Since it's my sweet Pickle's 5th birthday, here's a little ditty to get your weekend going.

p.s Happy Birthday, Pickle. I love you. You are my sweet, sweet boy and you amaze me everyday with your wit and charm and funny personality. I'm so proud of how you're growing. xoxo.

p.p.s We're heading to Rhys's favorite place for dinner, Pizza Brutta, but you can re-create their pizza margarita at home with this recipe I highlighted a little while ago. Serve it with this family favorite:

Fennel and Apple Slaw ala Pizza Bianca
serves 4 hungry bambini

Ingredients
1 teaspoon white wine or champagne vinegar
1 teaspoon maple syrup
big pinch of kosher salt
freshly ground black pepper
4 tablespoons toasted walnut or hazelnut oil

1 fennel bulb, cored and shave
1 tart, crisp apple, cut into matchsticks 
1/4 cup toasted walnuts or candied walnuts
fennel fronds for garnish

Directions
In a large serving bowl, add the first 4 ingredients. Whisk to combine, then slowly add the oil. Whisk until emulsified. Taste and adjust as needed.

Add the fennel, apple and walnuts; toss to combine. Garnish with the fluffy fennel tops.

Enjoy!


Happy eating, -s.

This little blog 'o mine is officially a year old. Where does time go?

A year ago, my own hungry bambino was a little over a year old, eating beet greens and mushrooms. While Pickle is still eating mushrooms, the beet greens are no longer tolerated. I'm not complaining though; Pickle is a source of inspiration and wonderment for me, as he tries foods for the first time with wide-eyed abandon and I get to relive all those firsts again! He has definitely changed the way I cook and I think it is for the better.

So, to mark this small occasion, I wanted to thank all the readers of this blog, especially those of you who have tried my recipes. And thanks to those who leave comments – those make my day!
This blog would not exist without all the amazing farmers and food producers who inspire nearly every meal, especially the hardworking, talented and passionate folks behind Driftless Organics — can’t wait for my first CSA box of the season!

And a big thanks to my immensely talented friend Katie for inspiring me to do this in the first place.

Happy eating,
Sarah