With Two Spoons

  • Home
  • About
  • Recipe Index
  • Shop With Two Spoons
  • Contact Us

A Moveable Feast: Grilled Peach and Arugula Salad

July 26, 2017 By Holly 15 Comments

EDIT Web Grilled PeachWell, this is post is officially a day later than I had hoped but I guess that’s what happens when you head out of town and forget your laptop charger. Oops! With a few days away from work and no plans in hand, my husband and I made a last minute decision to head to his family’s cabin in the northern Minnesota lake country. We invited some friends to join us and had a great couple of days of sun, sand, water, and some good food. I love the simplicity of summer foods – marinades and grilled chicken or burgers, fresh fish, and plenty of salads. As part of our Southern themed dinner party earlier this summer, Lane and I tossed together this Grilled Peach and Arugula Salad to lighten up an otherwise heavy menu….

Read More »

Filed Under: Salads Tagged With: a moveable feast, arugula, balsamic, goat cheese, olive oil, Peach, salad

Sopressata Sandwich

October 24, 2016 By Lane 10 Comments

Sopressata Sandwich

I’ll admit it, I’m having a hard time reentering life after my fabulous trip to the Mediterranean.  I’m back to work on a late evening shift (aka not enough sleep), I still have a million emails to catch up on, and to top it all off-I’m sick.  I’m struggling to be good to myself, yet still give my kids and home the attention they need.  As much as I would’ve loved to spend my waking hours this weekend in the kitchen, it just wasn’t going to happen.  Instead I’m eating the Sopressata Sandwich….

Read More »

Filed Under: Main Course, Sandwich Tagged With: arugula, baguette, brie, Europe, Italy, simple, Sopressata, Spain

Farro Salad with Arugula

September 16, 2016 By Holly 28 Comments

Farro Salad with ArugulaThe exploding popularity of traditional and ancient grains in recent years has brought with it an abundance of new options for delicious (and hearty!) salads. I love adding barley or quinoa to just about anything and recently discovered the fantastic nuttiness of farro. Once a mainstay of health food stores, this ancient relative of wheat is now widely available in grocery stores (I love Bob’s Red Mill) and is a fun addition to soups, stews, or salads. I’ve really been loving it lately in salads, and this Farro Salad with Arugula in particular.

Farro Salad with Arugula

Adapted from a recipe by Chef Ryan Hardy and the Charlie Bird Restaurant in New York, this salad is easy to make and full of great flavor. I love it for a hearty lunch but it is even great for a light dinner. The farro is best when made a little ahead and chilled and then mixed with fresh arugula, tomatoes, salty shaved parmesan, radishes and vinaigrette. It is studded with pistachios for a great little crunch. If you keep the arugula and dressing out until you’re ready to serve, the recipe is a perfect prepare ahead lunch option for the whole week!

5 from 3 votes
Print

Farro Salad with Arugula

A hearty salad with arugula, farro, and studded with pistachios.
Course Salad
Prep Time 50 minutes
Cook Time 40 minutes
Total Time 1 hour 30 minutes
Servings 4 servings
Author Adapted from Charlie Bird Restaurant

Ingredients

  • 1 cup farro
  • 1 cup apple cider
  • 2 cups water
  • 3/4 teaspoons kosher salt
  • 2 bay leaves
  • 5 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1/2 cup shaved parmesan cheese
  • 1/2 cup chopped pistachios nuts only
  • 2 cups arugula or arugula/spinach mix
  • 1 cup parsley or basil leaves torn
  • 1 cup mint leaves
  • ¾ cup halved grape tomatoes
  • ⅓ cup thinly sliced radish

Instructions

For the Farro:

  1. Check your brand's package instructions. Most farro requires a cooking ratio of 1 cup grain to 3 cups liquid. Adjust recipe as necessary.
  2. In a medium sauce pain, combine farro, apple cider, bay leaves, salt, and water.
  3. Bring to a boil and then simmer until tender and the liquid is evaporated, approximately 30 min.
  4. Discard the bay leaves.
  5. Set the farro aside to cool.

For the Dressing:

  1. In a small bowl, whisk together the olive oil, lemon juice and a small pinch of salt.

For the Salad:

  1. In a large bowl, toss together the farro with dressing, cheese, and nuts. Just before serving, add the arugula, fresh herbs, tomatoes and radish and fold to combine.
  2. Add a pinch of salt to taste.
  3. Serve immediately.

 

 

 

Filed Under: Salads Tagged With: arugula, Farro, parmesan, pistachio, salad

Peppercorn Beef Tenderloin Crostini

February 26, 2016 By Lane 1 Comment

DSC_0448

Course number 4 of our epic dinner party featured Peppercorn Beef Tenderloin Crostini.  This may be my favorite of all of the courses, although I must admit, with this particular dinner menu the competition is fierce.  This is not a recipe for your vegetarian friends. This is not a recipe for your spice adverse friends.  This is definitely a great crowd pleasing recipe for everyone else!

I developed this appetizer recently, based on a recipe I found in a cookbook.  This cookbook was one that that I bought on a whim at Costco-Valerie Bertinelli’s “One Dish at a Time“.  That title is super funny to those of us who grew up watching the sitcom “One Day at a Time” (1975-1984) which starred Valerie Bertinelli (and if you haven’t seen it, you should look it up-for the hair alone).  For those of you who are a little younger than me, you may know Valerie Bertinelli as the wife (1981-2007), now ex-wife, of Van Halen frontman, Eddie Van Halen.  And if you are even younger than that, you would probably remember her for her stint as a Jenny Craig spokeswoman.  For all of her fame on TV, I never knew she could cook.  I mostly bought the book for the pictures (does anyone else do that, or it just me?).  Sometimes impulsive buys are great buys, because so far what I’ve tried out of this book, proves it…this gal can cook.

DSC_0445

This appetizer is based off of her Peppered Beef Tenderloin with Horseradish Sauce which I have made again and again for special occasions (for instance, girls’ weekend at the cabin).  It has never let me down, and is actually pretty simple. The horseradish sauce can be made ahead and stored in the refrigerator.  The beef can actually be prepared a day in advance as well, and allowing the meat to sit in the spicy rub only makes it better!  Although I surely love when I can serve this as the main course, unfortunately 8 total dinner guests makes this cost prohibitive to serve as an entree.  I knew I wanted to serve it though-voila-the crostini was born! I make my horseradish sauce a little spicier and have added some peppery arugula and crunchy french bread to make it into an appetizer instead of a meal.  Definitely worth trying for your next party, or your next date night in, or just because you think it looks delicious!

Try it-and then let us know what you think!

Print

Peppercorn Beef Tenderloin Crostini

This is a spicy and savory way to wow your guests.
Course Appetizer
Author Lane: Adapted from a Recipe from Valerie Bertinelli (One Dish at a Time)

Ingredients

  • 1 cup sour cream
  • 3 Tablespoons Dijon mustard
  • 3 Tablespoons prepared horseradish
  • 6 Tablespoons peppercorns you can use mixed or just black
  • 1 Tablespoon kosher salt
  • 3 Tablespoons Dijon mustard
  • 2 Tablespoons butter unsalted, at room temperature
  • 1 cup parsley finely chopped
  • 1-2 pound piece of beef tenderloin
  • 2 cups arugula
  • 2 loaves of french bread

Instructions

  1. Combine the sour cream, mustard and horseradish in a small bowl until smooth.
  2. Transfer into a refrigerator safe jar or container-this can be refrigerated up to two days ahead-and it really does make the flavors better.
  3. Grind the peppercorns (I use a cheap coffee grinder that I have designated for spices only) until coarse.
  4. Combine the coarsely ground peppercorns, salt, mustard, butter and parsley until well mixed.
  5. Rub the tenderloin with the spiced butter, coating completely-use all of the butter mixture.
  6. At this point you can wrap in plastic and refrigerate-up to 1 day-or go to the next step.
  7. Preheat oven to 450ºF.
  8. If you have refrigerated your beef, take it out and allow it to warm to room temperature.
  9. Place beef in a shallow baking pan (I use a small rectangular pyrex baking pan, you can also use a rack in your pan if you have one, but I have not found this necessary).
  10. Roast at 450ºF for 25-30 minutes, until your meat thermometer registers 130ºF (for medium rare).
  11. While tenderloin is roasting, thinly slice french bread and lay flat on a baking sheet or jelly roll pain.
  12. When tenderloin is done, take out of oven and allow to rest for 10-20 minutes.
  13. Slice beef thinly with a very sharp knife.
  14. Turn oven to broil.
  15. Place bread in oven on broil for 1-2 minutes, watching very closely to ensure bread does not start to burn.
  16. Allow bread to cool slightly.
  17. Spread horseradish sauce (made previously) on bread.
  18. Place arugula on top of sauce
  19. Place a thin slice of beef tenderloin on top of arugula
  20. If you are like me and love your sauces, you can place an additional dollop of sauce on the top.
  21. Serve and enjoy

 

Filed Under: Appetizers Tagged With: appetizers, arugula, beef tenderloin, crostini, horseradish, peppercorn, savory

Prosciutto, Shallot, and Arugula Pizza

February 1, 2016 By Lane 1 Comment

Pizza overview

Homemade pizza, and specifically Prosciutto, Shallot, and Arugula Pizza, was on the menu for this past weekend.  We spent a lovely weekend relaxing at our cabin, which means pajama days, family time, movies and of course, a lot of cooking.  While at the co-op earlier this week, I asked my youngest what he wanted for dinner this weekend, and he replied “Homemade Pizza!”.

Pizza Anna Pepp

This is another one of my favorite ways to get my kids into the kitchen.  My kids have been making their own pizzas since they were very young.  I make up a batch of dough in the morning and when it gets closer to the time we are going to start making the pizzas, I prepare everyone’s preferred toppings.  Everyone gathers around and stretches their own dough, adds their own sauce “decorates” their pizzas and then anxiously awaits the finished product.  Since it’s a meal so easy to customize, it’s perfect for even the pickiest of kids!

Pizza brady

For my son, homemade pizza means a pizza with pineapple chunks and mozzarella cheese.  For my daughter, who will not touch cheese, it means a pizza with a ton of sauce and heaping mounds of pepperoni.  It’s a little more complicated for my husband and I.  On our very first date-almost 21 years ago-we went out for pizza.  The big problem then was that I was a vegetarian, and he had not yet met a vegetable he was willing to put on a pizza.  That first we night we settled on a cheese pizza, yep, plain cheese pizza.  I am happy to report we have come a long way since then!  Tonight’s masterpiece was one of our favorites-Prosciutto, Shallot, and Arugula Pizza. (I am happy to report, I am no longer a vegetarian, and my husband is no longer afraid of vegetables)

In order to make Prosciutto, Shallot, and Arugula Pizza, I crisp up some prosciutto in the oven.  I always make a little extra since this goes so well on salads, pasta and just to munch on.  I also caramelize some shallots in butter, which gives the shallots a sweet, rich taste, plus a few shallots always get crispy and are perfect for garnish.  This pizza also features goat cheese and parmesan cheese for depth of flavor, although if you don’t like either of these two ingredients, never fear, you could always substitute all mozzarella cheese instead.  Arugula finishes this pizza off with a hint of pepper and a beautiful green color.  Prosciutto, Shallot and Arugula Pizza satisfies all of my pizza cravings with each perfect salty, peppery, crunchy bite.

Pizza Closeup

So no matter if you like the same toppings we do, or something completely different, this recipe is for you.  You can modify it to please any preferences.  And it’s a great recipe to get the kids involved in-after all, kids are always more likely to eat foods that they helped prepare!  You never know, you may even get lucky and inspire your older kids to keep on cooking-and make dessert! (My daughter, inspired by my time in the kitchen this weekend, spent her afternoon making us frosted brownies!)

Print

Prosciutto, Shallot, and Arugula Pizza

A savory pizza perfect for homemade pizza night! This recipe looks really complicated, but once you've made it once, you'll see just how easy it is, and better yet, how easily it is modified to suit anyone's preferences! Plan ahead, though, as the dough needs 1-2 hours to rise. (The prep time listed below is mostly waiting for the dough to rise!)
Course pizza
Prep Time 2 hours 30 minutes
Cook Time 30 minutes
Total Time 3 hours
Servings 1 14 inch pizza with dough left over for a second 14 inch pizza
Author Lane Patten

Ingredients

  • 1 envelope instant dry yeast
  • 1 1/2 cups warm water
  • 1 teaspoon sugar
  • 2 teaspoons salt
  • 2 Tablespoons olive oil
  • 3 1/2 cups bread flour
  • 2 ounces prosciutto
  • 1 tablespoon butter
  • 1 large shallot sliced-when sliced it will form rings, try to separate these rings
  • 1 Tablespoon cornmeal
  • 1 Can/jar of pizza sauce our favorite is Muir Glen Organic
  • 2 ounces goat cheese
  • 1/4 cup mozzarella cheese
  • 1/4 cup shredded parmesan cheese
  • 2 handfuls of arugula leaves

Instructions

  1. Place instant dry yeast into the bowl of a stand mixer fitted with the dough hook.
  2. Add water, sugar, salt and olive oil.
  3. Turn mixer on and slowly add flour until dough forms a ball.
  4. Place into a lightly oiled bowl or plastic ziplock bag lightly oiled with olive oil
  5. Allow dough to rise for at least 1-2 hours, or until dough doubles.
  6. Split dough in half (for 2 14-inch pizzas). You will use one half of the dough for the remainder of the recipe-save the second half to make pizzas for the kids!
  7. When dough has 30 minutes left of rising (or you are 30 minutes from cooking your pizza), preheat oven to 400ºF
  8. Place proscuitto slices on a sheet pan (since my prosciutto comes in a 3 ounce package, I always crisp the whole 3 ounces, extras are useful!)
  9. Place into 400ºF oven for 10-15 minutes until crispy (keep an eye on this, burnt prosciutto is not good and thinner slices cook faster).
  10. Melt butter in a small skillet.
  11. Add shallot slices and caramelize at low heat, stirring frequently for about 15 minutes or until golden brown and fragrant. Remove from heat.
  12. Turn oven up to 450ºF with pizza stone inside.
  13. Remove warm pizza stone and sprinkle with cornmeal (you may use less than 1 tablespoon).
  14. Stretch pizza dough (half of total recipe above) until it is in a circle (rustic is fine!).
  15. Spread desired amount of sauce onto pizza dough (I use no more than 1/2 cup-otherwise crust gets soggy).
  16. Sprinkle crumbled prosciutto onto pizza.
  17. Sprinkle cheeses (goat cheese, mozzarella cheese and parmesan cheese) over dough.
  18. Place in 450º oven for 15-18 minutes or until cheeses are melted and crust is golden.
  19. Remove from oven and allow to cool slightly.
  20. Sprinkle arugula leaves over middle of pizza.
  21. Garnish with caramelized shallots.
  22. Slice and enjoy!

 

Filed Under: Kids in the Kitchen, Main Course, Pizza Tagged With: arugula, cabin food, kids in the kitchen, pepparoni, pineapple, pizza, prosciutto, shallot

With Two Spoons

We are Lane & Holly, the creators of With Two Spoons. We are friends, coworkers, mamas, and home cooks. Our belief is that community is built around the table. Come along as we share our kitchen adventures.

Subscribe to With Two Spoons



With Two Spoons

  • Bloglovin
  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

withtwospoons

{NEW BLOG POST} It’s been a tough year and I fee {NEW BLOG POST} It’s been a tough year and I feel like not everyone understands the heavy burden we as healthcare workers are carrying. 
.
.
For anyone that has some interest in my own perspective as an emergency medicine physician, head on over to the blog and get my take. 
.
.
As an added bonus many of my friends and colleagues (of all job descriptions) sent me photos of themselves in their PPE.  As one non-healthcare worker said “all of those photos are so impactful”.
.
.
Hopefully with the vaccine now here, we’re headed towards brighter days...but obviously this depends on the buy in of a public that is getting used to being so deeply divided. 
.
.
May this upcoming year -2021 -bring us back together again. In more ways than one!
.
.
https://withtwospoons.com/from-the-frontline-life-as-an-emergency-physician-during-a-pandemic/

.
.
#2021 #SoMeDocs #physician #healthcare #pandemic #bettertogether #blogpost #coronaviruspandemic #covid_19
Pandemic Lesson #6- Time. . . This was one was the Pandemic Lesson #6- Time.
.
.
This was one was the hardest lesson for me to learn.  I had prided myself on my jam packed schedule and had normalized “busyness” to the point of exhaustion. 
.
.
All of the sudden we went on lockdown and there was nowhere I could go let alone had to go.  At first I filled up that time up with zoom bookclubs and zoom happy hours, but as the days went on I learned to see that time for the gift it was. 
.
.
My kids didn’t need to be anywhere.  My husband didn’t need to be anywhere.  I didn’t need to be anywhere.  I could just be. 
.
.
Turns out that taking that time isn’t self indulgent- it’s self preserving.  Took a pandemic for me to figure that out. 
.
.
Sure I miss real gatherings and hanging out with people.  But in the future I won’t go back to having a jam packed calendar with no room to breathe. 
.
.
I’ve planted my feet firmly on the ground and learned to take my time.  To just be.
.
.
#pandemic #time #WithTwoSpoons #chucks #feetonthefloor #feetontheground #giftoftime #lessons #justbe #minneapolis
Pandemic Lesson #5- Equality (and the attention dr Pandemic Lesson #5- Equality (and the attention drawn to inequality). 
.
.
I will readily admit this photo does not display all that I wanted it to.  But I will say if you had arrived at the Emergency Department of my Level 1 Trauma Center on this specific day, this is the amazing badass all-female physician team that would have saved your life. (Competently and with great compassion)
.
.
We ladies are lucky to work for an organization with pay transparency, amazing camaraderie, and pay equality whether you are white or black, male or female, gay or straight.  So many are still not afforded that simple provision. 
.
.
We all lived through the horror of George Floyd’s murder in what was practically our backyards.  We bore witness to a city torn apart with grief and fear. We cried together and tried to mend the broken hearts and spirits of our friends and patients of color.  We have so far to go. 
.
.
Although we still have so much work to do, I’m here to say we’ll keep working until we get there. May we all get to live in a world where equality is more than a pipe dream. Where you are judged for your heart and soul and actions not the color of your skin or your gender or your sexual preference. 
.
.
I thank every one of you who is different from me in any way.  You are the ones who make life rich, who keep me learning, who add so much to the kaleidoscope of our world.  We all belong.  How boring life would be if we all were the same. 
.
.
I pledge to keep fighting until everyone has opportunity.  And if there is a way I can better do that, by all means, let me know.  I’ll start by acknowledging inequality is absolutely still a problem we all need to confront.  Join me in confronting inequality head on. 2021 we’re coming for you. 
.
.
#equality #diversity #privledge #inclusion #inclusionmatters #badass #genderequality #mamadocs #SoMeDocs #socialjustice #opportunity #minneapolis #bethesolution #standup #northstrong
Pandemic Lesson #4- Books! . . I have always been Pandemic Lesson #4- Books!
.
.
I have always been a book addict.  A lifelong reader.  I get a ton of pleasure out of losing myself in a good book.  This year more than ever, in a year where we couldn’t travel, and escaping seems necessary, books were a constant source of comfort. 
.
.
I took some of my unused travel budget and joined @bookofthemonth club and got myself a long overdue @audible account.  Not to mention placing holds on LIbby to reserve all of the ebooks through the library.  I couldn’t get enough books! 
.
.
Behold the wonder of the book!  What was your favorite book of 2020? 
.
(Mine is in the comments along with my runner up...)
.
.
#bookstagram #whatshouldireadnext #booklover #bookofthemonth #audible #withtwospoons #goodreads #withtwospoonsreads #books #library #libby #kindle #bookclub
Pandemic Lesson #3: Nature’s Beauty... . With al Pandemic Lesson #3: Nature’s Beauty...
.
With all of this at home time this year, I had time to look around at what nature could do.  Snow on the trees, vegetables in my garden, flowers in my backyard, apples on my trees, amazing sunsets over the water at my cabin.  Nature is awe-inducing when you stop to look. 
.
.
I bought this little Christmas cactus at @shopbachmans while doing errands around Thanksgiving time.  I wanted something close to my bed that I could look at every day when I woke up -to remember the everyday beauty in the world. 
.
.
Because despite all of the horror of 2020 (and there has been tons) there is also a lot of beauty- especially when you stop to look for it. 
.
.
Where do you find nature’s beauty in your everyday life? 
.
.
#nature #beauty #backyard #garden #christmas #cactus #flowers #beautyallaroundus #minneapolis #cabinlife #lookaroundyou #sunset
Pandemic Lesson #2-FRIENDS. . . When you find fri Pandemic Lesson #2-FRIENDS. 
.
.
When you find friends like these you hold tight and you don’t let go.  Find the ones who will will celebrate your triumphs and will hold you up when you fall. Who feel your wins and losses as deeply as you do.  And if you haven’t found them yet, they are out there, keep looking. 
.
.
Call, text, write your friends.  Remind them how much you love them.  Do it today.  Do it right now. 
.
.
This isn’t our whole crew, but If I was headed to jail, @hollyanja and Kelly would be right beside me and we’d be calling @claresercombe to get us out.  And that my friends is love right there. 
.
.
May we all find good trouble together in 2021. (And I’ve tagged a bunch more of you lovelies that weren’t in this photo! Love you all! And I hope to add lots more in 2021!)
.
(PS- we aren’t masked because this was taken in 2019 before the pandemic)...
#goodtrouble #besties #friends #friendship #OITF #supperclub #holdthemclose #friendsforever
Pandemic Lesson #1: Family They can be annoying, i Pandemic Lesson #1: Family
They can be annoying, infuriating, and maddening, but people, family is everything. 
.
.
Make sure you remind your family today that you love them. 
.
.
Yes, we’re sitting on a couch outside of our house.  Some of us in our pajamas. Don’t ask.  The truth is stranger than fiction.
.
.
#family #2020 #pandemic #tellthemyoulovethem #familylife #minnesota #merrychristmas #thetiesthatbind
Many of you know 2020 has been hard for me (and fo Many of you know 2020 has been hard for me (and for just about everyone else out there!). It has been a beat down of a year in healthcare and a heart wrenching soul crushing year as an emergency physician.  I’ve struggled to find ways to find some peace amongst all of the sadness. 
.
.
Writing has helped me process some of what I’ve seen and endured.  It has helped me to get beyond my normal coping skill of saying “everything is fine” and being more realistic with my thoughts and emotions. I have now done Morning Page journaling for over 6 weeks without missing a day.  On the days I work at 6a I get up at 4a.  There is something soothing about the process of journaling that fills me and helps give me the strength to go back again. 
.
.
In the next few days I’m going to highlight some things I’ve learned.  Although we are anxious to throw out 2020 (so, so anxious), there are parts of 2020 we shouldn’t forget. 
.
.
Stay tuned. 
.
.
#vulnerability #strength #2020 #healthcare #lightattheendofthetunnel #theartistsway #morningpages #journaling
What a great night! Through a partnership with @n What a great night!  Through a partnership with @nuancecommunications and MNACEP we were able to hang out with @gavinkaysen for the evening.  Not only were the salmon crepe cakes amazing (as was my @parallelwines Cabernet Sauvignon), the connections forged by bringing people into the kitchen and around the table (even virtually) is what gives me the most joy. 
.
.
.
Hang in there everyone.  We’ll get back to the real table just as soon as we can.  And @gavinkaysen that clinking of the glasses will be music to all of us! 
.
.
.
#gkathome #gavinkaysen #beatburnout #forgingconnections #aroundthetable #inthekitchen #resilience #cookingclass
Thanks to EMDOCS Chefs (yep, that’s a group) for Thanks to EMDOCS Chefs (yep, that’s a group) for cluing me into this amazing General Tso’s Tofu recipe by @minimalistbaker.  Lunch today is fantastic! 
.
.
.
#Mamadoc #emdoc #generaltso #tofu #minneapolis #somedocs #vegetarian #inspired
It didn’t look the same with only 4 of us around It didn’t look the same with only 4 of us around the table.  But I’m grateful we’re all healthy as is our extended family. I’m grateful we have food to eat and a warm house to live in.  I’m grateful for friends who have reached out today, a beautiful Christmas tree that went up, and a lot of time to write today.  I’m grateful for a zoom call with my family and even though we can’t be together, we can share a little cheer.
.
.
It may not be the same, but it’s still pretty darn wonderful. 
.
.
Happy Thanksgiving everyone, from our families to yours!
.
.
#gratitude #thanksgiving #happythanksgivng #family #different #familymeal #withtwospoons
Anyone else stress baking like crazy right now?? 🤷🏼‍♀️

I can’t stop making these Whole Wheat Apple Cinnamon Donuts 🍩

Super simple and slightly healthier than your usual donut, this recipe is perfect for a lazy Saturday morning.
Find the recipe link in our profile or at www.withtwospoons.com

#withtwospoons #newrecipe #fall #homecook #easyrecipe #foodblog #itsfallyall #donuts #applecinnamon #baking #cookingwithkids
Dinner tonight...Chicken Piccata. . . Because the Dinner tonight...Chicken Piccata. 
.
.
Because there is something g so delicious about lemon and capers cooked in white wine and butter! 
.
.
Bon appetit! 
.
.
#dinnertime #dinnertonight
No matter what your political beliefs, it is way p No matter what your political beliefs, it is way past due for women to have a seat at this table.  Today is the day ladies.  We have arrived. 
.
.
Congratulations @kamalaharris , I could not be more thrilled for you, for us, and for our daughters. 
.
.
.
#womensupportingwomen #womenempowerment #vicepresident #glassshatters #whitehouse #2020 
.
.
Disclaimer: this is my not my artwork.  I cannot find the owner to give credit.  If it’s yours please dm, I’d love to give you credit!
My favorite squash- Delicata!! . . For me this wa My favorite squash- Delicata!! 
.
.
For me this was a unexpectedly fabulous 2020 find.  I planted it in my garden not even knowing what it looked like (I had to look it up as it started to grow), let alone tasted like!  It has quickly risen to the top of my squash hierarchy (Come  on, I know you have a squash hierarchy too!) due to the fact that it’s not only simple but easy to prepare! 
.
.
This roasted delicata is headed into a salad- with tomatoes, cucumbers, red onion, tortilla strips, pepitas snd cilantro avocado dressing.  YUM!
.
.
What is your favorite squash?
.
.
#squash #withtwospoons #homecook #frommygarden #eattherainbow #eatyourveggies #roastedveggies #yum
We can do hard things folks. The numbers have be We can do hard things folks. 

The numbers have been going up, and I know we’re all tired of this Corona living.  But now is the time to mask up and keep your guard up.  I guarantee you don’t want to spend any of your time with me in the ER. (And I need to keep my kids in school for what little time they get to be there!!!)

We can do hard things. 

(plus-my Fauci mask may be the cutest thing ever.  Thanks to @lisasheppardpearson for keeping me safe in style)

#fauci #maskup #maskupmn #staysafe #fashiongram #instagood #mdh #cdc #coronalife
Anyone else love making their own homemade Instant Anyone else love making their own homemade Instant Pot yogurt?  It’s so easy! I make it every few weeks and store it in mason jars.  I always keep it plain since my favorite is deciding what toppings to put on it!  Today’s toppings?  Lime curd and blueberries!
.
.
.
#instantpotrecipes #instantpot #limecurd #minneapolis #cabinlife #easybreakfast #easyrecipes #blueberry #topit #thefeedfeed #WithTwoSpoons
We’ve been MIA lately, and I guarantee there’s We’ve been MIA lately, and I guarantee there’s been good reason (I’ll get to my story soon). But in the meantime let me just say thank you for continuing to follow along, thank you for continuing to visit the blog, and above all else...GO VOTE!!!
.
#2020 #vote #recipemakers #exerciseyourrighttovote #getoutthevote #willowriver #hiking #chasingwaterfalls #foodies #minneapolis #getinthekitchen
It's been a quiet summer here at With Two Spoons b It's been a quiet summer here at With Two Spoons but we are BACK with an all new recipe!

Don't worry - we're not asking you to turn on your ovens. Our new No Cook Summer Bean Salad is the perfect lazy recipe for the dog days of summer!

Find the link to recipe in our profile. 
.
#withtwospoons #recipes #nocookrecipes #fiber #vegan #glutenfree #vegetarian #healthycooking #somedocs #easyrecipe #picnicfood #easyentertaining
My hope for beauty coming out of the dumpster fire My hope for beauty coming out of the dumpster fire that has been 2020. 
.
.
This is my old compost bin.  It is too heavy to lift off of our deck and we haven’t gotten around to finding a good way to move it.  As I was walking by (to head to the new compost bin), I noticed the most beautiful Thai basil and mint plants growing in the midst of what once was essentially garbage-table scraps and grass cuttings. 
.
.
So maybe 2020 will be like that.  Maybe we’re just waiting to see what will rise from all of the garbage.  Will it be closer relationships from more time spent with family? Will it be a deeper appreciation of locally grown food? Will it be a life slowed down with less over scheduling? Will it be the beauty of discovering your favorite book? Will it be that garden that you weren’t sure would make it, producing bushels of tomatoes? Will it be the strength in knowing that even though times were tough you stood strong? 
.
.
Whatever lessons you are learning from 2020, I hope they are serving you well.  May you too be the Phoenix rising from the ashes. 
.
.
#2020vision #phoenixrising #lessonslearned #compost
Load More... Follow on Instagram

Categories

Twitter

Tweets by WithTwoSpoons

Pinterest

my foodgawker gallery

Recent Posts

  • Slow Cooker Southwest Chicken Bowls
  • From the Frontline: Life as an Emergency Physician During a Pandemic
  • Whole Wheat Apple Cinnamon Donuts
  • A Difficult Summer, But We’re Back!

Archives

Copyright © 2021 With Two Spoons // Creative Commons License// Terms & Privacy // Foodie Pro Theme On Genesis Framework // Log in