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.

Small batch and from scratch with the best quality ingredients possible. 4-5 options weekly delivered or pick up in the local area.

19/06/2025

Thank you’s don’t have to be big. Sometimes the smallest gesture makes the biggest impact. I’ll always say go home made first as well. Today I made my favorite lil Italian crackers called taralinni. So easy and so yummy. These boiled and then baked crackers are traditionally made with fennel, as I did here, but often are plain or have flavors like red pepper flakes, cheeses, or herbs. They are the perfect lil treat. I add a little bottle of wine and you gave a perfect way to say those two lil words. You can add to charcuterie boards, top a bowl of soup, or just eat right out of a bowl. Love, Jenni 💚

18/06/2025

Maroulosalata… is a Greek lettuce salad that is so delicious and so very easy to make. It will be my go to salad for a while. In edition it can’t be easier to make. No measurements required. Chop: 1 head of Romain into thin ribbons, 1 bunch of green onions (scallions) in thin rounds white and green parts alike, 1 good bunch of fresh dill. Toss in a good handful of crumbled feta cheese. I prefer using brick feta in brine and crumbling myself for the best flavor. Then dress with a good guzzle of olive oil (think 1/4 cup), juice of 1/2 lemon and salt and pepper to taste. You can thank me later. Love, Jenni 💚

09/06/2025

Fagottini, or "little bundles" in Italian, are adorable pouch-like pasta typically filled with veggies. Tonight, I made some homemade fagottini with a spring pea and mint filling, paired with a thyme, butter and parmigiana sauce - heavenly! A delicious, easy and satisfying meal that's worth the extra effort in time. Plus, I froze half for a quick dinner another day. Fresh pasta is so good and there are so many options to try. I hope you do.. Love, Jenni 💚

08/06/2025

I merged two of my favorites. Broccoli rabe and Burrata. Here I used broccolini which is in the same family, but does’t have all the wonderful green leaves. It’s hard to find in my area, broccolini is a good substitute. I snipped into 2 inch pieces and sautéed with lots of garlic, lemon zest, and a little hot pepper flakes. (Sometimes I’ll add a little water to steam to be sure it gets cooked tender). Add a little fresh lemon huice before taking off teh heat. Then just serve on a pretty platter with a ball of burrata that has been broken open and drizzled with olive oil and extra hot pepper flakes.it looks pretty and it tastes wonderful. Perfect dude for almost any main course. Love, Jenni 💚

05/06/2025

Left over salad greens, but you want more than a salad for dinner… a Greek chicken meatball bowl to the rescue. I air fried the meatballs in 10 mins, chopped up the lettuce a little finer and added some brown rice. Then topped with Kalamata olives, tomatoes, cucumber, and carrots. A large dollop of home made tzatziki (so easy to do while the meatballs cook) and some crumbles of feta cheese. You certainly could add some extra Greek style dressing if you choose too. A simple, fast weeknight meal. Love, Jenni 💚

03/06/2025

Late night/early morning baking and business planning. Merging two “jobs” together 😜. Snickerdoodles have such a fun name you just have to say it over and over. These cinnamon sugar cookies are super simple, and delicious. The cream of tarter (you know you have it in the way back of your spice drawer) is used to provide an ever so slight tang and more importantly a chewy bite. When my dad was in the hospital many years ago he would ask me to bake snickerdoodles. It was always a treat for him, and all the amazing nurses and staff that took such good care of him. So when asked to make some for a good customer I certainly obliged. Baked, cooled, packed and wrapped for an early morning delivery. Now to hit the pillow. Sweet dreams. Love, Jenni 💚

31/05/2025

I’ve long been a fan of Deb Perelman, AKA smitten kitchen Recently her newest cookbook was chosen for my cookbook club. As I re-read my recipe for hosting next weeks dinner I was enticed by another and decided to make it tonight. Toasted ricotta gnocchi with pistachio/arugula pesto. It did not disappoint. First, the pesto had a great flavor, a refreshing change from traditional basil pesto. It also had a slight crunch factor from the pistachios. At first I feared a little salty, but once adding to the gnocchi it was a perfect melding. Instead of potato gnocchi it is a ricotta style. So very easy to make , and less concerns for over working and having tough gnocchi. Instead of boiling, these little nuggets of fluffy goodness are pan seared in olive oil for about 5 mins. Then coated with the herby, mildly nutty pesto. Of course topped with a plentiful amount of parmigiana. I served with a simple tomato cucumber salad on some home grown romaine lettuce leaves. Dinner was done in 45 mins. It was a delicious bite. I hope you’ll give it a try, or at least look up Deb and her blog. She has so many good recipes to try. Love, Jenni 💚

10/05/2025

Never underestimate the power of a chocolate chip cookie. It’s really simple. They always make people smile. A wonderful customer asked me to make some for a friend and I obliged. I’m certain it brings me more joy to make it happen, but certainly love to see the happiness something so simple can bring. Love, Jenni 💚

21/04/2025

Spring is here…at least for now 😜. Which means spring veggies are in their peak. Which makes asparagus in its prime and local farmers are bringing out the bundles. I love asparagus and you have probably seen me make soup, galettes, appetizers, and salads with this beautiful veggies. Last night I went for asparagus risotto. Well actually asparagus, carrot and pea risotto. I believe risotto gets a bad wrap as difficult. It really isn’t. Maybe a little time consuming, but easy nonetheless. I paired it with some seared scallops for a perfect simple Easter dinner for two. I hope you’ll give it a try. Love, Jenni 💚

20/04/2025

Late night baking for an early morning Easter breakfast. Love, Jenni 💚

24/02/2025

I guess today is National banana bread day. But to be honest… I don’t really like it. However… I do love good fudgey brownies. And these gooey, chocolatey delights take fudgey to an entirely different level. Made with sourdough discard it gives a very thick, fudge like texture. A small bite goes a long way. I served with vanilla bean gelato for desert. I think every day could be chocolate brownie day. Love, Jenni 💚

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