Bacon Wrapped Asparagus + Goat Cheese Bundles

SONY DSCWell guys, we made it.  Happy spring!  Yay!  You know what this means, right?  Warmer days ahead, lots of grilling, playtime at the parks, more daylight, fresh produce starting to make it’s way, and….baby!  WHOA BABY!

Any ideas or explanations as to how this pregnancy could possibly be going this quickly are completely welcomed, friends, because I am mind-blown at the whole deal.  We are finally getting going on bedroom moving, bunking, storage room cleaning, baby gear inventory-ing…you know, all of that good stuff…we are in the home stretch!  Which seems a bit crazy, actually a lot crazy, because I swear I just shared the news yesterday, didn’t I?  My gosh we can’t wait to meet this little one…all four of us.   Continue reading

Asparagus and Pancetta Pasta


Would it be weird to call a dish light and indulgent all at the same time?  This pasta is a cinch to get on the table and is full of bright, fresh flavor while still tasting a bit rich.  I’ve basically dummied this recipe down out of pure laziness and we love the results.  I keep going back to it not only because I can count on everyone enjoying it (my non-asparagus loving daughter actually devours it in here) but because it requires minimal ingredients and couldn’t be more simple to throw together.  It’s on the table in 15…total score! Continue reading

Spring Farro Salad


Oh you guys…you guys.  There are no words.  This salad is something else.  I mean it when I say it is one of my very favorite dishes I prepare.  Farro is one of those forgotten grains that I swear you will fall in love with.  It’s hearty, full of vitamins and minerals and the texture is just plain awesome.  If cooked properly, as in this recipe, it has an awesome chew to it…no mush like quinoa or couscous can give you.  This salad is a one dish meal filed with fiber, nutrients, protein and so incredibly much taste it will knock your flip flops off (i can say that, right?  We haven’t had snow in over a month.)  It’s also wonderful to take to a potluck or picnic…it can sit at room temperature and is such a crowd pleaser!  The texture of the farro accompanied by the sweetness of the corn, the freshness of the basil and asparagus, the savory chicken and the tart goat cheese…well..I’ll leave the rest up to you.





Spring Farro Salad

*notes:  Farro is simple to find and is available in the natural section of every market I’ve been to.  You could also substitute frozen corn in here..but the fresh corn, to me, is one of the best parts about this salad

Adapted by this recipe


1 Cup Semi-Pearled Farro or Spelt Berries

2 Ears Corn

1 Pound Asparagus, woody ends removed

1 Pound Chicken Breasts

4 Ounces Fresh Goat Cheese, crumbled

1 Avocado, diced

1/3 Cup Olive Oil + more for drizzling asparagus and chicken

1/4 Cup White Wine Vinegar

2 Tablespoons Minced Yellow Onion

2 Tablespoons Chopped Fresh Basil

1 Heaping Tablespoon Dijon Mustard

1/2 Teaspoon Salt


Preheat the grill to medium high.  Bring a 4 quart pot of water to a boil.  Stir in the farro, reduce the heat to medium and simmer for 30 minutes or until the farro is a firm texture but cooked through; drain.

In a medium bowl, whisk together the olive oil, white wine vinegar, onion, basil, dijon and salt. Or add all ingredients to a small jar and shake well.  Set aside.

While the farro is cooking, drizzle the chicken breasts and asparagus with olive oil, sprinkle with salt and pepper and toss to coat.  Place the chicken, asparagus and ears of corn on the grill.  Cook the chicken for 15 minutes or until cooked through, turning once in between.  Cook the corn until the kernels begin to lightly char, turning often, about 5 minutes.  Cook the asparagus until crisp tender, turning often, 3-4 minutes.  Remove the chicken, corn and asparagus and let cool slightly.  Chop the chicken and asparagus into bite sized pieces and slice the corn off of the ears with a sharp knife.

Pour the farro into a large bowl and add in the chicken, corn, asparagus, goat cheese and avocado.  Drizzle the vinaigrette over the top and toss lightly to coat. Serve at room temperature or chilled. Can be made one day ahead.  Serves 4-6.

Asparagus Soup with Whole Grain Croutons


I have a confession.  Want to hear it?  Spare you?  Geez, sorry…it was so harmless.  Fine, moving forward.  Asparagus could not be more delicious, fresh and affordable this time of year not to mention it’s impressive nourishment profile:  it is full of antioxidants, fiber, folate and vitamins A, C, E and K.   So let’s all agree to take advantage of it as much as we are able.  Okay?  Okay.

This soup is a mystery to me.  It is absolutely amazing how much flavor comes thru with such few ingredients.  It is gorgeous to look at and even better to taste; it’s rich, silky and bright tasting and the crispy, chewy croutons on top are the perfect compliment.  Insanely good paired with a grilled ham and cheese…mmm,  pure comfort on a rainy day like today.


I love the way asparagus makes my pee smell.  Sorry.  I had to.  If you don’t like confessions this probably isn’t the best place for you to stop by.  I’m catholic and full of guilt that I need to get off my chest.  I feel so much better, thank you.

Asparagus Soup


3 Tablespoons Olive Oil

2 Pounds Asparagus, roughly chopped

2 Medium Onions, roughly chopped

6 Garlic Cloves, roughly chopped

2 Tablespoons Fresh Thyme Leaves

3/4 Teaspoon Salt

3/4 Teaspoon Pepper

4 Cups Chicken Stock

3/4 Cup-1 Cup Half and Half


Heat olive oil over medium high heat in a large soup pot or dutch oven.  Add asparagus and onion and saute until asparagus is tender, about 10 minutes.  Add garlic, thyme, salt and pepper and saute for 1 minute.  Add chicken stock and bring to a boil.  Turn heat down and simmer soup until asparagus is soft, 20 minutes.  Transfer soup to a blender or food processor and puree until smooth, 2 minutes.  Return puree to soup pot and place back on the stove over medium low heat.  Add half and half until the soup has reached your desired thickness and cook until warmed through.  Top with Whole Grain Croutons.  Serves 4.

Whole Grain Croutons

Note: these can easily be made gluten free by opting for gluten free bread.


3 + Tablespoons Olive Oil

2 Slices Whole Grain Bread, cut into 1 inch cubes (about 2 cups)


In a medium skillet heat olive oil over medium heat.  Add bread and stir to coat with the olive oil.  Toast, stirring occasionally, until bread is golden in color and begins to crisp up, 7-10 minutes.  If the bread seems too dry and is not toasting well add another drizzle of olive oil to coat the bread.