Sweet Potato & Caramelized Onion Pizza

Sweet Potato & Caramelized Onion Pizza

The truth of this recipe is…I just wanted to put caramelized onions on something.  Anything.  I think about them all the time.  Some (normal) folks think about where to plan their summer vacation or what book they’d like to read next.  Me?  I daydream about crisp, robust onions cooked so slowly and softly that their internal sugars give up and melt down into a sweetened, intensely aromatic, amber-colored puddle of savory fascination.  I might be in love with them.  The problem is, I’m always wanting to make them but can’t seem to commit to the hour it takes to develop their insanely sweet-savory flavor combo.  That’s some precious daylight, if you know what I mean.  So, here’s the deal.  Just do it.  Make a double batch.  They’re worth it.  So, so worth it.  You can spread it like a jam onto sourdough, stir it into pasta, load it on a baked potato, or even mix it with cream cheese for a dip.  But first, try it on pizza.  While the onions are doing their thing, you can roast the sweet potatoes, make the sage brown butter and get the dough ready.  Then, it all comes together like one happy, cheesy family.  And your house will smell like a dream.

Caramelization…the process.

caramelizing onions

Potato Leek Buttermilk Soup with Smokey-spiced Croutons and Chive Oil

potato leek buttermilk soup

Winter.  It’s here.  In a big way.  We just got an inch of ice, 8 inches of snow, and my son’s school is cancelled again…for the FOURTH day in a row!  Snow-soaked coats, gloves, hats and boots have lined our entryway for the past few days as neighbor kids come in and out from the blindingly white wonderland that is our front yard.  I love times like this when there’s nowhere I need to go, nowhere I CAN go.  I am literally stuck in my house, forced to peer out at the beautiful North Pole-esque scenery and spend my days cooking and watching movies.  I can deal.

It’s moments like this when one needs soup.  Comforting.  Soul-warming.  Even nostalgic.  And this velvety-smooth potato soup is just that.  Plus it’s really easy and there are only 7 ingredients in the recipe, and that includes water and salt.  The short ingredient list allows the simple flavors to shine:  potatoes, leeks, and garlic.   The buttermilk adds rich silkiness and just a bit of tang.  Spice it up with homemade seasoned croutons and chive oil and call it a day.  Game over.   {christmas} Lights out.

Red Lentil & Butternut Squash Chili

Red lentil butternut squash chili

Feeling lazy?  Too cold outside to do anything?  Want to curl up on the couch and watch a movie with something warm and comforting to nosh on?  Don’t worry, I got ya covered.  Spicy.  Sweet.  Savory.  And loaded with veggies.  It’s chili time!

Make a big pot of this over the weekend and save the leftovers for those busy Monday nights.  Your Monday night self will give you a high five!

CSA Week 1: Spinach Quesadillas with Chimichurri Sauce

I’m pumped.  So very pumped.  CSA season just started back up and my little veg head is exploding with organic veggie excitement!  I may be slightly odd in that I’d much prefer to open a box of veggies than unwrap a birthday present…um, unless that birthday present IS a box veggies…and maybe it includes a bottle of gin, and some aged balsamic vinegar, or some smoked sea salt or fancy dutch-processed cocoa powder, or several jars of my grandma’s homegrown, canned tomato juice that I would totally use to make killer Bloody Marys with…whoa, settle down.  Hmm, I wonder if you can register for organic veggies as a wedding gift.  I’m already married, buuuuut….how freakin cool would that be to have one of those gift registry guns that you could take to a farm.  I’d go nuts with the kale.  Yeah, forget engraved towels…give me kale and tomatoes!

I digress.  So, after some crazy weather, Laughing Stalk Farmstead is back to delivering me a beautiful box of fresh, organic fruits and veggies every other week!  They started with a couple special deliveries of strawberries and rhubarb, but the full-on seasonal eating adventure has officially begun with a box that packs a powerful superfood punch…it’s a mean green veggie machine!

Grilled Spring Veggie Pasta with Blue Cheese and Balsamic Syrup

In my house, the dude is NOT the grill master, it’s this dudette (thumbs pointing at myself).  Nothing makes me happier than sweating bullets in the hot Missouri sun standing in front of a flaming veggie-covered grate with my face about to melt off from the heat of the grill, tongs in one hand and a glass of Sauvignon Blanc in the other.  It’s pure joy.  I get so stoked when spring arrives because one of my favorite things to grill is asparagus, I could eat mountains of it…and when you combine them with grilled portabella mushrooms, blue cheese, balsamic syrup, and garlicky pasta the birds sing, rainbows beam, and fairies flutter about doing a happy dance…at least that’s what happens in my head…what, too much wine?

Ok, let’s get it on!  Grilling, that is.

Spicy BBQ Tempeh Joe’s


Sloppy Joe’s…you either love ’em or hate ’em.  I love them; my husband hates them.  He thinks they’re annoying and unnecessary.  They’re messy; they drip all over your hands.  As you eat them, you’re increasingly left with less between the bun and more on the plate…but that’s one of the things I love about them!  When you’re finished noshing the sauce-soaked bun, you get to scoop up all the sloppy-laced fixins that lay strewn about on your plate.  Maybe you politely scrape them up with a spoon…maybe you dig in with your fingers and shove the fallen goodies in your face.  I’m just sayin.