Etli Taze Fasulye–Turkish Green Bean Stew

Hey Party-Makers,

I’m keeping this one short and sweet, because this is the kind of recipe this is: the kind of recipe that you put together in one pot on a day that you need a stress-free, balanced meal. Etli Taze Fasulye is a Turkish dish that I was introduced to when Ben and I lived in Turkey for a summer. I had the privilege of staying with a family while I was there for a little bit, and this was the first meal they fed me. I loved it so much, that I kept asking for it to get to know the flavors better.

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Brunch In A Loaf

Hey Party-Makers,

this past weekend, I got to partake in an online event called the Portland Potluck, where instagrammers from the Portland Metro area came together for a virtual potluck, showcasing some of Oregon’s best homegrown goods. I’ve said it before, but Oregon is SUCH a perfect place to live for a food enthusiast. From five-star dining, to gourmet food carts, to the bounty of our farmer’s market–we are spoiled rotten. If you want to take a look through some of our creations, you can browse through this hashtag.

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Date Night Slow-Cooked Short Ribs

Hey Party-Makers,

Today I want to tell you a little about how I fell in love with cooking and how it became a part of our marriage, because it was definitely a gradual journey. I have always loved food. There was never any chance that I wouldn’t love it, since both of my parents were so good at throwing down in the kitchen. But I really don’t think I ever even made anything that tasted good until I was out of high school. The times I would venture in the kitchen it was mostly to experiment, and to make something for others to eat. There are two times that stick out in my head that notoriously stick out, because they were so bad.

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Fried Cornbread

Hey Party-Makers,

Can we talk about Southern food for a hot minute? I grew up surrounded by it. I immersed myself in it. Heck, we had fried chicken as our entree at our wedding. It is delicious. It is good for the soul. It is creative, and resourceful. It is meant to be enjoyed over long Sunday suppers with your people. It has heart and sabor and it’s never so fru-fru that you don’t know what you’re eating.

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Drool Worthy Short Ribs

Hey Party-Makers,

Our tour across the East Coast may be over, but the flavors we soaked up during our visit there are not. One of the parts of the trip I was looking forward to, was cooking with my dad. I would say that my cooking style is a 50-50 split of both of my parents. They’re both ridiculously good at feeding their people. As they say, I’m #blessed.

Ironically, I grew up vegetarian. It was a conscious choice made by my parents for health reasons, and I love having the repertoire of vegetarian recipes those years left with me. But, y’all if I’m being honest…meat is delicious. When we first started eating it as a family, I remember thinking that my dad had been keeping this big secret from us all his life, because he is SO GOOD at cooking meat. Specifically grilling.

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Grilled Flatbread

Hey Party-Makers,

Thank you for your patience this summer as we’ve been traveling and the posting has been down. For now, our big trips are out of the way though, so you can expect a lot of posts from here on out to squeeze in all the delicious tastes of summer.

Speaking of which, if I had to narrow down my favorite summer flavors, they would 1000% ALLLLLL be grilled. There is just something about a good char that is so exquisitely delicious. But here’s the thing: meat isn’t the only thing that you should be putting on your grill this year. Over the past month or so, I have been making flat bread almost on a weekly basis.

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4th of July: An Essay & A Mountain of Burger Fixings

Hey Party-Makers,

I hope you’re enjoying the beginning of summer. I know I’ve been taking EVERY opportunity to bask in the sunshine (okay, okay, and also in the A/C).

As we have been approaching the 4th of July, I confess that I have been feeling sort of…anxious. And not the good, I’m -so-anxious-to-fill-my-plate kind of anxiety. It’s the kind of anxiety where I’ve been dreading writing about this holiday. I’ve probably written about 8 different drafts of this blog post that I’ve either totally deleted or have edited heavily.

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Four Ingredient, Cassava Flour Tortillas (Paleo Friendly)

Hey Party-Makers,

So it’s been a week and a half since we’ve been off Whole 30, and while we are back to eating most foods, we’re still trying to make sure we’re getting a lot of vegetables on our plates, and keeping a healthy relationship with grains.

One of the things that I am a lot more aware of post Whole-30 is understanding when I get full. The last few weeks, I’ve been surprised by how many times we’re in the middle of eating and all of a sudden, I’m aware that I’m full and that my body does not want any more food. This is a new sensation, y’all. To be fair, I was experiencing really bad heartburn pre-Whole 3o that made it hard for me to feel when I was hungry/full, however ever since we’ve reintroduced grains, and more specifically, gluten, I find out I’m full about halfway through my plate (I have a hard time with small serving sizes).

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Whole 30 Debrief: Tips & Tools

Hey Party-Makers,

Checking in from the other side of Whole 30! Honestly, I cannot believe this month is already over. It’s been really fun to spend the month taking care of our bodies, and creating beautiful and delicious food for you.

When we started Whole 30 this round, we were completely in it to restart our bodies. I can’t say we were committed at that time to making any lifestyle changes, but as the month progressed we found ourselves falling in love with whole foods. We experienced a lot of creativity, simplicity, and discipline in sticking to a specific eating regimen for the month. As I’ve been debriefing the experience, I’m honestly a little bit sad that it’s over. There’s something about a plan that is really comforting to me, and realizing that the ball is in my court now feels like a lot of responsibility.

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Ben’s Favorite Roast – Paleo & Whole 30 Friendly

Hey Party-Makers,

Did you know that I used to be vegetarian? Probably not, based on what you see on this blog, but I was. For a lot of years when I was growing up. I actually still prefer Morningstar products over conventional meat sometimes. Like their breakfast sausage. In my mind, happiness is a freezer full of there beautiful breakfast links. I think one of the reasons I feel that way is because conventional meat producers are so. freaking. obsessed with pork.

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