Bacon, Egg, and Brie Buckwheat Crepe

Bacon, Egg, and Brie Buckwheat Crepe

One of the most challenging things I learned as a young chef (and still work on today) is the act of simplicity. Even from the home cook’s perspective, “fine dining” or “gourmet” recipes seem to correlate to ingredient lists a mile long. And while in some cases that may be true, I find that some

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Salsa Verde with shrimp

Kitchen Basics: Salsa Verde

I get asked all the time what my favorite recipe is or what’s my style of cooking. I see that as a complex question because one of the most fulfilling aspects I find by being a chef is the ability to constantly learn and grow. So my style, passions, and knowledge changes constantly. However, one

Lemon Blueberry Granola with CBD

Ohhhh man is it hard to be back after vacation, amiright?? These past few weeks have been an incredibly calming, jam-packed, sun-soaked adventure. We were in Key Largo for an amazing wedding (and yes, the wedding cake was a hit!!); spent a week in a condo overlooking the white sandy beaches of South Beach Miami

Halibut with Beets, Radish, and Salsa Verde

Halibut with Beets, Radish, and Salsa Verde

Well, it seems as though Summer has officially arrived in New England!! And other than vacations, beach days, and lots of ice cream, what that also means is that I find myself wanting to spend fewer hours in the kitchen. Which is kind of a bummer because I love cooking! But its very challenging to

Sake Washed Tuna Tartare with Grapefruit Slaw

Sake Washed Tuna Tartare with Grapefruit Slaw

I used to hate raw fish. I was a I’ll-eat-fried-shrimp-and-nothing-else kinda girl. Now I love it! So it’s funny to now look back and wonder when that switch to raw fish lover happened. My first raw fish memory is slightly blurry. My dad was most definitely there, so it must have happened early in my

Ras al Hanout Chicken with Brown Butter Roasted Vegetables

Ras al Hanout Chicken with Brown Butter Roasted Vegetables

Ok so right off the bat, I know this recipe doesn’t scream “Summer”. The inspiration for this dish came mostly because I was wanting a dish that would leave me with delicious leftovers. The downside to all of the fresh and crisp Summer recipes I’ve shared lately is they dont have a long shelf life.

Huevos Habaneros with Mojo-Spiced Tostones

Huevos Habaneros with Mojo-Spiced Tostones

I’m a huge advocate for “breakfast for dinner” meals, especially on nights when I don’t feel like cooking. They’re satisfying, quick, and require very little use of the hot oven (perfect for warm summer nights). And with the upcoming wedding and cake prep (did I mention I’m making a 3 tiered wedding cake next week??)

Warm French Chicken Salad

Warm French Chicken Salad

Welp, I hate to break it to you but we thought it was time to take a little break from Fish Week. The heat in the kitchen (and outside) was starting to clash with the constant aroma of fish. So we decided to head to France… by way of this Warm French Chicken Salad.

Szechuan Crusted Tuna with Summer Melon and Peach

Szechuan Crusted Tuna with Summer Melon and Peach

Fish Week at the Farmstead house continues! And I’m probs going to confuse a few people with this dish. If you remember yesterday’s post I mentioned that fruits and vegetables that grow together, go together (despite the bizarre-ness of combining sweet fruit with savory dishes). What that means is that all fruits grown within the

Vietnamese Noodle Salad with Shrimp and Blueberry Nuoc Cham

If you remember yesterday’s post, I’ve started to sift through our kitchen pantry in an attempt to jump start packing for our move to Maine. It’s quite amazing how much stuff actually piles up in those dark crevices. But the upside is that I’m scoring a bunch of interesting ingredients that I forgot I had!

Seared Salmon with Lentil Pilaf and Mint Yogurt Sauce

Since returning from our house scouting trip to Maine I became increasingly aware of how much stuff we have. As excited as I am for this next adventure, I am equally dreading the act of packing our house. But it’s happening, hafta do it, so might as well start. And since the kitchen is my

Japanese Ceviche with Baked Lotus Root Chips

Ceviche has to be one of my favorite go-to meals during the warmer Spring and Summer months. Because it is a 100% “raw” preparation meal, I not only get more time to enjoy the outdoors but I dont have to turn on the stove/oven when the temps are already uncomfortably warm in the house. AND

Green Tea Poached Fish with Carrot-Ginger Sauce

I remember first discovering how versatile, complex, and exciting food could truly be. I was amazed when I first tried a dish similar to this Green Tea Poached Fish with Carrot-Ginger Sauce. Poaching a protein in anything other than stock was so foreign to me at the time and yet, when I learned about this

Low Carb Lomo Saltado: A Weeknight Dinner Hack

This low carb lomo saltado dish is easy. Like ridiculously easy. Like it should be illegal how easy it is considering how much flavor is packed into every bite. I forgot how delicious lomo saltado was until this week and now I’m making it all the time!

Pork with Gingered Rhubarb, Watercress, Fennel, and Yogurt

Recipe creativity aside, my favorite part of building a dish is the design. I am not artistic at all. Like not one bit. I still struggle with pastry design if its anything beyond a minimalist-clean line design. I even drew a person the other day and my (almost) 3 year old looked at it with

Chicken Saag with Tomato Raita and Lemon Rice

I really started falling in love with Indian curries about 6 years ago. I wasn’t exposed to it growing up so when my boss asked me to create more Indian-inspired dishes I was slightly paralyzed with ignorance. But once I educated myself about the cuisine, I was amazed at how complex and beautiful Indian food