A “Feel Good” Sausage Chard Pasta

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I like to call pasta dishes like this: “feel good pasta.” Because they feel good after a long day of whatever drama, stress of shenanigans the world has thrown at you. Sitting down with your friends, family or even by yourself, makes it even better with this bowl in front you.

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Create the Ultimate Cheese Board

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It’s spring time! I figured it’s a good time for us to talk about building a cheese board. So not really a recipe per se but a state of mind? An opinion? Oh yeah, lots of cheese opinions.

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Spring Veggie Fettuccine Alfredo

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I’ve really been enjoying the thriving spring produce at the farmer’s markets. I’ve been going weekly to the market for the last month and am so pumped to be eating fresh peas, broccolini and asparagus. YAY! I figured I’d indulge a bit and make a bit of a fettuccine alfredo but with lots of spring veggies, you know, for balance!

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Make Ahead Mini Strawberry Pavlovas

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These pavlovas are one of my favorite make-ahead spring desserts. In the land of brunches and get togethers, being able to make things ahead is key. I love waking up the day of a get together and having my stuff together. I love doing a few things here and there and not stressing. The only real way to ensure this is a reality is making one of the components ahead. These meringues take a bit of time in the oven— 2 hours to be exact.  So it’s best to make them the day before.

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Serve a Crowd with Raspberry Spritzers

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Easter is this weekend and soon after that there will be Mother’s Day and Memorial Day! Phew, time is flying! I think this batch cocktail is the perfect thing for a crowd. I used to make cocktails per order for people and then I smartened up.

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Fresh Spring Pea Arugula Pesto Pasta

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I love a pasta salad, always. I feel like they’re one of the easiest things to throw together when I get invited to a gathering of some kind. And it’s always one of the first things that people gravitate toward. You want to show up with something that makes you feel proud. You want to show up with a winner of a dish! This is it.

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One Pan Oyster Mushroom Frittata

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’Tis the season for brunching! I feel like we collectively have so many brunches and gatherings in our future and I’m incredibly excited about it.

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Make Peas and Artichoke Baked Pasta

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One of the foods that took me years to love are peas. For years and years, I’d pick them out of the arroz con pollo my mom would serve us. I’d pick them out of salads, pastas and appetizers. I’d eat everything except a small pile of green peas. But now, I can’t get enough of them. Fresh peas are obviously the best. There’s nothing that can compete with that. But I usually love to add peas to all sorts of things because I always have a bag in my freezer.

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