The huge bonus to homemade chicken stock - a silky flavorful poached chicken perfect for shredding right off the bone.
Read MoreYogurt with Mango, Turmeric and Garam Marsala
Goat Cheese and Marmalade Tart with Sunflower Seed Crust
Born out of a favorite combination - goat cheese and marmalade on toast with a healthy sprinkle of salt and glug of olive oil.
Read MoreNatural Egg Dying
KR's Easter Feast in Martha Stewart Living
We are so happy to share our latest story with you we produced for Martha Stewart Living in their April 2017 issue. They asked us how we do Easter (a bit of hunting and gathering) and our daughters joined in on the fun. Stay tuned for our natural egg dying tips!
Scotch Eggs
French Onion Gratin
Robin's Nest Noodles
Homemade Seeded Flat Bread
Caesar Bowl
Chicken Pot Pie
Chai Steel Cut Oats with Fruit
Chunky Potato Leek Soup
Rich golden rich homemade chicken stock is the key to this dish. It is incredibly easy to make and begets a million meals.
Read MoreHealthy Living Squash Salad
A salad meant to inspire healthful happy living - with sunshine colored squash and miso dressing. We are all for a vegan moment but don't let it bring you down!!!!!
Read MoreRuby Red Grapefruit with Pink Peppercorns
The world is in a funny place. Trying to focus on the things that matter. A simple serving of grapefruit segments - cut free of pith, submerged in juice and sprinkled with pink peppercorns - seems to say I love you in a bowl.
Read MoreCornmeal Pancakes with Strawberries and Rhubarb.
Persian Lamb Stew with Red Quinoa Pilaf
Mango Bread
Sesame Salmon Teriyaki
Nice when a restaurant favorite is really really easy to make at home. Save your pennies for a double scoop ice cream.
Read MoreEgg Yolk Ravioli
Egg Yolk Ravioli
The savvy cooks answer to a Pavlova Party.
- Corn Meal
- Several sheets fresh pasta, cut into 24 3 inch squares
- Sea salt
- 12 egg yolks, carefully separated
- 1 egg white, lightly beaten
- Blanched asparagus, for serving
- Fresh chives, for serving
- Olive oil, for serving
- Grated Parmesan cheese, for serving
Dust a clean work surface with corn meal. Arrange 12 squares fresh pasta over corn meal. Sprinkle a tiny pinch sea salt into the center of each square. Set egg yolk over salt. Use a finger or brush to paint a picture frame of egg white around yolk. Cover with another pasta square, using fingers to gently enclose yolk. Use a sharp knife to trim a centimeter off each side of square, sealing ravioli closed.
Bring a large pot of salted water to a boil. Reduce heat to a nice simmer and gently lower ravioli into water. Let cook - stirring just enough to prevent sticking, until ravioli float to surface of water. Let cook a minute longer. Use a slotted spoon to remove from water. Blot dry on a clean kitchen towel and serve immediately with blanched asparagus, chives, a good glug of olive oil and sprinkle of cheese.