Breakfast Garden Hash

Summer is quickly approaching, and with no more wedding to-do’s, Grant and I are finding plenty of time for fun in the sun, and in the kitchen. So before out 30 mile bike ride on the Nachez Trace yesterday, I made this breakfast garden hash. One thing my new husband has learned about me is that I always find a way to fit veggies into every meal. It’s magic. The first time I ever made him a breakfast salad was before a hiking trip back in Seattle. Along with a mushroom frittata, I had made a green salad tossed with balsamic, basil and strawberries. His first words, “Salad? For breakfast?” My response, “Why not?” Since then he’s never raised an eyebrow. I’m not sure if its because he knows nothing will change, or if I simply won him over with my revolutionary meal planning. Because what’s not to love about a breakfast that’s as scrumptious as it is nutritious?
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Married At Last

After a year long engagement, and countless hours obsessing over wedding blogs, I am finally married to my best friend. No more falling asleep with Bride magazine, or shopping Etsy until 1am (well at least not for wedding-related items)! It has been 18 days of amazingness, and I have to say that as much fun as we had planning the wedding, we are so ready to  move on to the next thing… err.. I mean enjoy the moment. So without further adieu, allow me to share a few highlights from our very special day.
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A Night to Myself

A night to myself… in the kitchen of course. I find that my new life in Nashville leaves little time for solitaire cooking. And as much as I love my soon-to-be husband, nothing inspires my inner-blogger like a little me time. I left my office tonight practically skipping to the grocery store to stock up on supplies for dinner. Over lunch I had been scrolling through my Facebook news feed and came across a recipe I’d been waiting for.. Polenta with Pepperonata. If you’re like me you subscribe to all kinds of foodie Facebook pages for regular culinary inspiration. I am never without a new recipe to try. This came from Herbivoracious Click the link for recipe. Its a rich sauce made of caramelized onions and roasted red bell peppers over a bowl of savory polenta (aka grits). I added grilled chicken for a well-balanced meal.

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Our First Thanksgiving

Though we missed being with family this year, Grant and I really enjoyed having our first Thanksgiving solo. It was just the two of us in our new home, new city, creating our very own family traditions. And it was deeeeelicious!! We considered running in the Boulevard Bolt, as it is a popular Nashville Thanksgiving day race, but ultimately our excitement to cook got the best of us. 😀 We started the day off with mimosas and the Macy’s Thanksgiving Day parade. Cooking began around 9am. And did I mention we waited until Wednesday night to do our grocery shopping?

After mulling over our holiday menu all week we decided to only make our favorite Thanksgiving foods–and that meant turkey was out. Definitely, definitely keeping grandma’s sweet potato casserole. It is the one time of year I love brown sugar and cream whipped into my vegetables.. if you can still call that a vegetable. Apparently here in the South macaroni and cheese is considered a vegetable!! Nobody said being a dietitian was going to be easy.
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Saveur’s Chicken and Onion Tagine

As we settle into life in Nashville, Grant and I are quickly finding our dinner time groove.  One step closer to walking down the aisle, (and we finally have similar work schedules!!) which means we get to cook and eat dinner together nightly. I have decided that I like cooking for two! No more eating leftovers for a week. On the flip side, I am quickly learning that grocery shopping has to be much more thought out, as more meals have to be planned. (One of us has run to the grocery store just about every night this week).

Searching for new inspiration in my beloved Saveur magazine, I wanted to share this Chicken and Onion Tagine recipe we just tried. It has bright Mediterranean flavors, and despite the call for a “tagine” it can easily be prepared in a large skillet. I fixed it with Jasmine brown rice. Thankfully Grant has embraced my love for whole grains. His current favorite is quinoa, which he has been doctoring up to create all sorts of new pilafs. We may have to share some of his recipes with Whole Foods. Their that good. Anyways, slight modifications to Saveur recipe are as follows. I’ve also included nutrition facts for the modified dish (6 servings 4oz chicken):
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We’re In Nashville

Wow!! Has it really been six weeks since I’ve blogged?!? We are finally settling in to Nashville—and couldn’t be happier. After driving 2,427 miles –with lots of Starbucks and Subway stops, plus one night at a Nebraska steakhouse where fried gizzards and rocky mountain oysters are perfectly normal entrees–we finally arrived, and have been exploring our new home ever since.

Over the weekend we had our first night out. We met friends for dinner at Puckett’s Grocery. I had my first ever shrimp and grits. The verdict–spicy, creamy, and sooo delicious. I felt very southern. 🙂 Grant had a steak with a side of bacon wrapped green beans. I’ve found that bacon can pretty much be added to any dish and be transformed into southern cuisine. It’s magic.

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Rustic Sundried Tomato Bread

My affinity for fall food is more than just a change of the season. I love fall food all year long. As much as I enjoy fresh fruits and crisp summer salads, I couldn’t fathom eating another green salad right now. I want nothing more than roasted vegetables, slow cooked brisket, and homemade bread. Fortunately I’m marrying a man who shares my fancy for all things food.

Last week I was home working on a project when Grant came in with two grocery bags–one very large piece of meat and all the fixings for slow cooking: a bouquet of fresh herbs, garlic, onion, mushrooms, bacon, and red wine. The house smelled so delicious that I was sure all my neighbors would be lining up outside my door–and if they had we would have had plenty to feed them all!

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Heirloom Tomato Tartlets


Despite our late Seattle summer I find myself longing for crisp autumn days. September is here, and I’m ready to welcome the drizzling rain and enjoy staying in slippers all weekend, reading a good book (or blog), and baking. Not necessarily baking to eat, just baking to fill the house with the comforting aroma of fall. You know the smells… pumpkin pancakes, cinnamon apple, pot roast, and well, anything in the slow-cooker.

Tarts have been on my agenda for several months now. I knew as soon as fall arrived I wanted to bake some (even if only to justify my new set of 6 mini tart pans. I needed them). And with tomato season coming to a close, I couldn’t resist one last farewell to summer.

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Vanilla Lavender Shortbread Cookies


I have a sweet tooth. Its not a problem–but if I continue to find sweet ways of baking with lavender it just might become a problem. These Vanilla Lavender Shortbread Cookies are delightfully light, subtly sweet, floral, and addictive enough that you just may want to keep the cookie jar on a high shelf. Very high. The recipe is compliments of Darla at Bakingdom.

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Peach Caprese Salad


Sweet, juicy peaches are in abundance right now and I’m trying to figure out how to hit my quota of one-a-day, because they’re just that good. With caprese salads being equally as irresistible in the summer months–creamy mozzarella, fresh-from-the-garden basil, generously drizzled with balsamic and olive oil–how can I not indulge? Hence the ingenious combo of Peach Caprese Salad. Yes. Please. And thank you!

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