Smoked Salmon Chowder

In my defense, chowders are notoriously difficult to photograph. An old family recipe, guaranteed to warm you up and satisfy that fish soup craving. What? You don’t get those cravings? Sure you do. Everyone does. It’s totally normal.

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Mediterranean Farro Salad


Let’s be real guys. Sometimes a sandwich just won’t cut it for lunch. Sometimes you need something lighter, healthier, but also filling. Enter: farro. It’s protein rich and the perfect companion for vegetables.

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Cudighi Sandwiches

Part of living so far north is partaking in the local cuisine. If you’ve been following this blog, you know that we’ve used cudighi before. It’s basically a hot Italian sausage, but also, not. There’s something spectacularly different about this unique sausage, found only in Michigan’s Upper Peninsula. If you go to a local eatery, it would be downright normal to find a cudighi sandwich on the menu. Covered in cheese and pizza sauce on a robust bun, the cudighi sandwich (or pizza sandwich, as my kids called it) is an instant classic. You won’t be sorry you tried something new.

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Spinach Pie Pizza

Let me tell you guys something about homemade pizza. Not only does pizza hold a special place in my heart, my husband and I have been perfecting ours for about 8 or 9 years now.  We’ve tried a zillion different pizza crusts, sauces, and cheese combinations. I feel like pizza in general deserves a bigger, much more expansive post. A story. A tutorial for every pizza aspect and variation. I could write about pizza all day. But alas, I am but one blogger and you are but one reader. I guess we will do them as they come. Recently, we made our version of a spinach pizza. We basically made a Greek spinach pie filling and put it on a pizza. It was pretty rad.

Spinach Pie Pizza


  • 1 batch of Roberta’s Pizza Dough
  • 2 lbs spinach, rinsed and chopped
  • 1 can artichoke hearts, quartered and drained
  • 1/2 cup chopped fresh parsley
  • 2 eggs, beaten
  • 1/2 cup ricotta cheese
  • 1/4 olive oil
  • kosher salt and ground black pepper
  • 1 bunch green onions, chopped
  • 2 cloves garlic, minced
  • 1 8 oz block mozzarella cheese, shredded
  • 4 oz provolone cheese, shredded
  • 2 oz Parmesan cheese, shredded
  • 1 tbs unsalted butter
  • 2 tsp garlic salt


  1. Make your pizza dough well ahead of time, even the day before will work, but the afternoon usually works okay too. When it’s ready preheat your oven to 350. If using a pizza stone (see what I’m talking about with homemade pizza variations?! You basically need a pizza stone though, thank me later), make sure it’s heating up with the oven.
  2. Heat about 3 tablespoons of the olive oil in a large skillet over medium high heat. Saute the onion, green onions, and garlic until soft. Stir in the spinach and parsley and cook until spinach starts to wilt. Remove from the heat.
  3. In a medium bowl, mix together the eggs, ricotta, artichokes, and feta. Fold in the cooled spinach mixture. Add a bit of salt and pepper.
  4. In a small bowl, mix all the shredded cheese together.
  5. Once the oven is ready, take out the hot pizza stone and, doing the best you can (it never turns out perfect), stretch the dough into the rough shape of a circle. Pop it in the oven for about 15-20 minutes or until the crust is puffy and lifting off the stone around the edges.
  6. The butter is for the crust -smear it liberally around the outside crust, following it up with the garlic salt. Spread the spinach mixture on the pizza, just like you would do with regular sauce. Don’t be afraid to put a bit extra on it. Top this with the cheese mixture. Back in the oven it goes.
  7. Bake the pie for about 10 more minutes, until the cheese is nice and melted. To get it golden brown on top, I turn on the broiler for a couple of minutes near the end. Allow to cool for a few minutes before cutting up and serving.

Interested in more pizza recipes? Sauce tutorials? Step by step pictures? I’ll probably get to it eventually but you still let me know in the comments below 🙂

Korean Beef

I’m always looking for excuses to break out my slow cooker. Sure, you could always use a pressure cooker, but there’s a special joy in doing some prep work in the morning, forgetting about dinner all freaking day, and then remembering you have a delicious meal ready to go in your kitchen come dinner time. It’s pretty much magic. Magic that you work for, but still magic.

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