Squash is pretty easy to prepare, the hardest parts are (1) Most squash is super hard and can be dangerous to cut through, I’ll help with that and (2) understanding which squash can you eat the skin of and which do you need to peel. That’s about it! It’s pretty forgiving as a vegetable and has wonderful nutrition tucked into it along with it’s fantastic flavor. Fiber and Vitamin A here we come!

Notes on squash:

Delicata. Lovely, easy to use and light squash/somewhat nutty flavor. You can eat the outside of this squash and it cooks rather quickly in the oven. Diced and roasted it is delicious in a salad.

Butternut. Heavy and large, sweet and creamy. Needs to be peeled.

Kabocha. Looks almost like a green pumpkin, has a gorgeous bright orange inside. I LOVE kabocha. Roasted whole it becomes a tender and delicious base for things like soup, mashes and purees.

Acorn. Acorn squash reminds me of my mom. She used to cook and serve with a slather of butter and brown sugar and it was delicious, like dessert. You can eat the skin as it softens when you cook it. Sliced in wedges and browned or cut in half, acorn isn’t quite as creamy as kabocha or butternut but it holds its own as a side dish!

TIPS!!!

1. I find a Y peeler the easiest way because of the different angle (it’s also my favorite peeler).

2. Microwave the squash for 2-3 minutes before trying to cut. It will soften it just enough that it’s easier to slice your knife through the top and bottom.

3. Use a cookie scoop to remove the seeds. Much easier and cleaner than a spoon!

Delicata Squash with Herby Tahini

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This past weekend the hubs and I ran a 5k (the Diplo 5k which is the best one I’ve ever done. SO much fun!) and then had an outdoor dinner with friends on their rooftop. It was perfect! Loads of snacks, champagne, toddler giggles and puppy playtime in the early evening and then grilled dinner, red wine and a fire as the evening set in.

I baked some fresh gluten free focaccia to have, my favorite recipe is from The Loopy Whisk. It is so easy and basically hands off once you proof it! Find it here.

And to accompany the focaccia I had some assorted crudites in the fridge and some goat cheese that had been hanging out in there for a few days. I figured I wanted to make some sort of tasty whipped dip with it and in just 10 minutes I had a gorgeous, creamy, tangy, herby dip that we all devoured.

For the main, these grilled steak skewers are the best. You start by making an easy chimichurri and use that as a bit of the marinade for the skirt steak. Skewer with some halloumi (add veggies if you’d like!) and you’ve got a fabulously flavorful entree that is not only easy but can be prepped ahead of time.

Last but not least, one of my favorite little mixes to put out for company is a toss of marcona almonds (or regular!), castelvetrano olives, diced provolone or gruyere, orange and lemon peel, rosemary sprigs and olive oil. Gorgeous, simple and takes 5 minutes to put together.

So how about inviting some friends over this weekend? Grab some sparkling water and a couple bottles of wine, lay out this deliciously creamy whipped goat cheese with some crudites and maybe homemade focaccia, put together skewers to grill and toss together this nut and olive mix. No need for anything else. Fall entertaining is all about ease, cozy menus and good friends.

Whipped Goat Cheese with Balsamic Tomatoes

Prep Time: 15 minutes

Serves: 6-8 as an appetizer

• 10 oz. goat cheese, room temperature

• 1/2 c. Greek yogurt

• 1-2 Tbsp. honey

• a few cracks of pepper and pinch of salt

• 1 c. grape tomatoes

• 2 cloves garlic, sliced

• 1 Tbsp. good quality aged balsamic

• olive oil

• 2 Tbsp. plucked fresh thyme

Directions

1. Add the goat cheese, greek yogurt and honey to the bowl of a food processor and turn it on. Run for a minute, scrape down and run again for another minute until super creamy and smooth.

2. Pour into your serving bowl and set aside.

3. Add the tomatoes and garlic and a good glug of olive oil to a small fry pan. Place a lid on top and turn the heat onto medium.

4. Once you hear the tomatoes begin to pop turn the heat to low and cook for 5-6 minutes until they are softened.

5. Add some salt and pepper to the tomatoes and gently scoop on top of the whipped goat cheese. Drizzle with the balsamic, sprinkle with the plucked thyme and enjoy!

**you can prep this ahead of time and place in the fridge, just set out about an hour before you plan to serve to allow it to come to room temperature.

Chimichurri Marinated Steak and Halloumi Skewers

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I’ve been teaching some cooking classes lately and it is a fun way to energize my creativity. This smoky paprika sheet pan roast has become a favorite among clients that I prepare for as well as my cooking class clients. It’s one pan (hell yeah) and full of warm spices. The potatoes, red bell peppers, shallots and chickpeas soak up so much lemony olive oil and chicken goodness from roasting under the chicken thighs you might forget the chicken thighs are even there! The chickpeas get crispy and coated with the smoky paprika while the topping of feta and herbs at the end gives you a creamy and vibrant finish.

If you’re looking for a bowl of cozy goodness the lemony parmesan rice will do it! FULL of protein with bone broth and chicken thighs but also full of flavor from onion, garlic, lemon and parmesan. Also some sneaky grated zucchini tucked in there adds another veggie into the mix. Any wilted green will blend well in here and if you can’t do dairy just leave it out and add a splash more olive oil.

Last but not least, if you aren’t the biggest fan of squash but still want to incorporate it somehow these squash quesadillas are sure to be your jam. The filling is a mixture of roasted squash, red bell peppers, wild mushrooms and diced chicken thighs tossed generously with cumin, coriander and chili powder. Tucked inside your favorite tortillas with some chihuahua cheese these are great to have already assembled and prepped for lunch or dinner!

Enjoy these beginning fall days full of cool mornings and sunshine filled afternoons, football days and high school dances and, of course, good food.

Smoky Paprika Sheetpan Roast

Sheet Pan Smoky Paprika Lemony Chicken and Potatoes

Serves: 4-5

Prep Time: 25 minutes + Cooking Time

Ingredients

· 6-8 Tbsp. olive oil

· Zest and juice from 1 lemon

· 2 cloves of garlic, grated or pushed through garlic press

· 3 Tbsp. smoked paprika

· 1 Tbsp. ground cumin

· 1 pound yellow potatoes, scrubbed and quartered

· 1 can chickpeas, drained and rinsed

· 3-4 red bell peppers, cored and quartered

· 4-5 shallots, peeled and quartered

· 1 bunch fresh oregano, left on the stem

· 1 ½-2 pounds boneless, skinless chicken thighs

· 1 block feta

· ½ c. mint leaves

· ½ c. parsley leaves

· Additional lemons for serving

Directions

1. Preheat oven to 400 (convection roast if you have it). Line a large rimmed baking sheet with parchment paper and set aside.

2. In a large bowl mix together the olive oil, zest and juice from 1 lemon, grated garlic, smoked paprika and cumin. Add a hearty pinch of salt and some cracked pepper and mix.

3. Add the quartered potatoes, drained chickpeas, bell peppers and shallots to this marinade. Toss to coat and then, using your hands or tongs, remove and place on the parchment rimmed baking sheet.

4. Add the oregano to the baking sheet and toss to mix in.

5. Add the chicken thighs to the remaining marinade in the bowl (if you need more marinade add another splash of olive oil and the juice from ½ a lemon). Toss to coat and pour the whole thing, including any extra marinade, over the prepared vegetables and oregano sprigs.

6. Sprinkle with additional salt and pepper and pop in the oven for 15 minutes. Flip the chicken over, toss the vegetables and cook for another 10 minutes.

7. Remove the chicken to a serving dish and tent with foil. Gently toss the potato-chickpea mixture and bake an addition 15 minutes until golden brown.

8. In the meantime, crumble the feta into a small bowl and gently toss with the mint and parsley.

9. Toss the chicken, potatoes, chickpeas, bell peppers and shallots all together. Pour into serving dish and top with the feta-herb mixture.

Lemony Parmesan Rice with Chicken and Wilted Greens

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Moving on to some delicious recipes I have had on repeat this past month. By title they may seem difficult but I promise with the correct tools in your kitchen these are recipes to wow your friends and family!

Gluten Free Focaccia (with Bufala Mozzarella and Prosciutto di Parma)

I would so love to claim this recipe as my own, alas, it belongs to a brilliant food scientist and gluten free baker whose recipes are wonderful!!! I have mentioned the website The Loopy Whisk before and I implore you to please visit it, try the recipes and enjoy them. You absolutely need (1) a scale and (2) a stand mixer with a dough hook. You simply cannot get the proper results without those two things. However, if you use those you’re all set! If you would like to try the focaccia recipe check it out here.

The adjustments I make are simply to eliminate the olives, add loads of rosemary and plenty of maldon flaky sea salt. It has a beautiful crunchy crust, lovely and light crumb inside and loads of flavor. I have served this to gluten eaters and gluten free friends alike and everyone adores it.

Vitello Tonnato

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I decided to tackle homemade gluten free pasta and holy moly!! My husband-who is from Italy- loves this pasta. I cannot take credit for the recipe as it belongs to the wonderful Aran Goyoaga. The pasta dough uses sourdough discard and is simply brilliant! The noodles have such an incredible texture to them, they do not fall apart, get gummy or turn to mush after being cooked (my GF peeps IYKYK the struggle!). The recipe is in her book which has become my kitchen bible as of late. If you’ve wanted to learn how to make truly incredible gluten free breads, desserts and this pasta please do yourself a favor and CLICK HERE TO PURCHASE!

Simple Summer Pasta Sauce

Gluten Free

Serves 2

• 1 pint sweet, summer cherry tomatoes

• 3 cloves garlic, thinly sliced

• handful of fresh basil

• Plenty of olive oil (will estimate amounts within recipe)

• Plenty of parmigiano (no estimate-as much as you can possibly handle!!)

• flaky sea salt

• 2 servings of your favorite gluten free pasta

Directions

1. Bring a large pot of water to boil, add plenty of sea salt (for a 4 qt. pot I add about 2 Tbsp. kosher salt) and leave until you’re ready to cook the pasta.

2. Heat a sided saute pan or shallow saucepan over medium heat. Add about 3 Tbsp. olive oil, the pint of summer cherry tomatoes and a big pinch of salt. Cover with a lid and slowly cook for about 7-8 minutes.

3. Meanwhile, cook your pasta according to the instructions until al dente. SAVE 1/2 c. pasta cooking water when straining.

4. Back to the sauce: add the garlic cloves in and cook for another few minutes until fragrant.

5. Add the cooked pasta to the pot with the tomatoes and add about half of the reserved pasta cooking water. Stir gently to create a little sauce between the starch from the pasta and the cooking water.

Greek Chopped Market Salad

Gluten Free

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Some simple ways to dress up summer foods:

• Slice watermelon, squeeze lime on top, pluck some basil leaves and scatter over

• Grab some beautiful tomatoes, cut them up in chunks and drizzle with olive oil. Sprinkle with flaky sea salt and whatever fresh herbs you have on hand-basil, oregano, chive, parsley.

• Slice up a cucumber (Armenian cucumbers if you can find them!), sprinkle with salt and enjoy.

• Make a peach vinaigrette: thinly slice a peach and add to a mason jar. Top with 1 small shallot, finely minced, a squeeze of honey, pinch of salt. Then add 3 Tbsp. vinegar (champagne, white wine, sherry, red wine or even lemon juice!) and 1/3 c. good quality olive oil. Gently shake and let sit until ready to make a salad!

Watermelon Basil Margaritas

Free From the Top-14 Food Allergens, Vegan

Serves 6-8

• 4-5 cups watermelon, small cubes

• 4 limes

• 12-16 basil leaves

• 1 1/2 to 2 c. tequila blanco

Directions

1. Add the watermelon to a blender base.

2. Juice the limes into the blender base and place the lid on. Blend until smooth and you have a puree.

3. Tear half of the basil leaves into the blender and pulse. Leave the other basil leaves for garnish.

4. Pour about 1/2 c. into a glass filled with ice and then add 1/4 c. chilled tequila. Garnish with another basil leaf and lime wedge, if you’d like.

High Protein Spinach Giardinera Dip

Gluten Free

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Where seasonal food meets soulful rest.

It’s finally here and I am so thrilled to share the details of this retreat with you! My retreat partner, Steph Smolen, and I connected last year and since then we have loved designing the details of this weekend. Steph is fun, full of energy, an incredible kick*ss trainer and has a smile that is contagious. The idea is to have a retreat close to home, located in Three Oaks, Michigan, but feels like a world away. A retreat that hugs you in nature inside a gorgeous home nestled in the woods. A retreat that brings you delicious and nourishing food, restorative sleep, just-intense-enough movement including pilates and body strength, cooking classes (!!), time for yourself, group journaling, massages and other fun bits.

The property we will be staying at is perfectly designed and decorated, almost like it was created for our retreat right off the bat! A gorgeous home with plenty of space to disconnect and reset. October in Michigan is full of intense color, crisp evenings still with the warmth of the daytime sunshine. We will be surrounded by woods that are changing with the seasons all while we cook within the season. I will be sourcing the ingredients from all my favorite local farms and purveyors and leading you in two classes. I can’t wait to share with you some of the beauty of fall produce combined with simple technique in recipes you will take home with you to your kitchens.

As weather allows there are also tennis and basketball courts. Inside the home there is a 4 person sauna, a library, multiple fireplaces and an enormous chefs kitchen where you know you’ll find me!

Steph will be leading us in our movement from pilates to body strength to mindful breathwork and journaling. Massages, a walk through town and a sommelier paired dinner are also part of the 3 1/2 days we will spend together.

There are multiple options for sleeping arrangements will be listed out specifically with pricing at the end of the week. Single rooms and shared rooms are options with every room being charming and the coziest you can imagine.

Steph and I are grateful to have this space and this opportunity to share our passions with you. We hope you can join for this retreat and if you are interested in more information simply head to the link below to be added to the waitlist.

Please add me to the waitlist!

More details to come and I am overjoyed to share this with you, my Drizzlers!

xo,

Kendra

With the days that are full of steamy heat, grilled food and cold drinks are always a good idea. So I have a few recipes here that are always on my rotation for simple, delicious and summery filled flavors. Enjoy!

Grilled Chicken with Marinated Tomatoes

Top-9 Allergen Free, Low-Fodmap Friendly

Serves:4

Prep Time: 15 minutes plus grilling

• 1 pint cherry tomatoes, halved

• 1 cup favorite olives, pitted and halved

• 2 Tbsp. capers

• 3 Tbsp. good quality olive oil

• 2 Tbsp. sherry vinegar or fresh lemon juice

• 1/4 c. minced parsley

• 1/4 c. sliced basil

• 3 pounds bone in chicken, mixture of drumsticks and thighs

• salt and pepper, to taste

• Optional: if you can have garlic grate 2 cloves of garlic and add to the marinated tomatoes

Directions

1. Preheat a grill.

2. In a medium bowl, gently combine the halved cherry tomatoes, pitted and halved olives, capers, olive oil, sherry vinegar, parsley, sliced basil and some salt and pepper. Let this marinate while you get the chicken ready.

3. Toss the chicken pieces with a bit of olive oil, salt and pepper.

4. Grill until cooked through. Remove to a platter and spoon the marinated tomatoes over the top.

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So this week she asked for the same :) And I figured you all would love to have this recipe so you too can stock your fridge with these bites of chocolate joy.

Additionally, as it’s been so hot in Chicago with the addition of terrible smoke from the fires in Canada, food hasn’t been on our mind too much in the evenings. Caprese salad with basil from our balcony for dinners. Breakfast has been watermelon with soft cooked eggs and of course homemade gluten free sourdough. I did make a delicious salad that I wanted to share as well. No official recipe, so use your creativity in the kitchen while you follow my notes.

If you want to join me on this gluten free sourdough journey do yourself the biggest favor and order this book immediately.

The Art of Gluten Free Bread by Aran Goyoaga. It’s a gorgeous book with the most incredibly detailed and helpful instruction to make the best gluten free bread you’ve ever had. Seriously.

This is the salad I mentioned that I really loved. It came together with some ingredients that I had extras of and lasted quite a few days in the refrigerator while still being delicious. Some steamed quinoa with drained and rinsed chickpeas, shredded chicken, shaved kale, carrots I roasted with some cumin, chopped dates and a dressing made of olive oil + smoky paprika+lemon juice + honey + salt and pepper. Make this your own with what you have! Roasted sweet potatoes would be delicious in lieu of carrots, some feta would be delicious, roasted salmon would be lovely instead of shredded chicken. Have fun with it!

And now our recipe of the day!

Almond Flour Chocolate Cake Balls

Prep Time: 15 minutes plus chilling

Makes: 16-18

Ingredients

• 1 1/2 c. fine milled almond flour

• 3 Tbsp. cocoa powder

• 2 Tbsp. peanut butter powder (can sub: collagen powder, almond butter powder, more cocoa powder or more almond flour)

• 2 Tbsp. melted butter or coconut oil

• 1/2 tsp. vanilla extract

• 2 Tbsp. maple syrup

• 1/4 tsp. fine sea salt

• 1/2 c. dark chocolate chips

• 1 tsp. coconut oil or olive oil

Directions

1. Mix everything together until well combined.

2. Use a scooper that is approximately 1 Tbsp. to portion out the balls onto a small parchment lined sheet. Roll each ball until smooth.

3. Place in the freezer for 10-15 minutes.

4. When ready to coat melt the chocolate chips with the coconut or olive oil, I like to melt in the microwave for 30 second intervals and stir inbetween until smooth.

5. Dunk the almond flour balls in the chocolate to coat and place back on the parchment paper. Sprinkle with a little sea salt and let cool until ready to enjoy!

These will keep in your refrigerator in a sealed container for 4-5 days.

xo, Kendra

Once you’ve gotten pasta that they are super simple as they are best served with some citrus and olive oil. I love them as a base for some roasted fish, tossed with some fresh mozzarella with lemon, olive oil and basil. Most recently, with my newfound love for my homemade gluten free sourdough, I wanted to make a bruschetta using them. So I enlisted my husband to help me with the favas (which he turned out to be brilliant at) and we put together this fun little tray to share with some friends for a lovely rooftop aperitivo.

Complicated recipes are for winter, simple yet delicious recipes are for summer. Make a plan to stop by your farmers market this week, grab some favas and serve these beauties up!

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Navigating the extra traffic to get to my favorite shops, butchers and farm stands proves challenging with longer lines and leisurely drivers. Planning ahead is key. And some of the most important meals are late afternoon snacks! I’m not talking about just chips and jarred salsa, boring. I’m also not talking about intense boards of caviar or things like that. The middle ground for a great 4th of July weekend is snacking boards with some homemade dips, delicious and full of flavor, easy to prep ahead of time with an assortment of crackers, chips and veg!

High Protein Spinach Giardiniera Dip

Gluten Free, Adaptable to be Free From Top-9 Allergens

Serves: 8

Prep Time: 10 minutes

Ingredients

• 1 Tbsp. butter or olive oil

• 3 c. baby spinach

• 3/4 c. full fat or 2% unsweetened, unflavored Greek yogurt*

• 4 oz. cream cheese, softened*

• 1 tsp. minced, dried onion

• 1/2 tsp. garlic powder

• 4 Tbsp. River Vally Ranch Papa Rocco’s Hot Giardinera, divided (or your favorite giardinara)

• chips, crackers, baguette or veggies for serving

Directions

1. Heat the butter or olive oil in a large pan and cook the spinach just until it begins to wilt. Remove from the heat and add to the base of a food processor.

2. Add the remaining ingredients keeping 2 Tbsp. of the giardinera on the side to use for the top. Blend until super creamy and green.

3. Pour into a bowl and top with the reserved 2 Tbsp. giardinera.

4. Serve with your favorite chips and veggies to scoop up!

*to make dairy free: wilt the spinach in olive oil, sub with your favorite dairy free greek style yogurt and dairy free cream cheese.

Caramelized Shallot Spinach Dip

Gluten Free, Adaptable to be free from Top-9 Food Allergens

Serves 4-6 as an appetizer

Serves 4-6 as an appetizer

Prep Time: 25 minutes

• 3 medium shallots, finely chopped

• 2 cups packed baby spinach, sliced

• 1/2 t. red pepper flakes

• salt

• 1 1/2 cups plain Greek yogurt*

• zest from one lemon

• juice from 1/2 lemon

• 1/4 c. minced fresh chives

• 2 T. olive oil

• 2 T. toasted pumpkin seeds, sunflower seeds or pine nuts

• additional olive oil for drizzling over top

Directions

1. Preheat a medium fry pan for a minute or so. Add a glug of olive oil and add the chopped shallots. Saute until they begin to turn light brown and then add a smidge of water.

2. Continue sautéing until the water has evaporated and they are golden brown.

3. Add the chopped spinach, red pepper flakes and a pinch of salt. Saute for 3-4 minutes until the spinach is completely wilted.

4. Add the shallot-spinach mixture to a bowl, mix in the Greek yogurt, lemon zest, lemon juice, fresh minced chives, olive oil and another pinch of salt. Stir to combine.

5. Pour into a bowl, drizzle with a little more olive oil and top with the toasted pumpkin seeds. (Note, this is even better the next day after the flavors have blended!)

*To make dairy free: use your favorite allergy friendly plain yogurt instead of the Greek yogurt

Dill Pickle Dip

Gluten Free

Serves 8-10

Prep Time: 15 minutes

• 1/2 c. sour cream

• 1/2 c. Greek yogurt

• 1 c. chopped dill pickles (I used Grillo’s because they’re the BEST!)

• zest from 1/2 lemon

• 3 Tbsp. minced fresh chive

• 3 Tbsp. plucked fresh dill

• salt and pepper

Directions

1. Combine everything in a bowl and mix well with a spoon.

2. Taste and add more salt, pepper or even more chopped pickles as desired.

3. Spoon into a bowl, top with a few more chopped pickles and herbs and serve with your favorite chips and crudites.

Enjoy celebrating with friends and delicious dips!

xo,

Kendra

I am so thrilled to write about The Art of Gluten-Free Bread and share my experiences with it. Anyone who has been gluten free for more than 10 years remembers the days of vacuum sealed cardboard bread (and it shockingly still exists) when the thought of proper bread was a distant gluten consuming memory. We’ve come a long way with authors along the years, mainly chefs who turn into food scientists or visa versa. Recently I have found 2 books that I adore. is the first chef whose exceptional baking book I want to dive into. Her recipes have turned me into a weekly bread baking signora which makes my Italian husband molto felice!

I first learned of Aran Goyoaga from instagram with her account, cannellevanille always popping into my feed showing the most glorious looking breads and pastries. Then I heard her on one of my favorite food podcasts, Radio Cherry Bomb, and thought maybe it was time to order her newest book.

WHOA.

First thing I did was pour a glass of wine and devour each page. I simply couldn’t believe someone developed recipes for these glorious breads without gluten. The photos are stunning. Her notes and tips are detailed and enormously helpful.

Step 1

You need to order all the goodies. I’ve created a tidy little list for you on amazon with most of the things you’ll need, the rest you can purchase at the store.

Sourdough Essentials Shopping List

Step 2

Making sourdough bread requires a starter. Now for the gluten eating world this is much easier, gluten makes most baking easier to navigate. So rather than acquiring a starter that has already begun (you literally can just buy it) our procedure was to make our OWN starter. So for 5 days, every 12 hours, my husband and I were tending to our new baby, the GF starter. Feeding it, understanding what discard meant, do we keep it? Do we pour it down the drain? Where to we store the starter? Should it bubble more? Is it “mousse-like”?

My impatience and lack of experience with sourdough was a good test for me, one that I used to navigate often in my teens when I was teaching myself to cook. So this was part fun-part stressful. (1) I found out our kitchen wasn’t warm enough for the starter to really “feed” quickly. (2) Definitely dispose of the discard you get from the first 5 feedings, it’s not really anything yet. (3) Nothing really bubbled but we baked nevertheless.

We made her Country White Sourdough as our first loaf for a dinner party the 6th day and it was delicious! A little dense though not gummy or underbaked, so that seemed to be progress. I knew we needed to keep at it as there was none of that token sourdough flavor yet and it hadn’t risen much.

Step 3

We kept feeding our starter baby for the next few days and then put it in the fridge to “pause.” I would refresh about once per week (refreshing really just means taking some of the mother and mixing with new flour and water to feed it) and make another loaf. We tried a new loaf, Sourdough Teff-Oat Seeded Bread. Delicious but somewhat the same with each of the bakes, tasty and dense. I thought I definitely did something wrong. I consulted chef friends who bake sourdough, curious about their ratios, I poured through comments on Chef Aran’s substack. I thought I would never be able to keep up with this until I received a substack from Chef Aran titled “A Busy Person’s Guide to Gluten-Free Sourdough Baking.” This has changed our life and her incredibly detailed outline of how to bake sourdough while going about a normal day has allowed me to bake fresh bread at least once per week now!

Step 3

After a month of feeding the starter we began using the sourdough discard. My hubs loves banana bread and she has a recipe in her book that we wanted to try. Whoa! Who knew you could take banana bread, a seemingly easy and tried and true recipe and make it a gazillion times better. We talk about how much we love it on an almost daily basis.

Step 4

This week after baking a fresh loaf of teff oat seeded bread-refreshing the refrigerator starter-letting it feed overnight….I woke up to bubbles!!!! The feeling of pride was enormous. Could I cancel my clients and just bake bread all day?! I showed my husband and he got a big smile on his face, “bubbles!!!!” he exclaimed!

So here is where we are. The Teff Oat Seeded Bread is on our weekly repertoire, I love that is has some texture to it with added fiber from oat flour, psyllium husk and teff flour. We are getting better fermentation and the token sourdough flavor is finally here. The bread has pockets of bubbles and it is a joy to eat.

We are baking banana bread weekly as well. As I flip through the book every night with excitement of future bakes here are a few things on our list to try:

Whisk-and-Pour Oat Roti

Rosemary Focaccia

Quickest Buttery Brioche

Vanilla Sourdough Maritozzi (the Italian hubs is very excited for this one)

Soft Pretzels

Fresh Sourdough Egg Pasta (he is also excited about this one)

Can you even believe how wonderful these sound? This has been a really fun experiment with my husband as we are newlyweds. The trial and error of discovery and baking together has been lovely. Not to mention a home that we now share is filled with the beautiful scent of fresh bread! It’s like the start of fresh and new beginnings.

xo,

Kendra

And I have adopted note taking in cookbooks. My favorite thing to do: the first time you make a recipe, write the date and the occasion. Then continue taking notes and enjoy the little dribbles and splashes on the page from time spent with it in the kitchen!

So I thought today I would share with you some of my favorites from last week. These are also three things that are so great to hang out in your fridge for a few days. The dates can live in the freezer like a little frozen treat, the happy little salad gets even better as it sits in the fridge and the giardiniera chicken salad is a great shift away from the mayo based chicken salads with a little nod to Chicago.

Snickers Stuffed Dates

Makes 8-12 Dates

• 8 to 12 pitted Medjool dates

• 1/4 c. 0% Greek yogurt (my favorite is Siggi’s)

• 2 Tbsp. PB Powder

• 1 scoop chocolate protein powder

• 3 Tbsp. unsweetened peanut butter

• 3 Tbsp. dark chocolate chips

• 1 tsp. coconut oil or olive oil

• flaky sea salt, like Maldon

Directions

1. Open up the dates so you have space for the filling but don’t separat in half entirely. Lay on a small parchment lined plate or tray.

2. Mix together the Greek yogurt, PB powder, protein powder and peanut btuter until blended. If its too thick add a little milk or more Greek yogurt to smooth.

3. Use a spoon to scoop and smear some of the filling into the dates, how many you end up with will depend on how big they are. I usually have a range!

4. Melt together the chocolate and oil, 30 second intervals in the microwave while stirring between, until smooth.

5. Drizzle over the dates and immediately sprinkle with the sea salt.

6. Pop in the freezer to set and then store in freezer for more of a frozen yogurt filled treat or in the fridge for a softer treat.

Happy Little Salad

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I try to focus on the beauty of my friends that still have their mothers as well as my friends that have become mothers on this holiday. Choosing to not have children myself, it is such a pleasure to watch my friends as they grow in motherhood while their children grow with age. Being an aunt is my favorite. Spoiling them first and bringing them back home next=perfection for my husband and I!

To celebrate the women in your life, whether it’s a friend who gives you maternal advice, a friend who isn’t able to have children but loves them so much, your mother, your grandmother….whoever it is I have a fun little list of things for you to peruse plus my favorite cake recipe-we are only a few days away, better get to planning!

And at the end of the day an old fashioned card sent in the mail is sometimes the most special thing to receive and keep. Happy Mother’s Day to every woman out there.

Double Lemon Olive Oil Cake

Allergy Adaptable to be Free From the Top-9 Food Allergens, Vegan

Serves: 8-10

Prep Time: 15 minutes + 50 minutes baking

• 2/3 c. olive oil

• 1/2 c. applesauce (or if you can have eggs-4 eggs, room temperature)

• 1 c. dairy free milk (or if you can have cow dairy-1 c. whole milk)

• 1/4 c. fresh lemon juice

• 3 Tbsp. fresh lemon zest

• 1 1/2 c. granulated sugar

• 1 tsp. vanilla

• 3 1/2 c. gluten free all purpose flour (be sure it includes xanthan or guar gum and if not please add 1 1/2 tsp. xanthan or 1 Tbsp. guar)

• 2 1/2 Tbsp. baking powder

• 1 tsp. salt

Lemon Drizzle

• 1 1/4 c. sifted powdered sugar

• 3 Tbsp. fresh lemon juice

• 1 Tbsp. lemon zest

• Optional: lemon slices, fresh mint and blackberries for decoration

Directions

1. Preheat oven to 350. Lightly grease the inside of a 10 cup bundt pan and sprinkle with flour, shake to coat all around and tap out excess flour. Set aside.

2. In a medium bowl whisk together the olive oil, applesauce (or room temp eggs), dairy free milk (or whole milk), fresh lemon juice, fresh lemon zest, granulated sugar and vanilla. Mix until well combined.

3. In another large bowl whisk together the gluten free all purpose flour, baking powder and salt.

4. Add the liquid ingredients into the dry ingredients and mix together until well blended.

5. Pour into the prepared bundt pan and bake at 350 for 45-50 minutes, turning halfway through to make sure it cooks evenly.

6. Cool 30 minutes and then invert cake onto a plate and give it a few taps to loosen.

7. After cake is cooled about 2 hours, prepare the lemon drizzle by whisking together the sifted powdered sugar, lemon juice and lemon zest. Add a bit more powdered sugar depending on how thick you’d like the drizzle to be. Use a spoon and drizzle all over the top, allowing it to naturally drip over the sides.

8. Decorate, if desired, slice and enjoy!

Click and Grow Smart Garden (and it’s on sale right now!)

Hermes Lip Care Oil (Rose Kola is my favorite color!)

The Cutest Sheer Floral Socks from Bombas

Latest Cookbook Obsession; The Art of Gluten Free Bread

My Favorite Travel Bag (and it’s on sale, too!)

Bogg Beach Bag with Fun Topper!

Bonus-fill the bag with goodies to use with the topper!!

Salt Lab Magnesium Spray (because moms need better sleep!!!)

I have extra ideas including some cute clothes, the sweetest glass pitcher and more if you pop over here!

To all the women in the world, Happy Mother’s Day. I truly believe we all are mothers in one way or another. Love to you all.

xo, Kendra

If you’re interested in the details from that evening, the artwork we viewed was a custom piece for Process/Process and the event is part of the salon series hosted at LouLou’s. We drank Falanghina all night (pronounced fa-lan-GEE-na) which is a super tasty and easy drinker accompanied by: cucumber cups with marinated lentils/beets/blackberries, perfectly whipped chicken liver mousse with endive, homemade bread (my husband of course loved), gorgeous salad, peasta with I honestsly don’t even know but it was delicious, roasted carrots with harissa and seared chicken thighs over dill yogurt. If this sounds good to you then please head to Lula Cafe for a delightful meal yourself!

Saturday was for errands, the dog park and baking our first loaf of gluten free sourdough. After making and feeding our new baby-a gluten free sourdough starter-for a week it was finally time! We decided to have my sister and her husband over last minute to share the sourdough love. On the docket was also a recipe for some sweet potato Gnudi I had a recipe for and no better time than to try a new recipe than for a dinner party.

I was pleasantly surprised at how the bread turned out considering I’ve never made sourdough bread let alone my own starter. It’s been a fun little experiment I’ll continue with (we’ve already made our second loaf!). I was inspired by an incredible pastry chef and baker, Aran Goyoaga, whose book is a scientific wonder. It is a MUST for anyone gluten free. It has been such a joy to just read through the recipes like a novel!

The Art of Gluten Free Bread

Sunday was for sleeping in, walking over to the One of a Kind Show, drinking espresso and making the rest of the gnudi for dinner. This recipe is actually also from Aran Goyoaga, she created it for America’s Test Kitchen, and while a little time consuming the first time around this is a recipe I will be making over and over again. Tip-you can also make the gnudi ahead of time and refrigerate overnight before cooking in water and finishing in the brown butter. Perfect for a dinner party!

Sweet Potato and Spinach Gnudi

We smothered ours with parmigiana, of course, and served them with a salad of shaved radicchio and aged balsamic. While these might look rich because of the browned butter I promise they are very light! I imagine a nice drizzle of beautiful olive oil and sprinkle of Maldon would also be a beautiful way to finish these in lieu of the browned butter.

Simple Radicchio Salad

Serves 2

• 4” piece of cucumber

• Dressing: 1 Tbsp. whole grain dijon, 2 Tbsp. aged balsamic, 3 Tbsp. olive oil, flaky sea salt

• 1 small head of raddichio

• 1/4 c. grated parmigiana

• 1/2 c. microgreens

Directions

1. Using a mandolin or a knife cut the cucumbers very thin, lay out on your board and sprinkle with a teeny bit of salt to rest while you assemble the other bits of the salad.

2. Whisk together the dressing ingredients in a medium bowl.

3. Cut the radicchio in half and then slice very thinly. Add to the bowl.

4. Add the grated parmigiana, the microgreens and the cucumber and toss gently to mix.

More recipes to come later this week. Your action items in the meantime: head to Lula Cafe for dinner (if you’re in Chicago), order The Art of Gluten Free Bread and make the radicchio salad!

xo, Kendra

The past week I prepared about a gazillion things for clients. Everything from sweet potato wraps with parmesan crusts to blueberry power balls to chicken noodle soup to fajita bars. But the recipes I want to share with you that I found the most exciting are an Italian sausage and vegetable soup, the easiest little protein rolls and some homemade pesto with…..edamame! I know protein has been the word dujour for far over a year now. While I am very focused on protein at every meal I want to emphasize to incorporate it into your day using real food from not just animal protein but also nuts, seeds, beans, whole grains and more. Help your microbiome with the diversity and the fiber while also getting protein!

Italian Sausage and Vegetable Soup

Serves 6 generously

Gluten Free

• 3/4 pound Italian sausage, out of the casing

• 1/2 cup each: chopped carrot, celery

• 1 yellow onion, chopped

• 4 cloves garlic, sliced

• 1/4 c white wine

• 1 large can crushed tomatoes

• 4 c. chicken bone broth

• 2 Tbsp. dried oregano

• 1/4 c. tiny pasta, I like to use a gluten free stelline shape

• 1 can white beans, drained and rinsed

• 1 bunch kale (either curly or lacinato) sliced very thinly

• To finish: Sliced fresh basil and 1/4 c. parmigiana cheese, grated

Directions

1. Preheat a large stockpot for about 30 seconds, add a swirl of olive oil and saute the sausage, crumbling up with back of spoon and cook until golden brown. Remove from pot.

2. Into the same pot add another swirl of olive oil. Saute the carrot, celery and onion until softened-about 4-5 minutes over medium.

3. Add the sliced garlic and cook for 1 minute until fragrant.

4. Deglaze with the white wine, scraping up any bits stuck to the bottom of the pot.

5. Add the crushed tomatoes, chicken bone broth, dried oregano and the tiny pasta. Bring to a simmer and cover. Cook for 20 minutes.

6. Add the white beans and the kale, cook another 5-10 minutes.

7. Remove from heat, taste for seasoning and then add the basil and parmigiana before serving!

Easy Protein Rolls

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As someone who is very Type A and loves to plan for things spring throws me off a little. So to counter I embrace the marketing world of spring- fresh florals, pastel linens, rhubarb and ramp recipes, flirty dresses with eyelets and cute loafers. Is it snowing? My toes can handle a little chill without socks on (can they?). Spring is always fun, though. The promise of warmth and outdoor time gets us Chicagoans giddy. Here are some of my favorite things to spark that summertime fire in your belly, too!

Smocked Linen Apron

A fresh apron is always a good idea in spring and how cute is this one! Whether for you or a hostess gift this apron is darling and a sweet looking way to protect your clothes from any splatters that show up from your meal prep!

Fantastic All Purpose Staub Pan

This 3.5 qt. Staub pot is one that I know I will use all the time in my kitchen. One of my clients has this size and because of how often I use it at her house I have added it to my spring list! There is a wide variety of colors but how darn cute is this peony pink?!

Basketweave Double Old Fashioned Glass

I love these little glasses! We needed some to go with our formal dinnerware as well as to use for everyday and these are so great. Sturdy but with a sweet basketweave pattern they’ve become a favorite purchase of mine!

Papillon Appetizer Plates

I’m not sure anything could say spring more than these butterfly appetizer plates, I just love them! They make me happy just by looking at them. And why use them just for appetizers? In the morning for a piece of toast or for a little lunchtime sandwich, these say spring in the prettiest way.

The most comfortable ballet flats

Last summer I was on a trip with 3 of my matrons of honor, one of them had these darling shoes on and I couldn’t stop thinking about them! I have them in black and they go with everything. Dresses, skinny jeans, barrel jeans, dress pants- you name it! And so comfortable as well, it’s a win win!

Barrel Jeans

I swore last year I would never wear a barrel jean. Then I tried on a pair and was convinced. With the right shoes and the right top they are darn cute. And a fun shift away from boring denim! This pair is so comfortable and I find myself wearing them almost daily. Wear them with the cute ballet flats I listed above and you’ve got your spring uniform!

Classic Trench

You don’t need a Burberry trench to look tres chic in a spring coat! Sezanne is one of my favorite labels to wear, the clothing is so feminine with fantastic quality. I love the checker pattern in the liner, just a little pop of hello!

Body Wash and Lotion

I was gifted some of this body wash from a girlfriend a few weeks ago and I love it! Very simple, very clean, very moisturizing and a great price point. Plus it looks pretty in your bathroom too!

Tomato Candle

The perfect scent to fill your home with springtime! It might sound wild but a tomato candle is one of my absolute favorites. You know the natural smell of earth right after a rain? Or if you’ve ever plucked a tomato from the vine and give the end of the stem a sniff? Green, earthy and beautiful. Love this candle!

Favorite Protein Powder

I have been searching for a protein powder that doesn’t leave me feeling bloated, heavy and horrible for awhile now. Gut issues and I are “dear friends” and most whey or pea proteins do not sit well with me. A few months ago Wellious sent me a bag of their protein powder and, while skeptical as always, I tried it and (1) it’s delicious (2) it only has 4 ingredients and (3) my body is A-OK with it! Almond protein, peanut protein, cocoa and monkfruit are the only ingredients and it’s so nice to have on hand when I just don’t have time to sit for a proper meal. Stirred into yogurt and topped with raspberries or blended with almond milk, banana, ice cubes and spinach are my favorite ways to enjoy!

Maldon Sea Salt

My absolute favorite salt to cook with-if you haven’t used it please do yourself a favor and order some. Use it, enjoy it and never be without it!

Click and Grow Smart Garden

Spring means fresh fruit and vegetables! And these smart gardens are amazing. You click in a pod and watch lettuce, herbs and vegetable grow right inside your kitchen. The container is self watering and the LED lights over the pods helps them grow just as they would with sunlight!

Happy Spring! Enjoy these little tidbits. Cheers to sunshine and warmer weather comign our way.

xo, Kendra

So when my niece was accepted to a London program for studies I was thrilled to be able to visit her. We had the best weekend filled with theater, museums, walking 25,000 steps through parks and of course….eating and drinking. I had restaurant recs from my New York friends but also did plenty of research to see the latest spots, my favorite chefs and proximity which is a huge deal in London for getting to and from!

Day 1

I arrived on a gorgeous sunny day (our last sunshine for the weekend, of course), took the tube into Mayfair and immediately went for a walk in St. James Park. I love staying in Mayfair as it fairly central to so many things and surrounded by gorgeous parks, not to mention the ease of getting to and from the airport on the tube.

My niece came to slumber party with me in my hotel, a quaint little boutique hotel my husband and I love, Fleming’s Mayfair. Our first night was simple, an early dinner around the corner at Noble Rot. Set in a sweet old building with plenty of charm, ask to be seated upstairs. A narrow staircase leads you to intimate tables and gorgeous wine. Every server is packed with knowledge about wine and the food is fantastic.

Our server was very knowledgable about gluten free and what was celiac safe vs. gluten free with cross contamination, immensely helpful! Local bread and butter for my niece, incredible brown gluten free bread and butter for me. Followed by chickpea fritters topped with whipped creme fraiche and smoked trout roe along with spring white asparagus, french ham and a light hollondaise. Perfect flavors of spring. A beautiful braised rabbit dish to follow with pan sauce, butter lettuce salad on the side and simple roasted potatoes. Would’ve eaten there every night, just fabulous. And if you love cool wine subscribe to the magazine. This spot is fab.

Flemings Mayfair, Mayfair

Noble Rot, Mayfair

Day 2

Breakfast at the hotel because I adore a proper breakfast spread. Jams, jellies, breads (separate GF bread for me), croissants, bloody mary bar, champagne, fruits, smoked salmon, beautiful cheese, ham, mueslix, yogurt, eggs made to order, fresh juices, coffees….see how happy I am?

My niece had work to do so I planned a solo afternoon. I have a few friends that live in London and my friend, Tathy, happened to be available for lunch. Our plan was to meet in Notting Hill at Soho House. With a leisurely morning ahead I planned to spend the hour to walk there, strolling through beautiful gardens with their springtime blooms.

En route I stopped at a little cafe across from the Serpentine Lido, the pond in the middle of Hyde Park, at Colicci Coffee House for a latte. Continuing on I walked through the Kensington Gardens past the Kensington Palace and onto Notting Hill. After meeting with Tathy for a cozy lunch inside the hidden door of Soho House I wove my way back away from the chaos of Portabello Road onto the charming shopping street, Westbourne, with some of my favorites including Sezanne, MaxMara, Daylesford Organic, ME+EM and wrapping up with a zip into Ottolenghi for some gluten free take away treats.

Our evening consisted of an early reservation at one of Ottolenghi’s restaurants, Nopi, in Soho en route to the theatre. As an avid lover of Ottolenghi cookbooks and recipes I was so excited to dine here and it did not disappoint! We received lovely service and could have ordered the entire menu. To start, some celiac safe fried mushrooms followed by seared eggplant with shaved coconut, herbs and nuoc chom. Next, our favorite dish, the most delicious celeriac (the root of celery) lightly battered (gluten free!) and crisped served with microgreens, pickled shallot, and a few unreal sauces to accompany. Octopus on a perfectly fluffy and light bed of hummus with sumac followed by a smoked and ultra tender pork chop with kohlrabi and mint salad. 10/10. Can’t wait to take my husband back here on our next trip!

We had to rip ourselves away from such a delicious dinner to see Shadowland, a play about C.S. Lewis and his personal, later in life love story but very worth it. An intimate show that was sweet, funny and full of emotion. We wrapped up at a little wine bar on the way back to our hotel and then crashed after 28,000 steps!

Colicci Coffee House, Serpentine Lido

Ottolenghi Take Away, Notting Hill

Nopi, Soho

Day 3

Around the corner from our hotel is the oldest hotel in London, Brown’s. A beautiful hotel with ornate wood and a lovely foyer, Brown’s was recommended to me for High Tea that is perfectly accomodating to allergies. Gluten free was no problem for them and I also overheard another table near us that was being served a nut free menu. This is a must when you are here! An assortment of tea sandwiches such as coronation chicken (simple smoked chicken for me to be GF), roast beef with horseradish creme fraiche, smoked salmon with cucumber and more. We paired ours with a glass of Ruinart Champagne as well as really beautiful tea choices from their selection of over 30.

The sweets portion of tea was really where the fun happened. Of course warm scones with clotted cream and a just-sweet-enough strawberry jam. Separate GF for me and traditional for my niece. Then an assortment of lemon filled tarts, chocolate mousse cakes, madeleines and sponge cake with cream and berries. A really fun way to start the day and, surprisingly, very filling!

INSERT PICTURES

We needed to stroll a little after that so window shopping was our plan through the high end shops in Mayfair like Valentino, Chanel and Gucci. We walked through the concourse of the Burlington Arcade with gorgeous Chandeliers above us and an obligatory stop in Ladurée for some treats!

A late afternoon drink with some friends was on the books en route to our evening plans. Audley Public House is a classic pub very near our hotel and was a great place to grab a Gin and Tonic while catching up. Don’t miss the shop across the street, my husband’s favorite, Purdey, the official hunting clothier of the King.

Our dinner plan was for a super hot restaurant we scored a reservation at after being on the wait list for a few weeks. Cece’s is a new and very sexy restaurant in a quaint part of Notting Hill. After a 45 minute trip between the tube and walking we arrived to a velvet and brass clad tiny restaurant on a corner. With a fantastic playlist of very cool disco inspired music, plush carpeting leading you down to a mirrored room for the bathrooms this place has amazing ambiance. The food? Good but nothing special. Executed well, yes! Prices, unreal. Our most expensive meal of the weekend and our least memorable. It seems this is the new place to be seen, it’s social clout if you can get a reservation. Would I prefer to go back to Noble Rot or Nopi instead? Anyday.

Brown’s Hotel, Mayfair

Ladurée, Burlington Arcade

Audley Public House, Mayfair

Cece’s, Notting Hill

Day 3

This was the day with no plans. I like to have one day that’s flexible where we aren’t tied to a schedule or a reservation time. Breakfast at the hotel and after multiple lattes we were ready to head out. A friend of mine recommended we head to the east side to the V&A East Storehouse, an art warehouse where the Victoria & Albert Museum stores many of the things not currently on display at the main museum. They currently have a separate David Bowie exhibit which was fascinating to see and loads of information to read about his life and career.

We walked through more parks, unbelievable how many parks are in the city and with such beautiful care! Stumbled onto a street food market and a few vintage shops. We grabbed some gluten free treats and into a pub to wait out the rain.

A bus ride back to our area and we walked over to Covent Garden in search of the vintage burberry shop, Check It. If you’re in the market for Burberry these coats were in beautiful shape. Priced near 550-800 Pounds depending on style. Loads of shopping in this area so we just bopped around and had a blast. Stumbled upon the famous gluten free Parisienne Bakery, Copains, which I was super excited about! My review is similar to most that I read, very expensive and you need to be picky about what you get. I do feel that the braided pastries were exceptional, it is so hard to get a dough pliable enough to braid it like you would for the babka and individual treats!

We were pretty tired from multiple days of walking 20,000+ steps and whatnot so ended our food tour with a classic french steakhouse, the same one my husband and I ended our trip with in September. Mayfair 34 is great for a martini and a steak frites and with a location just around the corner from our hotel it was the perfect way to wrap it up.

V&A East Storehouse, Olympic Village

Copains, Covent Garden

Mayfair 34, Mayfair

London is such a pleasure to spend time in, if you can manage to get sunny days it is a magnificent city filled with flowers and birds chirping, incredible theatre and amazing chefs. So happy to have been there for the third time in 8 months and share my travels with you.

xo, Kendra

**Please remember nonstick pans do NOT last forever. I replace mine once per year and it’s likely if you can’t remember how old yours are it’s time to replace them!

These are my favorite nonstick pans. They are a workhorse in the kitchen, truly nonstick (get rid of those ceramic pans please) and the curve on the sides makes them super easy to cook with!

All Clad HA1 8” and 10” Nonstick Pans

All Clad HA1 10” and 12” Nonstick Pans

A nonstick, heavy metal pan is something that will last you forever. Roasting a ton of veggies? Great. Turkey for the holidays? Perfect. Leg of lamb for a dinner party? Absolutely. 2x lasagne recipe? Wonderful. And this price is exceptional AND includes the roasting rack. Add to cart!

All Clad Metal Roasting Pan with Insert

My favorite food processor. Cuisinart is the tried and true, stands the test of time, best of the best. And this square base is my favorite of the designs as well. The lid always locks on (unlike the round top with the “liquid proof” top) and it’s easy to wipe down and keep clean. Will last you years and years.

Cuisinart 14 Cup Anniversary Food Processor

Since my first day working at Williams-Sonoma when I was 16 years old to now All Clad is my favorite cookware. I have pans that are 30 years old and continue to show up for me in the kitchen day in and day out. Metal pans are the GOAT. If you learn to use them properly they will last you a lifetime and save you from replacing shoddy cookware every couple years (note-I do recommend a few nonstick fry pans for things like eggs and pancakes). This set, however is an incredible assortment-8qt. stockpot, 3qt pot, 2qt pot, 8” and 10” fry pan, 3qt saute pan. And right now it’s 15% off!

All Clad D3 10 Piece Cookware Set

Rubber spatulas from our parents days are a thing of the past. Silicone spatulas are much safer as they have a high heat tolerance allowing you to safely use them for everything from stirring pasta sauces to scrambling eggs. This set is great with it’s size variety and the slight curve at the edges. You’ll use them all the time!

Silicone Spatula Set

Mandolins are scary, I know plenty of people (myself included) who have shaved off parts of their fingers with them. BUT please don’t let it scare you because they are also amazing and can prep things in a way nothing else can. This mandolin is tiny, comes with a little guard and is noncommittal with its $18 price tag (on sale now).

OXO Hand Held Mandolin with Guard

Laguiole is a fantastic forgery that began crafting custom knives in the 1800s. They have since branched out into many accessories including these darling butter knives that are a steal, on sale for $33 for a set of 4, right now! They make a fantastic hostess gift also, so grab a set or two to have on hand for cocktail parties you will be invited to!

Laguiole Butter Knives Set of 4

Married to an Italian, espresso is an important part of our life. I love Breville as a company and I love the sleek, compact design of this espresso machine. Plus the name “Baby Breville” is just too cute. If you’ve been thinking of an espresso machine and are curious to learn about tamping and pulling shots, give this bambino a try!

Breville Bambino Plus Espresso Machine

I hope some of these finds inspire you to refresh your kitchen for the spring and to learn some new recipes! I find at this time of the year I often need a little push to feel inspired. Keep hanging with me here on my substack for more ideas whether it be with travel, recipes, restaurants or kitchen inspiration. I’m so happy you’re here!

xo

Kendra

Starting your day with a nourishing breakfast has been shown in study after study to help you maintain healthy food choices the rest of the day. Your blood sugar stays steady (as long as you’re getting protein and fiber!), you don’t crash mid morning because you’ve only had coffee and you are giving your body the right things to keep your brain working well!

It also helps that breakfast is my favorite meal of the day. Growing up my mom would, almost once per week, serve “breakfast for dinner” and it was one of my favorite nights. French toast, scrambled eggs, sausages and fruit laid out on our dining room table where we primarily ate, the kitchen was for mornings. Few things made me happier than cutting each piece of french toast into squares, saturating them in maple syrup and waiting until they were properly drenched before enjoying. Food always reminds me of my mom and aren’t food memories the most magical? How can one specific smell or taste bring you back to an exact single moment, it’s incredible! I digress….but the point is. Make breakfast. Maybe you’ll have some lovely memories of being younger or maybe you’ll help create some memories for any littles in your house.

Frittata For a Crowd

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