Savvy Magazine article on working, being a mom and “trying” to create balance

In this months issue of Savvy Magazine they have an article about owning my own business and being a mom/wife and how it all gets done.  The key for me and my family is establishing clear expectations and everyone helping out. Life is never easy…but we do try to cook at home, eat healthy and have fun!  Here are some shots from the article and  a simple recipe for a vegetarian meal that everyone in the family will love. Head on over to for the full article.

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Roasted Veggie Pasta with Basil & Garlic Butter & Pine Nuts

Serves 4

1 cup of sliced mushrooms

1 cup of rainbow carrots sliced

2 cups of tomatoes quartered

1 cup of yellow squash sliced

1 cup of halved brussel sprouts

1/4 cup of shallots chopped

1/2 cup of sundried tomatoes

pinch of red pepper flake

1 teaspoon of chardonnay salt (or any salt)

1 3/4 oz of toasted pine nuts

4 T of Olive Oil– more if needed

1 Pkg local Pozza Pasta or any good quality whole wheat pasta

4 T of butter soften with chopped basil and garlic

Goat cheese

Oven reheated to 475 degrees

Put veggies on a baking sheet and drizzle with olive oil, salt/pepper and red pepper flake.  Make sure veggies are in a single layer (use two baking sheets if you need to). Roast veggies at 475 degrees for about 15 to 20 minutes. Cook noodles according to directions. Add 4 butter to hot pasta and top with roasted veggies, pine nuts and goat cheese.

Note- use whatever veggies are in season and fresh herbs you can find

Much Love,


Strawberry & Lavender Lattice Pie

I made a Strawberry & Lavender Pie today for a friend.  I ended up taking a basic pie recipe and putting my own twist on it with some of my favorite flavors.  This strawberry pie can be made with a homemade crust or to save you time it can be made with a Pillsbury pie crust.  It is delicious either way.


Strawberry & Lavender Lattice Pie
For the Crust
2 1/2 cup all-purpose flour
2 tablespoons sugar
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, cold, cut into cubes
1/2 cup cold buttermilk

For the Strawberry Filling
5-6 cups fresh strawberries, hulled and sliced in half
1/2 cup granulated sugar
1/3 cup lightly packed brown sugar
1/4 cup cornstarch
large pinch of salt
2 tablespoons fresh lemon juice
heaping 1/4 teaspoon ground ginger
1/4 teaspoon of cinnamon
1 teaspoon of ground culinary lavender
1/2 teaspoon of vanilla
1 large egg, beaten and granulated sugar for topping the unbaked pie
To make the crust, in a medium bowl, whisk together flour, sugar and salt. Add cold, cubed butter and, using your fingers, work the butter into the flour mixture. Quickly break the butter down into the flour mixture. Some butter pieces will be the size of oat flakes; some will be the size of peas. Create a well in the mixture and pour in the cold buttermilk. Use a fork to bring the dough together. Try to moisten all of the flour bits. On a lightly floured work surface, dump out the dough mixture. It will be moist and shaggy. That’s perfect. Divide the dough in two and gently knead into two disks. Wrap each disk in plastic wrap and refrigerate for 1 hour. Allowing the dough to rest in the refrigerator will help rechill the butter and distribute the moisture.
To make the filling, in a medium bowl toss together strawberries, sugars, cornstarch, salt, lemon juice, cinnamon, lavender, vanilla and ground ginger. Toss until all of the cornstarch has disappeared into the strawberries and let rest for 10 minutes. The strawberries will begin to produce juice.
To assemble the pie, on a well-floured surface, roll the bottom crust 1/8″ thick and about 12″ in diameter. Transfer it to a pie pan. Trim the edge almost even with the edge of the pan.
Spoon filling into piecrust.
Roll out the top crust in the same manner. Use a pizza slicer to slice the dough into 1-inch wide strips and weave the crust strips on top of the pie. Use this guide to help you:
To finish, place a rack in the center of the oven and preheat oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
Brush the egg wash over pie crust, then sprinkle with sugar & a pinch of lavender.
Place pie on baking sheet and bake for 15 minutes, then reduce the temperature to 350°F and bake the pie for 30 minutes more, or until the crust is golden and the strawberry filling is bubbling. Remove from the oven and allow to cool completely before serving.
Tip – if crust gets too dark during cooking..cover with foil