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.

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 💚

02/07/2024

Biscotti essentially means twice baked. What it doesn’t mean is so hard you can’t bite it, or loaded with preservative it lasts forever in package on the coffee shop counter. These chocolate pecan biscotti are perfect for a cup of coffee or tea. Your dilemma is to dunk or not to dunk. I added the zest of an orange and some fresh rosemary just to accent the dark chocolate. They come together in about 10 mins and bake a total of 45 mins. They have a gentle crunch and a crumbly texture. They are a perfect slightly sweet treat and I’ve packaged them up and they will be a nice surprise for a few of my coffee loving friends. PS: you don’t have to like coffee or tea to love these biscotti. Home made is the best way. Love, Jenni 💚

02/07/2024

Some steamy hot days are coming back over the holiday. Here is a super way to cool off. Fresh watermelon margaritas. I juiced about 1/4 of a good size watermelon, added some tequila and Cointreau (orange liqueur), and topped it with fresh lime juice. Rimmed my glasses (Aren’t they cute? Available at Gather by Angel 101) with tajin (a wonderful spice blend of chilies, lime , and salt mixture) and garnished with a slice of watermelon. Loaded my glasses with crushed iced and served. It’s super refreshing, quite pretty, and well… will make you feel fresh and cool as a cucumber. Want to make it spicy, float some jalapeño peppers on top too. Stay cool as the heat begins. Love, Jenni 💚
PS: this cute lil pitcher is available at Sheffield Road

30/06/2024

I’m 1/2 Italian and I love a good ooey, gooey, cheesy lasagna. But in summer it’s the last thing I really want to make. This summer time, lighted up version I saw on another social media post is the perfect solution. A no bake, full of fresh veggie lasagna with a refreshing lemon-basil ricotta. I made a quick slightly garlicky tomato sauce with fresh cherry tomatoes cooked until they pop then added garlic and fresh basil. Sauteed a zucchini and yellow squash that had been thinly sliced, and layered on top of a ricotta, lemon zest and basil cheese mixture. All between a few layers of noodles. Of course each layer also has some fresh grated parmigiana and a little more basil. It’s truly delicious and well it’s just as beautiful. While there are a few steps to creating it is super simple. Summer time cooking is fun and full of natural fresh flavors. You won’t miss the heavier, sister to this dish. I hope you will give it a try. Love, Jenni 💚

29/06/2024

Do you have a 4th of July celebration to go to? This is a sweet hostess gift. Homemade treats are always the best and most sincere option to bring. I have some red, white, and blue macarons (sour cherry cheese cake, Swiss chocolate buttercream, and blueberry) that I added to a cute holiday themed bowl. Packer Creek Pottery has some fun bowls and dishes I think are great to give. I’ll have some extra macarons available starting Monday if you are interested. Or just make your favorite cookie. Food from the heart is how Love, Jenni 💚 all started and I like to make food for you all and share with so many. Enjoy your summer soirées and share from your heart and kitchen. Love, Jenni 💚

24/06/2024

Summer heat and humidity calls for refreshing meals made with ease and limited time in the kitchen. This arugula and watermelon salad made with a mint jalapeño salad dressing and topped with grilled scallops checks every box. Refreshing ✅ quick ✅ delicious ✅It’s a favorite in our house every summer. I grilled my scallops inside to avoid having to stand by a sizzling hot grill. They cook so fast you don’t want to step away. I dressed my arugula ( I used a combination of baby and full leaves) and then layered with chunks of watermelon and then the grilled scallops. Start to finish was 20 mins. It’s that easy. The colors are perfect for summer too. Add this to your meal plan. It’s healthy, easy, and delicious. Love, Jenni 💚

19/06/2024

Farmers market fun recipe. I picked up some poblano peppers this past weekend. They have a wonder flavor. My dear friend said she has had them stuffed with mashed potatoes…. Can you say yum? I’ve stuffed them with a chicken rice mixture and then baked with a nice ooey cheesy sauce. Last night I went to a recipe I’ve had for years. It was actually based on a blue apron recipe I received years ago (yes I have used the meal service plans too and they can be a great help). This was a chicken and poblano tostada. Super easy and full of flavor. Simply saute your chicken. Then sauté the chopped peppers , and green onions. Add a little water and seasoning to make a sauce. I used smoked hot paprika, and a little creole seasoning both from Curio Spice Co. . (The best spice combinations from sustainable and ethical sources and available at Gather by Angel 101) I toasted some flour tortillas in the oven for a few minutes and added a sprinkle of melty Monterey Jack cheese. Topped with my chicken and poblano pepper mixture and a dollop of sour cream with a little lime juice in it. Served with a quick chunky guacamole which I added some of the onion blossom buds too. Simple weeknight meals are the best. I hope you’ll enjoy! Love, Jenni 💚

17/06/2024

Farmer market recipes. Another great thing about local farmers markets. They often have great recipe ideas for the fresh, in season veggies they grow! Mine makes beautiful recipe cards free for the taking. The Chef's Garden Sometimes I follow and sometimes I use for inspiration for my own recipes. Here is a raw asparagus salad from Chef Andy at the Chef Garden market. I sliced thin on the bias fresh picked green and pink asparagus. Added some toasted walnuts, grated parmigiana cheese finely grated, lemon zest, toasted bread crumbs, chopped fresh basil ,and a wee bit of red pepper flakes. Then drizzled with a wonderful light olive oil. I use because it’s light and flavorful at the same time. (Available at Gather by Angel 101). I paired it with grilled flank steak but it would be a delicious light lunch by itself. Because it’s raw you get all the wonderful nutrients and fiber from the vegetable. It takes just a few minutes to prepare and would be great for any party or outdoor picnic. I hope you’ll experiment with the in season veggies in ways you haven’t before/. Love, Jenni 💚

17/06/2024

Onion blossoms. Mind blowing taste in every little bud on this stem. If you like the flavor of onion without a chunck to bite into these are amazing. They have so much flavor you can use them in many ways. Plus they are beautiful to look at. Love, Jenni 💚

17/06/2024

I took a trip to the farmers market today The Chef's Garden and came home with so many good vegetables and ideas for cooking with. I will for sure be making an asparagus salad loaded with green, pink, and purple asparagus (not pictured ), toasted walnuts, parmigiana cheese , drizzled with a lemon &olive oil. I’ll also be making a celery root slaw for a BBQ tomorrow. Celery root has such an amazing flavor it won’t need much but a simple Greek yogurt dressing. I picked up poblano peppers and I’m certain a chicken and poblano tostada will be on the menu this week as well. A large bag of arugula for salads and a pesto to serve with fresh peas and burrata…a take on a favorite from Tiffany’s Blue box cafe I recently had in NYC. Of course I picked up so many other delicious veggies. Green beans, radishes, onion blossoms (mind blowing onion flavor in the tiniest morsel), beets and beet greens. I’ll keep you updated as best I can. But for now look at the beauty is this beautiful wooden serving bowl with 4 sections. Available at . It’s an amazing piece to add to your serving pieces. Think veggies all day and do be afraid to try new things. Your local farmers markets are a great way to get the best in season veggies….and support your community directly. Love, Jenni 💚

PS: this gorgeous wood serving platter is available at Sheffield Road. It makes for a great way to display your farmers market finds, or entertain your favorite friends with .

11/06/2024

Sorry this isn’t the best photo, however it’s an absolutely delish weeknight meal. Full of flavor so you won’t say “another chicken dish”. I’ve sliced a chicken breast in half because it was large and enough for two, and it makes cooking very quick. After searing the chicken on one side, I flip and added minced garlic, chopped fresh rosemary, and a sprinkle of red pepper flakes. Add a little water and lemon juice and some halved grape tomatoes and let simmer for a few more minutes. Finally add a little butter once taking off the heat. I served it over couscous that I cooked with a rosemary sprig and then added lemon zest and freshly grated Parmesan cheese. Every bite of this has amazing flavor… and it’s pretty good for you too. Weeknight cooking doesn’t have to be hard, or timely…. But it does need to be delicious. Enjoy! Live, Jenni 💚

08/06/2024

Who does’t like fresh baked soft pretzels and mustards. Gather by Angel 101 they have several wonderful mustards to add to your summer condiments. Iv’e made home made soft pretzel bites to try with them! Stop on in and try some. Love, Jenni 💚

08/06/2024

Fresh out the oven…. Honey-butter buttermilk biscuit. I’ll be bringing them to Gather by Angel 101 around 11:30 to sample with some of their delicious jams in the pantry. I’ve made some sourdough soft pretzel dough… I’ll be shaping and baking them there to taste with the fabulous mustards that are great to have in your summer repertoire of condiments. Hope to see you there! Love, Jenni 💚

03/06/2024

Weeknight dinners have to be easy peasy! Here is a quick and easy weeknight salad that comes together in mere minutes. A chopped broccoli salad. It’s not only tasty and easy…: it’s pretty too. Simply take the florets from a good size head of broccoli, and one yellow bell pepper chopped, 1/3 cup chopped red onion, 2 celery stalks chopped….. are you getting the theme? A can of drained chick peas , 1/4 cup blanched almonds (or other nut of choice) and some goat cheese crumbles. Mix with a tahini dressing made if 1/4 cup tahini, 1 TBSP honey, 3 TBSP water, salt and pepper to taste. That’s it! Super yummy, and super easy. Of course I’m using my served bowl to keep nice and chilled while I finish our grilled chicken. Give it a try this summer… I know you will enjoy. Love, Jenni 💚

03/06/2024

I love to make pasta on Sunday. It’s what we had most every Sunday growing up, and being 1/2 Italian I love it. My grandma always made a big pot of sauce on Sundays, and so did my mom. With just the two of us…. That is a little much. However I do try to continue the Sunday Pasta dinner tradition. Today I made some homemade tortelloni filled with ricotta Parmegiana and parsley. It’s a very traditional filling, but you can fill with many things. After rolling and shaping my pasta I put in boiling water and prepped the sauce. A simple brown butter and walnut sauce which start to finish is done in the same time the pasta takes to cook…about 8 minutes. A side of grilled asparagus and we had a meal. I wish for you all to always have a big bowl of pasta to share in your homes. It’s really the best. Love, Jenni 💚

01/06/2024

I love to have salads at dinner. However sometimes making a traditional green garden salad is a bit mundane. (Don’t get me wrong… I like garden salads). So tonight I took inspiration from a cookbook I’ve read and made a watermelon radish and fennel salad. It was almost to pretty to eat. I simply made a lemon shallot vinaigrette, sliced some watermelon radishes (any radish will work, and some fennel. I soaked them briefly in the dressing then layered on a plate. This one is from Packer Creek Pottery and looked perfect with the colors of the radishes. Then I added some shaved ricotta salata, fennel fronds, 1/2 an avocado sliced thin, and a few parsley leaves. I drizzled with a little extra vinaigrette to finish. A perfect side to some grilled salmon. I hope you’ll mix it up a bit next time you make a salad, and enjoy some different flavors. Love, Jenni 💚

29/05/2024

An easy simple weeknight meal are grilled kabobs. These started because I had some pineapple that was not as ripe as I had hoped. So I skewered them with some chicken I marinated for about 10 mins in tamari, honey, garlic, rice wine vinegar and chopped jalapeño. Then grilled for about 5 minutes a side. I reduced the marinade in the stove and brushed it over the kabobs once they were done. Super easy, fairly quick, and really delicious. I served with a simple salad, but rice or quinoa would be two other really good options. Cooking dinner during the week doesn’t have to be hard or timely. 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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