Love, Jenni

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Love, Jenni

I make food from my heart...for you. Soups, salads and sides, pasta, and sweet treats too. Delivered or pick-up available.
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Small batch and from scratch with the best quality ingredients possible. 4-5 options weekly delivered or pick up in the local area.

04/11/2024

It’s definitely soup season. So on this chilly fall day I decided to make a big batch of soup for dinner and to have throughout the week. I had 3/4 of a large, beautiful, locally grown cauliflower left from dinner a few nights ago. So curried cauliflower soup was on the menu. Sautéd some onion, add veggie stock, cauliflower, and a few small peeled potatoes. Once simmered and all veggies are soft, and salt and Madras curry powder. Madras curry tends to have a little more spice to it and holds up its flavor. It’s a great fall curry. Blend with an émersion blender until nice and smooth. I had made some sourdough bread bowls in the morning to serve for dinner. it’s a fun way to serve your guest….so why not yourself too? Topped the soup with chopped roasted cashews, green onions and a little cilantro. I served with a simple green salad and we had an easy, healthy dinner. We have plenty for leftovers and to share. Extra boules of bread we’ll use for avocado toast and other meals this week. I love all kinds of soup, and looking to try a roasted poblano soup soon. What’s your favorite soup? Love, Jenni 💚

30/10/2024

A nice weeknight meal that is done in one pan (this is the braiser and my favorite pan ever) sauté some chicken sausage, onion, garlic , add spinach, tomato sauce, kalamata olives, and your choice of pasta, top with some feta cheese: it’s a quick easy meal that is full of flavor. I added some fresh parsley on top for serving. It’s hard to work all day and get a filling, healthy meal on the table. This one is a keeper. Love, Jenni 💚

27/10/2024

It’s a night in watching my beloved Yankees. A tough loss last night, but game 1 is just that. I told you last week I’d be making a vegetarian chili this weekend…. So here you go . This is packed full of veggies and legumes and nice and chunky. You won’t miss the meat and get plenty of protein from two types of beans. It’s also a simple dish because it all goes into one pot. Onions, carrot, red bell pepper, sweet potato, and corn. Add some veggie stock and crushed tomatoes with traditional chili spices: chili powder, cumin, oregano, paprika, garlic powder and a dash of salt and pepper. I also add sprinkle of cayenne pepper and one diced jalapeño for a little extra heat. It’s a really healthy option for a hardy dish and definitely one for watch any fall sports game. I served it in the Dutch oven with fixings so everyone can choose their own way. Cheese, avocado, Greek yogurt, and fresh cilantro. Pickled onions would be a nice touch too. I also prefer to eat my chili with tortilla chips because I love the crunchy texture with it. So whoever you’re cheering on tonight, make a healthy bowl of warm goodness and curl up. May the best Yankee team win😜 Love, Jenni 💚

21/10/2024

My dad made the best apple pies. He learned tips from the neighborhood ladies and practiced frequently during Apple season. He loved making pies of many kinds, but Apple was a favorite. To celebrate Apple season I thought I would make a pie… then changed my mind to a galette. Then changed my mind again to a hand pie….a pop tart of sorts. They are fun to serve and to make and they are super cute. I like serving them wrapped in an envelope like parchment sack. Or just laid out on a board for people to choose. Add a scoop of vanilla ice cream and it’s the perfect dessert. Fall is my favorite time of year, and Apple pies make it that much more delicious. Love, Jenni 💚

21/10/2024

I get inspiration from many places. A friend sent me this recipe she found noting how beautiful it was. It is for sure. Roasted autumn veggies (butternut squash and Brussel sprouts) with bacon, dried cranberries, feta cheese and maple walnuts. It’s a true cornucopia of flavors. Savory, sweet, and a little tangy. It also has layers of texture. Crunchy, creamy, chewy… you get the idea. It’s stunning visually, and the flavor will keep you wanting more. It’s great any day, but certainly it would be a show stopper for a side on your Thanksgiving table: While there are a few steps to creating, they are easy to do. Thanks to my friend for providing the inspiration. Hope you all enjoy. Love, Jenni 💚

13/10/2024

It’s officially chili season! You have heard me talk about our favorite chili before, sweet potato pork, and I couldn’t think of a better way to get the season going. It’s a great warming tool on these chilly evenings. My partner loves the Jiffy box cornbread muffins and I prefer crunchy tortilla chips….so we have both. It’s a healthier option for chili and it tastes great. Next week I’ll be making a vegetarian chili and I can’t wait to share it with you. I have these cute pumpkin bowls from WILLIAMS-SONOMA from some years ago, and they were a cute way to serve our chili tonight. Life is too short….use the good dishes! Hope you are having a great start to the fall season. Love, Jenni 💚

12/10/2024

I hosted my cookbook club this week at the house. We had a smaller group, but I still try to make it special and with a fall vibe. Casafina dishes and the cutest napkin holders from Gather by Angel 101. I also used beautiful Simon Pearce glassware and rattan square chargers from Sheffield Road. Finally a sweet take home of cooking themed notecards for my guests from Alice-Louise Press. I love how sweet my table looked. Our menu was from Magnolua Table volume 3 and consisted of an artichoke parmigiana dip, a salad of greens, apples, chick peas and more, and seafood paella. We lightened up our dessert with vanilla ice cream drizzled with lemon olive oil and flakey sea salt. The best part of the evening is the wonderful company. It’s just a pleasant time all around. Next month we are moving on to The Half Baked Harvest cookbook. Love, Jenni 💚

03/10/2024

A customer wanted to make a birthday extra special for a friend without going overboard. She wanted a heartfelt gesture, and asked me for a dozen sea salt chocolate chip cookies to do just that. All wrapped with a pretty green bow. It doesn’t take a lot to celebrate a special someone and if I can help in any way I always say yes. Love, Jenni 💚

21/09/2024

This week my everyday work team and I had the pleasure of volunteering for a community based organization. A Global Day of Service that Novo Nordisk offers the entire company. The focus was to gear our time toward food insecurity in our communities. My Northwest Ohio group all got together to create a meal for 20+ people who may not see a regular meal all the time. Some may also have housing challenges. It was a great feeling to see my two passions combine and to create a meal worthy of these wonderful people. I chose a menu that was simple enough for even my boss (who said upfront he doesn’t cook at all) to make, yet something they might not get regularly and you could get a nice restaurant as well. One of these recipes was a Roasted Butternut Squash and Kale Salad with an apricot vinaigrette. It’s easy, it’s healthy, it’s delicious. A great fall salad perfect for everyday, or those fall holidays. This day was special for me. It reminds why I started Love, Jenni…. Food from my heart… made for you💚. I hope you’ll think about an opportunity where you can give back whether it be time, talent or treasure. The return is priceless. Love, Jenni 💚

10/09/2024

I was excited to go to my cookbook club tonight, but something came up that I just can’t miss. However, I wanted to be sure I dropped off my part. From Magnolia Table, Volume 3. Jo’s Cherry Burrata. And it’s not only super easy, it’s really good! I grilled some of my home made sourdough bread for a side. Slightly salted and added a little fennel pollen to the crispy pieces. It adds just another layer of flavor to the cherries which are mixed with balsamic glaze and fresh lemon zest. I hope they will enjoy without me , and at least they won’t forget me! Love, Jenni 💚.

09/09/2024

I’ve sat in many of business meetings over the years. They are often times boring and have simple bagged snacks or pre-packaged sweet treats. This wonderful woman called and asked if I could help make her Monday lunch meeting a little bit special. So we decided on a couple dozen home made cookies. Some sea salt chocolate chip cookies and some chewy oatmeal cookies (in my opinion the most under rated cookie ever). I packed them all up individual packaging so they can take extras home easily. There is nothing better than something home made to share that shows you care. I hope they enjoy. Love, Jenni 💚

03/09/2024

As I mentioned earlier I made grilled chicken sliders with my sour dough rolls for dinner. The rolls are sturdy and absorb a good amount of juice without getting soggy. They have a wonderful sourdough flavor that just adds to the bite. I marinated chicken cutlets in Dijon mustard, honey, lemon , paprika, red pepper flakes and dash of salt. Then grilled . Topped with bacon, and cheddar cheese. I put a small amount of creamy ranch dressing on the bottom bun, then chicken and topped with lettuce tomato and fried onions. It was a nice summer dinner served with sautéed green beans and shallots. These would be perfect for game dame shenanigans too Enjoy the last few weeks of summer. Love, Jenni 💚

02/09/2024

I haven’t posted much lately as I’ve been busy with some special requests and well the job that allows me to have fun in the kitchen. That being said I am always doing something in the kitchen. This morning I baked sour dough dinner rolls. I made the super simple dough last night in about 10 mins total (including kneading.). Formed before I went to bed and popped in the oven so the house smells oh so good when every one else wakes up. I’m actually going to make these into slider buns for dinner tonight. stay tuned. I proofed over night, but these rolls can actually be started in morning and baked in time for dinner. Only 10 mins of hands on time. What a great hostess gift if you are going to someone’s home for dinner too. Homemade doesn’t have to be hard. Love, Jenni 💚

24/08/2024

I’ll be at Gather by Angel 101 12-3 today with my most request summer salad. Greek orzo pasta salad! I’ve used all the fresh tomatoes and cucumbers from the gardens….its a great way to utilize the abundance we get this time of year. I’ve also used the oils and vinegar to make this salad taste light and refreshing. I’ll also have some fresh baked (seriously just took out of the oven) honey butter brushed buttermilk biscuits to try with some delicious jams from American Spoon. Finally the dough is ready and I’ll be making on site fresh bakes soft pretzels. Come see me!

08/08/2024

Tomatoes and zucchini are in their prime. We often try to figure out how to use them before they go bad. I’ve made countless salads, sautées, baked dishes etc. Truly though, the best is simple and right out of the garden. I saw Michael D. Symon make this last week and well all I can say is it is the delicious. A zucchini carpaccio sort of speak topped with some wonderful cherry tomatoes (thanks to some wonderful neighbors )and drizzled with a tomato vinaigrette. Slice your zucchini into thin strips. Sprinkle kosher salt and fresh cracked pepper. Then top with slicedtomatoes and the vinaigrette made with fresh squeezed tomato liquid, Urfa (a ground Turkish chili pepper with a slightly smokey sweet flavor) olive oil and a red wine vinegar. I hope you’ll enjoy. Love, Jenni

20/07/2024

My number one requested salad for catering and just at home is my Greek orzo pasta salad. It’s super yummy. However I make it so much I needed a break. Today I made a Peach and Pancetta Orzo salad with a Hot Honey dressing. It’s pretty to look at and well I think it’s quite tasty too. I added mini mozzarella pearls , chopped peaches, sautéed pancetta and a handful of fresh basil to about 4 cups of cooked orzo. I chose to also sprinkle some arugula for a little extra green and the slightest of peppery flavor. The dressing has Hot Honey (I use Mike's Hot Honey ) Dijon, apple cider vinegar and olive oil from Coldani Olive Ranch - Calivirgin - Lodi Ca Olive Oil . Add a little salt to your liking. I plan on serving tonight with some grilled chicken, but it would make a wonderful lunch by itself too. I hope you’ll enjoy this take on a favorite too. Love, Jenni 💚

19/07/2024

Last night I had an opportunity to demonstrate how to make paella to a group of lovely people at Gather by Angel 101 . It was a fun evening. Guests enjoyed making empanadas as well and noshed on nibbles of olives, almonds and some fresh veggies in a yogurt, feta, and herb spread. We finished our meal with my caramel flan. So creamy and delicious. Gather’s team arranged a beautiful table for all to enjoy. It was a wonderful time. I’ll share more on paella making another day, until then enjoy. Love, Jenni 💚

11/07/2024

It’s a cupcake kind of day. Some lovely ladies are getting together tonight and they will be celebrating friendship. Can’t think of a better way than with a yummy toast with cupcakes. These chocolate with Swiss chocolate buttercream, lemon blueberry, and non dairy vanilla will hopefully bring a smiles to them all. Love, Jenni 💚

09/07/2024

I’m excited to be joining in on a cookbook club tonight. One where a group of ladies make recipes from a cookbook and share a lovely dinner. The cookbook for the next two months is “Feast: Recipes and Stories of a Canadian Roadtrip.” Salad was my given task and I chose this amazing salad of shades of green and blue. It’s stunning, much like the west Coastal New Brunswick area it was inspired by. A mix of fresh greens from my farmer’s market (The Chef's Garden ) consisting of lettuce, kale, arugula, English cucumbers, blueberries, toasted hazelnuts, avocado, h**p seeds, and fresh basil. The salad dressing is an umami of flavors with soy, apple cider, nutritional yeast, and garlic all emulsified with a light sunflower oil. I can’t wait to share it with everyone. I’ve put it in this amazing bowl available Gather by Angel 101 and it just pops against the white coating. A stunning way to present such beautiful ingredients. I’ll toss this pretty bowl and add the dressing once we are ready to eat. I’m looking forward to a nice evening… I hope you have one too. Love, Jenni 💚

09/07/2024

Do you feel like you over indulged after a long holiday weekend? Did you have one too many cookies, or did you have enough hot dogs and hamburgers at all your BBQ celebration. Well here is a great start on your week back at it and a pretty healthy option too. Beeler’s pork tenderloin (available at Churchill’s and the only pork I eat) on the grill and sautéed baby squash and peas. I basted the tenderloin in a pork simmering sauce (bbq sauce would work as well) and placed it on grill for 20 mins (10 mins per side) . While that was cooking I sautéed some baby squash and peas from the farmers market with a little butter and olive oil and flakey sea salt and pepper. That was it. By the time your tenderloin is done cooking So is the squash. A quick and easy weeknight meal. I also added some tomatoes with the left o er pesto as a side. Summer time, weeknight meals are the best. Love, Jenni 💚

07/07/2024

To-MA-to, To-mah-to…. I just say yummm. A simple easy salad is to make some fresh pesto and spread it on the bottom of a pretty platter. Then layer a variety of tomatoes in various colors. Add a drizzle of more pesto, some extra virgin olive oil, and flakey sea salt. Perfecto! Tomatoes are just coming into season so we all should be taking advantage of this beautiful fruit while we can. Tomatoes also mixed with peaches or watermelon and fresh burrata is another fabulous way to enjoy! I hope you’re enjoying the fabulous fruits and veggies of the season. Love, Jenni 💚

ps: tomatoes from The Chef's Garden and the Italian pottery platter from Sheffield Road

Pesto made with Coldani Olive Ranch - Calivirgin - Lodi Ca Olive Oil available at Gather by Angel 101

06/07/2024

This might be a new favorite salad/spread of the summer. Crisp cucumber and creamy avocado on top of a feta/greek yogurt and fresh herb spread. Topped with crispy garlic roasted chicken peas with a spritz of lemon juice and a sprinkle of flakey sea salt. Of course I added some of the delicious and chilled English peas. You can see I had a lil’ one admiring the spread as well. I served it with some light airy pita chips, but you could eat like a salad or first course as well. It was so good and refreshing. A perfect summer dish. Enjoy. Love, Jenni 💚

05/07/2024

Tis’ the season….English pea season. Almost at its end. When I was a kid my dad always made peas for me. No one else really liked them but the two of us. I had a strong aversion for green beans and I was a daddy’s girl…. Hence peas were often on the table. They were usually canned or frozen, but it didn’t matter. I would eat them and they were a vegetable and that made my dad happy. At the The Chef's Garden farmers market today I picked up a few pounds of these beauties. Shelling them is a little therapeutic and helps time pass…. Not really. But the reward is great. I’ll add these pretty emerald pearls to salads, risotto, pesto, and of course just lightly sautéed with butter and a sprinkle of salt. If there are any left I’ll blanch and freeze and have them in the off season. If you find fresh peas near by I urge you to give them a try! They are just so delicious and good for you. Love, Jenni 💚

05/07/2024

We eat with our eyes first. So I always try to present things as pretty as I can. I love this 4 section wood bowl. Today I made some simple salsa and a corn Avocado relish for dipping tortilla chips. We needed a little snack while I made dinner. It really made it so fun and pretty. Nothing worse for me than eating chips from the bag and dippingI to messy containers. I always say make it as pretty for you as you would for any guests. Love, Jenni 💚

ps: wooden bowl available at Sheffield Road

04/07/2024

A summertime right of passage is a refreshing popsicle to gobble up on these hot and humid days. It may not be red white or blue, but these simple, two ingredient popsicles are perfect for the steamy 4th of July. I pureed fresh pineapple and a little fresh mint in a blender and froze them in inexpensive popsicle molds. There is zero added sugars and so it’s a very healthy option too. Of course there are lots of options, watermelon, cherry, strawberry, you name it. Just enjoy the natural fruit flavors and cool off a bit. Love, Jenni 💚

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Yesterday the sun was shining, but it was still a bit frigid. So I am made the ultimate in keeping warm foods, roasted tomato basil soup. It’s such a good staple to have, so I make a big pot and can some of it for later. Soup is great anytime of the year, but especially on these last lingering months of winter. Love, Jenni 💚

Sunday Soup

People always ask what is my must have in the kitchen. I always say a good Dutch oven. I use mine daily and it’s perfect vessel for so many things. Soups and stews, casseroles, sauté veggies and meats, and for baking breads. I’ve even made brownies in it. I choose to use Staub USA because they are incredibly beautiful and they are so durable. Cast iron is a perfect material for cooking and so versatile. Locally you can purchase at Sheffield Road I’m creating a favorite of mine this morning so we will have a warm cozy lunch. Stay tuned. Love, Jenni 💚 (turn sound on for the simmering bubble sound)

Chocolate cupcakes with a Swiss chocolate buttercream. I mean who wouldn’t want one of these. This buttercream is so good I might admit to not cleaning off the mixer paddle just to have extra to lick afterward. It’s super light and airy with just the right amount of chocolate. The chocolate crispy pearls make them look extra cute, in my opinion. I have enough frosting for a second batch, so someone may be getting a surprise soon! Love, Jenni 💚

A favorite in our house is Cajun shrimp with creamy polenta and a sweet and spicy honey drizzle. In addition to a Cajun spice on shrimp I add some garlic, thyme and butter. It’s a 20 minute meal that is so delicious. Quick and easy on a Sunday night. Love, Jenni 💚

Turn up the volume and listen to the sizzle of this wonderful soffrîtto of carrots, celery, red onion, and parsley. It’s the base for my Ribollita that we will have at Gather by Angel 101 today at noon! Come see me and taste a little. Love, Jenni 💚

Everyone has a favorite “season”. Summer, Fall, Winter, Spring.OR. Football, Basketball, Baseball, Hockey. For me it is SOUP SEASON! Actually soup never goes out of season in my home. But there is definitely a time where it becomes much more prevalent. Today is the start. First up is a favorite in our home. Roasted tomato basil. Oh so delicious. The aroma fills the entire house. Fresh basil still lingers on my fingers from picking 4 cups worth. Fresh tomatoes roasted with the finest olive oil to enhance the sweet flavors. About an 1 1/2 of cooking and simmering and you have one of the best flavors ever. Whether you remember dunking ooey, gooey, grilled cheese sandwich in it as a kid, or eating a serving of a crisp of salty parmesan on top, it’s a bite you won’t forget. So get ready for the best season, SOUP SEASON! Love, Jenni 💚

Want to make your family super happy on Sunday morning, without having to get dressed and go to the bakery? Time to make the donuts ! These sweet chocolate fudge baked donuts are a sure thing. They take just 10 minutes to mix and 12 mins to bake. I made mine in a mini donut pan so the recipe yielded. 15 (you could make donut holes instead by using a small muffin pan) And while they are not “healthy” they are made with maple syrup instead of refined sugars, and I used coconut milk instead of dairy milk. They are delicious, they have a wonderful fudgy taste with mini chocolate chips inside them, but still have a light and airy texture. Happy Sunday Everyone! Love, Jenni 💚

Made some fresh bread for many things. Looking to make cauliflower toasts later today. This could however be just perfect with just a little butter. It’s great for paninis sandwhiches too. Fresh baked bread is really one of the best scents ever. Love, Jenni 💚

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04/11/2024

30/10/2024

27/10/2024

21/10/2024

21/10/2024

13/10/2024

12/10/2024

03/10/2024

21/09/2024

10/09/2024

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24/08/2024

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