Jen’s Roasted Tomatoes over Roasted Garlic Tzatziki

I love the changes of the seasons. Summer’s flipping wonderful, but fall’s here and I’m leaning into it hard with some cozy weather favorites. Does everyone roast garlic? It changes the flavor completely, with the sharpness giving way to a deep soulful sweetness. Oh baby! I roast a bunch at once, since I’ve already got the oven on. So good. My idea of meal prepping is creating a lot of awesome ingredients that I can throw into a variety of things throughout the week and make them better.

Jen’s Deconstructed Sushi Bowls

Current mood: Sushi. Because I wanted summertime fresh and easy, I went with deconstructed sushi bowls.

Jen’s Kitchen Sink Juice!

Fresh juice! I love to make it once a week! Turmeric is supposed to be lovely for joints, pineapple for inflammation, and celery for skin. Are they, though?! Since we’re not eating them in a vacuum, and have lots of other things going on in our lives, who knows?! I’m sure your mileage may vary, but when someone complains about an elbow or knee, they ask me to make turmeric juice and it stops. Either way, getting lots of extra produce in our diets is always a great idea.

I make a lot of juice hoping for three day’s worth. With two teenagers who want lovely skin in the house, it rarely makes it past two days.

Joanna Gaines’ Mom’s Bulgogi with Cucumber Kimchi Salad recipe (no fermentation!) and Cookbook review: Magnolia Table

#morrowcooks #joannagaines #magnoliatable

Joanna and Chip Gaines fan? My husband bought me her cookbook, Magnolia Table, for Mother’s Day, and I wasn’t sure what to expect. I was very pleasantly surprised. I *love* this book! How is she so skinny?! Thank you to William Morrow Cookbooks for letting me share her recipe for Mom’s Bulgogi with Cucumber Kimchi Salad with you. If you haven’t made bulgogi before, it’s a really flavorful Korean beef dish. The beef is sliced nice and thin and then it sits in a delicious marinade while you go about your day. I love hers because you quickly grill it and pick up that gorgeous smokiness from the coal/wood instead of a skillet. The cucumber kimchi doesn’t require any fermentation, just a quick spicy pickling with rice vinegar, sugar, sesame oil, chili flakes, etc., and hangs out in the fridge while you grill. I’ll get to the review of the book afterwards – and you have to try the burgers with tomato bacon jam and that blueberry, buttermilk, croissant bread pudding – but first, let’s get that bulgogi going!