This post has such an easy and delicious dinner that I am going to share a few behind the scenes things with you as well.

First, I just want to thank all of you who visit this corner of the Internet. This little blog keeps growing steadily and surely and I have some new collaborations coming this year that I am really excited to share with you. I am also planning to bring back a lot of new ideas when we visit France next month, so stay tuned. French cooking is my first love – here is one of the earliest posts I wrote about my dream to be a French farmer. So strap on your seat belts.

I know there are a lot of blogs out there (feel free to visit here, here, and here for amazing food blogs that inspire me) but thankfully I have remained aware of the fact that I am not a trained chef, just a passionate self-taught foodie, and my husband did not quit his job to help out with the blog. I got into this gig because I love writing and food. I love the narrative behind food and the stories it creates. I have learned however that in the blogging world, the photos are even more important. And I am trying to grow my photog skills. I love coming up with new recipes and sharing a love of simple, rustic, seasonal food. And since I have a freakishly strong level of enthusiasm, it helps me to not compare myself to other blogs, especially chefs and husband wife teams.

Also, many of you know that I am trying to get a novel published, and this is honestly a longer road then I thought it would be but I am still very zen. I am in a busy phase of life at the moment, and blogging here and on my writing website fit better into the small time windows I have, but I am still looking forward to starting my next big writing project (hello, preschool for Andrew). I have thought about letting this food blog go in order to do that but I am really just too happy sharing these recipes (and creating an archive that I use all the time! and dreaming about a cookbook one day!) that I want to continue at my once a week pace.

Finally, I have been posting dishes on Instagram that aren’t quite worth a whole blog post but might still be a great quick meal idea or inspiration for you. If you don’t follow me on Instagram already, or if you don’t even have a Instagram account, here is a nudge to set one up. (See: my pasta dish for busy nights, sautéed dandelion greens in garlic and olive oil which were heaven, my favorite freezer meal: calzones). Instagram can be an anxiety producing space for some people because pics can make peoples lives look perfect. I view it like Pinterest (you can follow me there too!) and use it just for inspiration.

Ok, onto the food:

We had our first alfresco meal of the season last night, and it was so great to be outside for a family meal. Please note the giant tub of noodles in front of my picky eater. A lot of readers ask do your kids eat what you make? And that side of pasta is the answer. But they are mostly really good eaters and are very appreciative of good food. My daughter Sophie (on the right) just told me after taking a few bites of something I made, “mmm, this is really good. You know mom, you could be a lunch lady.” So I got that going for me.

^^Don’t your kids come to the table in a Frozen robe?

This dinner was so magical being outside and the kids really did love the food. I’ve made this pork with apples recipe before, because I figured they would eat it since it has apples, and it has become a family favorite. I found it on another food blog and the video just makes it look so simple, I have to share it with you. They make it with tenderloin in the video but this time I made it with pork loin and it was just as good.

One thing I learned making it this time is that there is a strip of tough, shiny membrane on both tenderloin and pork loin that you want to cut off before cooking. It makes the end result more tender and moist.

I made Gwenyth Paltrow’s yummy roasted veggies on the side. You cut up sweet potatoes, carrots, parsnips, and I also add Brussel sprouts because, yum, and I think they make the dish look pretty. Then you mix 3 T. each olive oil, dijon mustard, and maple syrup, and pour it on the veggies, then roast at 425 for 20 minutes. I love the leftovers on salad all week.

This dinner was so fast, healthy and delicious (my trifecta for a good dinner) and it fed our hearts and tummys.

The beer didn’t hurt either.

Easy Roasted Pork Loin with Apples and Onions (for printer version, print here) :

Ingredients:

• 2 (1- to 1-1/2-pound) pork tenderloins (I used pork loin, just add to the cooking time
• 2 tablespoons vegetable oil, plus more as needed
• 1 1/2 teaspoons salt, plus more as needed
• 1 tablespoon Dijon mustard
• 1 tablespoon chopped fresh thyme leaves
• 1/4 teaspoon ground black pepper
• 2 apples, cored and sliced (We use Granny Smith, Golden Delicious or
• Braeburn)
• 2 onions, sliced
• 1 cup chicken stock
• 1 tablespoon butter

Directions:

1. Heat oven to 425 degrees F (220 degrees C).
2. Trim each tenderloin of any silver skin (this can be tough when cooked, just use a small sharp knife and slide the blade under and outward to remove it). Pat pork dry with paper towels.
3. Then, using your hands, rub the tenderloins all over with 1 tablespoon of the oil, sprinkle with 1 1/2 teaspoons of salt, and rub until both tenderloins are evenly coated.
4. Heat a tablespoon of oil in a large cast iron skillet or heavy-bottomed oven-safe frying pan over medium heat. You will know when the pan is ready when the oil shimmers.
5. Add the pork tenderloins and cook, turning occasionally, until evenly browned all over. This should take about 12 minutes.Transfer the browned pork to a large plate or cutting board.
6. Check the pan, if it looks dry add 2 to 3 teaspoons of additional oil. (If there is fat left in the pan from cooking the pork, there is no need to add additional oil). Now, add apples and onions then cook, stirring occasionally, until lightly browned around edges, about 5 minutes.
7. While the apples and onions cook, use a pastry brush (or use your hands) to rub the pork all over with the mustard, sprinkle it with 2 teaspoons of the thyme and black pepper, and rub until it’s evenly coated.
8. Add the remaining teaspoon of thyme to the apples and onions, stir. Then, place pork tenderloins on top of apples and onions and slide into the oven. Roast 10 to 15 minutes (20-25 for pork loin) or until an internal thermometer inserted into the thickest part registers between 145 and 150 degrees F (63 and 65 degrees C).
9. Transfer pork to a large plate and cover with aluminum foil. Let rest about 10 minutes.
10. While the pork rests, place the pan with apples and onions back onto the stove and turn heat to medium. Add chicken stock and use a wooden spoon to scrape the pan, lifting any brown bits from the bottom. Bring to a simmer and cook until reduced by half. Add butter and stir until melted.
11. Slice pork into 1-inch slices then serve on a bed of the apples and onions with pan sauce drizzled on top.

From The Inspired Taste website.

Maple Dijon Roasted Root Vegetables (printer version here):

Ingredients:

• 3 tablespoons maple syrup  
• 3 tablespoons Dijon mustard  
• 3 tablespoons extra virgin olive oil 
• 1⁄2teaspoon coarse salt 
• 1⁄2teaspoon fresh ground black pepper  
• 1 large sweet potato, peeled and cut into 3-inch sticks about 1/2 inch thick
• 4 parsnips , peeled and cut into 3-inch sticks about 1/2 inch thick
• 4  carrots , peeled and cut into 3-inch sticks about 1/2 inch thick
• I cut back on 1 parsnip and 1 carrot and add 2 cups of Brussel Sprouts

Directions:

1. Preheat oven to 425 degrees F.
2. Mix together the syrup, mustard, oil, salt, and pepper. Toss together with vegetables on a large baking sheet. Roast, stirring occasionally, until browned and cooked through, about 25 minutes.

From Gwyneth Paltrow’s My Father’s Daughter cookbook.

men l m b,l. ‘flnnklkhlukik,hnjngjrjr It’s good to have friends in the right places.

In my case, when your BEST FRIEND from childhood moves to Vermont, and your husband is really passionate about skiing, it is pretty helpful that she moves right next to Sugarbush Ski Resort. Eileen and her husband David are the cutest new newlyweds and expecting their first baby (a boy!) in the fall.

I know, I know your hearts and minds have turned to spring and summer but if you’re thinking about a great place to ski with your fam next year, take a look:

Every structure at Sugarbush is so unique. It is an architects dream. The attention to detail is amazing. Wynn Smith, the owner who reimagined what a Vermont Ski Resort could look like gave it so many pastoral aspects, especially this silo that looks like it belongs in the rolling hills of the Green Mountains. 

Contemplating our descent.

The accommodations were amazing. It fits our big family perfectly and the kids moved right in.

 We loaded up with possibly the most amazing breakfast buffet I have ever had.

And then we skiied with our offspring while Andrew hung out with Eileen. 

 I’m going to duplicate this kale caesar salad at home for sure.

This post was sponsored by Sugarbush. 

Have you ever heard of a Buddha Bowl?

There are lots floating around lately in the healthy eating world. This website gives some examples as well as this definition from Urban Dictionary:

buddha bowl (n). a bowl which is packed so full that it has a rounded “belly” appearance on the top much like the belly of a buddha

 I am an 80/20 girl when it comes to healthy eating/indulgence, with delicious flavors a requirement 100% of the time and a weakness for anything French.  But, I love feeling great, so sometimes I need to make a big batch of this quinoa salad to have in the fridge for the week. Plus, one pot/bowl cooking makes life easy.

And, my husband loves this dish.

The basic building blocks of a buddha bowl are:

1. Grains – if you are eating legumes, use whatever you like. I love how the quinoa has protein and absorbs the dressing, but black beans, lentils, etc. are all great. I added chick peas too because I love them.

2. Protein – you can add your favorite meat or beans or tofu as well. I counted the quinoa and chick peas as protein.

3. Something Crunch – I used carrots and celery in this one, but nuts, onions, seeds, asian noodles, etc. are all yummy.

4. Something Creamy – avocado, feta, mozzarella, goat cheese, are all good options. Hummus and dairy based dips are yummy too. Noodles also offer a creamy element.

5. Veggies – roasted veggies have a concentrated flavor, so I tend to love them, and nutty cauliflower is my favorite right now. I often make a big batch of roasted veggies on a Sunday and use them up during the week. Any raw veggies, lettuces, sprouts, and and marinated veggies are all great too.

6. Dressing – lots of buddha bowls use tahini dressing but I went with more mediterranean flavors. I make it with Asian flavors too, and you can even stir store-bought pesto into the quinoa with yummy results. (Basil mozzarella balls and cherry tomatoes go very well with this dressing.)

**I like to make sure I have something acidic – the dressing, olives, capers, etc. But my husband doesn’t love olives and capers so I add them myself.

The thing that gives this dish its flavor is the dressing, and when you add it to the warm quinoa, it absorbes all that goodness. Balsamic vinegar, dijion and garlic are are mixed with extra virgin olive oil, salt and pepper – pretty simple. If you have favorite homemade dressing ingredients – lemon, shallots, scallions – you really can’t go wrong, but my husband loves balsamic so that’s what I use. It also gets better every day it sits.

Quinoa with Balsamic Vinaigrette and Roasted Veggies (printer version here):

Ingredients:

Quinoa

2 onions, sliced into rings

1 cup cherry tomatoes, halved

1 head of cauliflower, cut into florets

1 can chickpeas, drained and rinsed

2 carrots, diced

2 celery, diced

feta or goat cheese, crumbled

Directions:

Preheat oven to 425.

Bring one cup water to boil, then add 2 cups of quinoa. (Cook according to package directions, usually for 15 min).

For Dressing (I use a 1:1 ratio for oil and vinegar, use what you prefer):

¼ cup balsamic vinaigrette

¼ cup extra virgin olive oil

1 teaspoon dijon mustard

1 clove garlic, minced or pressed in garlic press

salt and pepper

Toss half of dressing with quinoa as soon as it is done cooking. Set aside in large bowl.

For Roasted Veggies (select 2 or 3 veggies):

Slice or cut up veggies in as uniform a size as possible for even cooking.

I used cauliflower, onions and cherry tomatoes.

Sprinkle with EVOO, salt and pepper. Cook for 15-20 minutes, turning halfway through.

Assemble Bowl: Stir quinoa, roasted veggies, chopped veggies and chick peas together. Add additional dressing to coat all ingredients. Sprinkle with feta or goat cheese, and capers if desired.

My friends, did you know that there is a way to make an artichoke taste more…

like an artichoke? I mean, to bring out its artichoke essence and let it sit on your tongue, making your taste buds explode with artichoke-ness?

(If you don’t like artichokes you might want to click out.)

I have such a weakness for these strange little vegetables. When there is a dish on a restaurant menu that has even a hint of artichoke in it, that’s pretty much what I am going to order. Almost every time. I love love artichokes. Dip, soup, pasta, straight up. All good.

So a few years back when I was looking for artichoke bottoms for our previous Easter tradition of filling artichoke bottoms with petit pois, or little baby peas, which is a really cute and very spring-y dish, I couldn’t find any artichoke bottoms. I searched for an artichoke recipe to replace that on our menu (for the record I haven’t seen artichoke bottoms since, maybe they stopped selling them?). I stumbled upon this recipe from Giada De Laurentiis for Artichoke Gratinata – an Italian version of the French Gratin which you probably figured out – and never looked back because, yum.

This recipe is sort of like a meditation in which you contemplate how many delicious things can I add to the artichoke to make it even better? Olive oil? Garlic and Parsley? Ok.

How about wine? Marsala sounds good! (I bet white would be good too!)

And chicken broth and red pepper flakes. Good. To top it off, how about parmesan, bread crumbs and butter?

Are we good? Have we covered the universe of delicious steps to do to food? Barring chocolate, I think so.

I hope you try this for a holiday or special dinner soon, you will thank me, I promise it will be in heavy rotation after because holy goodness. A revelation. This is why I love food.

Artichoke Gratinata (printer version here on Food Network): 

Ingredients:

3 tablespoons olive oil
1 garlic clove, minced
1 pound frozen artichoke hearts, thawed
2 tablespoons chopped fresh parsley leaves
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon red pepper flakes
1/2 cup chicken broth
1/4 cup Marsala wine
2 tablespoons butter
1/3 cup plain bread crumbs
1/3 cup grated Parmesan
Directions:

Preheat the oven to 450 degrees F.

Warm the olive oil in a heavy bottom skillet over medium-high heat. Add the garlic and cook for 1 minute. Add the artichoke hearts, parsley, salt, pepper, and red pepper flakes and cook until the artichoke hearts are starting to brown at the edges, about 3 minutes. Add the chicken broth and wine and simmer for 3 minutes. Transfer the artichoke mixture to a 2-quart baking dish.

Melt the butter in the same skillet used to cook the artichokes. In a small bowl mix the melted butter with the bread crumbs. Stir in the Parmesan and top the artichokes with the bread crumbs. Bake until the top is golden, about 10 minutes.

Recipe courtesy of Giada De Laurentiis