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Miso Butter and Mushroom Orecchiette

October 3, 2019 by Elizabeth Leave a Comment

This is where my blog peaks, and no other recipe will live in infamy like this miso butter and mushroom orecchiette. Which I have misspelled and spelled again fifteen times since writing this post. ORECCHIETTE. Why so many letters? I’m here to tell you that this pasta is an umami bomb. The savory miso butter cozies up to browned mushrooms and shallots and god help me white wine in the pan and everybody just gets chummy. It’s a great dinner situation that you will not want to miss. I’m not even entirely sure how I was able to make all this savory goodness work, but when it works it really works.

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Roasted Carrot Tahini Salad

April 18, 2019 by Elizabeth Leave a Comment

Sam once told me he didn’t like carrots, which I took as a challenge to craft the most delicious carrot recipe that even the most dedicated carrot-hater couldn’t hate. I used to hate a lot of vegetables until I found out that everything is good roasted. Everything. Even a brussels sprout. I made this amazing Roasted Carrot Tahini Salad on a bed of arugula and wild rice and topped with my favorite tahini dressing. It’s the salad of dreams. I got the roasted carrots idea from the lovely Joy the Baker, but I thought it would be a great salad topping, so I changed it up a bit.

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Pumpkin Pie Spiced Roasted Chicken with Butternut Squash

October 9, 2018 by Elizabeth Leave a Comment

Hi Friends! Every year I fall in love with autumn all over again, and I’m reminded why. I took a step outside and watched the rain fall on a big oak tree in our backyard while all the yellowed leaves fell to the ground. It smelled like dirt and leaves and those scented crayons that smelled like earthworms. There’s a kind of magic in the in-between-ness of autumn. If I could live in October forever, I would.

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Pumpkin Walnut Muffins

September 13, 2018 by Elizabeth Leave a Comment

We have one tree in the backyard that changes colors before all the others. It’s already reddening, which is my cue to start wearing sweaters and suffer through this southern heat, wistfully hoping that fall will make an early appearance this year. I’m trying to trick the weather with my jacket-wearing by baking pumpkin things, and I’m not so sure it’s working. I just burned a pumpkin cedar candle, practiced yoga, and didn’t leave the house all day. Seems like a success in my book, and the essence of celebrating fall. The real tragedy of fall is how short it is here! I’m prepared to make the best of it, and for all you autumn-lovers, I made these Pumpkin Walnut Muffins with a glorious crumb topping. This recipe is nothing to shake a stick at–the muffins have such a fluffy texture with a little added crunch from the chopped walnuts. It’s a celebration of my favorite season. Let’s get started on this recipe!

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