*This post was created in partnership with American lamb. Thanks for supporting the brands that support the work I do here.

The month of July was filled with menu planning, recipe testing, ingredient gathering and cooking for 60 people in a 7 acre private garden in the middle of Seattle.

I’ve had the great pleasure of sitting at a Secret Supper table and I’ve known Jacob and Danielle, the owners, for years. I’m not sure they even knew that I harbored a secret desire to cook for one of their dinners. These dinners are pure magic. Something happens when you gather people at a long table, in a stunning, almost dream-like setting. Flowers run down the center of the wooden tables as the birds sing and the fresh air breathes around you. As much as I loved sitting at that table I wanted to be the one in the outdoor kitchen, standing around the grill and watching the guests at the table from that standpoint.

This July I had the chance to do that very thing twice and while I’m still exhausted I am also incredibly proud. There’s such a sense of accomplishment when you do something that you’ve dreamed of doing even when that thing scares you a bit. Actually, especially when that thing scares you.

The Seattle supper was held at Dunn gardens. A stunning 7 acre garden filled with native plants arranged in a way that is both wild and structured. Before this dinner I never knew this garden existed in my city and the crazy thing is, it’s 10 minutes from my front door.

The menu reflected a life in the northwest. I wanted to feature what is absolutely best of this season at the height of summer and also bring in some flavors of the wild. I had gathered mushrooms and conifer tips in the spring for this very reason. For a chef the menu is how we tell a story and this menu tells the story of the abundance of the northwest. It is the story of a friendship. My sous chef, Hina, spent much of her life growing up in Pakistan and many flavors in this menu reflect her life and what she has taught me and opened my eyes up to over the years. It is the story of the wild that surrounds us and how generous it is but also how fragile if we don’t return the generosity with our own gratitude and gifts.

I’m including the menu from the Seattle dinner below and thanks to our partner for the dinner, American Lamb, I get the pleasure of sharing the recipe of Lamb Braised in Forest Floor with Apricot Achar.

This dish tells the story I intended to tell beautifully. This stunning and sustainably raised lamb, sits on a bed of leaves, twigs, mushrooms, berries and earth found while I was hiking near my home. It’s a genius method from friend and fellow forager, Pascal Boudar, that brings the scent we all love while walking through the woods, to the plate. The lamb is finished with a bright, tart and spiced apricot pickle and apricots grilled until charred and slumped. It’s a stunning dish worthy of an occasion.

Secret Supper
July 17, 2021

Seattle

Start

Zucchini blossom and pea pakora, wild mint & cilantro chutney

+
Smoked salmon rilletes on homemade butter cracker, black mustard seed caviar, chive flower

First

Greens, herbs and flowers in a summer goddess dressing

Second

Charred summer squash, smoked raita, candied seeds and spruce tip salt

Pickled salmon, blistered tomatoes, ginger, curried chickpeas

Main

Lamb braised in forest floor with roasted apricot achar, on fresh corn polenta, feta and wild mushroom powder

Vegetarian Option

Charred eggplant curry, on fresh corn polenta, feta and wild mushroom powder

Dessert

Wild rose & raspberry pavlova with fresh bay cream

Thanks to Danielle and Jacob from Secret Supper for making this dinner happen. For American Lamb for helping to bring it to life. And to MilkRun for sourcing the gorgeous produce.

Photos provided by:

Alba Betancourt – Absence Studio

Gabe Rodriguez

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Lamb Braised in Forest Floor with Charred Apricot Achar

Author Ashley Rodriguez

Ingredients

Serves 8-10

1 6-8 pound American lamb shoulder

2 1/2 tablespoons garam masala

1 1/2 – 2 tablespoons kosher salt

Enough forest floor* to fill the bottom of the roasting pan or Dutch oven

1 onion, cut into large chunks

6 garlic cloves

3 inch piece of ginger, sliced

*Forest floor is meant to mimic the intoxicating scent of a forest hike. You can use most varieties of spruce branches, fir, maple, and alder. If you’re lucky enough to find a few edible mushrooms, throw those in there. Fallen maple leaves add a lovely flavor. You could also use woody herbs like rosemary, sage, and time. 

Charred Apricot Achar

 

3 pounds apricots, halved and pits removed

1 large red onion, sliced

1 cup apple cider vinegar

1/2 cup – 3/4 cup brown sugar

Juice and zest of two limes

1 inch piece of ginger

2 garlic cloves, peeled and sliced

2 teaspoons cumin

1 teaspoon coriander

1 cinnamon stick

Pinch fresh nutmeg

1/2 teaspoon chili flakes

Sea salt

2 cups white wine

Instructions

For the lamb:

The day before you plan to cook the lamb season with garam masala and kosher salt. 

Refrigerate overnight or up to two days before cooking.

Bring the lamb out of the fridge one hour before you start to cook.

Preheat your oven or grill to 350*F

Line the bottom of the pot with your forest floor. Set the lamb on time. Add the onion, garlic and ginger around the lamb. Then pour in the white wine. 

Cover the pot with a tight fitting lid then roast for 3 – 4 hours, until tender but not quite falling off of the bone.  Remove the lid, turn the oven up to 450*F and continue to roast for one hour more, until deeply charred and the lamb is fork tender. 

Let it rest for 20 minutes before slicing and serving with the Charred Apricot Achar.

For the achar:

Preheat your oven or grill to 425*F

In a large roasting dish combine 2 pounds of the apricot halves, red onion, vinegar, brown sugar, lime zest and juice, ginger, garlic, cumin, coriander, cinnamon, nutmeg, chili and a hearty pinch of salt.

Roast in an oven or grill until the apricots and onions are deeply charred in parts and the brine is bubbly. 

Let cool before pureeing in a blender. Taste and adjust seasoning. 

Grill the remaining apricots then add those to the purée. Serve with lamb. 

*USDA recommends a minimum internal temperature of 145 degrees F followed by a 3 minute rest.

It feels a bit surreal to write a new year. I recognize that a new year doesn’t mean much more than a shifting page on the calendar except with it also comes a collective consciousness of hope, prayers of peace and intentions for growth. And that, I believe, is where the shift happens.

There is great power in hope. In a deep belief that better days are ahead of us. There is massive strength in intention. With it brings a listening ear, seeing eyes and an open heart for where to live out of that intention.

We also know that after a year like 2020 whatever we think we can control and aspire to is ultimately outside of us and yet, here we are. We not only survived but I’m sure in many areas, ways that most likely surprised us, we thrived.

2020 was a year of great discomfort. Because we felt the lack of control so fundamentally and daily, I’m sure many of you, like myself, felt the body tightening anxiety and apathetic ache of depression at times. Every day revealed death, suffering and an end to normalcy. The privileged and comfortable lenses that hid my eyes from injustice fell away and the world will never look the same. And still beauty exists. We may have had to look harder or see it in simplicity; like a perfectly made cup of coffee, a profound sentence that shifts us to the core, or a sweet cherry tomato grown in your own garden. But it’s there.

In that great discomfort and dis-ease I found a truer version of me. And I’m certain many of you could say the same.

As the calendar has steadily, albeit slowly, marched towards a new year, a new beginning, I’ve thought often of myself standing at the cusp of 2020. I imagine myself like Ebenezer Scrooge, getting visited by a ghost from the future. This ghosts paints a dire picture of the coming year. The death, loss, heartbreak, isolation, financial stress, division… okay, I’ll stop.

I would have punched that ghost in the face and ran for cover.

I can’t help but think that had I known all that were to happen in 2020 I’m not sure I would believe it to be survivable and yet here we are.

We survived and I truly believe that in many ways were stronger than ever. I’m taking that truth with me into the new year and all the years to come. Whatever comes we can survive it. Even when it feels un-survive-able. Hour by hour. Day by day. And in a few moments of grace you’ll forget you’re simply surviving and you’ll notice goodness, beauty, love and these are the things that keep pushing us forward.

So I am leaving 2021 plans without resolutions. Without specific goals. Instead I want to focus on the values and intentions I want to bring to each and every day. How I see the world and what I can bring to it; these are the things I can control.

One of my resounding values that I hold dear is to find the beauty in each and every day. I hope that perhaps together we can find and bring beauty to a world that so desperately needs it.

Happy New Year.

This is a sponsored post written by me on behalf of Albertsons and Safeway. All opinions are 100% my own.

*I’m beyond excited to partner with Safeway and Albertsons and their line of Open Nature® products to bring you this post about feasting in the outdoors. These products are created with high-quality, minimally processed ingredients without any artificial flavors, colors, or preservatives, just as nature intended. These products are available in my area at Albertsons, Vons, and Pavilions stores., and you can find them exclusively at Albertsons Companies family of stores, including ACME Markets, Jewel-Osco, Vons, Pavilions, Randalls, Tom Thumb, Shaw’s, Star Market, United Supermarkets and Carrs/Safeway. Visit safeway.com to find a store near you

Camping season in the PNW may be coming to a close, but we still have one more epic adventure left in us. This summer has been full of outdoor adventures. I’ve pushed myself in the outdoors in ways that have made me feel stronger and less fearful. From camping alone, to camping with a couple of moms and a whole lot of kids, to mastering the art of baking sourdough over the fire. It has been a summer filled with joyful and delicious memories, even in the midst of a pandemic.
Through all these adventures I’ve learned how to refine our pack list, what’s necessary and what isn’t, and I can guarantee you throughout every adventure we’ve eaten so very well.
So as our family is about to embark on our biggest camping trip yet, I thought I’d take you along in the planning process. If you’re just here for the food, that’s fine too. There is a Lamb Kofte recipe below that is equally delicious prepared over the fire or in the warmth of your kitchen. Click “recipe” above and you’ll be brought right to it.
For those of you who aspire to camp and want to do so with memorable meals then read on, my friends.

Create a plan.

My first step in preparing for camping is always to create a Google Doc with a plan for our meals. If we’re going with a small group, I also include links to the campsite and activities that we may want to consider while camping but the bulk of the doc is all about food.
Generally, if we are camping with other families, we do breakfast and dinner as a group then leave each family to take care of their own lunch.
Breakfast is usually a mix of yogurt and homemade granola and some sort of egg and potato scramble. And in our family, it’s also lots and lots of coffee enjoyed around a morning campfire.
I divide the doc into days and list out what is for dinner each day. Then, I write out a grocery list for each family and include the specifics of how the ingredients should come to the campsite. For example, we generally will have some salad with each meal so the greens should already be washed and chopped; ready to dress. This saves so much time and hassle trying to chop and clean on the campsite. Generally, I’ll ask that vegetables be already chopped as well. It saves so much time in the cooking process so we can enjoy that leisurely afternoon hike instead of having to rush back to the campsite to cook for hours – although I often don’t mind that either.
Plan your meals in such a way that the most perishable or vulnerable food items will be enjoyed first. For example, on a recent trip our first dinner was mussels in a fennel cream broth with sausage and potatoes. I picked up the mussels on the way to the campsite and kept them on ice for a couple of hours. It’s too stressful to worry if the ice in the cooler will hold long enough to keep fragile items fresh. For our last meal, on day three, we enjoyed potatoes baked in the coals with all the fixings. It’s a great meal to use up remaining ingredients and leftovers that may have accrued during the trip.

Know your limits.

I started upping our camp food game because for me, good food adds to the experience. I take great joy in feeding the people I love food that delights and wows them. The campfire became a fun challenge; could I create the same or similar food I do with ease back in my kitchen at home around the fire? The answer is YES! And often it is so much better prepared over the fire.
Something happens to me when I’m cooking with flames lapping at my cast iron and smoke is dancing around me while I move around the fire pit. I’m connecting to something primal, an instinctual nature kicks in and it satisfies me to my core. But listen, no one needs fresh baked sourdough baked over coals in order to have a memorable camping trip. You need to find what delights you in the outdoors and lean into that.
When I started cooking elaborate meals for my family over the fire, I may have taken it a little too far. There were 17 of us on the campsite and I brought real plates – not fine china mind you – but actual plates that needed washing. Lucky for me as the cook I don’t need to do the dishes but I’m quite certain my brothers were not my biggest fans when they had to hand wash 17 sets of dishes in cold camp water. Since then I’ve embraced compostable plates and utensils. My heart for the environment would prefer to use all reusable, and I do if it’s just me camping or a rather small group, but I don’t want to miss the smell of the pine, the dull roar of the waves and the time sitting around the campfire because everyone is too busy doing the dishes. I’ve found my limit and am now bringing all the Open Nature compostable products that can fit in my car.
Start small. Wrap some russet potatoes in aluminum and toss them into the coals without a care. Turn them every 10 minutes or so then top the fluffy potatoes with crisp bacon, sour cream and whatever you may have lingering in your cooler. This is one of the easiest and most satisfying meals we have had on the campsite.
Know your own limits. Find what works for you and your family and friends and lean into that.

Divide and conquer.

For us the point of the Google doc is to create a shared plan. While I tend to do the majority of the dinner cooking while camping, I’m using ingredients that everyone contributed. And since I’ve done the cooking, after dinner I’m sitting around the fire drinking a glass of wine while the dishes are being cleaned.
After many camping trips we have found what works best for our family. A system that feels equitable and shared so that we all get to enjoy our time outdoors as much as possible.
Don’t be a hero, share the tasks and divvy up the responsibilities.

Go, enjoy and let whatever may be, be.

A loaf of sourdough baked over coals is one of the most rewarding things there is but inevitably that loaf contains at least a part that is a bit charred and may require a bit of shaving unless someone is quite partial to burnt bread. But char or not it is still a loaf of fresh baked bread that has been cooked in the fire!
Embrace the char. Embrace the dirt. Embrace what is beyond your control so that you may breathe in the smell of cedar warmed by the sun, the laughter of kids who are not playing on devices, the leisurely hours spent not checking anything off of a to-do list. This is what truly delights and this is what camping is all about.

Pack List

Every trip will be different and every pack list will vary as well. It depends greatly on what is on the menu but I’ve created an extensive list of products and tools that I always bring with me when cooking outdoors and I’ll also add our pack list from a recent camping trip. Leave any questions you may have in the comments below or come find me on Instagram. I’d be happy to answer any questions. My heart is for getting everyone in the outdoors so I’m delighted to do whatever I can to make that feel accessible to all.

Outdoor Cooking Essentials

Sample Google Doc Meal Plan:

Dinner:

Sunday

Mussels in a Fennel Cream with Potatoes and Sausage
Sourdough bread
Salad
Stone Fruit Cobbler with Butter Biscuits

Monday

Roasted Mushroom & Truffle Macaroni & Cheese
Bread
Salad

Tuesday

Coal Baked Potatoes and alllllll the fixings
Salad

TO BRING:

Gerald & Lynne:
Firewood
Beer
Wine
Ax
Tablecloth
Paper plates
Utensils
Napkins
Aluminum foil
Salad greens, washed and chopped
Sour cream
Bacon
Cream
Briquettes/charcoal

Chris & Deb:
Marshmallows
Graham crackers
Chocolate
Wine
Beer
Salad greens, washed and chopped
Sausages (or Brauts)
3 Onions, diced
3 Red peppers, diced
Cream
Briquettes/charcoal
Grated sharp cheddar

Geoff & Amy:
Bacon
Eggs
Granola
Yogurt
Dish bin
Paper bowls (? – for granola/yogurt)

Ashley & Gabe:
Russet potatoes
Garden potatoes
Fennel
Salad dressing
Sourdough bread dough
Ritz crackers
Water
Beer
Wine
Paper plates
Salad greens
Chives
Pasta ingredients
Mama lil’s
Large cast iron
Medium cast iron
Dutch oven
Cooking utensils
Cobbler ingredients

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Lamb Kofte with Feta Tzatziki

Author Ashley Rodriguez

If lamb is not your jam feel free to substitute any ground meat here. I often like to use a mix of ground lamb and chicken or pork. If preparing this to bring to a campsite bring the seasoned meat with you along with the prepared yogurt. You can warm store-bought naan over the fire or if you want to take it next level prepare the dough at home then bake the naan over the fire. This is my favorite recipe: https://www.gimmesomeoven.com/homemade-naan-recipe/

Ingredients

2 teaspoons ground cumin

2 teaspoons ground fennel

1 teaspoon ground coriander

1 teaspoon ground black pepper

1/4 teaspoon chili flake

1 1/2 teaspoons sea salt

1/4 cup whole milk Greek yogurt

16 ounces Open Nature Ground Lamb

Feta Tzatziki

1 cup Open Nature whole milk yogurt

1/2 cup diced cucumber

1 teaspoon dried mint

1/4 cup crumbled feta

Pinch salt

Freshly ground black pepper

8 pita

Fresh cilantro, mint or other greens

Hot sauce, optional

Instructions

In a large bowl combine all the spices with the yogurt and stir well. Stir in the meat. If you are planning to cook over the fire, have everyone at the campsite gather sturdy roasting sticks.

Take about 1/2 cup of the meat mixture then form the meat around the top 4-6 inches of the stick. Roast the meat over a fire of coals (avoid cooking in the flames as it won’t cook evenly and the flavor won’t be as good). Roast until the meat is completely cooked through. This will take about 10 minutes of steady heat. Serve the kofte in a warm pita with the yogurt sauce and greens.

Prepare the yogurt sauce by mixing all of the ingredients in a small bowl. The yogurt can be made up to three days in advance.

*I’m proud to partner with Watkins to bring you this story and recipe. It’s quite evident in my recipes that I’m a big fan of flavor and I rely on good, fresh organic spices and dried herbs. Watkins uses only USDA Certified Organic and Non-GMO Project Verified ingredients in its spices, spice blends, and herbs. You can find their products at Watkins1868.com and select stores nationwide.

As always, the words and photos are mine. I appreciate your support and the companies who graciously partner with me so I can continue to share my stories through the recipes that fill our table.

You may have heard of the popular street food recipe in Mexico called Elote. If not, it’s an incredible dish that starts with corn on the cob; grilled until blackened and smoky then slathered in a creamy and spicy sauce before being rolled in cheese then finished with fresh lime juice. It is now absolutely my preferred way of eating corn. Esquites is the same idea but minus the cob. Corn kernels are blackened (or the cobs are grilled then the kernels removed) and then mixed with mayonnaise, cheese, chili powder, cilantro leaves, ground cumin, adobo seasoning and lots of lime.

Because I’m a believer in “all things are better when wrapped in a tortilla” we’ve turned this classic Mexican corn dish into a taco. It’s paired with what is basically a chunky guacamole that is loaded with scallions and a touch of sour cream (or if you’re an Antoni fan you can use Greek yogurt).

This recipe is written to feed a crowd or to have plenty of leftovers. I also added slow simmered pinto beans to bulk up the tacos but you can add grilled fish, chicken, steak, or carnitas – the options are endless.

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Esquites Tacos

Author Ashley Rodriguez

Ingredients

Esquites

1/4 cup mayonnaise

1/2 cup crumbled Cotija or Parmesan cheese

2 tsp lime zest

1/4 cup lime juice

1/2 tsp salt1 tsp Watkins Organic Chili Powder

2 TBL butter

8 corn cobs, kernels removed (or about 24 ounces corn kernels – you can use frozen corn here too)

Instructions

In a medium size bowl stir together the mayonnaise, cheese, lime zest, juice, salt and chili powder. Feel free to add more chili powder if you want more heat.

Add the butter to a large skillet set over medium high heat. When the butter sizzles add the corn then let blacken. Give a quick stir after a couple of minutes then let sit again. Add a hefty pinch of salt then turn off the heat.

Stir the blackened corn into the creamy mayonnaise mixture.

Alternately you can grill the corn cobs then let cool and remove the kernels from the cob before stirring into the creamy sauce.

Creamy Avocado and Scallion Salsa

2 large avocados, peeled and diced

5 scallions, white and green parts thinly sliced

2 TBL sour cream

1/2 tsp Watkins Organic Ground Cumin

1/2 tsp Watkins Organic Adobo Seasoning Pinch salt

1 TBL fresh lime juice

2 garlic cloves, minced

1 TBL minced jalapeño (more or less depending on your spice preference)

1 TBL Watkins Organic Cilantro Leaves

In a medium size bowl stir together the avocado, scallions, cumin, adobo, salt, lime juice, garlic, jalapeño and dried cilantro. Taste and adjust seasoning as desired

Tacos

12 small flour or corn tortillas

Meat or beans (optional)

Crumbled cotija or queso fresco

Pickled jalapeños

Warm the tortillas then serve with meat or beans, esquites, salsa and whatever other toppings you prefer. I’ve listed my favorites.

*I’m proud to partner with Watkins to bring you this story and recipe. It’s quite evident in my recipes that I’m a big fan of flavor and I rely on good, fresh spices and dried herbs. Watkins uses only USDA Certified Organic and Non-GMO Project Verified ingredients. You can find their products at Watkins1868.com and select grocery stores nationwide.

As always, the words and photos are mine. I appreciate your support and the companies who graciously partner with me so I can continue to share my stories through the recipes that fill our table.

We dump the flour on the table, a simple action that is right but feels a bit defiant. With our hands, they are in fact the best tool for the job, we dip into the cool powder to form a soft bowl to hold the eggs. While Ivy cracks the fragile white shells, I anticipate the day when we can cross our backyard and visit our hens (who are now chicks) to gather eggs, still warm with yolks that practically glow. I’m interrupted from this dream as the last egg runs out of our flour bowl and onto the table. Ivy and I both laugh while we attempt to capture the runaway egg. Once safely contained she generously shakes fragrant rosemary onto the dough. We both breathe in deep, taking in the piney scent that now surrounds us.

While kneading the sturdy dough I take in the simplicity of this moment, these ingredients. It’s a rare reprieve from the noise and chaos that has grown familiar in my mind. Here in this moment, with all my senses engaged, I can be at the table, fingers covered in dough, laughing with my daughter while stories of past pasta making memories entertain us during our kneading.

We knead the dough until smooth then tuck it in for rest. This is not a rushed process, nor is it complicated. It’s simple yet asks you to be present, to adjust an otherwise busy schedule around its timing, not ours. I gladly accept this offer for it is also an invitation to be here now. To meditate while covered in flour and bask in gratitude with a fragrant bowl of homemade pasta under our nose.

It’s a simple act, humble, messy and imperfect but as with so much in life these are the ones that make all the difference.

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Rosemary Pasta with Lemon Butter Sauce

Author Ashley Rodriguez

Yield 6-8 Servings

The pasta dough quantity here is enough for 6 – 8 servings. The sauce quantity below is enough for about 1/3 of the dough. You can easily double or triple the sauce to feed a crowd. The pasta dough can be made in advance. The dough and any leftovers can be covered and refrigerated for one day. The color may shift just slightly.

Ingredients

400 grams all-purpose flour4 large eggs1 tablespoon Watkins Organic Rosemary

For 2 large or 4 small servings (about 1/3 of the above pasta dough)

60 grams/4 tablespoons unsalted butter1 tablespoon fresh lemon juiceSea saltWatkins Organic Ground Black Pepper2 teaspoons lemon zest1/2 cup freshly grated Parmesan

Instructions

For the pasta.Dump the flour on a large surface. Make a shallow and wide bowl in the middle of the flour. Crack the four eggs directly into the flour bowl. Add the Watkins Organic Rosemary to the eggs.Using a fork gently start to whisk the eggs, incorporating a little bit of the flour at a time. Continue to do this until the eggs and flour are the consistency of waffle batter. At this point it’s best to get your hands dirty and start kneading. Pasta dough should feel quite stiff. If it’s too dry you may add a touch of water but not too much, we don’t want a sticky dough. Knead until smooth, for about 5 to 7 minutes. Wrap well in plastic wrap then let the dough rest on the counter for at least 30 minutes. During this rest the gluten will relax and absorb the liquid. The dough will feel much smoother and cohesive after its nap.

You may use a rolling pin to make the pasta dough but if you have a pasta machine it will go quite a bit faster.Take about 1/10th of the pasta dough and keep the rest covered. On the widest setting of your pasta maker run the dough through then fold in half and run through again. Repeat at least three times. This is another way to knead the dough which will strengthen the gluten and give the pasta a pleasant bite in the end. Continue rolling the dough until you reach the desired thickness, for my pasta machine that is a 6 out of 8 settings. Add a little flour to the dough if there is any stickiness. Fold the pasta sheet in half, then half again, and again, until it’s about 2 inches wide. Using a sharp knife, cut the dough in rough 1/2-inch strips. Set aside on a lightly floured sheet pan.

Prepare the sauce.

I had to share this recipe as well.

This is another family holiday favorite. It’s so easy to throw together, gets better with age, and feels festive and indulgent without any fuss.

This recipe is also found in Let’s Stay In as part of our Christmas Tea menu where I usually serve it as cupcakes with a hefty dollop of unsweetened whipped cream.

I’ve always loved the idea of Sticky Toffee Pudding. Tender cake sweetened with dates, served with a warm buttery toffee sauce. But I so often found the end result too sweet. Enter cranberries. Their vibrant color reinforce a seasonal flare and their tart bite cut through the sweetness in a way that has me pining for this cake long after the holidays are over. Thank goodness for frozen cranberries. 

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Cranberry Sticky Toffee Date Cake

Author Ashley Rodriguez

Yield 8-10 servings

Ingredients

Cake

8 ounces/ 230 g pitted medjool dates, roughly chopped

1 cup/ 240 ml boiling water

1 teaspoon baking soda

4 tablespoons/ 60 g butter, melted

3/4 cup/ 160 g packed brown sugar

2 eggs

2 teaspoons vanilla extract

1/2 teaspoon sea salt

1 teaspoon baking powder

1 cup/ 140 g all purpose flour

1 1/2 cups / 170 g fresh (or frozen) roughly chopped cranberries

Salted Butterscotch Sauce (half the recipe from Bittersweet Chocolate Cake)

1/2 cup / 100 g dark brown sugar

1/2 cup / 120 ml heavy cream

2 tablespoons unsalted butter

1 1/2 tablespoons rum

Pinch sea salt

Instructions

Preheat the oven to 350°F. Grease an 8 inch cake pan then line the bottom with parchment paper.

Add the dates to a bowl then cover with the boiling water. Stir in the baking soda then let this mixture sit until the dates are soft enough to easily break up with a fork, about 5 minutes. Mash them up a bit then set aside. 

In a large bowl stir together the melted butter and brown sugar then whisk in the eggs and salt. Add the flour and softened date mixture then stir well to combine. Stir in the chopped cranberries.

Bake for 35 to 45 minutes or until the cake springs back slowly when gently pressed in the center.

For the toffee sauce:

Bring the sugar, cream, and butter to a boil in a large saucepan. Boil for 3 minutes. Turn off the heat then carefully stir in the salt and rum.

When ready to serve pour the warm toffee sauce over the cake. Serve with whipped cream or ice cream.

*This recipe also works well for cupcakes. Bake for 20 to 22 minutes. 

As promised I’m sharing the recipe for our Christmas dessert tradition. The chocolate peanut butter Bo\uche de Noel. I hope you enjoy it as much as my family does.

The recipe comes from my book, Let’s Stay In. Our entire Christmas menu (Beef Wellington!) can also be found in that book.

The holidays are the perfect time for show stopping desserts. The Buche de Noel or Yule Log is a classic French dessert of a rolled up cake or roulade, with some sort of filling tucked inside and decorated with meringue mushrooms and frosting shaped as holly leaves in order to resemble log. My version, while lacking in sugar decorations (although there have been years where those were present too) is filled with a creamy peanut butter mousse and each slice is bathed in a salty peanut caramel. 

There are a number of steps here but each can be made in advance and even the finished cake itself can be kept in the fridge overnight if needed. The lengthy process and heaps of dishes is immediately erased when you see the delight on your friend’s and family’s faces when they watch you parade a giant chocolate log into the dining room. After that you there’s no way they’ll make you wash those dishes.

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Chocolate Peanut Butter Buche de Noel

Author Ashley Rodriguez

Yield 10-12 Servings

Ingredients

Cake:

1/2 cup all purpose flour

1/2 cup cocoa powder, plus more for dusting

6 eggs, separated

1 cup sugar

1/2 teaspoon sea salt

1 teaspoon vanilla extract

Peanut Butter Mousse:

1 pound 4 ounces (from 2 1/2 8 ounce packages) cream cheese, room temperature

2 cups / 500 grams creamy peanut butter

1/2 cup powdered sugar

1/4 cup heavy cream

1/4 teaspoon sea salt

Chocolate Ganache:

8 ounces heavy cream

8 ounces bittersweet chocolate, chopped

Pinch salt

Salted Peanut Caramel:

8 oz/ 1 cup sugar

6 oz/ 1/2 cup Lyle’s Golden Syrup or corn syrup

1/4 cup water

8 oz/ 1 cup heavy cream

2 oz/ 4 tablespoons butter, soft

1/2 vanilla bean, seeds removed (optional)

6 ounces roasted and salted peanuts

Instructions

For the cake:

Preheat your oven to 350°F. Grease and line a 12×17-inch jelly roll pan with parchment paper. Grease the parchment paper. Set aside.

Sift together the flour and cocoa powder in a bowl then set aside. Then whisk to combine.

Add the egg yolks to the bowl of a stand mixer fitted with the whisk attachment. Beat on medium speed until frothy and just starting to shift from lemon yellow to butter yellow. Add 1/3 cup of the sugar in a slow and steady stream. Continue to beat until thick and pale yellow, about 4 to 5 minutes.

Add the whipped egg yolks to a large bowl then clean the stand mixer bowl and whisk. Wipe dry then add the egg whites.

Beat starting on low then gradually build up the speed so as not to shock the eggs. Once frothy add the salt. Continue to beat until soft peaks form then steadily stream in the remaining 2/3 cup sugar. Beat until stiff peaks form.

Fold the egg whites into the whipped yolks. Gingerly fold the dry ingredients into the whipped eggs. Continue to fold until no streaks remain.

Use an offset spatula to spread the batter into the prepared pan and bake for 10 to 12 minutes or until the cake slowly springs back when pressed.

Lay a piece of parchment paper, as large as the cake, on a clean flat surface. Dust it generously with cocoa powder. In one swift action invert the cake onto the parchment. Peel off the still warm cake’s parchment layer then dust the cake itself with another generous flurry of cocoa powder.

While the cake is warm and pliable gingerly roll it up with the parchment. Let the cake cool in this position. While the cake cools make the mousse or once cooled, wrap the cake tightly in plastic wrap then save the next steps for tomorrow.

For the mousse:

In a large bowl or in the bowl of a stand mixer fitted with the paddle attachment add the cream cheese and peanut butter. Beat until smooth. Stir in the powdered sugar, heavy cream and salt and mix until well combined.

This can be made up to 3 days in advance. Cover and refrigerate then bring to room temperature when ready to use.

For the ganache:

Add the cream to a small saucepan and bring to a rolling boil. Watch the pot carefully as cream tends to bubble up and over rather quickly. Add the chocolate to a large bowl then pour the hot cream over the chocolate. Let this sit for one minute then whisk to combine. Stir in the salt.

Let the ganache cool until it’s firm enough to easily spread on the cake, about 1 hour.

Ganache can be made up to 1 week in advance then rewarm gently in the microwave or in a saucepan on low heat.

For the caramel:

Combine the sugar, golden syrup and water in a large saucepan. Stir gently to combine then wash off the sides of the pan using water and your clean hands to feel if any sugar remains on the side. If stray bits of sugar fall into the caramel it can cause the caramel to crystallize so it’s important to make sure all the sugar is in the bottom of the pan mixed with the water.

Set the pan over high heat to bring the sugars to a rolling boil. Continue to cook until the caramel turns copper in color, about 7 to 10 minutes. Carefully add the cream, butter and vanilla bean, if using. The caramel will immediately seize but let it come back to a boil. Once the sugar is all melted stir in the peanuts.

Let the caramel cool before serving. This can be made up to three days in advance.

If the caramel is too stiff you can rewarm in a microwave or in a saucepan to serve. Store caramel in a sealable container.

To assemble the cake:

Carefully unroll the cake from the parchment paper. Add the mousse in an even layer then roll the cake again. Don’t worry about any cracking or tearing in the cake the ganache is there to cover all that up.

Cover the entire cake with plastic wrap tightly, like a giant piece of candy, then refrigerate for at least 1 hour.

Place the cake on your serving platter.

Spread the ganache all over the cake. Cut off the ends at an angle and arrange in a way that resembles a log. Use a fork to create bark-like stiping in the ganache.

Serve straightaway or cover and refrigerate if you’ve made the cake in advance. Allow the cake to come to room temperature before serving.

Serve with the salted peanut caramel.

Hello friends. 

I’ve been thinking about you all. I think about you when I bite into a cake so perfectly tender and dense with spice. I think of you when I artfully draw a salmon on my puff pastry with a paring knife and I think of you when I fry fresh caught squid to a delicate crisp then not so delicately submerge it into a pepperoncini aioli. 

I also think of you when my heart flutters while reading about Tom Hanks and watching the trailer with him as Mr. Rogers for the 1,249th time. I’m thinking of you while doing a deep dive into mindfulness and thinking about how we all could benefit from the continuous reminder to put everything into perspective. 

All of that to say, I think of you all so often. More often than I share here or even on my Instagram. Just as I’m trying to work on actually expressing the thoughts and words of affirmation to the people in my life as I think of them I thought I would like to do the same of you. Because I think of you often and appreciate you so very much.

• This is the pumpkin cake of my dreams. I know I just shared a pumpkin cake. One can never have too many recipes for such a classic cake. Just after I shared mine I read about Tartine’s version which uses 1 tablespoon + 1 teaspoon of cinnamon. I was skeptical but the glowing reviews calmed my fears and now it’s my go-to. Heavy with brown sugar and pepitas on top.

• Last night I made salmon pot pie for the first time using this recipe from Food & Wine as my starting point. We have a pescatarian in the family so I skipped the bacon and added miso and Worcestershire to add depth. 

• This is that lovely Tom Hanks article in the New York Times that I loved so very much. I’m so moved by his gentle kindness that seems to accompany everything he does. I aspire to be so thoughtful. 

• Speaking of puff pastry (it’s on my mind from that pot pie I mentioned) this simple pear tart (from my latest book) is my absolute favorite dessert this time of year (maybe even more so than pumpkin pie) and the recipe can be found over at Woman’s Day. 

• Things in my kitchen have taken a more practical spin as of late. I’ve been busy working on a project and have also felt more and more inclined to do more with what we have. We can easily waste a good bit of food when I’m deep in the swing of recipe development and right now I’m trying to cook down our fridge and pantry before doing more shopping. This often means we’re cooking pantry heavy meals like curried lentils or simple pastas. 

• This summer we spent so much time outside and we’re trying to do the same while we still have a bit of sunshine this fall. We’re working on putting together some more adventures with Kitchen Unnecessary and having adventures on our own like squid fishing in downtown Seattle. Seriously, it’s a thing. 

• I’ve been reading a lot and am so inspired by these books:
  • Enough
  • The Mindful Kitchen
  • Midwest Made
  • Talking to Strangers
  • The Universal Christ

More soon because I’m thinking of you. But not in a creepy way.

* This post was created in partnership with California Olive Ranch. We’ve been working together this year to bring you some special recipes that highlight this beautiful olive oil. I’ve been using their olive oil for years now because they produce a high quality oil for an everyday price. Cooking is what grounds me, which is why I make sure to work with ingredients that offer consistent quality and delicious taste. Olive oil is the basis of so many dishes, sweet and savory, and California Olive Ranch allows my food to shine.

I stare at the computer screen practically paralyzed by the mounting list of to-do’s. Ivy’s half-finished Halloween costume sits dormant in the corner, a few dishes from last night’s dinner linger on the table, and dinner tonight? There are no plans yet. 

In this moment I put the computer down, bound into the kitchen and set the oven to 350°F. The fridge is bare but the pantry provides everything I need to create something out of seemingly nothing. Raw ingredients; those that linger in the cupboard for moments such as this, they are humble, not much on their own but when combined with a few of their pantry neighbors they are comfort and warmth. Delight and joy and honestly, they become therapy.

It’s the process that is the healer. Instantly I’m out of my head with the racing thoughts of “not enoughs”. Not enough time in the day, not good enough, not fast enough, not helpful enough … and I focus on the fragrance of nutmeg as it slips across the microplane leaving behind flecks of spice. I marvel, if just for a moment, at the intricate pattern that’s revealed once the dull exterior is shaved away. Fresh ginger drips down my finger and releases a powerful perfume while it’s whisked into pumpkin purée. And fragrant olive oil, grassy with a bright pepper bite slowly dribbles in before dry goes into wet and then it all goes into the pan before hitting the hot oven. I return to the computer screen having accomplished something. It wasn’t on the to do list but I stepped into the present, into the process just long enough to regain right perspective. 

I created something. Something that scented the house with spice and Fall, something that will wrap the kids in warmth when they walk through the front door and something that pulled me out of myself long to remember that everything will be okay. 

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Olive Oil Pumpkin Bread

Author Ashley Rodriguez

Adapted from BonAppetit.com

This simple recipe is everything I want in a quick baking, snack cake. I love a loaf cake that uses oil as the fat as it produces and tender crumb and here we use olive oil for texture and it adds a wonderful fragrant flavor as well. It also keeps the bread super moist (better than butter!) and add healthy fats with a world of benefits. 

I’ve added a couple of handfuls of bittersweet chocolate to this loaf which is also lovely. 

Ingredients

2 1/2 cups all-purpose flour

2 teaspoons ground cinnamon 

2 teaspoons kosher salt

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon freshly grated nutmeg

2 large eggs

1 15 ounce can of pumpkin pureé

1/2 tablespoon grated fresh ginger

1 1/2 cups granulated sugar

1 cup California Olive Ranch Destination Series Everyday olive oil

1/2 cup raw pumpkin seeds

2 tablespoons dark brown sugar

Instructions

Preheat oven to 350°. Lightly coat a 9×5″ loaf pan with nonstick spray. 

Line bottom of pan with parchment, leaving a generous overhang on both long sides. 

Whisk flour, cinnamon, kosher salt, baking powder, baking soda, and nutmeg, in a medium bowl. 

Whisk eggs, pumpkin purée, ginger, and 1½ cups sugar in a large bowl. 

Stream in oil, whisking continuously until well combined. 

Stir the dry ingredients into the pumpkin mixture until completely combined, but take care not to overmix. (If you want to add chocolate stir it in now). 

Pour the batter into prepared loaf pan then top with the pumpkin seeds and brown sugar. Bake until a toothpick inserted into the middle of the loaf comes out clean, about 60 – 70 minutes. 

Let cool in the pan for 15 minutes until unmolding and cooling the loaf completely on a wire rack. 

*This post is in partnership with Barilla. I’m so thrilled to work with them and proclaim a shared belief that pasta is art. “Each piece of pasta is a small piece of design that combines beauty and taste.” Chefs from around the world recently competed in Paris at the Pasta World Championship. Check out their Instagram page to meet the chefs and see the winning dish.

I’m back with more pasta inspired by the 8th annual Barilla Pasta World Championship. The competition is officially complete, and a winner has been selected. 

You guys, when I saw the competing dishes I was so impressed. The recipes for these incredible pasta dishes were pages long. There were powders and foams and multiple sauces on one plate. Mine? Well, I thought the crispy salami was a nice touch. This is why I’m the one at home sitting and eating the pasta and not out there competing. Because when all is said and done simplicity is whereI reside and I want you to be able to easily recreate this dish at home! 

That’s not to say I didn’t study the recipes from these chefs because their ingenuity and complexity fascinates me. I love learning from these masters – studying their methods and watching what ingredients they gather and using that to inspire a recipe that fits in our home.

Like the recipe from the Canadian competitor, Kshitiz Sethi. I was so intrigued by the combination of sardines, fennel, tomato, pine nuts and raisins that I had to give it a go. Of course, the recipe also wanted me to sous vide fresh sardines and make a delicate broth of fennel and tomatoes but I turned his idea into a 20-minute, accessible pasta dish that you can make with ingredients you most likely have in your pantry. 

Congratulations to all the competitors. Thanks for always inspiring. 

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spaghetti con le sarde

Author Ashley Rodriguez

Inspired by Kshitiz Sethi – the Canadian competitor in the Pasta World Championships

Ingredients

12 ounces Barilla Collezione Spaghetti

Sea salt

1 small shallot, diced

1 small fennel bulb (with greens and stems)

1 sardine, packed in oil, bones removed and minced

2 tablespoons minced pepperoncini

1 tablespoon tomato paste

1/4 cup pine nuts

1/3 cup golden raisins

1 15 ounce can diced tomatoes

Chili flake

1/2 teaspoon fennel pollen

Parmigiano-Reggiano, for serving

Instructions

Remove the stems from the fennel bulb. Set aside 1/2 cup of the fennel fronds and slice the fennel bulb.

Set a large pot of water over high heat. Add the fennel stems to the pot and enough salt to make the water taste of the sea. 

While the water boils add olive oil to a large skillet. Sauté the shallot and fennel bulb until just starting to caramelize, about 5 to 7 minutes. Add a pinch of salt along with the sardine and pepperoncini. Sauté for one minute more. Stir in the tomato paste, pine nuts and golden raisins. Mix well and cook for 1 to 2 minutes before add the diced tomatoes. Add another pinch of salt and fennel pollen then let the sauce simmer while you cook the pasta.

Add some pasta water to the sauce if it gets too dry.

Drain the cooked pasta but be sure to reserve some of the pasta water. Add the pasta (minus the fennel stems) to the skillet with the sauce. Add pasta water to the sauce as needed. Taste and adjust seasoning.

Transfer the pasta to a serving platter then top with fennel fronds and Parmigiano-Reggiano.

*This post is in partnership with Barilla. I’m so thrilled to work with them and proclaim a shared belief that pasta is art. “Each piece of pasta is a small piece of design that combines beauty and taste.” Right now, chefs from around the world are competing in Paris at the Pasta World Championship. Check out Barilla’s Instagram page  site to get the know the chefs and follow along as they crown this year’s winner. 

Have you ever thought about being a part of cooking competition? The ones where the clock ticks loudly, you have a stocked kitchen and a plan and then a mystery box is thrown in or  you have to cook with your eyes closed or use aluminum foil for your cooking vessel. Plates fall, ingredients are flying, people are sweating, and hands are thrown up as the clock menacingly hits zero.

I applaud those who can stomach it, but me? Give me a quiet kitchen, a full pantry and a glass of wine and that’s what I call cooking. Every once in a while, though I like to imagine if I were a part of a cooking competition what would I make. Especially when the challenge is simply this: prepare a signature dish. What would be the recipe that encapsulates you on a plate? 

The Barilla Pasta World Championship is happening in Paris right now and as much as I wish I could be there (watching, not competing) I had fun in the kitchen imagining what I would make for their first challenge: “The Masterpiece. In this challenge, the chefs will create and present their Masterpiece – their signature dish.”

A pasta-centric signature dish. I wanted to play along. So, here’s how my process went.

For days I haven’t been able to get Pasta al Limone out of my head. Bon Appetit posted a stunningly creamy pasta dish with citron curls of lemon peel, a heavy hand of black pepper and a few flutters of Parmesan. So, I started there, but if this was to be a masterpiece then it needs more. 

I went to the store for inspiration. That’s where my next step usually is. I wander the aisles thinking about what might be the right addition with a lemon-y pasta. I imagine myself eating the dish; it’s silky, tender and creamy so maybe I want a little crunch, some texture and bite. Standing at the deli counter I see a fennel-studded salami – finocchiona. I imagine it diced and fried until crisp. Next I spot chanterelles. It’s the time of year when they are in abundance and I am tempted to put them in everything. Their season is so short so really there’s no reason to not be eating them right now. Plus, if this is my masterpiece, I want it to tell the story of my home and one bite of chanterelles I’m immediately standing in the damp woods, under the canopy of the pines. Speaking of pine, I remember I have some leftover toasted pine nuts and think that they too would offer a nice buttery bite. To complete my masterpiece, I use Barilla Spaghetti so that all of the ingredients blend together around the pasta. Then I think about how it will all look on the plate, it’s a lot of beige at this point but nothing that a simple flurry of finely minced parsley can’t fix.

When all is said and done it’s a visually humble masterpiece but me on a plate? Absolutely. It’s simple with a twist. The ingredient list is short but purposeful, it has texture contrast and intrigue and is equally comfortable being eaten in a bowl on the couch with a glass of wine nearby or being served in a lovely restaurant, artfully presented. I’ll take the couch.

I’m not too certain it would win me the competition but I will say I am very happy with dinner tonight.

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Pasta al limone with finocchiona, chanterelle and Parmesan

Author Ashley Rodriguez

Yield 4 servings

Ingredients

12 ounces Barilla spaghetti

1 tablespoon olive oil

1/4 pound finocchiona, 1/4-inch dice

1/4 pound chanterelles, thinly sliced

3 garlic cloves, thinly sliced

1 lemon

1/2 cup heavy cream

1 1/2 cups finely grated parmesan

Black pepper

Sea salt

6 tablespoons unsalted butter

2 tablespoons finely minced parsley

2 tablespoons toasted pine nuts

Instructions

Set a large skillet over medium high heat. Add the olive oil then add the finocchiona. Sauté until the salami is browned and crisp. Add the chanterelles along with a pinch of salt. Saute until just starting to brown, then add the garlic and continue to saute for a few minutes more. 

Using a vegetable peeler cut a 1 inch strip of the lemon peel off then zest the remaining peel using a microplane. Squeeze the juice (about 2 tablespoons) then set aside. 

Bring a large pot of water to boil then add enough salt to make it taste like the sea. Add the pasta, cook for 8-9 minutes, until it still has a good bit of bite to it. It will continue to cook in the sauce.

While the pasta cooks transfer the salami and chanterelles from the skillet to a plate. Return the skillet to the stove set over medium heat. Add the cream, 1/2 pasta water, lemon zest and a good bit of black pepper. Whisk in the butter one tablespoon at a time. Stir in 1 cup of the parmesan. Taste and add salt if needed.

Drain the pasta, reserving 1 cup pasta water. Add the pasta to the sauce then cook, stirring well to coat the pasta. Add more pasta water if the sauce looks dry. Add the sauteed mushrooms and salami to the pasta. Stir to combine. 

Transfer the pasta to a serving platter. Cut the lemon peel into thin strips then add to the top of the pasta along with remaining Parmesan, pine nuts and parsley. Serve right away. 

I feel like celebrating. It’s been a year (give or take a day or so) since Let’s Stay In hit the bookstores and I’m feeling sentimental. This little book went out to the world with a bit of fanfare and then I just left it to do its thing. Hoping, praying and crossing my fingers that the recipes will find their way into your homes, around your table and perhaps even into the stories of your families. I’ve received so many incredible messages throughout the year that indicate that my prayers were answered.

Thank you for trusting me with your time, your resources and with those precious moments spent around the table. I’m overwhelmed with gratitude today as I reflect on the incredible gift it is to be able to share this work. Just like any job there are many moments where it feels just like work. That’s when I sit back, often head into the kitchen just to cook and revel in the goodness.

Words fail me so let’s just celebrate this little occasion with a warming, special yet delightfully simple dinner. It’s what I’ll be making tonight and I hope you join me. Connecting with you all over recipes really does bring an intimacy that is felt beyond the computer screen.

Thanks for all the support and for enjoying and sharing the work I do. It would not happen without you all.

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Oven Baked Risotto with Butternut Squash and Candied Rosemary Walnuts

Author Ashley Rodriguez

Yield 4-6 servings

As much as I love cooking the reality is most days don’t afford me the luxury of gingerly stirring a pot for an hour with a glass of Pinot in hand. But just because that’s my reality doesn’t mean I can’t have risotto on a regular basis. Enter oven-baked risotto. This no-stir method produces a creamy, satisfying result without all the stirring (don’t worry, you can still have the wine in hand while the oven does all the work). 

The process starts with a cold oven so that pesky preheating isn’t even an issue here. And if fall is a season or two away feel free to skip the squash and candied walnuts and go for say, roasted asparagus with peas. Or how about roasted corn and tomato laced with twangy goat cheese and a few wisps of basil? The adaptability here makes this dinner a perfect candidate for cleaning out your fridge.

Ingredients

4 tablespoons/ 60 g unsalted butter, divided

1 1/2 teaspoons sea salt, divided

1 large onion, diced about 3 cups/ 450 g 

2 teaspoons finely chopped rosemary leaves

1 medium butternut squash, peeled, seeded and diced, about 4 cups / 540 g 

1 1/4 cups/ 250 g arborio rice

4 cups/960 ml chicken or vegetable stock

1 cup/ 240 ml white wine, divided

1 cup/ 10 g finely grated Parmesan

1/2 cup/ 60 g crumbled gorgonzola (optional)

Instructions

Add 2 tablespoons butter to a large skillet. Stir in the onions and rosemary and sauté over medium heat until they just start to color, about 15 minutes. Add the butternut squash and 1/2 teaspoon sea salt then continue to cook for 5 minutes. In a 9×13 baking dish add the rice, stock, remaining 2 tablespoons butter, and 1 teaspoon sea salt then stir in the butternut squash mixture. Place the dish in the middle rack of your oven. Turn the oven to 400°F. Bake the rice for 30 minutes stirring about halfway through. The rice should still be ever so chewy. Remove the rice from the oven then stir in the remaining 1/2 cup white wine and the parmesan. Serve with the candied walnuts and gorgonzola crumbles, if using. Serve while warm.

*Leftovers? Breaded in Panko crumbs leftover risotto fries up beautifully in a skillet with just a bit of oil. Add an egg if the risotto is not wanting to hold together. 

Candied Rosemary Walnuts

1 cup/ 120 g walnuts

1/4 cup/ 50 g sugar

1 tablespoon fresh rosemary leaves

Flake salt

Add the walnuts, sugar, and rosemary leaves to a dry skillet set over medium high heat. Stir occasionally as the sugar melts and caramelizes. Don’t leave the pan as the walnuts and sugar can easily burn. As the sugar starts to melt stir continuously until completely melted and the walnuts have shifted in color. The sugar will start to smoke but continue to cook until deeply caramelized. Carefully dump the caramelized walnuts onto a plate, sprinkle with flake salt then let cool. 

* This post was created in partnership with California Olive Ranch. We’ve been working together this year  to bring you some special recipes that highlight this beautiful olive oil. I’ve been using their olive oil for years now because they produce a high quality oil for an everyday price. They work with farmers in California and around the world to source their olive oil in order to create perfect blends.

As always the words, images and opinions are my own. A very hearty thank you to all of you who support the brands that believe in the work I do here.

As much as I love the abundance of produce in the summer it’s fall that I’d consider to be the season of cooking. There’s a chill in the air that settles me inside. I’m home, warm and content. As the rain patters against the window and the gray settles in I take it upon myself, a duty and an honor, to fill the air with scents of spice, roasts and freshly wakened yeast. Simple joys when slowly added together build a lifetime of loving memories.

Now that we’re settling back into a rhythm and routine of the fall and the sun softens its heat, the oven is back on, dinner is once again served round the table and I’m happy.

This focaccia recipe is from my latest book, Let’s Stay In. I loved it when I wrote it (which is why it’s in the book) but since publication this recipe has been fully lived in. The dough comes together quickly and while it can handle a slow rise it’s not required. I can throw the dough together between inbox sessions then about 30 minutes before we plan to eat I ravage the fridge and figure out what to throw on top. Served with a simple salad it makes a stunning meal that doesn’t feel as thrown together as it really is. 

As luck would have it on this particular day I had a delicata squash and a potato sitting next to one another in the vegetable bowl. While I’m the only one in the family who heralds squash season with fanfare this simple pizza of sorts got rave reviews from each seat at the table.

Bay leaves add a fragrant floral note but rosemary would also do nicely here, as would sage or thyme. I thought Parmesan would finish the focaccia but it turns out pecorino is what I had on hand. All of that to say, this is endlessly adaptable. 

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Squash and Potato Focaccia with Bay and Pecorino

Author Ashley Rodriguez

Ingredients

3 cups / 1 lb/ 455 g flour

1 tablespoon yeast

2 teaspoons sea salt

2 tablespoons sugar

1 1/4 cup / 10 ounces/ 300 ml warm water

1/4 cup / 1 3/4 ounce / 60 ml California Olive Ranch Destination Series Mild & Buttery olive oil

1/2 delicata squash, deseeded

1/2 large yukon gold potato

5 fresh bay leaves

1/4 teaspoon chili flake

1/2 cup freshly grated pecorino

Instructions

In the bowl of a stand mixer fitted with a dough hook (or in a large bowl using your hands as the dough hook) add the flour, yeast, sea salt, and sugar. Mix just a few seconds to combine. Stir in the warm water and olive oil then knead until a smooth, sticky dough forms. Let this rise until doubled, about an hour, or plop into a greased and lidded container in the fridge overnight.

Preheat your oven to 400°F.

After the first rise add 2 tablespoons olive oil to a parchment lined sheet pan. Add the dough to the pan and coat the dough in the oil. Start to press the dough to cover the pan. It will resist at first but stretch it as far as it wants to go then let it rest a few minutes then stretch again. Continue until the dough reaches all four corners of the pan.

Using a mandolin (or a very sharp knife) slice the delicata squash very thin, about 1/8-inch. Cut the potato in half lengthwise and slice using the same thickness. They need to be sliced super thin in order to cook through in the oven.

Layer the squash and potato on the focaccia dough until covered then slip in the bay leaves. Sprinkled with chili flake, olive oil and flake salt. Let rise for 30 minutes. 

*This post was created in partnership with California Walnuts. I have loved working with them this year to bring you some season-inspired recipes with walnuts as the star. As always, the words, images and recipes are mine. 

There’s always a moment at the end of summer when I see the slightest shift of color on the leaves, or feel a brief chill in the air and then that’s it, I’m ready for fall. That moment hasn’t happened yet. 

We’re still squeezing every last drop of sunshine out of summer. In fact, we’re currently on a road trip right now that will bring us the home mere hours before the first day of school. We’re dipping our toes into rivers so cold our feet instantly numb. We’re eating the sort of food that one does when on a road trip and making memories all along the way. We’re making the absolute most of summer and it feels exactly right.

I know that moment will come, as it always does. In that instant I’ll be ready to braise, roast and sip on long simmered soups once again. For now I’m still craving the tart, sweet pop of cherry tomatoes and the candy-like juices that dribble down my chin and arms while biting into a pillow soft peach. And melon salads that tips towards the savory with the help of a pungent red onion and peppery olive oil. Candied walnuts add crunch and depth of flavor while fresh lime juice brings an addictive zip. 

The walnuts here are deeply toasted then coated in a simple caramel. If you feel a bit adventurous add a few chili flakes or smoked paprika to the caramel to teeter the line of sweet and savory. Either way this salad is a simple reminder that summer still lingers on.

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Melon Salad with Candied Walnuts and Lime

Author Ashley Rodriguez

Ingredients

1/2 cup sugar

1 1/2 cups raw walnut halves

Flake salt

1 small honeydew melon

1/2 cup thinly sliced red onion

1 lime

Olive oil

Instructions

Toast the walnuts in a 350°F oven until fragrant and deepened in color. Put the walnuts in a large heatproof bowl but keep a parchment lined sheet pan nearby. 

Add the sugar to a small saucepan set over high heat. Melt the sugar until deeply caramelized, it will start smoking lightly. Swirl the pan or stir to caramelize evenly. 

Working quickly pour the caramel over the walnuts then stir to evenly coat. Once coated immediately dump the walnuts to the sheet pan and separate with a fork. The caramel hardens very quickly. Add a hefty pinch of flake salt then let cool.

Once cool, transfer the walnuts to a cutting board then roughly chop.

Remove the seeds and peel from the melon then shave into long ribbons with a vegetable peeler. You can also cut into cubes if you prefer. 

Transfer the melon to a platter then add the sliced red onion. Squeeze the lime all over the top, drizzle with olive oil then add the walnuts. Finish with flake salt. 

For a more substantial salad add arugula, sliced endive or treviso. 

Rare is the book that changes you from within. That shifts your way of thinking, even if subtle, so that every breath, every step outside, every gentle breeze feels new. For me, Braiding Sweetgrass is that book. The heart behind Robin Wall Kimmerer’s words are what inspired the intention behind our Nourishing Through Nature Workshop we hosted earlier this summer.

“Know the ways of the ones who take care of you, so that you may take care of them.
Introduce yourself. Be accountable as the one who comes asking for life. Ask permission before taking. Abide by the answer.
Never take the first. Never take the last. Take only what you need.
Take only that which is given.

Never take more than half. Leave some for others. Harvest in a way that minimizes harm.
Use it respectfully. Never waste what you have taken. Share.
Give thanks for what you have been given.
Give a gift, in reciprocity for what you have taken.
Sustain the ones who sustain you and the earth will last forever.”
― Robin Wall Kimmerer, Braiding Sweetgrass

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Leg of Lamb, Lemon and Mint Salad

Author Ashley Rodriguez

Ingredients

1 4-5 pound leg of lamb

salt and pepper

2 cups whole milk Greek yogurt

2 small Meyer lemons

1 generous cup fresh mint leaves

Instructions

If you’re the sort that plans ahead, generously salt and pepper your lamb leg the day before you plan to cook it.

You are welcome to add more spices to your lamb. I really enjoy coriander and cumin. On this particular day I used a dried morel salt to season the lamb.

If using a grill, preheat until very hot. If you plan to cook over the fire, ignite a large fire then let it burn down to a hot pile of coals. Cook the lamb about 8-10 inches from the coals on a grill grate. You may have to move the lamb leg around a bit to keep it from charring too much.

I’ve found that a deep sear, about 7 minutes per side, and then another 10 minutes on a cooler part of the grill or fire gets me a beautiful medium rare lamb. Use a meat thermometer for the most accuracy. 145°F is just right for medium rare.

Let the lamb rest for at least 15 minutes.

While the lamb rests, generously slather the yogurt on the bottom of your platter. Season with salt and pepper.

Cut the lemons into 1/8-inch thick small triangles and tear the mint leaves.

Add pieces of thinly sliced lamb to the yogurt. Then top with the lemon and mint.

This workshop is the work of many hands.

Photos: Gabriel Rodriguez

Florals: Teressa Johnson

Natural Dying: Hina Mughal

Location: Oxbow Farm and Conservation Center

Serveware: Barebones Living

Partner: American Lamb Board

*This post was created in partnership with California Walnuts. I’m thrilled to be working with them in 2019 to bring you many recipes that highlight this delicious and nutritious ingredient. As always, the words, images and recipes are mine. 

Summer. When the ingredients I love the very most are at their peak but I’m too distracted by our adventures to want to bring myself to the kitchen to cook. To combat this, we do one of two things: Get outside, away from the kitchen to cook or we keep the food incredibly simple. Because when tomatoes are still warm from the sun there’s little more needed beyond salt and perhaps a green and grassy olive oil. Or when corn is sweet straight off the stalk it needs very little attention. And squash, one of many ingredients this time of year that we often end up with a fridge full, we bring it to the fire.

In this recipe we’re doing both; keeping it simple and cooking outside.

Grilled squash becomes tender, sweet and smoky. It is a lovely side to grilled meats, quite nice tossed with pasta, and is delightful with a creamy goat cheese or salty feta. But here we’re serving it with a smoky muhammara sauce which originates from the Middle East and is a flavorful red pepper and walnut sauce or spread. You can buy roasted red peppers for the sauce or roast them yourself on a gas stove or in the oven. Better yet, roast them over the fire for an even deeper layer of smoke. 

I do recommend you toast your walnuts for the sauce until just before you think you’ve gone too far. One day while toasting a tray of nuts I walked away for a few minutes too long then came back to find nuts that seemed to be over the edge of edibility. Not wanting to waste the ingredient I tried the nearly-too-toasty nuts and found them complex and pleasantly bitter. Now I am a fearless toaster and am never afraid of too much color. 

This dish is a perfect hearty lunch for one (hello!) or a great side to grilled fish, shrimp or any protein off the grill, really. As it stands, this dish is vegan but if that’s not needed I do think a creamy goat or salty feta would be so lovely here.

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Grilled Summer Squash with Muhammara

Author Ashley Rodriguez

Ingredients

Muhammara1 large fresh red bell pepper, roasted ½ cup chopped scallions (3 to 4 scallions)

Zest and juice from 1 small lemon1 teaspoon ground cumin¾ cup walnuts, deeply toasted, dividedSea salt1/4 teaspoon red pepper flakes, more or less to taste5 tablespoons olive oil, divided4 to 6 assorted variety summer squash and zucchini, thinly slicedOlive oilSea salt

Instructions

Combine roasted pepper, scallions, lemon zest and juice, cumin, 1/2 cup toasted walnuts and a hearty pinch of salt in the bowl of a food processor.

Pulse until everything is finely chopped.

Scrape down the sides of the bowl then continue to pulse until minced.

Add 3 to 4 tablespoons olive oil then process until everything is completely smooth. Reserve the remaining 1/4 cup walnuts for garnishing.

Gently coat the squash with olive oil and sprinkle with sea salt.

Grill over a hot grill until charred, about 2 to 3 minutes per side. Continue until all the squash is grilled then transfer to a platter and top with the muhammara sauce and reserved chopped walnuts.

Garnish with fresh mint, chives or parsley.

Want more great walnut recipes? Check out the other recipes we’ve made this year.

Walnut Tartine with Whipped Blue Cheese and Apple Slaw
Walnut Cake with Milk Chocolate Mousse
Pumpkin Spiced Candied Walnuts with Bittersweet Chocolate

* This post was created in partnership with California Olive Ranch. We’re working together this year to continue to bring you some special recipes that highlight this beautiful olive oil. I’ve been using their olive oil for years now because they produce a high quality oil for an everyday price. They work with farmers in California and around the world to source their olive oil in order to create perfect blends.

As always the words, images and opinions are my own. A very hearty thank you to all of you who support the brands that believe in the work I do here.

Recently I heard someone say they don’t do much grilling because they are a vegetarian as if meat has exclusivity over the fire. My immediate response upon hearing this, “I’ll change your mind.” This recipe, the one I’m sharing with you today; for grilled vegetables marinated in a pungent vinaigrette, immediately came to mind.

The classic recipe for verdure sott’olio – which basically means vegetables under oil, takes vegetables at their peak then cooks them until al dente in vinegar. They are then mixed with salt, a few simple spices and garlic then tucked into a jar in preparation for a luxurious bath in olive oil. The olive oil preserves the vegetables so you can savor summer no matter the season.

I took this general idea and turned it into a side dish that I’ve continued to make again and again all throughout the summer. The smokey char on the vegetables makes quick friends with the bright zip from the vinegar. It’s an incredibly simple dish and yet on a table next to charred lamb, an herby salad dotted with edible blossoms and grilled flatbread – this is the one that received the most praise. 

Use whatever vegetables happen to be the most stunning at the market. I particularly love zucchini and summer squash here but have also had great success with fennel, onions, eggplant and peppers. 

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Grilled Verdure Sott’olio

Author Ashley Rodriguez

Ingredients

3 pounds assorted vegetables, sliced 1/4 inch thick (zucchini, peppers, summer squash, fennel, green beans, etc.)

1/2 cup California Olive Ranch Destination Series Everyday olive oil (plus more for drizzling)

1/4 champagne vinegar

3 garlic cloves, minced

1 teaspoon sea salt

1/4 cup fresh oregano, roughly chopped (plus more for serving)

Flake salt

Instructions

Drizzle the vegetables with a little bit of olive oil then grill on a grill pan, grill or over the fire until deep char marks appear and they are tender.

Transfer the grilled vegetables to a large bowl.

In a medium bowl whisk together the olive oil, champagne vinegar, sea salt and oregano.

Pour the dressing over the vegetables and let marinate for at least one hour.

Garnish with flake salt and more fresh oregano.

Grandpa would have been 100 this past fourth of July. He died just a few weeks short of his 99th birthday last summer.

We celebrated in the same way we’ve done my entire life, fireworks and a table full of food meant for grazing on all day long. The only difference was there was no birthday cake. Ivy and I did bring a no-bake cheesecake tart decorated with berries to look like an American flag. Grandma would have loved it.

I also brought this salad. It’s hearty and simple and yet each bite is fragrant, floral and fresh. Nestled in a large ceramic bowl with creamy unsweetened yogurt as the base this salad sat on the table next to two Snicker Salads. One my son, Baron, made because he feared we would run out of this classic. The other my aunt made because she always does. It’s snickers, green apples, pudding, and cool whip. Also, it’s important that you know that it is not a dessert. It is most definitely served right along side the hot dogs and hamburgers.

Food is so funny in that way. Because of tradition I have an affinity towards store bought birthday cake, Lay’s potato chips and a salad of pudding and whipped topping. I crave those tastes and the flood of memories that come with them. I also crave the bright pungent hit of preserved lemon, set alongside sweet dates and tart raw rhubarb. I eat both this farro salad and snickers salad with deep joy and no shame.

One is perhaps better for my body and the others, well on a day when you wished nothing more than to be celebrating your grandparents with them there, the other foods were for my heart. And sometimes that is okay too.

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Farro Salad with Preserved Lemon, Rhubarb and Yogurt

Author Ashley Rodriguez

Yield 6 – 8 servings

This salad was inspired by one eaten and enjoyed at Vif here in Seattle. 

I feel in love with the tart crunch of raw rhubarb. It is perfectly suited with the sweetness from the dates. Large leaves of mint may seem a daunting bite but I assure you they are everything in this salad. 

Ingredients

8 ounces Italian pearled farro, cooked until tender in salted water (3 cups cooked)

4 scallions, white and green parts thinly sliced

1 slender rhubarb stalk, thinly sliced

1/3 cup pitted, chopped Medjool dates

1 tablespoon minced preserved lemon

3 tablespoons olive oil

1 1/2 tablespoons lemon juice

1/2 cup mint leaves

2 cups arugula

Flake salt

1 pint whole milk Greek yogurt

Instructions

In a large bowl combine the farro, scallions, rhubarb, dates, preserved lemon, olive oil, and lemon juice. Stir until well combine.

This can stay refrigerated for up to three days.

Just before serving toss with the mint and arugula. Taste and finish with flake salt.

Smear the yogurt on the base of the serving bowl or platter then top with the salad.

Finally, we’re here. Summer. The anticipation for these long and lazy days has been building and even more intense this year due to the prolonged school year thanks to snow days. But we’re here and we are doing it right. Lazy mornings with coffee and a good book on the deck, assembled dinners of cherries, cheese and crackers on the lawn, many dreamy plans for camping trips, hikes and an epic road trip that will take us through at least five states. And of course lots of cooking over the fire.

This simple dish felt right to share this week as we celebrate our nation with gatherings, bbq’s and fireworks. Many of those gatherings often include some version of a potato salad and this one, while a far cry from the classic, is my current favorite.

The ingredient list is short, which is how I like my summer cooking, but the flavor is rich, intense and complex. I give credit to the smokey charred flavor that imparts the potatoes when they are cooked over flame.

The potatoes are boiled just until tender and if you’d like to really wow your guests, boil the potatoes in a salty brine of water and vinegar. Once boiled and cooled the potatoes are smashed which exposes the soft set interior and gives the fire more opportunity for char.

Finally the potatoes are tossed in creme fraiche then capped with toasted black sesame seeds and flake salt. For a version that is truly over the top I suggest adding the salty punch of salmon roe. Or a hearty shower of minced chives is also nice.

Happy summer, friends. What do those long and lingering days look like for you all? And if you have road trip suggestions and destinations for Idaho, Montana, Utah and New Mexico do please let us know!

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Grilled Potatoes with Creme Fraiche and Black Sesame Salt

Author Ashley Rodriguez

Add 1 cup vinegar to the water you boil the potatoes in for a bright bite. 

For the smashing of the potatoes I find it best to place the warm potatoes on a sheet tray then top with another sheet tray and press down firmly. Or if I’m being completely honest with you sometimes I step on the sheet tray (which I then wash very carefully). On the camp site it’s easy to smash the potatoes between two heavy cast iron pans.

Ingredients

1 lbs small new potatoes, boiled in heavily salted water until just tender, then smashed to roughly 1/2 inch thickness

 ⅓ cup Creme fraiche

1 tablespoon black sesame seeds

2 teaspoons Maldon (or similar) Flake salt 

Instructions

Grill the smashed potatoes over hot fire or on a grill until charred on both sides, about 2 to 4 minutes per side. 

While warm stir in the creme fraiche and top with black sesame seeds and flake salt.

If not serving straight away, refrigerate. Although it’s best eaten straight away while warm or just room temperature.

*This post is proudly created in partnership with Barilla.  May was Mediterranean Diet Month which was just ranked #1 best overall diet for the second year in a row. So this recipe was inspired by this special Month. Lucky for us pasta plays an important role in that diet. So really, it’s a diet I can get behind all year long.

If you could peer into the window on a weeknight in our home you’d probably see pasta on the table. And if you are peering through the window, just come on in because we would love to have you join us.

Pasta is my go-to weeknight meal when the cupboards and fridge are starting to look bare. I’ll often start by thinking about what vegetables I have and want to use with the pasta, from there I may add a protein sometimes in the form of an egg stirred into the sauce or the finished plate topped with a soft boiled egg. There is always some form of cheese and loads of fresh herbs.

To celebrate Mediterranean Diet Month Barilla asked if I would create a pasta using their “Italian Recipe Builder”. I realized that this beautifully illustrated flow chart is basically the same process that happens when it’s pasta for dinner. Using this chart you can create hundreds of different pasta recipes. I tend to add a bit more cheese but I don’t think the Italians mind. These are the sort of recipes I love. The ones that leave plenty of room for creativity and feel both comforting and virtuous.

I’m usually a purist when it comes to pasta but I really enjoyed the nutty heartiness from the whole grain linguine. If fresh salmon isn’t available smoked salmon works beautifully. Feel free to use dill or parsley in place of the chives.

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Whole Grain Linguine with Salmon and Asparagus

Author Ashley Rodriguez

Yield 6-8 servings

Ingredients

1 12 ounce box Barilla Whole Grain Linguine

Sea salt

1/4 cup olive oil

1/4 cup shallot

12 ounces cubed salmon

2 cups roughly chopped asparagus

1/2 cup grated Parmesan

1/4 cup chopped chives

Instructions

Cook the pasta in heavily salted water then cook one minute less than the package directions. While the pasta cooks add the olive oil to a large skillet set over medium high heat. Sauté the shallot under tender and translucent, about 3 to 5 minutes.

Add the salmon and cook until opaque on the outside, about 2 minutes.

Stir in the asparagus and a heavy pinch or two of salt. Cook until the asparagus is just cooked through.

Carefully stir in the pasta with 1/3 cup pasta water. Stir in the Parmesan. Add more pasta water if needed.

Finish with chives then taste and adjust seasoning as needed.