Sunday Supper - Pasta with Meat Sauce

The girl who sits next to me at work had pasta with meat sauce for lunch last week and I've been craving it ever since. This recipe is my absolute favorite for a simple meat sauce.

1. Pulse 4 oz white mushrooms in a food processor and transfer to a medium bowl.

2. Pulse 1 large slice high-quality sandwich bread, 2 tbs whole milk, salt and pepper until a paste forms. Add 1 lb 85% lean ground beef and pulse until combined.

3. Heat oil in sauce pan until just smoking. Add mushrooms and 1 diced medium onion and brown. Stir in 6 minced cloves of garlic, 1 tbs tomato paste, and red pepper flakes.

4. Add 1/4 cup reserved tomato juice from a can of diced tomatoes and 2 tsp of fresh oregano. Add the meat mixture and cook until no longer pink but not browned.

5. Stir in 1 can diced tomatoes and 1 can crushed tomatoes. Simmer for 30 minutes.

6. Combine with 1 lb cooked pasta and top with shredded fresh basil.

Adventures in Baking - Strawberry Shortcake Cookies

I made these cookies today to bring in to my coworkers to brighten up everyone's Monday. I literally ate three in a row. They are beyond delicious.

1. Dice 12 oz of strawberries and add the juice from 2 lemons and 2 tbs sugar.

2. In a separate bowl whisk together 2 cups flour, 2 tsp baking powder, 7 tbs sugar and 1/2 tsp salt.

3. Cut in 6 tbs unsalted butter with a pastry cutter until mixture turns into coarse crumbs.

4. Stir in 2/3 cup heavy cream and strawberry mixture to form the dough.

5. Bake at 375 for 11 minutes.

Adventures in Baking - Spring Sprinkle Sugar Cookies

I hosted my second bake sale at work to benefit the National Kidney Foundation. We've walked for the past two years and last year we were the top fundraisers in California. This year we are hoping to be the top fundraiser nationally. The theme was Spring so I added some pastel sprinkles to chewy sugar cookie dough. I packaged them in adorable wrapping - thanks Martha Stewart - and they were a hit.

1. Whisk 2 and 1/2 cups flour with 1 and 1/2 tsp baking powder and 1/2 tsp salt.

2. Cream 2 sticks unsalted butter with 2 cups sugar, 2 eggs, and 1 tsp vanilla.

3. Slowly combine the the flour mixture with the butter mixture. Mix in sprinkles.

4. Bake for 12 minutes at 350.

Beauty Blabber - Korres Wild Rose + Vitamin C Advanced Brightening Facial

I am loving these work while you sleep face masks that are flooding the market. I recently tried the above from Korres and it's my favorite so far. It targets uneven skintone and dark spots and creates a brighter, glowing complexion. After only a week or so, I have definitely seen results and the combination of mask and night cream is an amazing time saver. (I for sure do not need another step in my regiment!)

I love the texture of this cream. It's super lightweight and is absorbed quickly into the skin. It literally smells like roses and hydrates without creating oil for my combination skin. Even with the recent increase in temperature I haven't been waking up sweaty.

There's been a ton of studies and literature about the benefits of vitamin C for the skin - especially when it comes to brightening. This is my first try and it's been a really positive experience. I can see myself incorporating more vitamin C rich products into my routine.

Sunday Supper - Spiced Shrimp with White Beans & Herb Salad

Spiced Shrimp with White Beans -
I love that this recipe is so simple and is made mostly from ingredients I always have in my pantry, spice cabinet and garden. All I need to pick up is the shrimp. I also love that it's a shrimp dish that is filling and tasty but doesn't have rice or pasta paired with it. Feel free to add some cooked couscous in place of the below salad if you want some carbs.

1. Cook 1 lb peeled and deveined medium shrimp with 1 chopped shallot in olive oil.
2. Season with salt, paprika, and ground coriander.
3. Add 1 can drained and rinsed white beans, 1/2 cup water, and 1/4 white wine vinegar until warmed through.
4. Sprinkle with fresh chopped parsley.

Herb Salad

This salad is my favorite salad ever. When you add lots of fresh herbs to your salad you don't need a complicated (or fattening) dressing. It's great as is or on top of a sliced baguette as tartines. You could also add chicken, salmon or tofu to make it substantial enough to stand on its own.

1. Chop fresh basil, tarragon, lemon thyme and parsley - or whatever you have on hand or in your garden.

2. Add to arugula and shave Pecorino cheese on top. Mix well.

3. Dress with olive oil, fresh lemon juice and coarse salt. 

Snack Attack Volume 6

I've been trying to have as many whole fruits and veggies as possible these days so that's been reflected in my snacks. Try these five healthy and yummy snacks this week!

1. Steamed Green Beans with Salt & Lemon - Do a quick steam and then sprinkle with coarse salt and a squirt of lemon.

2. Dark Chocolate with Nut Butter - Sandwich squares of dark chocolate with cashew or almond butter.

3. Roasted Spiced Pumpkin Seeds - Roast shelled pumpkin seeds with lime juice and chili powder.

4. Sweet Raspberry Dip - Mix 1/2 cup raspberries into one container of plain Greek yogurt. Use cut up pears as dippers.

5. Lemon-Parm Popcorn - Sprinkle popcorn with lemon pepper and freshly grated Parmesan cheese.

Weekly Obsession - Microgreen Garden

I started a microgreen garden this week. I've always been partial to these little greens with big flavor. I decided on garlic chives, arugula and bull's blood beet. Between these and my herbs I'll have the best tasting salads on the block! They're supposed to be easy to grow and I should see results within the week. I'll keep everyone posted on my progress.

Where to Eat - Fremont Diner

When my parents were visiting we took a day trip up to Sonoma for a little wine country fun. We stopped for lunch at the Fremont Diner and my world was forever changed. This place is basically an expanded roadside stand. It has an outdoor dining area under a big white tent that is outfitted with bright teal picnic tables. Behind the restaurant is where the chickens and pig graze - the very ones customers eat. How about that for farm to table?

We started with the pimento cheese because frankly I must order it every time I see it on a menu. I knew it would be beyond delicious at such a genuine place. This Southern staple of cheese, mayo, pimentos, and spices is so close to my heart. Here it was served with bread, celery and the most amazing pickles and and onions. It had a nice kick to it but was mild enough that my heat sensitive mom could have a bite or two. Needless to say I ate my fair share.

My brother had the above "Prince's Chicken." This speciality originates in Nashville and I love the story behind it. It reportedly came to fruition after a scorned woman decided to teach her cheating husband a lesson for stepping out. She made his fried chicken super spicy but he turned out to love it any way. I was supposed to split this with my brother but after taking a small bite I knew it was not going to happen. Chris loved it, but sweat a lot.

My dad had a couple of the mini fried chicken sandwiches. These simple beauties are probably what I order for my last meal. Dinner rolls topped with fried chicken, mayo, pickles and iceberg is my idea of perfection. I had my mandatory bite to cool my mouth after the Prince's Chicken.

I got the cheese burger and it was delicious. The waitress informed me I could have pimento cheese on top and I almost cried. Add to this crispy fries and some more tasty pickles and I was a happy camper. I am so lucky this place is a drive away or I'd be huge!

Sunday Supper - Pickle & Chicken Wraps

I knew I wanted to do a soup and sandwich this week for lunch. I also was craving meat so I decided to go with a healthed up classic. I love a simple fried chicken sandwich - just fried chicken, pickles, mayo and some iceberg on a roll. With some easy switches it can taste almost as good and just as satisfying. Just don't think about fried chicken while you eat it!

1. I put some lemon pepper mayo and dijon mustard on a whole wheat tortilla.

2. I lined up some bread and butter pickle chips and shredded roast chicken breast - keep the skin on if you want more flavor and take it off if you want less fat.

3. Top with a sprinkle of cheese and some spinach and wrap. 

Where to Eat - Dopo

I went to this cute little Italian place with my family when my parents visited. We sat outside on a gorgeous night. They had cute little wool blankets on the backs of the chairs for when the sun went down! I also loved how their menu was arranged a la carte and by platters for two, three, and four.

We started with the above veggie platter for the table. On the left is the conserva of cardoons and potatoes. It was my first time having artichoke thistle. This springtime farmer's market treat basically tastes like artichokes and is used in Italian and Spanish cooking. It had great flavor and tasted super fresh. In the middle is roasted fennel with sun dried tomatoes and pine nuts. This was my favorite of the three. Usually I find sun dried tomatoes to be a bit overpowering but paired with the braised fennel and pine nuts it was a winning combination. On the right are roasted radishes, which were simple and delicious.

We also got the above house pizza - aka the dopa. This four cheese pizza has an optional layer of anchovies underneath. Although usually I get out voted we were able to do half with anchovies and I was a very happy gal - so so good!

For my dinner I had the lasagnette alla ravanusa. Ravanusa is a section of Sicily so I assume this is how they do lasagna there. I am a fan. I liked that there wasn't too much sauce and the noodles were thick and crisp. The meat sauce was also the best I've had.