Jan 30

Jan 30 Roasted Carrot & Tomato Soup | National Soup Month

Hey there, Chicago! I hope you’re staying as warm as you can. Today is one of those days where I feel extremely fortunate that I work from home. The “feel like” temperature this morning was -51 degrees and letting the pups out I felt like I had turned into a human icicle. This is dangerous cold so I genuinely hope you all are staying warm and avoiding the cold as much as possible if you’re experiencing this polar vortex. On the bright side, this is perfect soup weather! Nothing warms you up more than a screaming hot bowl of soup, something I’m going to miss in the gorgeous 60 and 70 degree Texas weather in a few days. Fingers crossed my flight gets out tomorrow night!

Jan 8

Jan 8 Classic Minestrone Soup | National Soup Month

Christine Rosko

Food

Did you know that January is National Soup Month? It’s my favorite thing about this first month of the year. That and it’s usually the first of our two wintriest months. I’m a sucker for the season of hibernation. Between the chunky, cozy sweaters and overdose on comfort food, it’s the best time of the year (other than the holidays, of course). Soup month being in January is also pretty convenience because it’s easy to make soup recipes that are comforting but still good for you. It helps keep you on track with all those new year resolutions. To give you a little soup-spiration, the new recipes coming on Tuesdays this month will all be for soup! I focused on a specific adjective for each recipe: classic, creamy, meaty, and vegetarian. Today’s kicks the month off with a classic but hearty spin…

Dec 10

Dec 10 Butternut Squash & Bacon Frittata | Holiday Recipes: Brunch

Christine Rosko

Food

Well hello there! It’s been a hot minute. To say December is a month of insanity is the understatement of the century. It’s the busiest time of year for my day job and the busiest time of year for my personal life which means I have about zero moments to myself most days. I hope your December has been going swimmingly. Even though it can be stressful, it’s also a wonderful time of year where you can feel the excitement in the air. There’s a spark that’s undeniable. From the Christmas music to the movies and the smell of cookies in the air, there’s nothing better than knowing a break is on the horizon. We have two weeks until Christmas and since I’ve been a bit absent these last few weeks, I have a ton of recipes…

Nov 17

Nov 17 Sausage & Farro Stuffed Acorn Squash | Farmers Market Series

Christine Rosko

Food

It’s the weekend! While I’m working a sweat up in the kitchen preparing brunch and dinner for a whole day’s worth of Friendsgiving activities, I hope you’re taking it easy this morning catching up on some Food Network. I’m kind of sad because today is the last farmers market series recipe! I was really bummed that our local market ended earlier in the season. I haven’t had a chance to get to one of the closest farms so the journey sadly ends here. However, I will most definitely be bringing the series back in the late spring once the produce starts growing in…

Nov 16

Nov 16 Herby Apple Stuffing | Holiday Recipes: Make Ahead

Christine Rosko

Food

Happy Friday! Thanksgiving is less than one week away which means that Christmas is 5 weeks away. It’s the countdown of the year and I seem to get a little bit more excited every day. We already have one Christmas tree up and the kitchen is decorated all festive. I have my schedule pretty much in place for the rest of the year unless, of course, something comes up which isn’t uncommon. Many people who are entertaining for Thanksgiving have already been preparing for next week. Any groceries that can be bought are sitting on their own shelf in the pantry and freezer. Decorations are bought and ready for display…

Nov 5

Nov 5 Classic Meatballs | Holiday Recipes: Make Ahead

Christine Rosko

Food

There’s one question people who rock the holidays always get: How. Do. You. Do. It? For starters, a lot of very serious planning. Once the planning is out of the way, preparation beings. It’s crazy to believe that one person can prepare a meal for 10+ people in just a day. No. It takes days of work, and weeks of advance preparation a little bit at a time. Just yesterday, I was visiting with one of my best friends. While I was putting the final touches on the meal planning for Christmas Eve and Christmas Day, she was making homemade turkey stock for Thanksgiving. Why? Because it’s one less thing to worry about when you’re in the final countdown. There are several make ahead recipes that will make it to my holiday parties this year, including these delicious Classic Meatballs…

Oct 1

Oct 1 Farmers Market Soup | Fall Recipes

Christine Rosko

Food

Another Monday, another to-do list, another day of non-stop coffee drinking. I don't know about you guys but last week was insane. Honestly, the last two weeks have been insane. I’m sure this week will be no different considering work is a little bit out of control right now but the difference is I leave for a trip on Thursday night! I’ll be driving to Syracuse, New York overnight Thursday for a long weekend before heading to Boston on Monday and then Washington, DC on Thursday. It’s been a while since I’ve taken a trip and I honestly can’t wait to leave. The hardest part about going on trips is leaving the pups but they’re always here to come back to which is a lovely homecoming every time. In the meantime, this week is all about easy, low maintenance dinners...kind of like this Farmers Market Soup.

Sep 22

Sep 22 Roasted Beet & Goat Cheese Salad | Farmers Market Series

Christine Rosko

Food

Happy 1st day of fall!! The non-official first day is always September 1st in my book but it’s nice to finally be on the same page with mother nature, sort of. We have had a wicked hot week but the weather cooled beautifully last night and today is simply gorgeous. The breeze and the air is nice and cool but the sun is still warm in a non-suffocating way. As I write this, I’m sitting outside on my back patio with my feet up and my computer on my lap soaking up these last rays for what will hopefully become a late season tan. My main focus the last two weeks has been planning my fall trip next month to the northeast and writing has taken a backseat unfortunately. However, I’m very excited to get back to it starting with a two-part recipe! I’ve never done one of these before but it happened naturally as I was writing recipes for the next few weeks. The Roasted Beet & Fried Goat Cheese Salad featured today using farmers market ingredients needed a main entree to go alongside it and nothing sounded more delightful than a Maple Roasted Pork Tenderloin. Instead of bundling these two recipes together, especially because the salad has a few steps to it, I decided to split them and use the pork in Monday’s Sunday Supper Series to close it out.

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