Sweet Potato Fries (Baked)

These sweet potato fries are delicious and they are baked.  My one year old thoroughly enjoys them and so do I.  Plus, they’re easy!


  • 24 oz sweet potatoes
  • olive oil, salt, and pepper


  1. Preheat the oven to 450 degrees.
  2. Cut the potatoes into sticks (like French fries).
  3. Toss with olive oil, salt and pepper.
  4. Spread the potato onto a baking sheet.  Try not to overcrowd the pan.  Spread into a single layer.
  5. Bake, stirring halfway through, for 25 minutes.

Baked Chicken with Sour Cream and Crispy Panko

This recipe came neatly sorted in a box from Hello Fresh.

Baked Chicken with Sour Cream and Crispy Panko


  • 24oz chicken breasts (skinless, boneless)
  • 1/2 cup plain panko
  • 6 Tbsp sour cream (rough estimate, let taste preference be your judge)
  • 3 cloves garlic, crushed
  • 1 tsp chili powder (or less, again, this is a preference thing)
  • olive oil, salt & pepper


  1. Preheat the oven to 450 degrees. If you are cooking the sweet potatoes too, pop them in the oven just before your put the chicken in the oven.
  2. Heat a drizzle of olive oil in a large pan over medium heat.  Add the crushed or minced garlic and cook for about 30 seconds. Toss in the panko, toast it, but quickly turn off the heat. Season with the chili powder, salt, and pepper.
  3. Place the chicken breasts on a slightly oiled baking sheet.  Spread sour cream on the top side of each breast. Season with salt and pepper.  Press the panko mixture into the sour cream.  Put in the oven for about 20 minutes (start checking the meat temp at around 15 minutes).

This chicken is surprisingly moist and flavorful.  Enjoy!

Fish Tacos

So easy and so good, this recipe is also a Hello Fresh success.  Made is under half an hour, this is a great, inexpensive, healthy, and delicious dish.  Add rice and beans to make the meal feel more complete.

Ingredients (serves 2)

  • 12 oz of tilapia
  • 6 tortillas
  • 1 red grapefruit, segmented, juice reserved
  • 4 oz of slices red cabbage (about half a cabbage), thinly sliced
  • 1 avocado
  • 1 shallot, thinly sliced
  • 1 teaspoon cumin
  • 1/4 oz cilantro (a healthy handful)
  • olive oil, salt and pepper


  1. Make the cabbage slaw by adding the grapefruit juice to the sliced cabbage and shallots.  Drizzle with olive oil, salt and pepper.  Toss with the cilantro leaves.  Allow to marinate while cooking the fish.  You may add the grapefruit segments now or directly onto the tacos (same with the avocado slices).
  2. Liberally salt, pepper, and add the cumin to the tilapia. Slice the fish into 1-inch strips.  Cook on a large, oiled pan, medium-high heat for about 2-3 minutes per side.
  3. Assemble warmed tortillas, sliced fish, and the cabbage slaw.  Either add slices of avocado and grapefruit at the end or toss into the slaw.

The Very Best Burger

I am not a big hamburger person.  In fact, since I moved, I don’t even own a barbecue.  I recently bought a Groupon for the meal delivery service Hello Fresh and this week I thought I had selected a “juicy lamb burger.”  In fact, the meal was for what at first glance appeared to be a regular old hamburger.  So disinterested in the meal was I, that I used the ground beef on Friday night during an impromptu dinner party to create a pasta dish to serve a surprise crowd.  This afternoon, however, I revisited the recipe card and decided to give it a go.  Oh, my goodness, DELICIOUS!  Seriously. Delicious.  Hence I’m recording the recipe here because I will absolutely make this again.  It is a step or two more involved than my typical burger night routine, but perhaps this is precisely why I am so disinterested in my typical burger.  Without further ado, Lauryn’s not-typical burger (courtesy of Hello Fresh).

Ingredients (serves 2)

  • 12 oz ground beef
  • 1/2 cup of shredded cheddar cheese
  • 1 Roma tomato, de-seeded and diced
  • 1 red onion, thinly sliced
  • 1 Tbsp balsamic vinegar
  • 2 Brioche buns
  • 1 Tbsp sugar
  • olive oil, salt and pepper


  1. Make the tomato-onion jam by sauteing the onion in a large pan over medium heat.  Use a swirl (about a tablespoon) of olive oil and cook for about 4 minutes.  Salt and pepper.  Add the diced tomato, sugar, and balsamic.  Salt and pepper.  Cook for another 4 minutes.  Set aside while you tackle the burger.
  2. Divide the beef into two patties, season with salt and pepper.  Add the cheese to the MIDDLE of the patties.
  3. Cook the burgers in oil for about 4 minutes per side over medium-high heat.  Meanwhile, toast the buns.
  4. Tips: I roasted garlic and smashed the roasted pieces (twenty minutes for two peeled cloves wrapped in aluminum foil in a 400 degree oven).  I rubbed some of this deliciousness on the inside of each bun before adding a spread of mayonnaise and good tomato sauce to the buns, insert burger and delicious tomato-onion jam to form a perfect burger meal.



Roasted Brussels Sprouts and Freekeh Salad

I haven’t been able to post in ages, but if I don’t post this recipe, I’ll forgot it and I DEFINITELY want to make it again.  This salad is delicious.  It’s complex without be fussy, unusual without being weird.  There are a few steps for a salad, but it really doesn’t take too long and you probably have most of the ingredients at home.  [Note: I substituted balsamic vinegar for the saba.]

Blue Apron recipe, serves 2, (I tripled the amount of Brussels sprouts)


Miso-Roasted Vegetable Salad

Ingredients serves 2

  • 1 bunch kale
  • 1 sweet potato, about 1/2lb (Japanese sweet potato recommended)
  • 1 purple top turnip (8oz)
  • 2 scallions, white part only
  • 1/4 cup sweet white miso paste
  • 1 Tbsp sesame oil
  • 1/2 tsp spice blend that includes white sesame seeds, black sesame seeds, kibbled nori, and aleppo pepper)


  1. Preheat the oven to 450°F.
  2. Prep the vegetables.  Thinly slice the scallions on an angle, separating the white bottoms from the green tops. Remove and discard the kale stems; roughly chop the leaves. Cut the turnip and potato into 1/4-inch rounds.
  3. Mix together the miso paste and 1/4 cup of water.
  4. Place the  sweet potato and turnip on a sheet pan and drizzle with the miso-water mixture.  Toss thoroughly to coat.  Arrange in an even layer and roast, stirring halfway through, 20 to 22 minutes, or until tender when pierced with a fork.
  5. Combine the kale, sesame oil, white bottoms of the scallions, roasted vegetables, and spice blend.  Season with salt and pepper.

Original recipe from Blue Apron.

CSA Haul

I joined a local CSA (Community Sponsored Agriculture) and just brought home my first crop.  I’m excited to experiment with some these new (to me) ingredients.

The contents of my first haul:

  • lettuce
  • kale
  • Japanese turnips
  • bok choi
  • curly endive
  • escarole
  • tatsu
  • turnip greens
  • garlic scapes
  • radishes
  • spring garlic
  • snap peas

A bit of goggling led me to the follow resources:

For garlic scapes

For spring garlic (or green garlic)

For Japanese turnips