Cheesy Sweet Potato Bites

photo 3-3Super Bowl Sunday is almost here! Sadly, my beloved Patriots will not be playing in the big game (Tom is to busy paddleboarding with Gisele in the Bahamas, can you blame him?) Regardless of who is playing this weekend, Super Bowl Sunday is one of my favorite sports events of year! Football, friends and FOOD (obviously!) what could be better?!

So if you’re ready to show up to a Super Bowl party this weekend with a kick ass appy that’s sure to be the crowd favorite, check out these sweet potato bites. Cheese, sour cream, hot sauce and avocado… there is no better combination! And who doesn’t love sweet potatoes?

They are packed with vitamins, antioxidants and lots of other good stuff! So put down the greasy chicken wings and pizza bites and enjoy the game with these delicious morsels. Looking for some other game day favorites? Check out my Buffalo Chicken Dip, Baked Brie with Candied Pecans, Baba ghanoush, Ricotta dip with pesto & Sun-dried tomatoes.


  • 2 large sweet potatoes (washed and sliced into 1/4-inch slices)
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 1/2 teaspoon chili powder
  • 1 1/2 teaspoon salt
  • Hot sauce (Cholula or Tabasco or whatever you have on hand)
  • Mexican blend shredded cheese
  • 1 large avocado, diced into small cubes
  • green onions
  • sour cream
  • 2 pieces of bacon, cooked and cut into small bits (optional)


  1. Preheat the oven to 450 degrees
  2. Using a mandolin, slice sweet potatoes into 1/4-inch slices (leave the skin on). Place potato slices in a bowl, toss with olive oil. Mix garlic powder, chili powder and salt in a small bowl, sprinkle over potatoes and toss to combine. Place seasoned potatoes on a greased baking sheet.
  3. Bake for 10 minutes on one side, remove from the oven and flip them. Bake another 10 minutes. While the potatoes are baking, slice the avocados, green onions and bacon if you are using it.
  4. When the potatoes are done, remove them from the oven and place a dash of hot sauce on each round (if you like more spice, add more hot sauce). Top each potato with shredded cheese and place back in the oven for 3 minutes.
  5. Remove potatoes from the oven and allow to cool slightly. Place the potato rounds on a platter, top each one with a small cube of avocado, sour cream and green onion (sprinkle with chopped bacon if desired).
  6. Enjoy!

Miso-Creamed Kale

photo-454I’ve been on a kale kick lately, can you tell? I love how many different ways there are to prepare kale and that you can eat it just about every meal! I was looking for something different to serve for Thanksgiving this year, normally I make Brussels sprouts as my “green” side but since I always make them I thought I should branch out.

I found this recipe on Food52 and I was intrigued by the combination of ingredients. I’m a huge fan of Asian flavors, especially miso so I thought I would give it a try- I am so happy I did! This has become one of my new favorite side dishes and it will most definitely become a holiday staple!

Here are a few other pictures from our Thanksgiving feast, enjoy!

Miso-Creamed Kale (Serves 4 as a side)

  • 3 to 4 tablespoons unsalted butter, divided
  • 1 large shallot, thinly sliced
  • 2 cloves garlic, thinly sliced
  • 1 bunch lacinato kale, stems removed, roughly chopped (you should have 4 to 6 cups packed kale)
  • 1/2 cup shimeji mushrooms with stems, or shiitake mushroom tops (or baby bella)
  • 1 tablespoon low-sodium soy sauce
  • 1/4 cup dry vermouth
  • 1/2 cup heavy cream
  • 1 tablespoon white (shiro) miso, or more to taste
  • Salt and freshly ground black pepper


  1. Put 2 tablespoons of the butter in a large, heavy-bottomed pan over medium heat. When melted, add the shallot and garlic. Cook over low heat without letting the garlic and shallots color, about 3 to 4 minutes. Add the kale and continue to cook for a few more minutes until wilted.
  2. Meanwhile, in a small pan set over medium heat, melt 1 tablespoon of butter. Add the mushrooms and cook until softened and cooked through, about 5 minutes. If the mushrooms become too dry, add another tablespoon of butter. Stir in the soy sauce, cook another minute and remove from heat. Set aside.
  3. Once the kale is wilted and soft, increase the heat to medium high, add the vermouth and cook until it’s just evaporated, about 1 minute. Add the cream and miso, stirring until completely incorporated. Reduce heat to medium and cook about 2 more minutes until the sauce reduces slightly and tightens up the around the kale. Taste for seasoning, add salt and pepper if you like (but don’t forget the mushrooms have soy sauce). Place the kale on a warm platter and scatter the mushrooms over the top. Serve immediately.

Cabernet Cranberry-Kumquat Sauce

photo-447Happy Thanksgiving Week! Its Monday but technically its Wednesday since its a 3 day work week! Bonus! This weekend I did some Thanksgiving prep by making cranberry sauce and getting some grocery shopping done. We also had a Friendsgiving feast on Saturday night. It was a non-traditional potluck style Thanksgiving with ham and beef tenderloin in place of turkey but with all the traditional sides and fixing!

Everyone brought their A game with favorite family recipes and cocktails including multiple varieties of sweet potato dishes, scalloped and classic potatoes, Brussels sprouts, squash gratin, mac & cheese, cranberry sauce and stuffing- it was quite a spread and everything was delicious! photo-449We had a big crew, 32 people to be exact! It was the perfect way to kick off the holiday season with great friends and food! For our friendsgiving feast I made sausage, apple and pecan stuffing and Cabernet Cranberry Kumquat Sauce. I used Pepperidge farm herb stuffing mix as a base and added maple breakfast sausage, crisp apples and crunchy pecans for a delicious salty-sweet mix. The Cabernet Cranberry-Kumquat Sauce is a great recipe to make a few days ahead and is a fun flavorful twist on your classic cranberry sauce. The tartness of the kumquats and the rich sweetness of the wine combine to make the perfect side that will please all your guests!

Cabernet Cranberry-Kumquat Sauce

  • 2½ cups fresh (or frozen, thawed) cranberries (one 8-oz. bag)
  • 1 cup dry red wine (such as Cabernet Sauvignon)
  • 1 cup sugar
  • ½ cup seeded sliced fresh kumquats


  1. Wash cranberries and pick through them, discarding any that are bruised or rotten.
  2. Combine cranberries, wine, sugar and kumquats in a medium saucepan and bring to a boil. Reduce heat, and simmer, stirring often, until cranberries burst and release juices, 15–20 minutes. Let cool.

DO AHEAD: Sauce can be made 5 days ahead. Cover and chill.

Cabernet Cranberry-Kumquat Sauce from Bon Appetit, November 2013

Tuscan White Bean & Garlic Soup

photo-421Normally I am the one posting pictures of snow in the mountains but this week those of you back East are enduring the winter weather while here in Park City we are enjoying unusually warm days. Not so good for the mountains that are suppose to open on November 23rd!

We have some winter weather in the forecast for this weekend. Meanwhile, Park City Mountain is busy blowing snow, although they will probably only have enough for one or two trails on opening day- also known as the “white ribbon of death”! I am always looking for something cozy and easy for dinner when it snows, especially that first snow fall of the season.

I don’t feel like I’m ever really ready for that first snowfall, or when it gets cold enough to turn on the heat for the first time! Its that transition from Fall to Winter that is the hardest, once all the lovely snow blankets the ground, I’m a happy camper! This white bean and garlic soup is super easy and only takes about 20 minutes to whip up. Serve it with some hearty whole wheat bread or rosemary focaccia and dinner is done! Enjoy!

Tuscan White Bean & Garlic Soup (Serves 4 to 6)


  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 2 shallots, chopped
  • 2 sage leaves
  • 2 (15-ounce) cans cannellini beans, drained and rinsed
  • 4 cups low-sodium chicken broth
  • 5 cloves garlic, cut in 1/2
  • 1/2 cup cream
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper


  1. In a medium to large pot, add the butter, olive oil, and shallots. Cook, stirring occasionally, over medium heat until the shallots are softened, about 5 minutes.
  2. Add the sage, beans and stock and stir to combine. Bring the mixture to a simmer. Add the garlic and continue simmering until the garlic is softened, about 10-15 minutes.
  3. Using an immersion blender or if using a regular blender, blend in batches, and puree the soup. Be careful to hold the lid of the blender tightly, as hot liquids expand when they are blended.
  4. Once all the soup is blended, pour it back into the soup pan, add the cream, salt and pepper (add more salt and pepper to taste as necessary). Keep warm, covered, over very low heat until ready to serve. Serve with fresh bread warmed in the oven.

Adapted from Giada De Laurentiis

Caribbean Cornbread

photo-370Happy 1 Year Blogiversary, Ski Boots in the Kitchen! It seems crazy to me that a year has gone by since I decided to start this blog. My first post was one of my favorite childhood fall recipes- Stew in a Pumpkin… I never thought a year later I’d be posting my 74th recipe! Stew in a pumpkin was a recipe my mom always made for us as kids and she still makes it for my nieces and nephew- we were always so excited to see the whole pumpkin on the table filled with stew! It’s usually a good excuse to carve pumpkins too!

Nothing says fall better than a Sunday afternoon watching football and eating some hearty stew or chili. One pot wonders, crock pot magic- whatever you like to call it soups are easy, cheap and feed all the hungry boys that have come over to your house, taken over your couch and drink all the beer! But serving chili without cornbread is like serving lamb without tuna fish… wait I think I meant to say, its like serving spaghetti with out meatballs (that was for all you Big Daddy movie fans…) anyways, you get the is worse than chili without cornbread? Dry, boring, stale cornbread that tastes like sawdust. That is kind of how I feel about a lot of cornbread, ohhh but not this recipe. The secret ingredients? Well not that secret because I’m going to tell you… Crushed pineapple, creamed corn and pepper Jack cheese!

This recipe was one my mother got out of Blanchard’s Cookbook but it was also one of the recipes I got at my bridal shower! Everyone that came to my bridal shower was asked to bring a copy of their favorite recipe for me to add to my collection! (that way I’ll always know your favorite dish when you come over for dinner!) This was the recipe Diane S. brought for me! So thank you Diane and mom for the recipe because it has become one of my favorites too! photo-371You’ll never think of cornbread the same after eating this deliciously moist and yummy treat! It would also make a great addition to your holiday meal and it freezes well too! So make up a big ol’ pot of chili, a big ol’ batch of cornbread and get the best spot on the couch. Enjoy!

Caribbean Cornbread (click for printer friendly)


  • 1 cup all-purpose flour
  • 1 cup cornmeal
  • 2 tablespoons baking powder
  • 1 teaspoon salt
  • 1/2 pound (2 sticks) unsalted butter, at room temperature
  • 3/4 cup sugar
  • 4 eggs
  • 1 1/2 cups canned cream-style corn
  • 1/2 cup canned crushed pineapple, drained (small can)
  • 1 cup shredded Monterey Jack or mild white Cheddar cheese (definitely use Jack cheese!)


  1. Preheat oven to 325 degrees.
  2. Butter and flour a 9-inch square glass cake pan. (You can use a metal cake pan, but glass works best).
  3. In a medium bowl, whisk together the flour, corn meal, baking powder, and salt, and set aside. (You can use gluten free all purpose flour from King Arthur for GF option).
  4. In a mixer, cream the butter and sugar. Add eggs on at a time, beating after each addition. If the mixture starts to look curdled at this point its OK.
  5. Add the corn, pineapple, and cheese, and mix to blend. On a low speed, add the dry ingredients and mix until blended well.
  6. Pour the batter into the prepared pan and bake until golden brown around the edges and a tester stuck in the center comes out clean, about 1 hour.

*to freeze- let cornbread cool completely before cutting and removing it from the pan. Double wrapping in plastic and freeze.

Recipe from Blanchard’s Table Cookbook.

Sauteed Cauliflower and Apples with Toasted Pecans

photo-362I’ve come to the conclusion lately that cauliflower is an underrated vegetable. Mostly, I used to think it was just plain boring- and yes, when you steam it and serve it plain, I think there is nothing worse.

Its lack of color is another one of its pitfalls- a white veggie on a white plate – need I say again… boring! But its all about how you cook it and fix it up that makes you realize, cauliflower is far from boring. This cauliflower recipe would make a great addition to your Thanksgiving or Holiday meal- the brightness of the apple is pleasing to the eye and gives the dish a hint of sweetness. photo-364The nutty taste from the browned butter and toasted pecans give it that holiday essence and amazing flavor that is sure to please even the picky eaters!

Sauteed Cauliflower and Apples with Toasted Pecans (Serves 4)


  • 1 small head cauliflower (about 1 1/2 pounds), cut into florets (about 5 cups)
  • 1 small shallot, chopped
  • 2 tablespoons olive oil
  • kosher salt and black pepper
  • 1 red apple (such as Fuji or Gala), thinly sliced
  • 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
  • 3 tablespoons unsalted butter
  • 1/4 cup pecans


  1. Spread the pecans on a rimmed baking sheet and toast in a 350 degree oven, tossing occasionally, until fragrant, 6 to 8 minutes. Let cool, then roughly chop.
  2. Heat the oil in a large skillet over medium-high heat. Add the shallot and cook, stirring frequently, until softened, 3 to 4 minutes. Add the cauliflower and ¼ teaspoon each salt and pepper and cook, tossing occasionally, until golden, 4 to 6 minutes. Add the thyme and ½ cup water. Cover and cook 5 minutes. Add the apple, cover and continue cooking until the cauliflower is tender,  5 to 7 minutes more. Remove from heat and transfer to a serving bowl.
  3. In a small sauce pan melt butter on low heat until its completely melted. Once it is fully melted raise the heat to medium-high stirring constantly. The butter will begin to foam and brown. Once the butter has reached a medium caramel brown color remove from heat. Pour browned butter over Cauliflower and toss and sprinkle with the pecans.

Recipe adapted from Real Simple October 2013

Glazed Brussels Sprouts & Apples in Beurre Noisette

photo-353We had another day of weird snow/rain/sleet- it was cool and crisp and all the tops of the mountains were dusted white. It makes for beautiful views and photos- but not so great when you’re leaving the store in the middle of a freak rain/snow Hopefully everyone enjoyed their Columbus Day- the state of Utah apparently doesn’t recognize this holiday, kids were in school and most businesses where open – unless of course you’re the state liquor store which uses any excuse to close. photo-354As I posted a few weeks ago, I’ve decided to post some great Thanksgiving recipes in the month of October! Over the weekend I asked people to post to Facebook what their favorite side veggie is and I got an overwhelming response for BRUSSELS SPROUTS – which are also one of my all-time favorites! If you haven’t seen my recipe for Maple-Roasted Brussels Sprouts with Rutabaga and Toasted Hazelnuts its also a winner! photo-356As promised here is an amazing recipe for Brussels Sprouts and thank you to everyone that gave their input for their favorite veggie! These Brussels sprouts are so delicious, the Beurre Noisette (which is just fancy French for browned butter- but sounds so much better) gives the recipe a wonderful nutty flavor that is balanced by the apple cider and nutmeg. photo-358The best part about cooking with fresh apple cider? Cocktails! I know you can see that little bottle of Myers’s Rum peeking out from behind the jug of cider. It always seems to find its way out of the liquor cabinet when there’s cider around, plus cooking is always better when you’re sipping on wine or my favorite fall cocktail, Rum & Cider. Thanks to the unwavering recipes from Food52 this rich, creamy and delicious dish is one of the better Brussels Sprouts recipes I’ve tried! Enjoy!

Glazed Brussels Sprouts and Apples in Browned Butter and Cream (Serves 4)


  • 1 pound Brussels sprouts
  • 1/8 teaspoon celery salt
  • 1/2 cup butter (1 stick)
  • 2 ounces heavy cream
  • 2 pieces bacon, chopped
  • 1 apple, peeled, cored and chopped
  • 4 teaspoons apple cider
  • 1/2 teaspoon fresh grated nutmeg; more to sprinkle at the end


  1. Wash and trim the stems from the brussels sprouts. Cut in half, discarding any discolored leaves. Steam brussels sprouts over salted water until fork tender (7-10minutes). Drain and lightly sprinkle and toss with celery salt. Set aside.
  2. In a separate pan, cook bacon until crisp- transfer bacon to paper towels to drain, then chop coarsely.
  3. Over low heat, melt butter in a heavy pot. Once the butter is completely melted, turn heat to medium high. It will quickly begin to foam. Keep stirring the butter and moving around the pan. Once it hits the color and flavor you want (don’t let it turn black and burn- medium to dark brown is good), immediate reduce the heat to low and add the cream. Stir to completely incorporate the cream. Immediately add the apple pieces, bacon and brussels sprouts. Don’t worry if the sauce looks like its starting to separate- continue stirring!
  4. With a large spoon, keep turning the brussels sprouts mixture in the cream/noisette sauce while the sauce thickens and the brussels sprouts mixture becomes glazed with the sauce (5-10 minutes). The apple pieces should be just cooked, not mushy. Add the apple cider and nutmeg. Continue to carefully turn the mixture in the glaze for another 2-3 minutes.
  5. Turn out in a serving dish or the individual plates and add a pinch of nutmeg over the dish.

Recipe from Food52

Corn Chowder and Bacon, Cheese & Chive Biscuits

photo-117It has been perfect soup weather lately. It snowed 3 days last week- enough that I needed a scraper to get the snow off my car one morning (too bad I couldn’t find one because when do you ever need an ice scraper in October? I ended up using a plastic spoon…not so helpful it turns out).photo-350 The fall foliage is at its peak right now and the fresh snow against the bright leaves has been gorgeous! photo-129There is nothing more satisfying then a bowl of hot soup on a cold day. Normally when you think of chowder, you think of a rich soup thickened with heavy cream. What is particularly wonderful about this corn chowder is its creamy base is created by pureeing vegetables, giving the soup a chowder like consistency with out all the This recipe can easily be made vegan or vegetarian by substituting olive oil for butter and vegetable broth for the chicken stock. The fresh corn, carrots, peppers and dill give this chowder amazing flavor and makes for an easy week night dinner!photo-120 It also makes enough for leftovers which are perfect for lunch the next day or you can pop it in the freezer for a quick meal later! photo-128The bacon, cheese and chive biscuits pair perfectly with the flavors of the chowder and are great for moping up the leftovers at the bottom of the bowl. Corn, bacon, cheese… what more could you want on a cold fall day? Enjoy!

Corn Chowder


  • 3 Tablespoons unsalted butter (use olive oil to make it vegan)
  • 3 medium yellow onions, chopped
  • 5 carrots cut into 1/4 inch slices
  • 5 celery stalks, cut into 1/4 inch slices
  • 6 cups fresh uncooked corn kernels (8-10 ears depending on their size)
  • 3 cups chicken broth (or veggie broth to make it vegan/vegetarian)
  • 3/4 teaspoon salt
  • 1/2 teaspoon fresh cracked pepper
  • 2 large bell peppers, seeded and cut into 1/2-inch pieces
  • 3 Tablespoons chopped fresh dill, plus more for garnish


  1. Melt butter in a large pot. When the butter is hot, add the onion, carrots, and celery and cook just until tender, stirring frequently (10-12 minutes). Add the corn and cook 2-5 minutes more
  2. Remove 4 cups of the vegetables and transfer to a food processor or blender. Puree the mixture until fairly smooth and return it to the soup pot
  3. Add the chicken or veggie broth, salt, and pepper and bring to a boil. As soon as it boils add the red peppers and simmer for 2 minutes
  4. Add the dill, and taste for salt and pepper
  5. Serve hot, garnish with more dill. Serves 8

photo-122photo-123photo-126photo-127This biscuit recipe was originally from Bon Appetit. I tweaked the recipe a bit- The original recipe calls for sharp cheddar however to liven up these biscuits sub out cheddar for pepper jack for a spicy kick! I also added more bacon as I felt there was not enough bacon in each biscuit.

Bacon, Cheese and Chive Biscuits


  • 7-8 thick-cut bacon slices
  • 3 3/4 cups bread flour
  • 1 1/2 tablespoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 1/4 teaspoons salt
  • 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes, plus melted butter for brushing
  • 2 1/2 cups (packed) coarsely grated sharp cheddar cheese or pepper jack cheese (about 12 ounces)
  • 1/3 cup chopped fresh chives
  • 1 3/4 cups chilled buttermilk


  1. Position rack just above center of oven and preheat to 425°F. Line a large baking sheet with parchment paper.
  2. Cook bacon in heavy large skillet over medium heat until crisp and brown. Transfer bacon to paper towels to drain, then chop coarsely.
  3. Combine flour, baking powder, baking soda, and salt in a food processor; blend 5 seconds. Add butter cubes. Blend until coarse meal forms, about 30 seconds (this can be done by hand by cutting the butter into flour mixture with two knives or by grating chilled butter into flour mixture with a box grater).
  4. Transfer flour mixture to large bowl. Add cheese, fresh chives, and chopped bacon; toss to blend. Gradually add buttermilk, stirring to moisten evenly (batter will feel sticky).
  5. Using lightly floured hands, drop generous 1/2 cup batter for each biscuit onto prepared baking sheet, spacing batter mounds about 2 inches apart.
  6. Bake biscuits until golden and tester inserted into center comes out clean, 18 to 20 minutes. Brush biscuits lightly with melted butter.
  7. Let cool 10 minutes. Serve biscuits warm or at room temperature with honey, if desired. Makes 12 biscuits.

(Biscuit recipe adapted from Bon Appetit, chowder recipe from Blanchar’s Kitchen)

In a Pickle: Classic Dill or Spicy Garlic?

photo-110It has been an unusual couple of weeks here in Utah- It has rained almost everyday consistently for more than a week. Rainy weather = movie days and new kitchen experiments. I have a bizarre love for pickles. Mostly dill pickles, but I’m also not picky when it comes to pickles, I love them all. photo-106I also love weird combinations of pickles- If you’ve never tried a pickle and peanut butter sandwich, you’re seriously missing out (I know your intrigued now…so just try it.) photo-112Fall is harvest time for the mini pickling cucumbers, so I decided to attempt my first ever pickling adventure. It’s easy to find the mini cucumbers at the farmers markets or local market… but the hardest part? Figuring out which kind of delicious pickle to make! photo-108So I decided to test out two different recipes- the Classic Dill and the Spicy Garlic Dill. Both turned out amazing! If you love the classics go for the Dill but if your looking to spicy things up, the spicy garlic packs a punch- or go my route and make both! Fresh pickles all winter long- what could be better? photo-109 Spicy Garlic Dill Pickles


  • 8-12 small pickling cucumbers (kirby) (approximately 3 pounds)
  • 1 1/2 cups apple cider vinegar
  • 1 1/2 cups filtered water
  • 2 tablespoons pickling salt (or Kosher Sea Salt)
  • 8 garlic cloves, peeled
  • 4 teaspoons dill seed
  • 2 teaspoons black peppercorns
  • 1 teaspoon red chili flakes
  • 4 half pint mason jars


  1. Wash mason jars with hot soapy water or disinfect by putting them through the dishwasher or boiling water bath prior to canning for shelf storage. (you don’t need to do this if you plan on keeping the in the refrigerator.
  2. Wash and dry cucumbers. Cut off ends and depending on your preference, cut into chips, spears or leave whole. I used my mandolin with the ruffle edge blade to cut my cumbers into ruffled chips!
  3. Combine vinegar, water and salt in a sauce pan and bring to a boil. (If you don’t have pickling salt be sure to use Kosher sea salt- table salt does not work for pickling).
  4. Combine dill seeds, pepper corns and chili flakes together in a bowl. Divide mixture and garlic equally among the 4 mason jars. Pack cut cumbers as tightly as you can into the jars without crushing them.
  5. Pour brine into the jars leaving 1/4″ of room at the top of the jar. Remove any air bubbles by tapping the side of the jars. Wipe the rims of the jars and apply lids and bands.
  6. If processing jars for shelf stability, lower jars into your processing pot. When water returns to a boil, set a timer for 10 minutes. When time is up, remove jars from canning pot and allow them to cool. When jars are cool enough to handle, check seals.
  7. If you choose not to process your jars, let them cool before putting them into the refrigerator. Do note that your jars may seal during the cooling process. However, without the boiling water bath process, that doesn’t mean they’re shelf stable. Still refrigerate.
  8. Allow pickles to marinate for at least one week in the fridge before eating. Enjoy! photo-111Classic Dill Pickles


  • 8-12 small pickling cucumbers (kirby) (about 3pounds)
  • 2 cups white vinegar
  • 2 cups water
  • 2 tablespoons pickling salt
  • 4 heads fresh dill or 4 teaspoons dill seeds
  • 4 small cloves garlic
  • 4 half pint mason jars


  1. Use the same processes as above to clean mason jars. Combine vinegar, water and salt in sauce pan, bringing to a boil. Divide dill, garlic and pickles equally between the 4 jars. Follow steps 5-8 above.
  2. Enjoy!

Sweet & Savory Tomato Jam

photo-336It has been a very busy end of the summer with lots of travel to see friends and family for weddings and vacations! I just returned from 4 beautiful days on the Vineyard and I’m only home for a week before I’m off traveling again! I realized I haven’t been in my kitchen much at all this month. I tested out this recipe in Utah over Labor Day weekend and it was so fantastic when I arrived home last weekend I robbed my mother of all her tomatoes from her CSA to make a batch for her to keep!  photo-333 Fresh, plump tomatoes are one of the sweetest rewards of Fall. Heirlooms, beefsteak or cherry- you can’t go wrong – they are all so delicious and in season! With the Farmers market bursting at the seams with fresh tomatoes I’ve been looking for new and different recipes to enjoy them!  photo-335The classic Caprese salad is always a delicious treat however, I usually max out after eating it three nights in a row. This tomato jam is the perfect balance of sweet and savory- I love spreading it on a French baguette with some goat cheese or a delicious creamy cheese like St. Andrea or Brie.  photo-340It also pairs perfectly with pork tenderloin, beef and is great for jazzing up fish or chicken. There is nothing better than preserving fresh produce and pulling it out of the cupboard in the dead of winter when you’re craving a little taste of summer! photo-339It also makes a really great house warming or birthday gift… but this recipe only makes 1 1/2 pints of jam so it better be a very special (and lucky) someone because once you try it you’ll have a very hard time giving it away! Enjoy!

Sweet & Savory Tomato Jam (Original recipe from Food52)                                                  Makes 1 1/2 pints

  • 3 1/2 pounds tomatoes, coarsely chopped (red or yellow or mixture of both)
  • 1 small onion, chopped
  • 1/2 cup brown sugar
  • 1 1/2 cup granulated sugar
  • 1 teaspoon salt
  • 1/2 teaspoon coriander
  • 1/4 teaspoon cumin
  • 1/4 cup cider vinegar
  • juice of 1 lemon


  1. Put all ingredients in a 2-quart pot. Bring to a gentle boil, then reduce heat to a simmer. Cook until thickened to a jam-like consistency, about 3 hours.
  2. Transfer to 3 sterilized 1/2 pint glass jars and store in refrigerator or use a hot-water canning bath for 15 minutes for long-term storage. (See here for canning 101 basics).

Here are a few other delicious and inspiring tomato recipes I am dying to try!