grapefruit + ginger breakfast bowl 

may 25th, 2016

homesweet-breakfast

It's been a long, long time since I shared on this space. The past few months have had their fair share of speed bumps, and they've pushed me to simplify and take some time for myself. For me, that meant time spent with family and friends, cooking and sharing nourishing, comforting foods, and reducing time spent on the computer and on social media. It was the right move for me to make at the time, but I've missed this space a whole lot!

Now that the craziness of the past few months is subsiding, I'm slowly getting back into routines that I had put on the back burner. Although part of me wishes I were sharing a fancy pants recipe with you all today, it just wouldn't be reflective of what's been going on in my kitchen lately. There have been lots of trips to the Boston Public Market for fresh pasta and produce, many nights have been taco night, and breakfast bowls have been big. Mother nature is keeping us on our toes over here in Boston this spring, and these bright and nourishing bowls can easily be changed up to accommodate whatever weather is thrown our way. I love that, and I love simple, fun, and quick, especially when it comes to breakfast (I'm never swimming in time weekday mornings.) 

I understand that May isn't exactly citrus season, but it's been so darn cold some days, and then so hot the next, that I just need some vibrancy and zing in my meals that'll give me that little pep in my step while we wait for summer to settle in. This breakfast bowl can be enjoyed hot or cold, and can totally be customized to your liking. This one is just sweet enough without being overwhelmingly so, and I love that I can toss it all into a jar and take it to work with me when I'm tight on time (hello Mondays.) The ruby red grapefruit will wake you right up, the oats will keep you satisfied, and the ginger syrup will make your heart happy, guaranteed. 

Being back on this space feels so good, and I can't wait to get back to posting regularly! Thanks for following along and sharing Home Sweet with me. :)

grapefruit + ginger breakfast bowl 

serves 2

ingredients - 

  • 1 cup rolled oats 
  • 2 cups unsweetened almond milk
  • 1/2 ruby red grapefruit, segmented 
  • greek yogurt, I used Sophia's Greek Yogurt - incredible stuff
  • walnuts, halves/pieces 
  • coconut flakes, unsweetened 
  • 1 Tbsp chia seeds 

ginger syrup - 

  • 1 cup sugar, organic 
  • 1 cup water
  • 3/4 - 1 cup fresh ginger, peeled and thinly sliced

This meal is a quick and simple one. 

In a separate saucepan, bring sugar and water to a boil over medium-high heat, stirring constantly to dissolve sugar. Add sliced ginger and heat until the mixture simmers. Remove the saucepan from heat, and allow to sit and cool for 30 minutes. Use a sieve to strain the syrup into a jar. Set aside. *This recipe will make more than enough, so you'll have some leftovers to enjoy at a later date!

While your ginger syrup cools, bring your almond milk to a boil. Once reached, add rolled oats and chia seeds, and immediately reduce heat to medium. Cover and allow them to simmer for around 5 minutes. *Do not stir - doing so may lead to weaker and soggier oats! 

Remove from heat once cooked, add a splash more almond milk if desired, and transfer to your breakfast bowl. Now comes the fun part :). Add a big dollop of greek yogurt, wedges of ruby grapefruit, a handful of walnuts, a big pinch of coconut flakes, and top it all off with a drizzle of fresh ginger syrup. 

Happy breakfasting!

cranberry walnut pumpkin bread 

december 1st, 2015

homesweet_pumpkinbread

As I write this I’m sitting in a favorite coffee shop of mine, watching people wrap lampposts with garlands and frost storefronts with white lights. It’s officially the holiday season, and even though it’s a total cliché, I really do believe it’s the most magical time of the year. The past few weeks have been a whirlwind, and between a career change, hosting a friendsgiving, and preparing for the Thanksgiving holiday, there’s been little time to sit down and just be still. This time of year has a way of slowing me down, reminding me to count my blessings and to spend lots of time with loved ones.

I’d be lying if I told you my move to Boston has been easy. I’ve adventured to new towns and cities before, moving from southern California to Vermont for school, then hopping on over to the coast of Maine for a seasonal stint, then on to Boston. I’d be lying to you if I told you my move to Boston didn’t involve a certain boy, but it was for more than that. It was for the adventure, the challenge, and the excitement that comes with a new place, and while this move proved to be all of these things, it was also really, really hard. The city felt overwhelming, nothing like the safe and comforting home my dear friend Lizzy and I had made on the farm in Maine. I didn’t have my girlfriends from college to snuggle up on the couch with or have a beer on the porch with, and it was isolating. There were tears and many moments of self doubt, many moments of “I give up, I just want to go home.” The problem, I soon realized, was which home? Home to my family in California? To my home in Vermont? To Maine? There was no quick fix, and as I began getting into the swing of things in my new neighborhood, every once in awhile I’d feel this little ping in my chest, that feeling of warmth that comes with comfort, that feeling of “you are where you’re meant to be in this moment.” I slowly began to feel more at ease, and with that came the confidence to reach out and branch out. Another cliché, but it’s taken me more than a year to “find myself,” in this city. I've navigated a few new career paths, created Home Sweet, and explored new places with new people. It’s a process, and through it I have befriended some incredible and inspiring individuals.

A week or so ago I had some girlfriends over for a friendsgiving feast, one involving warming, seasonal dishes, pretty cocktails, and plenty of champagne. Space was minimal, as there were eight of us in my 250 square foot apartment, but it was the best kind of cozy and I had an absolute blast hosting. As we ate and passed plates, I felt that ping, that feeling of “I am where I’m meant to be”, and was so happy for it. In that moment, I felt at home. My move to Boston has had its challenges, but each one of the ladies sitting around me at the table has inspired me to follow my passions and has lifted me when days felt a little grey. They've helped to make this place feel like home, and for that I am so thankful. 

After a week spent with good friends around the dinner table, I found myself with some leftover friendsgiving ingredients in my pantry begging to be whipped up into something tasty. I wanted to make something simple and just a bit sweet, something I could pass off as breakfast on one of those running-out-the-door-can't-find-my-keys kind of mornings (not unusual in my world.) This slightly sweet and tangy pumpkin bread is all of the above and more. The greek yogurt and coconut oil make this loaf so satisfying, and the cranberries and walnut pieces add a great crunch and zing to it. This pumpkin bread is the best sort of "on the go" breakfast, and is equally enjoyable shared in good company over tea and coffee.

Wishing you all a warm and happy holiday season. I hope it's full of good food and friends who make you feel at home.

Bon appetit! 

cranberry walnut pumpkin bread - 

ingredients - 

  • 1 cup pumpkin puree 
  • 1/2 cup plain greek yogurt, full fat (Fage is my go-to)
  • 1 egg
  • 1/3 cup refined coconut oil, melted 
  • 1 tsp vanilla extract 
  • 1/2 cup brown sugar 
  • 1 cup all-purpose flour 
  • 1/2 cup oat flour 
  • 1 tsp baking soda 
  • 2 tsp cinnamon 
  • 1 tsp nutmeg 
  • 1 tsp pumpkin pie spie 
  • 1/2 tsp ground ginger 
  • 1/4 tsp salt 
  • 1/2 cup fresh cranberries
  • 1/3 cup walnut pieces

 

Preheat oven to 350 degrees. 

In a large bowl, combine pumpkin puree, greek yogurt, egg, melted coconut oil, vanilla extract, and brown sugar. Set aside. In a separate bowl stir the remaining dry ingredients together. Add dry ingredient mixture to your wet ingredients, mix until evenly combined. Fold in cranberries and walnut pieces, adding more or less depending on personal preference. 

Line a bread pan with parchment paper, scoop pumpkin mix into the pan, and sprinkle the top with cranberries and walnut pieces. Bake on the middle oven rack for 45 - 55 minutes, or until you're able to insert and remove a toothpick cleanly. 

Remove and let cool for 15 minutes or so before slicing. 

Enjoy!

baked chilaquiles for two 

november 20th, 2015

homesweet_chilaquiles

Thankful. 

Last weekend felt heavy. I'm having a difficult time wrapping my mind around it's events, around the stories of survival and heartbreak. It's all so senseless, and I just feel indescribably sad for our world and our people. 

Last weekend I surrounded myself with the people I love, cozied up with a good book, cooked up some comforting food, and enjoyed a long drawn out brunch with my good friend, Alice. We talked about work, love, city life, goals, reminisced on our time in Vermont together, felt all kinds of nostalgic, and managed to eat a basket of pastries while we chit chatted. Slow Sundays like this feel luxurious, and they're my absolute favorite. 

Long, lazy meals are a treat on weekends, but they don't have to take hours of prep and long lists of ingredients. I'm all about simple, tasty, and colorful meals, and chilaquiles checks all the above. Not only is it a snap to whip up, it's also a great "this is what I have in my fridge and pantry and I need to use it before it goes bad," sorta dish. This batch of chilaquiles brightened my day, felt nourishing and comforting, and was fun to throw together. It will definitely be a staple and pick me up through the winter months to come.

 Thankful. For all of the family and friends I'm lucky enough to call my own. And for these tasty lookin' chilaquiles I'm about to tuck into. 

baked chilaquiles - 

generously serves 2

ingredients - 

  • eight 6" corn tortillas, cut into sixths 
  • drizzle of olive oil
  • cayenne pepper, to taste
  • salt, to taste
  • red enchilada sauce, 4 oz or so 
  • 3 cloves garlic, diced 
  • 2 handfuls of lacinato/dinosaur kale, ripped up, stems removed
  • 3 - 4 eggs
  • 8 oz black beans, drained and rinsed
  • 3/4 cup shredded cheese, I used a raw sharp cheddar 
  • 1 avocado, sliced
  • cortija cheese for crumbling
  • cilantro 
  • plain greek yogurt , if desired
  • 1/2 lime, if desired
  • hot sauce of choice, cholula forever :)

Preheat oven to 425 degrees. 

Cut tortillas into sixths, spread evenly on a baking sheet (use two if necessary!) and drizzle with olive oil. Remember, a little goes a long way with the oil. Flip the tortillas pieces over, being sure both sides are evenly coated. Sprinkle with salt to taste and dust with cayenne pepper for a kick. Place in the oven for 10 - 15 minutes, watching to be sure they do not burn.. (speaking from experience over here.)

While your chips are crisping, heat a pan over medium heat. Add a dollop of olive oil, heat, and toss in your diced garlic. Let garlic cook for a minute or two before adding the kale. Stir with a wooden spoon to evenly coat kale and allow it to cook for a few more minutes until it has cooked down significantly. *Note, you don't want to crisp the kale as it will be going in the oven soon.

Remove your tortilla chips from the oven. They should be crisp but not yet browned. Place in a bowl and toss with ~4 oz red enchilada sauce, evenly coating the chips. Place chips in an 8 inch cast iron or oven safe pan, then adding the black beans and sautéed kale and garlic. Sprinkle some of your shredded cheese on top of your chips. Now, with a wooden spoon or your fingers, gently create shallow divots throughout the mixture to accommodate your eggs. Gently crack eggs into each space, sprinkle the rest of your cheese on top, and place in the oven for roughly 10 minutes or until the eggs are just set and the cheese has melted completely.

Top with cilantro, avocado slices, cortija cheese crumbles, a dollop of greek yogurt, a dash of hot sauce, and a squeeze of lime.

Dig in and enjoy while it's hot with your brunch buddy.

pumpkin spice & walnut granola 

october 9th, 2015

homesweet-pumpkin

Lately, I've been desperately trying to slow down the hours, days, and weeks. It's my favorite time of year (much like everyone else in New England) and I'm savoring these crisp and sunny days before the winter air settles in. It can be easy to let this time of year pass you by in the city. You see trees with scarlet and gold leaves here and there, but the colors don't overwhelm you the way they do in the mountains.

This past weekend I zipped up to my old stomping grounds in Vermont, and boy, do I miss it there. I moved to Burlington when I was eighteen, and quickly fell in love with its mountains and its people. Vermont felt like home right away. My first fall there was basically my first fall, ever. I remember walking down to Lake Champlain, looking out to the Adirondacks and thinking that their slopes and ridges looked like they were on fire. The colors burned so bright they blazed, and it took my breath away year after year. Still does. From September to November I was determined to spend as much time as I possibly could outside. There were sunrise and sunset hikes on Camel's Hump, weekends in the apple orchards, pumpkin picking, and long solo runs along the lake. Though the air grew cooler and the days shorter, I always found myself feeling indescribably warm this time of year. A combination of beautiful views, good company, and the sweet and spicy scents often floating from the kitchen made for happy memories in one of my happy places. 

So, this granola. While it can't take me back in time, it sure does bring back a whole lot of happy memories with it's warming, nutty, and spicy flavors. It's cozy and inviting and makes both your heart and belly feel full. I like to make big batches of it to sprinkle on yogurt, add to oatmeal, and to snack on morning, noon, and night. I hope you enjoy this simple recipe as much as I do :).

pumpkin walnut granola

ingredients - 

  • 3 cups rolled oats 
  • 1 1/3 cups raw walnuts, halved or chopped
  • 1/3 cup raw pepitas
  • 1 Tbsp flax seeds 
  • 2 dashes of sea salt
  • 1/2 tsp ground cinnamon
  • 1 tsp pumpkin pie spice 
  • 1/4 cup refined coconut oil, melted
  • 1/3 cup pumpkin puree
  • 1/3 cup honey

Preheat oven to 325 degrees.

In a large bowl, combine oats, flax seeds, walnuts, pepitas, spices, and salt.

In a small pan, melt the refined coconut oil and then whisk in pumpkin puree and honey. Mix well until the contents are evenly combined. Add to the dry ingredients and mix with a wooden spoon or spatula until all dry ingredients are coated. 

Spread half of the mixture evenly on a baking sheet. Place in the oven for 7 minutes, stir contents around a bit, rotate, and place in the oven for another 7 or so minutes. *Keep an eye on it! It can go from crispy to burnt to a crisp quite quickly (speaking from experience.) 

Once golden brown, remove your granola from the oven and let it cool. Enjoy warm over yogurt, with a splash of milk, or store in an airtight container to enjoy at a later time. 

Let me know how your pumpkin granola turns out by tagging #HSrecipes on instagram, and be sure to follow me @homesweet_mary. Happy baking! 

rustic rancheros at the hacienda

september 1st, 2015

homesweet-rancheros

I feel like the most authentic version of myself when I’m outside and a bit disconnected from the busyness of the day to day. When I made my move to Vermont some years ago, I found myself falling fast for the surrounding mountains and lake. Weekends were full of belly laughs, hearty food, cheap beer, and outdoor adventures. Living in a city has made me appreciate these experiences even more, and I take every opportunity I get to return to the mountains and get off the grid. 

This past weekend I retreated to The Hacienda, a tiny mountain cabin in New Hampshire off the beaten trail. We were invited by my good friend Emily, a travel blogger, fellow UVMer, total foodie, and wonderful adventurous spirit. Catching up with Em is always comforting, motivating, and inspiring. We went for a long walk and talked about our crazy dreams, float n’ soaked in the pond, cooked great food, and shared lots of good laughs around the table with the best people.

On Saturday morning we made a big breakfast of 'rustic rancheros,' a hearty mix of black beans, spicy sausage, eggs, and vibrant veggies. We cooked outside surrounded by pine trees and blue sky, blistering cherry tomatoes, grilling sausages, and charring corn tortillas over the fire. We diced, dashed, and grilled, sipping on bloody mary's all the while. This meal is simple, satisfying, and imperfect. It was a hit with the cabin crew, winning over the very hungry men who patiently watched us take pictures of their breakfast. It's definitely a repeat meal that I'm already looking forward to making again. Eat up, and enjoy the outdoors these last few weeks of summer :).

rustic rancheros -

serves ~ 5

  • 5 corn tortillas, blackened
  • 1  15 oz. can black beans - no salt added, rinsed & drained
  • 4 links spicy chicken sausage or chorizo, grilled & diced 
  • 1/4 yellow onion, finely diced
  • 1 Tbsp olive oil 
  • 1/4 cup plain greek yogurt 
  • 3 large handfuls of sharp white cheddar cheese, grated
  • 2 large avocados, halved and sliced
  • small bowl of mixed greens
  • 2 cups cherry tomatoes, halved & blistered
  • 5 eggs, over easy
  • plain greek yogurt, to taste 
  • hot sauce of choice, Cholula is my go to 
  • 1/2 tsp cayenne, more if you like spice 
  • salt & fresh ground pepper to taste 

*We had a wood fire with a grill top going, but these could just as easily be thrown together using a traditional grill or your stove top. 

Once your heat source is hot and ready, place the olive oil and diced onion in a pot. Heat until onion is soft and translucent. Add black beans to pot and stir. Add cayenne pepper, 1/4 cup greek yogurt, and salt and fresh ground pepper to taste. While the beans are cooking, place chicken sausages on the grill top as well. Rotate periodically to cook evenly. Remove the beans from heat once they have heated through entirely to avoid any burning. Cover with foil or lid to keep warm. 

Throw your halved cherry tomatoes in a cast iron skillet and cook until charred and blistered. While your tomatoes are cooking, fry eggs in a skillet, watching closely to be sure you remove before the yolks cook through. *I love runny yolks, but cook longer if desired. Remove the sausages from heat, dice, and set aside. Remove tomatoes from heat when blistered. Meanwhile, throw the corn tortillas on the grill top and char desired amount, flipping to heat both sides. 

Assemble rancheros by piling your tortillas high with beans, sausage, cheese, tomatoes, greens, an egg and avocado slices. Top with a dollop of greek yogurt, hot sauce, and salt and pepper to taste. 

¡Salud!

homesweet-blog

frittata + goat cheese and spring greens

may 13, 2015

Spring has finally sprung in the Northeast. I know I sound like a broken record at this point, gushing about the sunshine and warmth we're finally experiencing here in Boston, but after such a long and cold winter I feel I've earned the right to obsess. Boston is in full bloom, and it feels like an entirely different city. Suddenly there are all sorts of open air markets and art walks popping up in every nook and neighborhood, lending the perfect excuse to soak up some sun and explore this city.

The longer days have made me feel lighter, with morning runs and sunset walks along the Charles River becoming a part of my daily routine. All of this activity and energy has (obviously) led to an increase in appetite as well, and I've found myself craving something bright and satisfying morning, noon, and night. After some time spent weaving through the market I filled my bag with what looked the best and most fresh, asparagus, tuscan kale, and chives. As much as I love veggies on their own, I decided to add some eggs to make a healthy but hearty springtime meal. This frittata is versatile, light, and a snap to whip up. It's full of good greens n' things and topped with goat cheese, chives, and lemon thyme right from my little window box. Enjoy this frittata in good company for breakfast, lunch, dinner and anytime in between. Bon appetit!

spring frittata -

serves 4 

  • 6 eggs
  • 1/2 cup milk
  • 2 Tbsp refined coconut oil
  • 1/2 yellow onion, diced
  • 3 cloves garlic, minced
  • 2 handfuls tuscan kale, ripped into pieces 
  • 8 spears asparagus, chopped into bite size pieces
  • 1 tsp lemon thyme, minced
  • 1 Tbsp chives, minced
  • 2 oz crumbled goat cheese 
  • salt to taste
  • fresh ground pepper to taste 

Preheat your oven to 400°.

Prepare the onion, garlic, kale, and asparagus as instructed above. Quick tip - asparagus has a natural breaking point. Bend each spear until it snaps, discarding the root side of the stalk. 

Melt the coconut oil in an 8 inch cast iron pan over low heat. Add the onion and garlic to the pan and sauté until the onion is soft and translucent. Add the asparagus and cook until bright green. Next, add your kale and cook down until wilted. In the meantime, whisk 6 eggs together in a medium bowl, then adding the milk, salt, and pepper. Once the kale has cooked down, pour the egg mixture evenly over the sautéed vegetables. Increase heat to medium, and allow the eggs to cook until the outside edges begin to set, roughly 5 minutes. *Do not stir or shake at any point! Remove from heat and crumble any desired amount of goat cheese on top (go wild if you're a cheese lover like me). Top it off with a sprinkling of minced chives and lemon thyme, then placing the frittata in your oven to bake for 15-20 minutes. It's done when it appears golden-brown and has completely set in the middle. Remove from the oven and let cool for at least 10 minutes. Enjoy warm or at room temperature anytime of the day!

chocolate zucchini bread + chopped walnuts and dark chocolate chips 

April 8th, 2015

I'll take any chance I get to bake something rich and chocolatey. Dark chocolate has long been a favorite indulgence of mine, and finding a socially acceptable way to eat it in the morning is considered a win in my book.

This past weekend I found myself craving something a bit sweet, satisfying, and comforting, as this spring has been slow to arrive here in the northeast. I wanted to make something I could snack on in the afternoon or enjoy in the morning with a cup of tea. After flipping through my favorite cookbooks and zig-zagging through the aisles of my local market, I decided on this tasty and surprisingly nutritious loaf. It's just sweet enough to make it feel like a treat, but hearty and filling in the best sort of way as well. AND there is quite a bit of zucchini hidden in these loaves, which makes them healthy right? Personally, I love adding nuts to breads like these for a little crunch, but feel free to leave them out if you'd rather. Mini dark chocolate chips top off this seemingly decadent baked good. 

This was the perfect little loaf to wrap up and enjoy with friends this past Easter Sunday. Whip this up and let me know how you share it. Bon appetit! 

double dark chocolate zucchini bread - 

makes 2 loaves

  • 1 ½ cups all-purpose flour
  • 1 cup whole wheat flour
  • 1/2 cup walnuts, chopped (optional)
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cup sugar
  • 1/2 cup unsweetened cocoa powder
  • 3 packed cups zucchini, grated (don’t peel it!)
  • 3 eggs
  • 2 tsp vanilla extract
  • 1 cup refined coconut oil, melted
  • 1 cup dark mini chocolate chips (you can use semi-sweet as well)

Preheat your oven to 350°. 

Lightly grease and line two bread pans with parchment paper. You can grease and flour your tins if you don't have any parchment paper on hand. This will prevent your chocolatey loaves from sticking.

In a large bowl, combine your dry ingredients - flours, sugar, salt, baking soda, baking powder, cocoa, and chopped walnuts.

In a separate medium sized bowl, crack your eggs and beat lightly with a fork until whisked together. Add your zucchini, vanilla, and then your melted coconut oil. Take care to work efficiently during this step, you don't want your coconut oil to solidify! Once combined, add this mixture to your dry ingredients, stirring until you are left with a well mixed batter. Fold in the dark (or semi-sweet) chocolate chips until just combined. 

Divide your batter between your bread pans. Place them on the middle rack of your preheated oven for about 50 minutes. Your zucchini bread is done when the tops of your loaves are cracked, risen, and a toothpick comes back clean when inserted. Let your loaves cool for 10 minutes before enjoying with good friends and a cup of tea. Enjoy!