Butternut Squash Medallions with Toasted Squash Seeds, Browned Butter, and Fried Sage

I’ve been on a butternut squash and browned butter kick lately. Perhaps it is because it’s a delicious combo, but it’s probably because it’s a really inexpensive delicious combo. Squash is a very versatile fall and winter veggie that I … Continue reading

Weeknight Loaded Mac & Cheese


The other night I looked at the clock and it was 9:30pm. I hadn’t had dinner yet, was starving, and had lots of work left to do. I had two options: delivery or get creative. Not one to turn down a challenge, I decided to get creative.

When you need to cook a meal fast it is all about deciding on an easy base. My go-to is Annie’s Mac & Cheese. I grew up on Annie’s and I still love it. It is never a bad pick. Rummaging through the fridge, I pulled out butter (duh), milk, asparagus, a shallot, mushrooms, mozzarella cheese, and bacon (why not?). Next, I headed to the pantry for some bread crumbs and olive oil.

When you make a loaded Mac & Cheese the key is to use up the stuff you have in your fridge. Cauliflower? Throw it in! Brussels Sprouts? Chop those suckers up! Mushrooms? I am in love!

This takes a grand total of 30 minutes max. and the left overs are to die for.

Weeknight Loaded Mac & Cheese (feeds 2-3) 

  • 1 box Annie’s Mac & Cheese + ingredients box calls for (typically milk and a little butter)
  • 1 medium shallot sliced thinly
  • 4 pieces of bacon
  • 1.5 cups sliced baby bella mushrooms
  • 1.5 cups chopped asparagus (1″ long chunks)
  • 1/4 cup bread crumbs
  • 1/2 tbsp butter, softened
  • 1/3 cup grated mozzarella cheese
  • olive oil
  • salt & pepper
  1. Cook pasta till al dente.
  2. Cook bacon in a small oven-safe skillet or caste iron pan. When crisp, remove from pan and chop coarsely.
  3. Sauté shallots and mushrooms in bacon fat.
  4. When soft, add asparagus, season, and cover until steamed (about 8 minutes)
  5. Make ‘cheese sauce’ in a small bowl following the boxes instructions. Set aside.
  6. Combine breadcrumbs and butter in small bowl. Set aside.
  7. Add cooked pasta, bacon and mozzarella to vegetables, stir until combined evenly.
  8. Pour cheese sauce over top of the pasta mixture.
  9. Top with breadcrumbs and some black pepper.
  10. Broil for 3-5 minutes or until golden brown and bubbling.
  11. Enjoy!



Pommes Dauphinoise

Pomme Dauphinoise, Photo Credit: Pippa Biddle

Pomme Dauphinoise, Photo Credit: Pippa Biddle

Potatoes cooked in cream, garlic and rosemary. Really, what objections could you have? For the best results make sure that the potatoes are equal in thickness so that they cook at the same rate. Serve with roast chicken or a good steak and lots of veggies. I most recently made this at a friends house for a dinner party but it is a great dish to throw together whenever you need to feed a crowd and want something fancy looking but quick. Want to get really crazy? Make individual mini-gratin’s in a muffin tin. Layer potato slices and gruyere before pouring the milk mixture over top.

  • 1 cup whole milk
  • 3/4 cup cream
  • 4 cloves garlic, peeled and crushed with the side of a knife
  • 1 tbsp butter
  • 2 lbs Yukon Gold potatoes
  • 1 cup gruyere, grated
  • 2 sprigs fresh rosemary
  • salt and pepper
  1. Heat oven to 425 degrees F.
  2. Peel potatoes (if desired) and slice 1/4″ thick. Use a mandolin if possible to ensure that slices are equal in thickness.
  3. Bring milk, cream, 3 cloves of garlic, and rosemary  to a simmer. Remove from heat and let steep.
  4. Rub baking dish with remaining clove of garlic and butter. Arrange potato slices in dish in an overlapping pattern. All slices should fit in 1 equal layer.
  5. Pour warm milk mixture over potatoes.
  6. Top with grated gruyere and season with salt and pepper.
  7. Bake for about 25 minutes or until browned and potatoes are soft but not falling apart.