Friday, February 17, 2012


this is my husband's company nest woodworking. i am so proud of this man... he started his own company, he is such an amazing designer and woodworker... not to mention a wonderful father, and husband. jackpot.
i can't wait for him to design our new kitchen in our first home... and, i have to have one of these reclaimed tub shelves.

Thursday, February 16, 2012

{spinach salad with valencia oranges, and citrus ginger soy dressing}

{spinach salad with valencia oranges, and citrus ginger soy dressing}
my recipe

3-4 valencia oranges
toasted slivered almonds {to taste}

{citrus ginger soy dressing}
1/3 cup oil {i had olive oil on hand}
2 Tablespoons sesame oil
2 1/2 Tablespoons fresh squeezed orange juice
1/2 tsp orange zest {use a microplaner if you have one}
1 tsp ginger, grated with a mircroplaner or finely minced
1/4 tsp garlic, pressed or finely minced
3 Tablespoons soy sauce
1 Tablespoons rice vinegar
2 Tablespoons honey

{to make the dressing}
whisk ingredients together in a small bowl, blend in blender, or {my personal favorite}, shake in a mason jar. taste dressing and adjust if necessary. set aside for at least 30 minutes to let flavors blend.
this will make enough dressing for multiple servings.

3-4 valencia oranges
toasted slivered almonds {to taste}

{for the salad}
segment oranges {here is a good link, if you haven't done this}. i added about 6 segments to my single serving salad.

add desired amount of spinach to a large bowl, with enough dressing to coat the spinach leaves and mix with your hands {they should glisten}

for a single serving, you can plate the salad and then top with orange segments and toasted almonds. if serving for larger party, mix the spinach and dressing in a serving bowl and top with orange segments and almonds.

avacado is yummy in this salad. also, grilled chicken or salmon served over this salad would be wonderful. i would have added toasted sesame seeds, but i didn't have any on hand.
*this is my recipe... please link back to me if you post this again. let me know if you make it... and how you like it.

alison rae

Wednesday, February 15, 2012


somehow watching these narcissus grow... green and budding every day, right before my eyes is helping to cure the mid-winter blues. not to mention my sudden case of spring fever.

Friday, February 3, 2012

{still life} kitchen table

vintage green glass pitcher, quince, great grandma ella's green salt and pepper shakers {she collected them}

Thursday, February 2, 2012

Turkey Meatballs

i used to make this meal often when i was a nanny on russell avenue south, near lake of the isles. it started as a bit of an experiment when i needed to make dinner for the family, and i used whatever was on hand at the time. ground turkey, shallots, thyme, pasta... it came together as a sort of happy accident, and quickly became a favorite meal of the family and kids. now, i make it often for my own family.

{turkey meatballs}
my recipe

1 lb spaghetti or linguini
1 lb ground turkey
1 clove garlic, pressed
1 small shallot, finely minced
fresh thyme, to taste
1/3 cup italian seasoned bread crumbs {i like the bella brand}
1/3 cup parmesan, plus more for serving
2 eggs
salt and ground pepper to taste {don't be afraid to liberally season the turkey mixture}
2 tablespoons olive oil
splash of red wine or chicken stock
flat leaf parsley, roughly chopped {for serving}
1 quart, plus 2 cups of your favorite pasta sauce {my recipe coming soon}

combine ground turkey, garlic, shallots, salt and pepper in a large mixing bowl. add egg and stir to combine. add bread crumbs and parmesan stirring well. shape into medium balls and set aside on plate.
heat olive oil in a large sauce pan. brown meatballs {in small batches} on all sides, turning with a spatula, until browned, but not cooked through. once they start to brown on a couple sides, they will firm up, and you can give the pan a good shake to get turn them. remove first batch from pan, and add more olive oil if needed. remove cooked meatballs to a plate and set aside.
once you've removed the meatballs from the pan, add a splash of red wine or chicken stock to de glaze the pan. pour in pasta sauce and add the meatballs, along with juices. add fresh thyme to taste. cover and simmer over med-low heat until meatballs are cooked through and the sauce is full of flavor. {25-30 minutes}
meanwhile, cook pasta in salted water according to package directions, and drain. remove meatballs with slotted spoon, and add cooked pasta to the sauce, coating well. plate pasta on individual plates/pasta bowls, or on a platter. top with meatballs.
garnish with fresh thyme or flat leaf parsley, and serve with fresh grated/shredded parmesan cheese.

*note... i am new to writing my own recipes, so please don't hesitate to notify of major grammar offenses, or issues with the recipe. but, better yet... let me know how you like it when you make this recipe at home.
alison rae