Category: Meat & Fish


Oct
2013

Chicken and Sun-Dried Tomato Meatballs

categories: Meat & Fish, Recipes, Savory

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I absolutely love fall, but it always has a tendency to sneak up on me. Like this year – when I left Chicago for a 10-day trip to the UK, it was 95 degrees. When I came back, it had dropped to the mid-60’s and our plane had to be re-routed due to severe thunderstorms. We’ve had a few days of Indian summer since then, but in general it felt like just like that, the days of fresh corn, heirloom tomatoes, and leaving the house without even thinking about wearing a jacket were gone. Luckily, most of my favorite foods are fall/winter foods and I can’t wait to spend the next 6 months eating warm, hearty meals and drinking Sam Adams Oktoberfest. Hell yes.

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Aug
2013

Grilled Flank Steak with Corn and Basil Farro Salad

categories: Meat & Fish, Recipes, Salads, Savory, Whole Grains

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I undeniably have a tendency to plan for the future in lieu of living in the moment. My New Year’s resolution pretty much every year is to “worry less” and “be grateful every day.” I like to think I get a little better at these things every year (and undeniably am much happier for making a point to try to live my life in this way) but I definitely constantly find myself thinking about all the great things I’m GOING to do someday, taking away from the time I spend doing awesome things today. This applies to bigger things (see: starting a blog), but I also find it happens with the little things that make me just as happy.

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Jul
2013

Prosciutto-Wrapped Salmon with Corn and Poblano Succotash

categories: Meat & Fish, Recipes, Savory

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As a long-time vegetarian, cooking meat of any kind is definitely something I still don’t feel totally 100% comfortable with. Don’t get me wrong – I love pretty much every kind of meat, and am constantly bookmarking, Pinning, and otherwise saving meat-based recipes. I totally understand the homey appeal of a roasted chicken, the ease of throwing some steak on the grill for a quick dinner. But when it comes down to it, I’m just not that pumped about removing the skin from a piece of fish or getting all up close and personal with some raw chicken. I do it, because I love the end result, but there’s definitely that ew-gross-squeam factor there.

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