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Salmon Tacos

March 1, 2021

I’m on a mission with one pan dinners. New ways and new flavors to put in a single pan, for single pan clean up. Half the time I don’t even know what I’m making.. but I’ll buy a protein, and there it starts. There is always a vegetable, and a can of beans, chick peas, […]

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Oh I crave these little things.. Shishito peppers are gorgeous green pops of flavor and so easy. They’re a two bite easy app and I love them with a cold crisp white wine. Add them to a hot oiled cast iron pan, make sure they are spread out and have room to charr. Otherwise do […]

Charred Shishito Peppers

I love highlighting awesome small businesses.. and this is among my favorite new finds. LIGHT MY FIRE bundles are botanical, intention based fire starters from Central Oregon’s High Desert. It is a woman owned business, hand made and hand foraged. They are made of Great Basin Sage, Western Juniper, Wild Yarrow and native grasses. Each […]

The Ultimate Smudge

On our very first newsletter, we are featuring Perry Walker Collective! As a new small business owner wanting to support others, I love these two and their new endeavor. They are a mother daughter duo, who doesn’t love that, that design and create this effortless bohemian collection. The collection is crafted in India with the passionate eyes of Julie & Sydney behind every style.

We cant wait to see what else these two have in store for us. We’re feeling lucky to have their gorgeous collection in our store. I’m so thrilled to support the collaboration of a mom and daughter.

As a momma myself, I can easily say that working side by side with my daughter in the creative process, day to day business, has been a dream. Hopefully she would say the same..

Stay tuned Perry Walker fans, there’s more to come.

Julie Perry & Sydney Walker

Lots of prints and styles in store.. heres just a few!

Perry Walker Collective

Hands down this is my favorite salad. It’s fresh and easy and tastes like summer. Heres what I did: I cut up 7 peaches, added blueberries and blackberries to a bowl, drizzled a bit of agave (or honey) and tossed all fruit together. Then I added 2 mozzarella balls, pulled apart and shredded. Next, cube […]

Summer Panzanella

Salmon Cakes: Salmon in a can isn’t always easy, but I had 2 and frankly a little time on my hands. Picking through them can be daunting, but worth it for these crispy little, warm fish cakes. They are full of flavor and easy with just a few ingredients. 2 large cans of salmon, picked […]

Salmon Cakes

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Tonight was all about the coconut curry take out that I am missing. I had a can of coconut milk and a coveted piece of salmon I was saving in the freezer. It was a pretty good substitute for take out, but left me with more dishes than a take out container would have.

Crispy Chickpeas: ( These can be roasted with the cauliflower, add it all to a bowl and drizzle and dash all the spices and pour onto one pan to roast!)

2 cans chickpeas rinsed, drain in a colander. You want them as dry as possible.

Add olive oil drizzle, smoked paprika, cumin, garlic powder, kosher salt and pepper. Combine then pour onto a sheet pan and cook at 400 till crispy. About 30 ish minutes. Shake the sheet pan a couple times during roasting

Crispy Kale:

Using a clean, chopped bag of kale, mix together with salt and pepper, olive oil, garlic powder. Place on a sheet pan in a single layer. Roast at 375- 400 for 10 minutes or so.

Roasted Cauliflower:

Combine cut cauliflower with olive oil, smoked paprika, cumin, garlic powder, salt and pepper, roast on a sheet pan at 400 till browned and tender, Flip over during roasting for great color on both sides. The vegetables will be crispy and smokey and sooo good.


Add generous salt and pepper, smoked paprika and lime to the salmon.

In a heavy cast iron pan, heated with olive oil, place salmon skin side up and sear the salmon just till it plumps and has a crust. Flip onto a plate, set aside.

Coconut Cream:

Add a can coconut milk to the pan, add a tablespoon of corn starch and stir over med heat until thickens. Add lime juice squeeze, generous curry powder and cumin, salt and pepper, stir to combine. Add salmon back to pan skin side down and put in oven at a 350 oven to finish. It’ll be quick and bubbly, crispy browned salmon, creamy, completely satisfying.

To finish and serve, I added a kale, chickpeas and cauliflower to the pan in and around the salmon.

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Roasted Salmon in Coconut Curry

A slightly over ripe pink grapefruit changed my life. I always think I’m going to eat them and never do. This recipe was born out of my mission not to waste anything. So here’s what I made with what I had: For the marinade, in a large bowl add 3 good turns of olive oil, […]

Citrus Chicken

Garlicky Black Bean Salmon I seasoned generously with smoked paprika, cumin, lime, garlic powder, salt & pepper, then seared seasoned side down in a hot oiled cast iron pan, till a little firm and a good crust forms. Then flip over. In a separate bowl, 2 cans of black beans, several pinches of dried oregano, […]

Garlicky Black Bean Salmon Tacos

I’ve been making a lot of bread lately. It feels comforting and so satisfying to see the end result. This little last minute dish was born from the leftover knobs of stale crusty bread, a handful of cheddar cheese and the end of a container of sour cream. It’s warm and cheesy and a little decadent. The possibilities are endless as to what you can put in here. Use whatever bits you have, sausage, feta, swiss, goat cheese, cooked mushrooms, arugula, kale..

In a bowl combine the ripped up hunks of bread and enough milk to just submerge the bread. Soak until absorbed and tender. If some of the crust is too tough, discard.

In a separate bowl, mix together 2 or 3 eggs, a handful of shredded cheddar cheese, 3 dollops of sour cream (or greek yogurt), 2 generous pinches of salt and pepper, 1 crushed garlic, the leaves of a few thyme sprigs and minced rosemary. Remember to season generously as the bread/eggs really need the flavoring.

Lift the bread into the egg mixture and combine. I reserved a bit of cheese randomly for the top. Pour into a lightly greased cast iron pan and bake at 350 till golden crispy edges appear and all is firm. Another crack of pepper and salt, a good drizzle of green olive oil, a pinch of smokey paprika. I wanted a little smoked salmon or crispy prosciutto on top, maybe next time.. Were making the most of whet we have these days. It’s like a game everyday trying to save/create something with odds and ends in a creative way. We ate it fast, one tiny wedge at a time, standing up in the kitchen, dripping with cheese… ha

Stay well all.

Cheddar Bread Pudding