to cook until mixture reaches the soft ball stage on a candy thermometer (about 240 degrees).

Turn on stand mixer and pour in sugar mixture in a slow steady stream. Leave mixer running on high speed for 15 minutes until mixture is light and fluffy.

Blend vanilla into marshmallow mixture and pour marshmallow onto prepared pan and smooth out to the corners.

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More decadent desserts!

My kids discovered ribs and they are now addicted. I’ve been making them once a week since it started getting sunny and started experimenting with baking them in the oven. In the past, I’ve baked them for a while then finished them off on the barbecue. It’s a great method assuming you didn’t bake too long (otherwise they flake and fall apart on the barbecue) and it totally trashes your grill because the sauce sticks and gets messy.

It also rains in Seattle (shocker) so grilling isn’t reliable all the time. Being able to make winning ribs in the oven is a game changer. It took a few tries and a few alternate ways of baking/broiling to come up with a method that seems foolproof. I also tried the expensive ribs from the fancy grocery store vs. cheap ribs from the very un-fancy grocery store vs. butcherbox. The difference was noticeable, but not game changing. If you can swing the better meat (fancy store or butcherbox) it’s a better finished product. The less expensive meat needs longer in the oven baking - not the end of the world.

I started working on these ribs in the spring because I knew they would be a summer hit with my kids. I had no idea that this summer would be the driest summer on record. That there would be no rain and that the temperatures would be so hot that turning on the oven would be torture.

I’ve still made these multiple times this summer. They are transferable to the grill as well. Just sear them quickly first, then on a low grill off the heat source until they are tender. Share your photos with me! I can’t wait to see what you make.

OVEN BAKED RIBS

1 rack baby back pork ribs (2 – 2 ½ lbs)

¼ cup Dijon mustard

1 teaspoon flaky salt

1 teaspoon fresh cracked pepper

½ teaspoon hickory smoke powder

1 teaspoon powdered onion

1 teaspoon powdered garlic

Barbecue sauce

STEP 1

Preheat the oven broiler to 500 degrees.  Line a baking sheet with aluminum foil and place a cooling rack on top.  

Peel the silver skin (sinew) off of the ribs on both sides and place them on top of the cooling rack.

STEP 2

Spread the Dijon mustard on the meaty top side of the ribs and sprinkle with seasonings.  

STEP 3

Pop the ribs in the broiler and cook for five minutes until the top of the ribs begin to brown.  

STEP 4

Turn the heat down in the oven and bake at 350 degrees for 2 ½ - 3 hours.  Brush the top of the ribs with ¼ cup of barbecue sauce and bake another 15 minutes.   Let rest 15-20 minutes before serving.  Serve with extra sauce on the side. 

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When ever it’s a long weekend, we end up with the family at the beach which means planning loads of dinners for the gang. Burgers are always the right choice, and when you make them classic “All American” burgers with “secret sauce” and pickles, you’ve got a winner. There are fancier burgers you can make, but I promise, none are as universal as these!

All American Burger

With secret sauce

Serves 4

1 ½ lb ground beef

1 tsp salt

2 tsp ground pepper

4 brioche buns

½ cup mayonnaise

¼ cup ketchup

1 tbs roasted green chilies

1/2 tbs chipotle powder

2 dill pickles, sliced

1 head iceberg lettuce

4 slices cheddar cheese

STEP 1

Combine meat with salt and pepper.  Form the meat into four equal sized patties.  Pop on grill and cook until done all the way through.  3-5 minutes each side

STEP 2

Whisk together mayo, ketchup, chilies and chipotle powder

STEP 3

Layer toasted buns with burger patty, lettuce, pickles, cheese, and secret sauce

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Who else is craving a vacation? Or just to travel somewhere outside of our neighborhood? We’ve booked a trip to Hawaii for as soon as school gets out, which can’t come fast enough but also seems like it’s coming at record speed. Maybe because the kids weren’t in school for so many months?

Regardless we’re ready to travel. We’re starting with a few recipes that let us dream about travel. Let’s all go to Hawaii this week.

Hawaiian Flank Steak  

with Spicy Pineapple Salsa

serves 4

STEP 1

Pour rice, coconut milk, and water into a pot on the stove.  Bring to a boil.  Reduce the heat and simmer about 20 minutes until all liquid is absorbed.

STEP 2

Rinse and pat dry flank steak.  In a small bowl, combine together half of the ginger, half of the garlic, coffee, and salt and pepper.  Rub mixture all over steak getting into the crevices on both sides. 

STEP 3

Preheat grill to high heat. Place steak on the grill and cook 6-8 minutes on each side until internal temperature reaches 160 degrees for medium doneness.  Remove from grill and let rest 10 minutes.  Slice thinly against the grain.  

STEP 4

In a bowl, mix together pineapple, avocado, mango, and onion.  Toss with remaining ingredients and let rest 10 minutes.

STEP 5

Combine together soy sauce, pineapple juice, and remaining ginger and garlic in a small saucepan.  Bring to a boil and continue cooking until reduced by half.  Pour glaze over sliced steak.  

Serve with pineapple salsa.

2 pounds flank steak

4 tbs grated ginger

4 cloves garlic, finely chopped

1 tablespoon finely ground coffee

1 can pineapple, reserve the juice & chop the pineapple

¼ cup soy sauce

1 avocadoes, sliced into cubes

1 mango, sliced into cubes

½ red onion, thinly sliced

1 lime, zested and juiced

1 jalapeno, seeds removed and thinly sliced

¼ cup chopped cilantro

1 can coconut milk

1 ½ cups rice

 How to pull it off

1.     Rub the steak and set it aside.

2.     Make the pineapple salsa.  Let it rest

3.     Grill the steak.

4.     Let the steak rest while you make cocktails

5.     Slice the steak

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This almost feels like cheating because I can’t think of a faster dinner than fish tacos. Mostly because you literally can’t cook fish very long. It’s like two minutes on each side. The longest part of this dinner is cracking into the avocado.

Fast Fish Tacos

Serves 4

STEP 1

In a small bowl, mix together chili powder, cumin, cayenne, paprika, and garlic.  Rub spice mixture over fish on the side without skin or both sides if the fish is skinless. 

STEP 2

In a large bowl, toss cabbage, radishes, lime zest and juice until well combined.  Set aside.  

STEP 3

Heat a cast iron skillet over high heat.  Pour a thin layer of oil in the bottom of the pan to cover the entire bottom.  Lay fish carefully into the pan, skin side up and cook 2 minutes.  Flip fish over and cook another 2-3 minutes until cooked through.  

STEP 4

Lay fish pieces in a warmed tortilla and top with cabbage slaw.  Serve with chopped cilantro, avocado, and sour cream.  

Note: Tilapia is a common fish for fish tacos, but it’s not always the best choice.  If you purchase tilapia, make sure it was raised in the US or Canada.  Other white fish options are easily found – wild caught is best.

1.5 lbs white fish; rock fish, red snapper or halibut

2 tbs chili powder

2 tsp cumin

½ teaspoon cayenne pepper

½ teaspoon paprika

1 clove garlic, grated

1 head cabbage, finely shredded

6 radishes, finely sliced

2 limes, juiced and zested

2 avocado

1 bunch cilantro

½ cup sour cream

2 tbs canola oil

corn tortillas for serving

hot sauce

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Have you ever fried paneer? OMG it’s life changing. Cheese that fries without fully melting but becomes rich and gooey?? It’s the dream. And when you top the hot cheese on this cold salad, it’s an experience.

There are a lot of bits in this salad, but it is WORTH IT. It’s limited chopping, lots of tossing, and can be made WAY ahead and kept in the fridge until dinner time. Then just pop the cheese in a skillet and dig in. I promise if you take this to your kids baseball game in containers, everyone else will be green with envy. And you’ll look so extra.

Marrakesh Salad

Serves 4

STEP 1

Preheat oven to 500 degrees. Whisk together cumin, coriander, paprika, lime zest & juice, and honey. Toss chick peas in half of the dressing. Reserve the rest for later.

Roast 15 minutes until crispy

STEP 2

Toss the vegetables and the herbs, then add the remaining dressing and toss again.

STEP 3

Pour roasted chick peas into the salad.

STEP 4

Heat olive oil and red pepper flakes in a skillet.  Add slices of paneer and cook over high heat for 2 minutes (or so) a side until brown and crispy.  Pop on top of the salad.  

1 can chick peas, drained

1 tsp cumin

1 tsp coriander

1 tsp paprika

1 lime, juiced & zested

1 tbs honey

2 carrots, shredded

4 scallions, sliced

1 cup cooked quinoa

½ cup raisins

1 cup dried apricots, diced

¼ cup chopped pistachios

1 cucumber, chopped

1 cup tomatoes, chopped

1 tbs fresh mint, chopped

1 tbs fresh cilantro, chopped

4 oz paneer

1 tsp olive oil

¼ tsp red pepper flakes

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I love a chop chop salad. It’s the perfect way to eat a lot of delicious food in one single bite - thanks to an inordinate amount of chopping. Think of the chopping as therapeutic and you can make the whole thing pass easily. You can make this early and not dress it until you’re ready to eat - so it’s great for making early.

This is also the perfect thing to serve as we start to be able to entertain friends! You can dish up each person’s serving in individual jars to containers to avoid using the same serving vessel.

Spring Chop Chop Salad

Serves 4

STEP 1

Preheat oven to 450 degrees.  

Place raw eggs in a pot of cold water.  Bring to a boil, reduce heat and simmer 10 minutes.  Remove from heat, drain off hot water and fill pot with ice and cold water to immediately cool the eggs.

STEP 2

Toss potatoes with olive oil and salt.  Place on a baking sheet and roast 10 minutes until fork tender.

STEP 3

Bring a pot of water to a boil.  Fill a bowl with ice and water and set aside.  Quickly lower asparagus into hot water.  Cook until just bright green – about 2 minutes.  Remove from water and pop into ice bath.   

Repeat with the peas.

STEP 4

Mix together 2 tbs bacon drippings, red wine vinegar, dried basil, honey, and Dijon mustard.

STEP 5

Chop all ingredients and toss together with salad dressing.  

1 bunch Asparagus

1 cup Fresh peas

6 Radishes

2 cups Artichoke hearts, cooked and sliced

6 Hard boiled eggs

¼ lb Tiny red potatoes – sliced in quarters

2 tbs olive oil

8 strips Bacon

2 tbs Chives

1 head romaine lettuce

DRESSING

2 tbs reserved bacon drippings

2 tbs red wine vinegar

1 tsp Dijon mustard 

½ tsp Dried Basil

1 tsp Honey