Bucatini with Peas & Lemon


Denver is in bloom, leaves are green, the sun shines till 8 PM, and the snow on the mountain peaks are receding. There is no better time to enjoy time a dinner outside. Elle moved to Denver just a couple of weeks ago, and I love seeing friends from different circles of life connect. I think there will be many more dinners like this in the coming months. 

Lane provided wine pairings with the help of Joy Wine & Spirits that went perfectly with our meal and has the red wine drinkers questioning their loyalties.



Toasted Sourdough w Burrata
& Carrot Top Pesto

New to Sourdough? You can follow along to make your own here, or purchase from your local bakery. Serves 4-6.



1/2 loaf sourdough
1 recipe carrot top pesto
1 package burrata


  1. Slice sourdough into 1/2" thick pieces. Drizzle with olive oil and bake at 400 degrees for about 5 minutes.
  2. Serve on platter with burrata topped with carrot top pesto.

Summer Pasta with Lemons & Peas



1 package bucatini
1c fresh or frozen peas, thawed
2 garlic cloves, minced
1 medium shallot, minced
1/2 lemon, sliced
1/2 lemon, cut into wedges
1/4t freshly ground black pepper
1/4c cream
2T unsalted butter
1c grated parmesan
1T tarragon, minced
1T thyme, minced


  1. Bring salted water to a boil and cook pasta until al dente, reserving 1c pasta water before draining.
  2. While pasta is cooking, heat oil in a large skillet over medium heat. Add garlic, shallot, lemon slices and pepper. Cook, stirring, for 1 minute. Add 1/4c cream & scant cup pasta water and simmer until reduced and beginning to thicken, about 10 minutes. Add peas for the last 2 minutes of cooking. 
  3. Toss sauce mixture with pasta over low heat, until sauce completely thickens and coats the pasta. Remove from heat and add butter, Parmesan, herbs, and salt and pepper, stirring until combined. 
  4. Serve with lemon wedges.

Sweet and Savory Bruschetta


Spring is just beginning to rear is lovely head on a consistent basis in these parts. It makes me want to bike everywhere and throw open all of the windows to bask in the sunshine. And perhaps because this dish is served best on a patio amongst friends, this change of season has me craving bruschetta ... in an unstoppable way.

The tomato version calls for basil chiffonade, which you can learn about here and a balsamic reduction that you can totally make yourself. And if you want to know the secret to ricotta that doesn't seem store bought, check out this tip.


Balsamic Reduction

You can always get the bottled reduction if you want to spend the cash. 



1c balsamic vinegar
1T sugar


  1. Bring vinegar and sugar to a boil in a sauce pan, stirring frequently so no sugar burns to the bottom of the pan.
  2. Reduce to low and simmer, stirring occasionally, for about 20-30 minutes, until it is reduced by half.
  3. Let cool in separate bowl. Voila. 


Tomato Bruschetta

Serves 4 - 8 depending on the size of your bread slices. You can substitute the sourdough for any type of baguette from your local bakery.



1c diced tomatoes
2T basil, chiffonade
4 1/2 slices of sourdough
1/4c ricotta
salt & pepper
balsamic reduction
olive oil


  1. Toast Sourdough. I do this with a dry grill pan on the stove top over medium high heat, but you can do it in any pan, the oven, or in a toaster. 
  2. Cut garlic clove in half and rub on top side of each piece of toasted bread. 
  3. Combine 1/4c ricotta with 1T basil, 1/4t pepper and a dash of salt. Use this tip if you want extra thick and creamy ricotta thats a step above your store bought version. 
  4. Dice tomatoes and combine with 3T balsamic reduction and 1T olive oil. Reserve the rest of balsamic for garnish. 
  5. Spread ricotta mixture on each piece of toasted bread, top with tomato, and drizzle balsamic on top for the finishing touch.

Pear Bruschetta

This mixture is just mildly sweet and pairs perfectly with the crunch
of the toasted sourdough.



2t apricot preserve
1/4c ricotta
1 pear, diced
1T lemon juice
1t sugar
1t olive oil
2t mint, chopped
1t balsamic reduction + more for drizzling


  1. Toast Sourdough. I do this with a dry grill pan on the stove top over medium high heat, but you can do it in any pan, the oven, or in a toaster. 
  2. Mix 2t apricot reserve with 1/4c ricotta, set aside. Use this tip if you want extra thick and creamy ricotta thats a step above your store bought version. 
  3. Dice pears and combine with olive oil, lemon juice, 1t balsamic reduction, sugar and mint.
  4. Spread ricotta mixture over toasted bread, top with pear mixture and an extra drizzle of olive oil.

Meringue Cookies


Dispersed throughout bouts of blustery, snow-filled days, 70 degree temps have graced us with sunshine and warmth. I tend to gravitate towards citrus in winter; its zesty scents and bright flavors can uplift even the dampest of moods. But the grapefruit vibes in this recipe are more of a celebration of the past few weeks of spring-like warmth than a yearning for what season has not yet come. We've gone outside without coats! We've opened up windows! We've even biked for hangs under out door patios ... gasp! And yet, as I type this, the snow has returned and is collecting in swirls on our doorstep. We enjoyed the February warmth while we could. 

And so, a bright citrus tang and light flavors collide in these crunchy cookies that harken spring. I can think of no better recipe pairing to preview these two pieces from Arrowroot's spring line. EA just moved into a new home, with natural light galore, and warm, cozy tones in every corner. Its perpetually summer inside that house. May winter sports continue (but if spring came early you wouldn't hear me complaining)!

The dresses in this post will be available online at shoparrowroot.com just in time for spring. Sign up for her emails to get notified. Find their descriptions below.



Meringue Cookies

These are perfectly crunchy on the outside, and slightly chewy on the inside. Cream of tartar is a must to keep your egg whites stable.



3 egg whites
3/4c super fine sugar
1/4 t cream of tartar
(learn about it here)
small pinch of salt
1" vanilla bean, seeded
1/2t vanilla extract
1 grapefruit, for zest
gallon ziplock
piping tip (optional)


  1. Preheat oven to 200 degrees and line baking sheet with parchment paper. 
  2. Whip egg whites in mixer on medium low until frothy.
  3. Add in cream of tartar & slowly incorporate sugar a tablespoon at a time.
  4. Continue to mix on medium high until stiff peaks form, and mixture is no longer gritty between your fingers (this means the sugar has dissolved). Briefly mix in salt, vanilla bean & extract.
  5. Cut the tip off of a ziploc bag and insert your piping tip (optional). If you don't have a piping tip, you can just squeeze the meringue out of the end of the bag.
  6. Pipe out meringue in about an inch and a half sized rounds onto parchment paper-lined baking sheets.
  7. Bake at 200 for 60-80 minutes.