Sharing below some highlights of what I cooked in October. Linking the recipes that aren’t mine and adding the recipe for Marry Me Meatballs since that was a tasty one that even my kids ate.

(I use a lot of NY Times cooking recipes because I can read the reviews and decode a good recipe or bad recipe - the reviews are also mildly entertaining. I know that you have to pay for the recipes but I will pay the $6 a month to know that I am getting trusted and well written recipes)

Enjoy and happy cooking!

I am always on the hunt to create a dinner that the whole family will eat and since Marry Me Chicken is so popular, I tried to make it a little more kid friendly with a meatball version. The result was a success and my kids actually ate the whole meal (and my husband and I like it too!) Recipe at the bottom.

I essentially took THIS chicken pot pie recipe for the filling and then cooked off the puffed pastry seperately that way we could have as much topping as we wanted

Crepes with Spiced Apples and Brown Butter

My kids announced that they never had a crepe so I needed to change that! I used THIS crepe recipe and needed to add a little more liquid to make it the consistency of cream and then cooked down some apples with a little butter and brown sugar. I topped the crepes with the apples and then a drizzle of browned butter (because browned butter makes everything better)

I was trying to make THIS NY Times recipe with 4K -5 stars but I must have missed something. Don’t get me wrong, this was still super tasty but I think I got the wrong lentils and will try it again though. Topped with a dollop of greek yogurt and some naan and it was an 8/10.

This recipe is more of a no recipe, recipe. I sauted some Brussels sprouts in olive oil and a little salt. Then once browned and fork tender removed and added gnocchi (store bought, fresh wouldn’t work here) a little butter, lemon juice and pinch of salt. Cooked those over medium until the gnocchi we soft (and the edges were a little crunchy). Served with a huge helping of Parmesan cheese and leftover brown butter from the crepes.

My kids don’t love pumpkin as much as I do but I essentially added pumpkin into THIS recipe and they loved it. I had to help with catering orders on Halloween morning, so I left these out for them to devour.

Subscribe now

Marry Me Chicken Meatballs

Makes 3 - 4 servings

For the meatballs

• Olive oil (about 1/4 cup)

• 1 onion, diced and divided in half

• 4 cloves garlic, minced and divided in hald

• 1 lb ground chicken (or turkey)

• 1/2 cup panko breadcrumbs

• 1/4 cup fresh basil, finely chopped

• large pinch of salt

• olive oil

• 1/2 cup roughly chopped sun dried tomatoes

• 1 cup cherry tomatoes, cut in half if large

• 1/2 cup chicken stock

• 1 tsp. Better than bouillon (optional it just adds a little more robust depth of flavor)

• 1 cup heavy cream

Garnish with fresh herbs and serve over orzo or your favorite pasta

In a large saute pan warm half of the olive oil over medium low heat. Add the diced onion and a large pinch of salt and cook for about 4 - 5 minutes or until the onion is soft. Add the garlic and cook for another 30 seconds. Remove from the heat and divide the garlic and onion mixture into two bowls.

In one of the bowls with the onion and garlic, add the chicken, panko, basil, and a large pinch of salt. Mix well and using a small ice cream scoop, scoop out the meatball mixture and form into round meatballs.

Pour 2 tablespoons olive oil into the same pan that was used and warm over medium low. Add the meatballs and cook for about 10 minutes, flipping about every 3 minutes. Keep the heat low to medium low or the outside of the meatball will burn and the inside will stay raw. (I sometimes like to cover with a lid to help the meatballs evenly cook)

Once cooked remove from the pan and set aside.

In that same pan add remaining olive oil and the saved onion and garlic. Add the sun dried tomatoes and cherry tomatoes and cook for about 2 to 3 minutes or until the cherry tomatoes start to soften. Deglaze the pan with chicken stock and bouillon if using and bring to a boil. Reduce the heat to low and add the cream and stir well.

Return the meatballs back to the pan and cover with the sauce. Garnish with fresh basil and red pepper flakes and serve over orzo or favorite pasta.

Leave a comment

This all came from my time in the Williams Sonoma Test Kitchen where that was literally part of my job. We would get sent recipes from all sorts of restaurant chefs all over the world and part of my role in the Test Kitchen was to take that recipe and distill it down for home cooks. (I remember one recipe that I was sent that used 3 lbs of chicken feet and 2 magnums of red wine and somehow still distilling that down for the home cook.)

So when it comes to decoding recipes I can usually figure it out pretty quickly but this recipe for Tomato Basil Pasta with Roast Chicken aka “Smokey” is one that has alluded me.

I grew up going to this restaurant in South Florida called CR Chicks that sells this delicious pasta dish with wood fired rotisserie chicken called the “smokey.”

The smokiness combined with the super flavorful white wine tomato basil sauce was one I couldn’t get right. I joke when I say this is my white whale of a recipe but it is kind of true. I have tried to replicate this recipe a number of times, however I really leaned in over the summer until I figured it out.

I learned that it is all about perfecting this simple tomato basil white wine sauce, that is light yet super flavorful. The hard part is making sure the sauce stays “light.”

Here is are three secret ingredients that I THINK (I have no idea on the real recipe but it sure tastes the same) that will get you a copycat Smokey at home:

1. Clam juice - yes I know this sounds weird but clam juice adds an umami flavor that you can’t get from any other liquid in a recipe..

2. An egg yolk and cream is mixed into the dish at the end to add creaminess and thicken the sauce without changing the flavor profile.

3. Liquid smoke - I know this also seems super weird but you can find it at most grocery stores and it is essentially wood smoke that is cooled down until it turns into a liquid then filtered to remove soot, ash, and heavy tars.The original dish uses wood fired chicken and since I don’t have a wood fire to cook my chicken on - this in a tiny amount adds that smokey flavor.

So there you have it! My copycat version of the Smokey. Regardless if this is the actual recipe it is close enough and for those that don’t live in the Palm Beaches, we can now make this at home. My job here is done.

Leave a comment

The Smokey

*Inspired by the smokey at CR Chicks - I do not know if this is how they make it but it tastes the same to me

• 2 tbs. unsalted butter

• 1 onion, minced

• kosher salt

• 4 cloves garlic, minced

• 1 tsp. dried basil

• 1 tsp. dried parsley

• 1 cup pureed tomatoes

• 1 cup white wine (something like a Chardonnay that has a bit of “oak-y” depth)

• 12 oz clam juice (I find mine at Whole Foods)

• 1 Tbs. liquid smoke (also found at Whole Foods)

• 12 oz cooked pasta, such as penne

• 1 cup store bought rotisserie chicken, pulled into bite sized pieces

• 1 egg yolk

• 1/4 cup heavy cream

• Garnish with fresh herbs, Parmesan cheese, and red pepper flakes

In a large pot or Dutch oven, melt the butter over medium heat. Add the onion and a large pinch of salt and saute for 4 to 6 minutes or until translucent. Add the garlic and dried herbs and cook for another 30 seconds. Add the pureed tomatoes, white wine, and clam juice. Bring to a boil then reduce to low heat and cook over low until the sauce has reduced by half, about 10 minutes. Stir in the liquid smoke.

Add the chicken and cooked pasta to the pot. Whisk together the egg yolk and cream and fold it into the pasta in the pot. Stir well and taste for salt and pepper.

Serve dish warm topped with fresh herbs and lots of Parmesan cheese.

Makes about 4 servings.

Tomato Basil Pasta With Roasted Chicken

35.6KB ∙ PDF file

Download

Download

Share

I took my kids blueberry picking at the end of July at Beulah Land Blueberry Farm in Franklin. While romantic in my head, when you’re actually out there picking blueberries, it’s easy to remember how hard it is to pick blueberries — and why they’re often so expensive at the grocery store.

We lasted about 30 minutes before both of my kids decided it was time to go home (and I agreed). It took us longer to get there than the time we actually stayed at the farm — which is totally fine. I had a feeling they weren’t going to love it, but I wanted them to see (and will continue to show them) where their food comes from. In some small subconscious way, I’m hoping they can connect the dots on the time and effort it takes to grow food that we just pick up at the grocery store. I think we could all use some time on a farm to understand how hard that work is.

Anyway, after 30 minutes of making them pick blueberries, we had a bucket and decided to go home and reap our rewards with a blueberry crumble. (I’m sure you could guess, but they were really in it for the crumble portion of the day.)

Here’s the base crumble recipe I used. Remember this “formula” for any time you want to make any type of fruit based crumble.

I used it to create the Strawberry Crumble recipe I wrote for the Staub Cookbook, and I use it for any crumble I ever want to make with whatever fruit I happen to have. The key is the ratio of crumble to fruit — and in my opinion, that’s how it should be. Loads of crumble on top of the fruit. (Because like my kids and blueberries, I’m in it for the crumble portion of the blueberry crumble.)

This recipe works for any berry (or any mix of berries you have), as well as generally any fruit you have. It would be delicious with peaches, nectarines, or any stone fruit as well — and if you want to use something firmer like an apple, just lightly sauté the apple mixture for about 5 minutes before topping with the crumble.

Enjoy! xx

Share

Easy Berry Crumble Recipe (for any berry that you have)

For the crumble topping:

• 1 cups (107g) rolled oats

• 1 1/2 cup (225g) all purpose flour

• 3/4 cup (150g) brown sugar

• 2 sticks ( 226g) unsalted butter, cut into cubes

• 3/4 cup (87g) chopped hazelnuts (or any nut, or skip and replace with more oats)

• Pinch of salt

• 1/4 teaspoon nutmeg

For the berry filling:

• 3lbs strawberries

• 1/2 cup (100g) light brown sugar, lightly packed

• 3 tablespoons cornstarch

• 1 tablespoons lemon juice

• 1 tablespoons lemon zest

• Pinch of salt

In the bowl of a stand mixer (or in a large bowl if you want to crumble with your hands) add the oats, flour, sugar, butter, hazelnuts and a pinch of salt. Fitted with a paddle attachment, mix on low until the mixture has come together. Set aside.

Preheat oven to 375°F.

In a large bowl combine the berries, both sugars, cornstarch, lemon juice, lemon zest and a pinch of salt. Let the berries macerate at room temperature for about 10 minutes then place in a medium sized oven safe baking dish. (This is the one I am using.)

Crumble the topping over the berry filling.

Bake for about 55 minutes to 1 hour or until the filling is bubbling and the crust is golden brown.

Remove from the oven and let cool for at least 30 minutes before serving.

Easy End Of Summer Berry Crumble Recipe

35.9KB ∙ PDF file

Download

Download

This recipe is on heavy rotation in my house - so this really is the definition of a family meal for me. I have picky eaters in my house, and this recipe is the rare one that makes the cut for all of us. My kids like that it’s basically a giant chicken nugget, my husband gets his protein, and I top mine with a salad for a complete meal.

This is my take on a classic pan-fried chicken cutlet — a dish I order every time I see it on a menu. Folk in East Nashville does a great one, and Jon & Vinny’s in LA had a terrific version, though it’s been years since I’ve been.

Mine borrows technique from Japanese katsu — panko breadcrumbs instead of regular breadcrumbs for extra crunch. Katsu just means cutlet; the classic is tonkatsu, made with pork, which works here too.

Then I love to top these crispy cutlets with a light salad and lots and lots of Parmesan cheese. One quick sub that I do often is actually use the Caesar dressing from Radish as a quick dressing which is equally delicious.

Add this recipe into your rotation. I know pan frying sounds hard but it is so easy, especially since the cutlet is pounded thin it cooks so quickly. Plus pan frying compared to regular frying doesn’t leave a whole pan of oil to deal with. I know that some people struggle with what to do with the oil. I simply let mine cool completely then pour it into the compost. And if you aren’t feeling the frying bit - simply follow the technique we use at Radish and also in my cookbook where instead of coating in flour and egg, coat with mayonnaise then press into the panko and bake in the oven.(Here is the base recipe). Enjoy!

Leave a comment

Crispy Chicken Cutlets (topped with a simple salad)

• 1 lb boneless, skinless chicken breasts

• kosher salt and pepper

• 2 cups flour

• 3 eggs

• 2 cups panko

• 1 cup grated Parmesan, divided

• 2 cups neutral oil like avocado

• 1/4 cup olive oil

• Juice of 1 lemon

• 1 head little gem lettuce

• 1/4 cup thinly sliced radishes

Lay the chicken breasts down on a cutting board and cut the chicken breast in half horizontally so there are two thin cutlets created out of 1 chicken breast.

Place a piece of parchment paper or plastic wrap on top and using a meat mallet or rolling pin, carefully pound the chicken into an even 1/4” thickness.

Sprinkle with salt and pepper and set aside for a moment.

Grab 3 large shallow bowls. In one bowl place the flour and a pinch of salt, in another bowl crack the eggs and mix the eggs well, and in the last bowl add the panko and toss with a large pinch of salt and 1/2 cup Parmesan cheese.

Start breading the cutlets by first dipping in the flour, making sure to cover all sides. Then place in the egg mixture, again covering both sides, and lastly press the cutlet into the panko pressing gently on both sides so it completely covers the cutlets - don’t be afraid to press with real pressure, the more panko on the cutlet the better. Repeat with remaining cutlets.

Place the oil in a large pan (I always grab my cast iron skillet). Turn heat to medium high. Once the oil starts to shimmer, or it reaches 350°F on a thermometer (to be honest I never check - my visual cue is if the cutlet starts to bubble when a small portion is dipped in, the oil it ready). Add two cutlets at a time and reduce the heat slightly to about medium. Allow the cutlets to cook for about 4 minutes, flipping halfway through. Place on a paper towel lined plate and repeat with the remaining cutlets. (Since everyone’s cutlet thickness will be slightly different make sure to check with a meat thermometer that the chicken reaches 165°F)

Just before serving, make the salad. Toss the little gems together with radish (or any other crunchy vegetable) and a drizzle of the salad dressing. Top the cutlets with a handful of salad and top with the remaining Parmesan cheese.

Eat immediately.

Serves about 3 to 4.

Crispy Chicken Cutlet

38.1KB ∙ PDF file

Download

Download

Welcome to Family Meal

Honest moment: I’ve been feeling a little uninspired lately. Between kids, a move, and the nonstop hum of restaurant life, I’ve had almost no time to actually be creative with food— which is funny, because that’s the whole reason I got into this. I love food. I love dreaming up recipes. I love reverse engineering food I eat at restaurants and how I could make that at home. But somewhere in the day-to-day of running restaurants, that got buried under operations. I think that happens to a lot of restaurant owners.

So I thought we would pivot! Everyone loves a pivot.

I'm renaming this newsletter to Family Meal. If you've worked in a restaurant, you know the term: it's the meal cooks make for the staff, usually out of whatever's on hand — leftover product, odds and ends, a little imagination or a chance to work out recipes that are running around in their head. Every Sunday, I'm cooking my way back to being inspired — recipes, baking, whatever's been sitting in my Notes app (and my brain) for months. Don't expect all of it to be weeknight-practical. Some of it will just be fun.

First up: a peach dessert. I own a bunch of salad restaurants and I love to bake.

This one's been living in my head as a cross between a tarte tatin and pineapple upside-down cake: thin-sliced peaches on the bottom of the pan, a caramel poured over, then a simple, nearly one-bowl batter on top. It takes some time. It's a labor of love. But it's gorgeous, it's delicious, and it's the kind of thing I want to make for a dinner party — which, honestly, I miss having too.

Thanks for being here while this corner of the internet figures out what it's becoming.

Leave a comment

Brown Butter Peach Upside Down Cake

2 lbs peaches, thinly sliced (about 3 to 4 peaches, skin on, no need to peel the peaches)

For the caramel sauce

• 3/4 cup granulated sugar

• 1/2 cup water

• 2 tablespoons cold unsalted butter, cubed

For the cake

• 3/4 cup granulated sugar

• 1/2 cup brown sugar

• 2 sticks (12 Tbs or 226g) butter

• 3 eggs

• 3/4 cup sour cream

• 1 1/2 tsp vanilla

• 1/2 tsp almond extract

• 2 cup flour

• 1 tsp salt

• 1 tsp baking soda

• 1/2 tsp baking powder

Preheat an oven to 350°F and grease and line a 9” springform pan with parchment paper.

Slice peaches in half, remove pit then thinly slice the peach halves, trying to keep the slices together. Fan the peaches out in the bottom of the prepared pan, aiming to cover the entire pan in 1 layer of peaches. Set aside.

Start the batter by browning some butter. Place the butter in a pan over low heat. Continue cooking until the butter has browned and milk solids have fallen to the bottom of the pan(and it smells like a nutty heaven in your kitchen). Place brown butter in a large bowl, followed by the sugars and whisk well. Add the eggs, vanilla, and almond extract and whisk until completely combined. Add the sour cream followed by flour, baking powder, baking soda, and salt and whisk until everything is combined. Set aside.

Make the caramel by placing the sugar and water in a small pan and cook over medium heat until the water evaporates and a caramel starts to form (don’t walk away from this for too long, once the bubbles start to slow down it means the caramel is close. Once you see part of the pan turn golden brown keep a close eye on it). Once the caramel is a light golden brown, add the butter and stir to combine.

Quickly (and carefully) pour the caramel over the peaches in an even layer (doesn’t have to be perfect). Top with batter and bake for 50 - 60 minutes to an hour or until the cake is golden brown and a cake tester comes out clean.

Let cool for at least an hour, then carefully flip the cake over by placing a plate on the top of the cake and flipping over. Remove the parchment and serve with whipped cream.

Makes 6 to 8 servings.

Brown Butter Peach Upside Down Cake

38.3KB ∙ PDF file

Download

Download

Leave a comment

Less is more in my kitchen. I don’t have an air fryer (although I did write a cookbook on it when I worked in the Williams Sonoma Test Kitchen), I am giving away my Instant Pot because I only use it 1 time a year and I don’t even have a microwave (mostly because we didn’t have room for it at my last house but I might continue to hold out because we have made it this far.)

Here are the items that I love, I stand by, and will always bring with me wherever I move.

Knives

I am a big fan of Japanese knives because they are lightweight and hold their edge longer. My absolute favorite the Miyabi Birchwood (that wood handle!). I have the 8” Chef’s Knife, the Rocking Santoku, and the Nakiri. If you are looking for a little more affordable knife series the Pro Le Blanc is a great one. I have the Santoku and it is a great all around knife.

Staub Cast Iron

My kitchen will never be without a 4 quart Dutch oven (in the color basil but that eucalyptus is awfully beautiful too) It is the perfect size for braising, stews, frying etc and it lives all year long on my stovetop. I also love the 10” fry pan. You can do just about anything with those two pans and they are enameled cast iron meaning you don’t have to worry about seasoning it. I was skeptical at the start but the 1.5 qt French oven makes the perfect rice, quinoa, and oatmeal. This one is extra credit for your kitchen but it a favorite (and tip: a really good housewarming gift)

Non Stick Pans

I also like to have one or two non stick fry pans around for eggs and generally when I want to cook something fast. I reach for this set the most. I like to get more affordable non stick pans simply because they just don’t last as long as a cast iron or stainless.

Stainless Steel Pans

Speaking of stainless I actually don’t always reach for them but I love this 11” stainless steel pan and this one is a great all around tool because of the rounded edges (the name makes it sound fancy but it is just a pot with rounded sides that was originally used for sauces).

Electric Hand Mixer

I have had the same Kitchen Aid for nearly 20 years and that actually just went to the kitchen at Little Rad (the team there needed a small mixer when recipe testing).

I don’t think I am going to replace it in my kitchen. I have been loving this electric hand held mixer that is cordless. It is easy to use (especially for my kids) and takes up zero space compared to the counter space of a big heavy stand mixer.

Glass bowls

Similar to my stand mixer, I have had the same glass bowls for nearly 20 years. Somehow over the many moves, they have not broken. I got them at Ross in San Francisco in 2006 for $9.99. Home Goods/Ross/TJ Maxx is always a great place to look for glass bowls, otherwise I like these if you just want to order online.

Ice Cream Maker

We get sold a lot of gadgets that are “supposed” to make cooking easier but in the end just a few products is all you need. However I will say the only superfluous kitchen item that I think you should get is an ice cream maker.

It will bring you joy. It is fun to see ice cream come together, kids love it, and homemade ice cream is exponentially better than the store bought kind. I have had this one forever, but if I were to splurge I would get this from from Breville because you don’t have to chill the base.

Odds & Ends

Garlic press, scale, Fresh & save storage has been a lifesaver as we all try to reduce plastic, universal lid, and this blender I use daily.

Slow Cooker

I do think I am going to get a slow cooker for the fall (or maybe try this one since it goes with my Staub) and start using it instead of the Instant Pot. The Instant Pot is good when it works but it is hard to clean and depending on the size of the Instant Pot - some recipes don’t work as well.

Let me know if I am missing anything! xx

Subscribe now

As a cook - the kitchen is where I obviously spent the most time but this kitchen got us through a pandemic, two babies, an ice storm, not to mention a cookbook shoot, countless meals, and was my office for Radish and Little Rad (and beyond).

As I look back I am pretty proud of what I was able to update on this 100 year old house and wanted to share some before and afters of the kitchen. (I did other projects around the house but didn’t document them properly)

Here are the before images:

And here is what we did.

We combined two rooms to make one long kitchen island. When we bought the house the first room was an awkward dinning room of sorts with a pantry and hallway to a bathroom. Additionally the far room was the original footprint of the house with these old cork floors. We re-floored the entire space to combine then and added a huge island that connected both rooms. My friend Lauren Bradshaw designed it and was able to bring this vision to light.

The breakfast nook was one of my favorite areas. We had the hood wrapped in custom wood dowels and we had enough extra to create a seating/storage area covered with this decoration.

The house we are moving into doesn’t have the most aesthetically pleasing kitchen and that is totally ok with me. Since I spend so much time in a kitchen, I want it to be exactly how I would like it. We will keep it as it is for a year or two then renovate it. Unless you have a designer ready to go - I encourage everyone to live in their spaces before they renovate. That way you can actually see how you use the space and how the light changes, where people congregate, what is broken etc.

Would I change anything about this kitchen? I honestly don’t think so. I think the only thing I would “update” is better venting for the hood and I would even paint these cabinets green again. I loved the green - it does chip but we had them repainted recently which cost about $600 and now they are as good as new.

As we embark on our next house adventure (think mid century tree house for the next house vibes) I will always have the fondest memories of this sweet home.

Resources

Designer : my uber talented friend Lauren Bradshaw

Range and Refrigerator : BlueStar ( I am really going to miss my BlueStar fridge)

Countertops : Silestone in Eternal Calcutta

Faucets and Sinks :Franke

Paint colors : Cabinets - Benjamin Moore Crisp Romaine, Walls Farrow & Ball Mizzle

Hood : Zephyr

Flooring : Textures

Banquet table : Modholic

Light fixtures : Southern Lights Electric

Custom Hood: Wood by Vintage Millworks, carpentry by Noble Cabinet Company

My husband and I have been talking about living outside the US for a while now — even just a couple months, somewhere our girls could actually learn Spanish and not just tourist-wave at it. He was ready to book two months sight unseen but my compromise was that maybe we should visit a place before committing to living there.

A neighbor had mentioned Nosara, a tiny surf town on the southwest coast with great food - that was enough for me. Not the easiest to get to but amazing once you were there (everyone kept on using the word “bumpy” when referring to how to get to Nosara.)

And everything was true - it wasn’t the easiest place to get to but once we were there is was simply magical. We stayed at Nalu Nosara which was perfect - it was in walking distance to the beach as well as wandering around the tiny town.

Wellness is a large part of the culture there so the food was so fresh and delicious. We had a tasty meal at La Luna, ate nearly every meal (in some capacity) at Organico, and lots of fresh juices and smoothies at the many roadside stands. Our trip was just the very tip of the iceberg in what there is to do and see and eat there and can’t wait to go back (including going to Coyol which I have heard such great things about).

Before we get to the recipe - a few things I never travel to the beach (or pool) without (and this trip was no exception) :

• These flip flops (also love these in the similar style).

• I am never without my supergoop sunscreen when I am at the beach

• always a large hat (also bought this DIY one recently)

• I am obsessed with this brand of swimsuit - it is the only one I consistently wear these days and these bottoms are perfection (I have them in brown, teal, and blue).

Onto the real reason we are all here - this ceviche recipe that we ate nearly every day. The fish in Costa Rica is caught just off shore and so truly fresh. While Nashville is land locked I was able to find delicious fresh Mahi Mahi at Aloha Fish Co in West Nashville (such a gem if you haven’t been).

Here is my take on the Mahi Mahi Ceviche we devoured. I love it with mango in it and a little coconut cream to offset the sour lime juice.

This is best made same day and enjoyed (preferable with a large Marg with my favorite Southbound tequila) - so perfect for summer. Enjoy xx

Subscribe now

Enjoy!

Mahi Mahi Ceviche with Mango

• 1/4 cup plus 2 Tbs lime juice, divided

• 1 lb mahi mahi (or your favorite type of mild, lean, and firm white fish) diced into 1/2” pieces

• 1 Tbs. coconut cream or milk

• 1 Tbs. minced jalapeno (or more depending on your preference)

• 1/4 red onion, minced

• 1/2 mango, diced into 1/2” pieces

• Kosher salt

• 1/4 cup chopped cilantro

• 1/2 avocado, diced into 1/2” pieces

In a medium bowl mix together 1/4 cup lime juice, mahi mahi, and large pinch of salt. Let this sit for about 25 minutes in the fridge until the fish is firm but opaque (the lime juice “cooks” the fish so don’t skip this part). Drain the lime juice.

In a small bowl whisk together the remaining lime juice and the coconut cream. Add that to the bowl with the fish along with the cucumber, jalapeño, onion, mango, and large pinch of salt. Stir well. Just before serving fold in the avocado and cilantro.

Taste for salt and pepper and serve with chips.

Makes about 4 servings (as an appetizer or 2 servings as a main)

Mahi Mahi Ceviche With Mango

32KB ∙ PDF file

Download

Download

I love the heat and the humidity that comes with it. The sticky nights and the quiet roads. I am going to get myself a bumper sticker that says “I love humidity” - let me know if you want one too. It is definitely hot but there is some stillness in it. I think it goes back to growing up in Florida - where summertime was always “t-shirt at night weather.”

I have learned that with the heat and humidity comes the best part -everything starts to move slower in motion- the humidity is so thick it causes everything to slow way down. The chaos of the school year is gone and hot days move into warm summer nights with fireflies and the sound of cicadas. We all exhale.

But… with the summer slowdown also comes a slowdown of sorts at our restaurants. It is a natural part of the cycle - people are traveling so they are less focused on the fast casual - easy on the go meals we provide. This time gives me a chance to brainstorm and try new recipes as well as flush out ideas that have been bouncing around in my head. This is my latest one - a weekly pizza night at Little Rad.

One night a week where the community can come in a grab a slice of pizza. ( I was inspired by what my friend Kevin does at his bakery Small State in CT. If you ever find yourself in central Connecticut, please check out one of this locations!)

Since I don’t have a pizza oven (in my house or at the restaurant) I am going to focus on a deepish pizza style that doesn’t depend on a super hot oven and pizza stone but rather a regular oven. (This also means you can make this at home too!)

I love this recipe because the dough is proofed in the fridge overnight - which is the hardest part of this recipe. Then about 2 hours before you want to serve, pour the dough into a prepared pan, let rise for another 30 - 45 minutes then start baking.

The result is a super chewy heavenly piece of pizza.

Check out the recipe below and stay tuned on Little Rad’s pizza night.

Enjoy! xx

Subscribe now

Overnight Deep Dish Style Pizza

Makes 1 - large 9”x 13” pizza (9 large slices or 12 smaller slices)

Try using a scale for this recipe - it makes it so much easier!

• 552 g/4 cups all-purpose flour

• 10 g/ 2 tsp. kosher salt

• 10 g/ 2 tsp instant yeast

• 10 g/2 tsp sugar

• 400 g/ 1 2/3 cup lukewarm water (plus more if needed)

• 3 Tablespoons olive oil

• 8 oz pizza sauce (store bought is totally fine)

• 10 oz shredded mozzarella

• 3 oz shredded Parmesan

Add the flour, salt, yeast, and sugar to a large bowl and whisk to combine.

Drizzle in the water and using a spatula stir to combine. Add more water if needed, dough should be wet and spongy not dry and shaggy.

Cover with a towel and let sit at room temperature for 30 minutes.

Using your hands gently pull the dough on top of itself about 5 times.

Add the olive oil to a medium bowl and add the dough to the bowl and cover with plastic wrap.

Refrigerate overnight.

2 hours before ready to serve place dough in a 9"x13” pan. Gently push the dough to the edges (they may not go that far which is fine)

Let dough proof for about 30 to 45 minutes or until the dough has risen and started to bubble.

Preheat oven to 425°F.

Press the dough down with your hands making sure the dough reaches the corners now. Parbake the dough for 14 minutes. Carefully remove then add the pizza sauce, followed by the mozzarella cheese and the Parmesan cheese and bake for another 10 - 12 minutes or until the cheese is golden and bubbling.

Let cool for at least 10 minutes before serving.

Overnight Deep Dish Style Pizza

31.9KB ∙ PDF file

Download

Download

We changed the iced coffee recipe recently at Little Rad because we switched coffee providers. We switched to a much better organic coffee I am genuinely excited about. With that though - we got rid of the previous cold brew we purchased premade and started making our own in house and from scratch.

There was a woman who came in and was upset about the new iced coffee because it was different. And yes I get frustrated too when things are new and different from my routine. But she made a very loud unhappy comment about how she didn’t like the cold brew and can’t believe we would change it - knowing that I would hear it. She wanted me to hear it.

I turned to the person next to me and said “guess she is unhappy with the cold brew” and they just replied “you can’t make everyone happy.”

Subscribe now

I have been thinking a lot about this interaction lately. It is true and I think finally at age 44 I have come to realize that I can’t make everyone happy - no matter how hard I want to or how hard I try.

I stand by the change we made - the new beans are organic, seasonally sourced from small farms (sometimes even women-led farms), and small batch roasted. The flavor is more nuanced, truer to the roast. Our previous supplier shipped us cold brew in plastic bags which just makes me cringe thinking about the environmental impact and single use plastic. There’s a reason for every choice but it may not make everyone happy.

I think that is the key - the tension that comes from being ok with the discomfort of not trying to make everyone happy. Not trying to please everyone.

If I changed the coffee back, I’d be abandoning the reason I changed it in the first place: to make something better. And that is the whole goal of Radish and Little Rad.

So with that note…let’s make something that makes everyone happy! (or else at least my husband)- recipe for Grilled Salmon with a Tomato Avocado Salsa.

It tastes delicious, is easy to put together, and makes me happy because it takes all of 10 minutes to make on a busy night when I don’t feel like cooking.

I keep on going back to the technique of using a cast iron pan on a grill to cook seafood. The key is to get that pan searing hot to get a crispy sear on the skin (and bonus it prevents anything from sticking from the pan too.) This works in a kitchen as well - but I find I can really crank up the heat on a grill without worrying about smoke or making my kitchen dirty. I would encourage you all to try this technique if you have a grill - I have been doing all my dinners this way since the weather turned nice and it has made me happy.

Enjoy!

Salmon with Tomato Avocado Salsa

Makes about 2 - 3 servings

• 1 lb center cut, skin on salmon filet

• salt and pepper

• 1 shallot, minced

• Juice of 1 lime

• 8 oz cherry tomatoes, cut in half

• 1 avocado, diced

• fresh basil

• 2 Tbs. olive oil

Preheat grill to high. Place a cast iron pan (I have been loving this one lately) on the grill and allow it to heat up while the grill heats up.

Pat the salmon dry with a paper towel. Generously sprinkle with salt and pepper. Set aside.

In a bowl combine the shallot, lime juice, tomatoes, avocado, fresh basil, and large pinch of salt. Toss well.

Add the olive oil to the preheated pan and carefully place the salmon skin side down. Close the lid and reduce the heat to medium. Cook the salmon for 3 minutes.

Flip the salmon carefully and cook for another 3 minutes.

Flip again and finish cooking until desired doneness. (Check by inserting a chef’s knife into the salmon, if there is any resistance give it another minute)

Carefully remove from the pan and let the salmon rest for 5 minutes.

Top with the tomato salsa and add more fresh basil for garnish.

Serve immediately.

Seared Salmon With Tomato Avocado Salsa

32.8KB ∙ PDF file

Download

Download

Since I work in food (both recipe creating and owning restaurants) people always say “oh but your kids must eat so well.” All the time. Anytime I tell people I am a parent and that I work in food. There is some inate guilt in parents where they always think that the other one is doing something better or the other one knows something they don’t know.

And I am here to set the record straight - I do not have the magic trick to get my kids to eat and my kids are as picky as your kids.

Subscribe now

I have two girls ( 8 & 6) and my oldest only wants to eat bread and candy (not that I can blame her) and my younger one will be more adventurous but from the angle of - since that is on your plate, I want to eat it so it is now mine not yours (in the most loving kind of way).

I was on a podcast recently for my friends Kate & Anne where we talk all about cooking for kids and I share some of my secrets.

Listen to the full podcast here - I could have talked with them all day.

(While you are there check out their company SageHaven which is creating a safer messaging and voice calling app for kids during their first years online - what they are doing is amazing)

All of that is to say that as I navigate this I have set some ground rules. For example I always make their school lunch (even though it is a chore I do not particularly enjoy) because then I know what they are getting. I cannot expect a 6 year old to make good choices at the cafeteria when sometimes at 44 I don’t make good choices.

And then I think most important to me (and this idea also applies to my restaurants) understanding and buying the highest quality. If all they want to eat are hot dogs and hamburgers -ok - let’s make sure to use high quality ingredients. ( I love this brand of hot dogs - grass fed, good ingredients, no nitrates, hormones etc and get them at Whole Foods).

I am also a fan of a morning smoothie where I put as much spinach as possible in them and my favorite protein powder to they start the day off right.

So that is my secret. My kids are as picky as your kids. But when I think about my childhood I don’t think I ate a vegetable for my first 18 years and didn’t know what an avocado was until I went to college and I turned out mostly ok.

All that being said - I wanted to share this banana pancake recipe that I make them and they actually love and I love too because it is filled all sorts of nutritious ingredients. I even manage to sneak in some spinach. It is a small amount of spinach so it probably doesn’t even do anything in their bodies but it makes me feel better. (Also this is your permission to make breakfast for dinner - it is so easy and makes everyone happy)

Enjoy! xx

Subscribe now

Banana Pancakes

Serves 2

• 1/2 cup old fashioned oats

• 1 whole banana

• 1/4 cup frozen spinach

• 2 eggs

• 1 tablespoon whole fat Greek Yogurt

• 1 tablespoon peanut butter

• unsalted butter or ghee

Put all of the ingredients into a blender and blend until smooth. (I use this hand mixer and love it)

Add the butter to a large non stick pan and heat over low. Once the pan is preheated (give it a couple minutes - you will know because the butter will be melted and started to brown) pour about 1/3 cup pancake batter into the pan. Cook for about 5 minutes total flipping halfway through when the top of the batter starts to bubble. Repeat with the rest of the batter.

Makes about 2 (kids) servings. (These make silver dollar sized pancakes - feel free to go bigger or smaller)

Banana Pancakes

31.2KB ∙ PDF file

Download

Download

I wrote a cookbook that came out in April 2020. Day one of the worldwide pandemic.

I have never really talked about it (and I am not sure why I am doing so now) but I sometimes forget that I actually wrote my own cookbook because it got swept up in the shocking reality of what the entire world felt in 2020. When the world is in full lock down and Amazon is only shipping essentials it is hard to say “well what about my cookbook?”

Subscribe now

The day it came out we were under lockdown and I remember sitting in my kitchen by myself asking myself “is this really it?”No celebration. No book tour. It was just out in the world and the day went on.

I gave away a handful of books to people from Instagram in exchange for an Amazon review. I remember one of the first people slammed it saying she didn’t like the format and it was so small and the recipes didn’t seem exciting enough to justify the money (the cookbook is $20 full price and always on sale) I was so hurt. She later wrote that she was a front line worker and was taking out her frustration on her reality on me. I understand why now - but still it felt like second hand shrapnel and still does to this day.

Needless to say it wasn’t a best seller. That is ok. I meet people everyone once in a while who rave about it and it makes me happy. It is a small but mighty book that I still cook from all the time.

I have amazing memories of shooting that cookbook with toddler Olivia, I found out I was pregnant with Palmer the morning of our 10 day cookbook shoot in my living room, and my sweet dog Chumley (who I still miss deeply) was there all along for any passing crumbs or head pats.

Since I didn’t get a huge financial advance on the book I was the photographer. I shot all the images in that book on my used DSLR and just figured out how to do it. My super talented friend Judy Kim came to style it which was a godsend and I ordered a bunch of props from a prop stylist in North Carolina (and UPS broke them all in transit). But we just figured out how to do it.

Maybe that is the point.

It was a magical time creating without focusing on the outcome. Create and detach from expectations. Maybe that is what this Substack is for me right now. Maybe that is the life lesson I am randomly sharing here on the internet. We focus so much on the outcome we forget to enjoy the process. Easier said than done but it gives perspective (and maybe I need to remind myself of this with Radish. Some days are really really hard but I have a feeling I am going to look back fondly on them and even miss them.)

There are a lot of great recipes in that book (which I plan to share a couple more over the coming weeks) but I think this is the one that people love the most (and maybe the one that I make the most) because it is CAKE!

It is a super moist flavorful chocolate cake with the world’s most delicious milk chocolate frosting. I make it for all family birthdays - usually just changing the frosting flavor if my girls want something different. I love it as a sheet cake (because it is so easy and nostalgic) but works just as well as layered cake.

So it would make me happy for you to make this cake. Use it for your family celebrations or friend’s birthday - pass this recipe down and enjoy it. Eat bites of it from the fridge when no one is looking and make it for people you love simply because you love them with no expectations.

Enjoy xx

The Best Chocolate Birthday Cake

For the cake:

• 2 cups all-purpose flour

• 2 teaspoons baking soda

• 3/4 tsp. salt

• ¾ cups sour cream

• 1 cups warm water

• 1 1/3 cups brown sugar (light or dark)

• 1 stick (4 oz.) unsalted butter, at room temperature

• 3 eggs

• 1 Tbs. vanilla extract

• 1 tsp. espresso powder mixed with 1 Tbs. water

• 4 oz. melted bittersweet chocolate

For the frosting:

• 2/3 cup whole milk

• 3 large egg yolks

• 1 tablespoon plus 1 teaspoon all-purpose flour

• 1 1/3 cups confectioners sugar

• 1 teaspoon vanilla

• 2 sticks unsalted butter, cut into tablespoon pieces and softened

• 8 oz milk chocolate, melted and cooled

• 2 oz unsweetened chocolate, melted and cooled

Pre-heat oven to 325°F. Line a 9 x 13 cake pan with parchment paper and spray with non-stick spray.

In a medium sized bowl combine the flour, baking soda, and salt. Set aside

In another medium sized bowl combine the sour cream and warm water. Set aside.

In a large bowl cream together the brown sugar and butter until light and fluffy, about 3 to 4 minutes. Add eggs, vanilla and espresso. Mix well. Add melted chocolate and mix until completely combined.

Alternate adding in the flour and sour cream mixture, starting and ending with the flour mixture.

Place batter in prepared pan and bake for 40 - 45 minutes or until a toothpick comes out clean.

Let cakes cool completely.

To make the frosting, heat milk in a small pot over moderate heat until warm.

In a seperate bowl whisk together yolks, flour, 1/3 cup confectioners sugar, and a pinch of salt in a bowl, then add hot milk in a stream, whisking. Transfer custard to saucepan and bring to a boil over moderate heat, whisking. Reduce heat and simmer, whisking, 2 minutes (mixture will be very thick), then transfer to a large bowl. Cover surface of custard with a plastic wrap and cool completely, about 45 minutes.

While the custard cools, melt the milk chocolate and bittersweet chocolate.

Once the custard is cool, add vanilla and remaining cup confectioners sugar and beat on medium until combined well, then increase speed to medium-high and beat in butter, 2 tablespoons at a time, until smooth. Add chocolates and beat until combined well.

Place the frosting on the cake and enjoy!

Chocolate Cake With Milk Chocolate Frosting

37.8KB ∙ PDF file

Download

Download

It is hard to believe that we were in the middle of an ice storm 3 months ago with no power and sub zero temps - but now I am out in a field picking strawberries on a beautiful spring day.

It is funny in the middle of winter I always feel like it will never end. The cold dreary days will go on forever like we won’t get through. But we always do.

However I will say this winter was particularly brutal. My girls call the ice storm, the “day the trees went boom” because they all exploded at the same time. I am not exaggerating at 6:15 am on January 25th all the trees had enough of the ice and fell at the same time. It is truly one of the scariest sounds. But… this post is not about the ice storm. This post is about beautiful sweet strawberries warmed by the Tennessee sun and turning them into the most delicious creations.

Strawberries always lean sweet because that is how most of us grew up eating them - but I am including a really easy and delicious savory use of strawberries. You make a quick salsa with cucumber and top salty chewy warm halloumi and it is heavenly.

But if you prefer a sweet strawberry recipe give the ice cream a try. Even if you don’t think you would like strawberry ice cream - there is something about the roasted strawberries and the white chocolate that make this a dream. By roasting the strawberries you are concentrating the strawberry flavor and removing any water which can make the ice cream icy. The result is a quart of the most rich and delicious ice cream that will make everyone happy. ( I am not one that has all the appliances in my kitchen but I do love my ice cream maker and have had it for maybe 15 years and it still works).

Enjoy!

Subscribe now

Seared Halloumi with Strawberry Salsa

• 1 shallot minced

• 2 tbs. apple cider vinegar

• 1 cup strawberries

• 1/2 cucumbers

• kosher salt

• 8 oz halloumi, cut into 1/2” thick planks

• Fresh basil or mint

In a medium bowl combine the shallot and apple cider vinegar. Let sit for a couple minutes. Add the strawberries, cucumbers, and a small pinch of salt and toss well. Set aside.

In a large non stick pan warm the olive oil over medium heat. Add the halloumi and sear the halloumi on each side for about 3 minutes or until golden brown. Remove from the pan and top with the strawberry salsa and serve warm.

Makes about 2 servings.

Seared Halloumi With Strawberry Salsa

26.8KB ∙ PDF file

Download

Download

Strawberry White Chocolate Ice Cream

• 10 oz fresh strawberries, hulled and cut into bite sized pieces

• 2 Tbs. sugar

• kosher salt

• 5 egg yolks

• 1/4 cup sugar

• 2 cups heavy cream

• 1 cup whole milk

• 1 Tbs. vanilla paste

• 1 1/2 cups white chocolate chips

Preheat oven to 425F°.

Toss strawberries with sugar and a pinch of salt. Lay strawberries on a parchment lined baking sheet and roast until soft, about 15 to 20 minutes. Remove and let cool.

In a medium sized pot whisk together egg yolks, sugar, and a pinch of salt until smooth and well combined. Add the cream and milk and whisk well.

Place the pot over medium heat and cook over for about 3 to 4 minutes or until mixture thickens slightly and coats the back of a spoon. Add the vanilla paste and stir well.

Pour into a large bowl and stir in white chocolate chips until the chips are melted.

Let mixture cool completely in the fridge (up to 3 days).

Assemble an ice cream maker (this is the one I have had forever and still works) and pour the cream mixture into the bowl. But I also used this ice cream maker in the Williams Sonoma Test Kitchen and loved it but it is a splurge. ) Churn the mixture until thick then spoon in the roasted strawberries.

Remove and place in freezer proof container and let freeze slightly before serving.

Makes about 1 quart of ice cream.

Strawberry White Chocolate Ice Cream

33.3KB ∙ PDF file

Download

Download

Rad Finds

Some quick Mother’s Day finds if you are looking for a gift for someone (or yourself!)

I saw an interview with Charlize Theron (who I have always loved) and she looked stunning and said she swears by red light therapy. So I am now asking for THIS red light for Mother’s Day and will live with it on and scare my husband and children. I have tried this hand-held one and I can see it works but it is more effort for the user (especially when at the end of the day all I want to do is fall asleep) but it does work.

There is something so chic about a giant candle. (I know it is basic but I love love love a candle ) We also sell THESE candles at Little Rad and they are great.

I have been using THIS backyard incense recently and it not only smells amazing (with cloves and cedar) but keeps the buggies away. (They sell out every year apparently so I am going to stock up. If you are in Nashville I got them at Creekside)

Super random but I keep getting served ads for essentially what is a “Waterbed” anything for better sleep - curious if anyone has used one! Maybe we just bring back the old school waterbed…

Ok she’s back…after almost a year. Apologies. Condolences. And excuses.

The reality is that I am trying to navigate the best uses of my time these days - without feeling like I have to do everything. I started Radish in 2020 and the first couple of years I was somehow able to straddle restaurant owner and content creator.

But as we have grown Radish Hospitality to 5 stores and counting ( hopefully more soon just got some *promising news) I have less and less time to create. However I need to take back some of the creativity and inspiration and hoping reviving this Substack can do that for me (and hopefully you!) So there is my excuse!

Regardless..

Spring weather is finally here in Nashville and I FINALLY got my grill fixed last fall so I have been doing a lot of grilling and I want to scream from the rooftop that everyone (if they have a grill) should be grilling their dinner.

Cooking outside makes clean up easier and you don’t have to worry about the smells lingering in your house especially if it is fish. And this is the recipe I have on repeat. I love shrimp but am hesitant to make it inside because I don’t have the best (or any) venting in my kitchen. When it is cooked outside that all changes plus shrimp take less than 5 minutes to pull together.

I love the technique of heating a cast iron pan (THIS is the one I used) on the grill and almost using the pan as a stove to get those crunchy seared shrimp Name of the game is easy these days and you can’t go wrong with the combo of shrimp, butter, garlic, and lemon. So add this one to your weekly rotation and let me know what you think.

This week’s Rad Recipe:

Garlicky Grilled Shrimp with Lemon

Ingredients

• 1 ½ cups peeled and deveined shrimp

• olive oil

• kosher salt

• 1 lemon, zested and cut in half

• 5 cloves garlic, minced

• 2 Tbs unsalted butter

• garnish with parsley and red pepper flakes

Method:

Place an cast iron pan on your grill. Turn you grill on high and heat the pan while your grill heats.

Carefully add the shrimp in an even layer in the pan (they might not all fit in an even layer but that is ok) and cook over high with the lid closed for 3 minutes. (The pan is super hot so please be careful) Add the lemon zest, butter and garlic then flip the shrimp - cooking another minute.

Carefully (how many times can I say carefully) remove the pan and place it on a heat safe surface. Top with a squeeze of lemon juice and a garnish of parsley/red pepper flakes.

Serve immediately - it is best warm.

Grab the printable recipe here:

Grilled Garlicky Shrimp With Lemon

26.9KB ∙ PDF file

Download

Download

Rad Real Talk

So the random business thoughts bumping around in my head this week and is how much owning a business magnifies your strengths and weaknesses. It is a masterclass on who you are as a person (the good and especially the areas that need a little work). So my advice to all business owners, especially new business owners, understand that in order to run a business well, you need to understand yourself well - and sometimes that is a hard reality but the sooner you do that, the easier it will all be.

Random Rad Finds

Face Glow - I know this is so random (but that is what this section is for) but I saw my sister recently and her skin looked great. She swore up and down it was THIS Yse product. I didn’t believe her but I finally got a bottle and she was right - it is excellent. I feel like it evens everything out without actually looking like you are wearing make up. Highly recommend

Jeans - I will die on the Gap jeans hill. You do not need to be spending $600 on jeans. I love these 90s jeans and these barrel jeans. Trust.

Hunt for the perfect white tee shirt - I a uniform and love that nineties look of a perfect somewhat crop white tee with jeans. I love THIS one which is a little more boxy but also got THIS one and THIS one to try. Clearly I am into the 90s lately.

Roses - if you follow me on IG I share my intense love for gardening. I am not good at it but I love the learning process. I have a new obsession with roses and a dream of filling my house with fragrant roses. Here is where I have been sourcing them from.

Subscribe now

I promise this isn’t a dessert only Substack but I do love making desserts. This Lemon Posset is one of the easiest desserts that also happens to be both elevated and delicate - made out of only 5 simple ingredients

I was fortunate enough to go to London this past May for the Chelsea Flower Show - which was truly inspiring. I met friends there and we spent a long weekend roaming the city- it was a dream. We ate at The Barbary and River Cafe which were both delicious, however the dinner at Primeur was an all-time favorite meal.

I shy away from super fancy restaurants and this restaurant was perfectly on point for me - casually elegant. The atmosphere was welcoming and not overly designed and my favorite part - in an old auto body shop complete with the original garage doors.

Plus they had these deliciously crispy gin and tonics which is my favorite drink in the summer. I still think about that meal and have tried recreating parts of it but this posset (essentially a chilled custard) was a revelation. It was so simple but elevated and dare I say the perfect way to end a meal? I will always choose a lemon dessert - it adds a brightness to the end of a meal which is hard to find in the usual chocolate suspects. Here is my version of the Lemon Posset from Primeur.

Serve this topped with fresh fruit or whipped cream. If you have a buttery shortbread to serve alongside that might be actual heaven.

1. Rad Recipe

Lemon Posset

• 2 cups heavy cream

• 2/3 cup granulated sugar

• zest of 1 lemon

• 1 tsp. vanilla paste (optional)

• 1/4 cup lemon juice

• pinch of salt

Bring the heavy cream, sugar, and lemon zest to a boil. Reduce to a low boil and cook for about 10 minutes or until the mixture is reduced to 2 cups (You can carefully check in a measure cups if the cup is heat resistant)

Stir in vanilla paste and lemon juice and let sit for 20 minutes. Pour into 3 or 4 ramekins depending on size and refrigerate for at least 4 hours or ideally overnight.

Top with fresh fruit and enjoy.

Grab the printable recipe here:

Lemon Posset

24.1KB ∙ PDF file

Download

Download

2.Rad Real Talk

I recently met with founders of a pizza concept here in Nashville looking to expand and open a brick and mortar. As we were talking they said something that has stuck with me - their landlord was trying to influence them on what to serve along with their pizza.

The menu details aren’t important - but what struck me as I reflected on when I opened Radish is that everyone offers advice even when they have not done the thing you are trying to do it. As someone who has started a brick and mortar brand my takeaway for you is:

Don’t create the brand that other people think you should create.

You know what you are trying to create and if you don’t take pause and figure it out -don’t let outside influences change your vision.

When I was opening Radish (and Little Rad) I got so many people giving their advice on what I should serve and even not serve (everyone said I was crazy to even think about making/selling froyo and now it is one of our biggest revenue drivers). Stick to your gut (you have to stop and listen) and stay true to the brand you want to create. And if you don’t know that is totally ok, take a beat and get quiet and really look inside.

We seek validation from others when making big decisions, but in the end, it’s much easier to stay true to your brand values when they are genuinely your own.

3. Rad Finds

Since we are in the depths of summer (my favorite time of year) where the heat and humidity is crazy let’s dedicate this Rad Finds to my favorite sunscreens because I feel like I have tried them all.

I wear this Elta MD every day all year long no matter the weather. For my kids I swear by the Super Goop Glow Stick for their face and neck. I know it makes them all sorts of shiny but this is the only one that works for them and stands up to hours in the pool.

4.Rad Pantry Ideas

If you only have 1 cheese in your fridge - make it a block of Parmesan cheese. I know that seems random but a dusting of Parmesan cheese works on so many dishes and will add the touch of umami you need to make a dish feel complete. From adding to a pasta dish, to including chunks in a salad, even the rind added to soups and stews deepens the flavor. So go ahead and make sure it is on your shopping list.

Subscribe now

Stay Rad and thank you for reading. This newsletter is free so please take a moment to subscribe (or if you are feeling super generous, share with a friend or comment below)

Ok friends here goes.

I have been thinking about writing a newsletter for a while but just couldn’t figure out how to press start especially with everyone jumping on the bandwagon and what perspective I could add to the collective.

But… I needed a space that felt creative again (instead of creating to what the algorithm wants), a place that I could share random thoughts I wouldn’t normally share on social, and also I wanted a safe space to share more behind the scenes on Radish and Little Rad

So here is the deal. In this weekly newsletter I will share 4 - 5 rad things. Ranging from rad recipes to some rad shopping finds, and also some rad real talk on being a founder and owner of businesses.

So lets get to it. In honor of the first post - let’s pay homage to the quintessential summer fruit the blueberry with a blueberry crumble recipe.

(P.S. If you are getting this, you have signed up for my newsletter -which was non existent in the past (thank you!)- but migrated you over here. I hope you will stick around!)

1. Rad Recipe

We are in the depth of summer. I love a hot steamy southern summer - with 100% humidity and afternoon thunderstorms (and I am HERE for it). Nashville gets quiet in the summer which I love - a chance to take a breath and slow way down.

The girls and I went blueberry picking recently and gots buckets of blueberries. We go to a farm called No 9 Farms just north of Nashville and always have fun, get very sweaty, and leave with buckets and buckets of berries.

Using the blueberries we made blueberry crumble - the perfect summer dessert.

Blueberry Crumble

Serves 6

For the topping:

1/2 cups rolled oats
3/4 cup all purpose flour
1/2 cup brown sugar
1 sticks (4 oz) unsalted butter, cut into cubes
Pinch of salt
1/4 tsp nutmeg

For the filling:

2 lbs blueberries (or any type of summer berry or fruit)
1/2 cup light brown sugar
3 Tbs cornstarch
1 Tbs lemon juice

Preheat oven to 375°F.

In the bowl of a stand mixer add the oats, flour, sugar, butter, and a pinch of salt. Fitted with a paddle attachment, mix on low until the mixture has come together. Set aside. (You can also do this with your hands)

In a large bowl combine the blueberries, brown sugar, cornstarch, lemon juice, and a pinch of salt. Pour into a 9” pie tin.

Crumble the crisp topping over the blueberry filling - pile it high as it will sink as the blueberries cook.

Bake for about 55 minutes to 1 hour or until the filling is bubbling and the crust is golden brown.

Remove from the oven and let cool for at least 30 minutes before serving. Top with vanilla ice cream and enjoy!

Grab a printable recipe here: (they are also for sale at Little Rad for the next couple days)

Blueberry Crumble Recipe

26.2KB ∙ PDF file

Download

Download

2. Rad Finds

Since this is my inaugural Substack I will share some of the things I wear on rotation - almost like my uniform. The only brand of jeans I will ever wear again (and I love the 90s style) and the only T shirt.

I am trying to simplify my wardrobe - I don’t like the word capsule but sort of like that. I did recently realize I need to find a way to look presentable as a business owner but also be able to jump into the kitchen at a moment’s notice - so that is how I am trying to dress during the week. I also love these jeans (currently wearing them as I type this, this chambray shirt) and these flats.

3. Rad Real Talk

I have been thinking a lot lately about being a founder and what that means, especially as we approach Radish’s 5 year anniversary.

I have distilled it down to basically loving to solve problems because honestly that is the majority of what I do all day long - small and big ones.

Just this week I am problem solving for a cooler that won’t keep temp, trying to determine if an HVAC unit is big enough and if not, what do I do, looking at a floor plan of a new space and trying to determine areas of congestion (to save myself from a future problem), and how to update signage on a location without spending a ton of money.

So if you are thinking about opening a business (either brick & mortar or online) you will spend a lot of time solving problems and for me that is fun because it keeps your brain grapes moving - but my advice is to make sure you like solving problems.

4. Rad Pantry Picks

In honor of fridge foraging returning! I am going share some of my rad pantry picks - workhorses who pull their weight in the pantry. I know this isn’t sexy but make sure you always have some …eggs. If you have eggs, you have a meal. Other than just scrambled eggs you can make shakshuka, frittata, or even breakfast for dinner. Lately I have been making my kids breakfast tacos for dinner and they actually eat them.

5. Some Random Rad

I went to the Fancy Food Show in NY this past week. For those that are not familiar it is a huge food show that happens twice a year. A place to (in theory) discover up and coming consumer packaged goods (CPG) brands and see the latest food trends (and try to predict what the future trends will be).

Between us - I saw a lot of hot sauce, Dubai Chocolate, and tinned fish (Do you like tinned fish or are we all just pretending because we love the packaging?) I went to research some brands for Little Rad and found some cool ones I am excited to hopefully bring in. Are there any small food/home brands that you love that I should know about? Would love for you to share them in the comments.

Leave a comment

Ok until next time stay rad xx

6. Subscribe now