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.

10/11/2025

Fall-toush. In Northwest Ohio, we are truly blessed to have access to incredible authentic Middle Eastern cuisine. Fattoush being a favorite of mine, especially during summer when the tomatoes and cucumbers are at their peak freshness. Inspired by smitten kitchen, I created a fall-toush salad using the season's best fall veggies, delicata squash and Brussels sprouts, roasted to perfection and tossed in a tangy, slightly floral sumac vinaigrette. Adding fresh herbs like parsley and scallions gave it a bright, refreshing touch, while crispy toasted pita chips added the perfect crunch. It was a huge hit, and I'll definitely be making it again and again. Love, Jenni 💚

01/11/2025

Happy Halloween👻. It’s kind of a tradition now to make a big pot of chili while we wait for the neighborhood ghosts and goblins, super heros and princess’ come knocking for their treats. Sweet potato pork chili is perfect for these nights when there is a bit of a damp chill in the air. It’s a healthier option too. I like to serve with Greek yogurt, a sprinkle of cheese, and diced avocado and fresh cilantro. Tortilla chips for some added crunch if you desire. It’s so good. And you can vary the spice heat to your liking. Dessert…. Whatever sweets are left over from our visitors. Enjoy, Love, Jenni 💚

29/10/2025

I look forward to fall and winter cooking. The flavors are just so comforting. Root vegetables are in prime season the kitchen always smells delicious. One of the first things I cook when the weather cools off are Ina Garten vegetable pot pies. They may be in the top 5 of all time favorites…. Where at least 3 are recipes from the Barefoot Contessa herself. They are just delicious, and comforting. So tonight I kept with the tradition and made them. For ease I used puff pastry instead of making a pie crust. It was devine. Because I love the fennel flavor I added fennel powder on top of the crust for added impact. Really it’s a recipe you should make… over and over and over! Love, Jenni 💚

26/10/2025

This is what I imagine a beautiful fall day in Tuscany being . I’ve been to Italy a few times, but never in the fall. I picture it as beautiful and vibrant as all the flavors in this Tuscan Bean and Sausage soup. It may be my new favorite for cooler weather dinners. The meaty flavors of crispy pancetta and bits of Italian sausage with the mirepoix of celery, carrots and onion. A little garlic, Calabrian chilis, sun dried tomatoes, and of course lots of parmigiana. It’s a meal of itself with a side of toasted fresh baked sourdough perfect for dunking. It is a perfect way to wind down the weekend and watch The Cowboys play (yes and most likely loose 🥲)I’ll type up this recipe as I remember to share if you would like… it’s really that good. Happy Sunday. Love,Jenni 💚

30/09/2025

Inspiration comes from many places. This saffron risotto came from a favorite stop of mine in Ann Arbor, Cafe Zola. Grilled veggies with saffron risotto. While I could eat with just veggies I added shrimp for some added protein . Saffron has a mildly sweet, slightly floral flavor. Its vivid red threads actually bring a vibrant yellow hue to most dishes. It’s wonderful ingredient that is a little bit on the pricey side, but a little goes a very long way. Love, Jenni💚

22/09/2025

How cute are these? Mini sweet potato cakes with a cinnamon cream cheese frosting. The. Sweet potato helps make a super moist and flavorful cake. If you love the fall spices of cinnamon, nutmeg and cloves this cake is for you. I made them in 4 in. pans for extra cuteness and because everyone deserves their own cake. I decorated with dried blood oranges and mix of dried pressed flowers and fresh green herbs. I think they are precious, and so delicious too. Love, Jenni 💚

21/09/2025

One pan meals are always good for busy days and weeknight meals. With fall officially starting this week I started incororating ingredients I feel represent these cooler nights with fall like veggies. This sheet pan meal from Two Peas and Their Pod was not only easy it was full of flavor and very comforting. Toss a large diced sweet potato, about 16 large brussel sprouts trimmed and sliced, and half a red onion sliced with some olive oil and add some cooked and sliced sausage (I used chicken sausage, but any will work). Toss in some fresh thyme and rosemary and a little garlic powder, salt and pepper. Be sure you spread out on a rimmed jelly roll/ cookie sheet and bake at 425 for 15 mins. Toss all the veggies and sausage and bake an additional 15 mins. Once done baking drizzle with a simple maple mustard sauce. We served straight from the pan, but certainly adding over a bowl od brown rice or quinoa would be a nice option too.
Everything about this screams fall deliciousness. And the second best part…. Easy clean up with just one pan. I hope you enjoy the season changes, Love, Jenni💚

14/09/2025

Wake up and bake. Love when I have time to bake a fresh loaf of sour dough for the week on Sunday morning. It makes the house smell scrumptious before every other creature rises. In a week full of tragedy, we must look to the joys, however small they may be to find comfort. Lots of ways to use this loaf, a start will be with a nice spread of whipped butter’. Happy Sunday everyone. Find the joy. Love, Jenni 💚

08/09/2025

I’m not a sit down and watch sports kind of girl. Unless I’m physically at the event, which I do love to do. Otherwise I need to be doing something. So today while watching the US Open finals, I decided to make some fresh pasta. Fettuccini. With tomatoes in peak season I made a 3 tomato sauce that was just layers of flavor. First I made a cherry tomato confit (sort to speak). Roasting these bright lil gems to a sweetened perfection. Then sweating some crushed garlic cloves and add both fresh garden tomatoes diced and Italian San Marzano canned tomatoes . That is really all it is. Add some fresh basil and simmer for about 15 mins. To serve, I just cooked the pasta and tossed it into the sauce with some pecorino Romano cheese. Served and topped with both the tomato confit and fresh mozzarella pearls. It was summer in a bowl. There is no better time to make your own sauce than right now. So skip the jar this time…you might not go back. Love, Jenni💚

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