Love, Jenni

Love, Jenni I make food from my heart...for you. Soups, salads and sides, pasta, and sweet treats too. Delivered or pick-up available.

Small batch and from scratch with the best quality ingredients possible. 4-5 options weekly delivered or pick up in the local area.

Remember that super light, creamy, herby, avocado salad dressing from earlier this week….well it makes a delicious potat...
04/07/2025

Remember that super light, creamy, herby, avocado salad dressing from earlier this week….well it makes a delicious potato salad too. I don’t know a potato I don’t like, but I prefer my potato salad without mayonnaise. So I cut my potatoes in small chunks, added celery, radish, scallions, and the dressing. A sprinkle more of salt and pepper to taste. It will make my 4th of July celebration even better.🇺🇸 love, Jenni 💚

No filter needed. It’s the beginning of tomato season here in Midwest. Some of our local farmers are bringing these de...
03/07/2025

No filter needed. It’s the beginning of tomato season here in Midwest. Some of our local farmers are bringing these delicious fruits to our markets. When tomatoes are In their prime it’s best just to eat them as is to get to enjoy the flavors and varieties. If you take a moment you can really enjoy the differences in flavor and texture. Today I made a caprese salad for lunch with some extra protein by adding freshly slice imported prosciutto. I layered my tomatoes, sprinkled a bit of flakey sea salt and fresh pepper, added a creamy burrata, and the some shavings oof the beautiful ham. I topped with a drizzle of and a bit of basil from the garden. It was a perfect lunch. So beautiful, and delicious. 3 different varieties of heirloom tomatoes all with their own unique flavor. Red was the sweetest , with yellow next, and the green still had a bit of its tang and firmer bite. Enjoy the seasons finest as they begin to show off! I’m putting this on repeat for dinner tonight too. Love, Jenni 💚

Summer shades of green. This salad is a wonderful meal for lunch or dinner and takes full advantage of the season of g...
02/07/2025

Summer shades of green. This salad is a wonderful meal for lunch or dinner and takes full advantage of the season of good gardens and farmers markets. We added some grilled chicken to make it a little more filling. My favorite color is green and this salad highlights various beautiful shades of the hue in many ways. Starting with a base of multiple varieties of fresh greens. I’ve blanched asparagus and cut into bite size pieces, and the beautiful green peas. I chopped some lime radishes (a cousin to the watermelon radish….but a tad bit spicier) and topped with some toasted pine nuts and a little fresh feta. While not shown here, I dressed the salad with a light (cloud like) avocado dressing. That’s all that of a gorgeous green goddess dressing, but so much better. Full of lemon and herbaceous dill, and a creamy avocado. I’ll make a wonderful potato salad with the extra tomorrow. Mmm. Eating the colors of the rainbow is such a good healthy way to choose what to eat and greens veggies are full of vitamins minerals and fiber….so be sure to try them in any way you will enjoy! Love, Jenni 💚

I sautéed the beautiful beet greens from the Farmer Jones Farm at The Chef's Garden farmers market with a little olive ...
29/06/2025

I sautéed the beautiful beet greens from the Farmer Jones Farm at The Chef's Garden farmers market with a little olive oil and thinly sliced garlic, salt, and pepper. I added a slices of the actual beets I roasted last night and created this wonderful warm, wilted, garlicky , slightly earthy salad, and it was beautiful too. The gem colored beets make it so pretty and add just a touch of sweetness . It’s was delicious as is, but certainly you could add some creamy goat cheese, or top a slice of buttery toasted bread for a beet bruschetta. I love the farmers market finds. Love, Jenni 💚

Farmer’s Market finds are always a treat. These adorable little turnips were too cute to pass up and I love the colors....
28/06/2025

Farmer’s Market finds are always a treat. These adorable little turnips were too cute to pass up and I love the colors.. I’ll roast and add to the beautiful beat greens that will sauté quickly with a little salt and pepper. Asparagus was plentiful so I grabbed a bunch of purple, green and white spears. It is also prime zucchini season and the bounty. Of mini zucchini was huge. Kits of ideas for them. Some tomato varieties are just starting to peak. I also picked up the sweetest cantaloupe. Perfect for a cool sweet treat mid day with no guilt attached. I also picked up some lettuces for yummy salads over the next week. I can’t forget cucumbers. Looking forward to making a tzatziki chicken salad this week and it had cucumbers in the dressing and for extra crunch. Do t forget your local farmer’s markets. It’s the freshest produce you’ll find. Love, Jenni 💚 Farmer Jones Farm at The Chef's Garden

Confession…: I don’t drink coffee. Or shall I say I seldom drink coffee. But I do enjoy those wonderful double baked It...
22/06/2025

Confession…: I don’t drink coffee. Or shall I say I seldom drink coffee. But I do enjoy those wonderful double baked Italian cookies you dunk into coffee, tea, or even hot chocolate. Biscotti: they are an extra crunchy little cookie and are a delightful little treat. Usually not overly sweet either. Traditionally they are made with almonds, but I made some today with toasted hazelnut and added some mini chocolate chips and a little cocoa powder to the dough. I plan to munch on a few this week, and package the rest up to give to a friend I know loves, coffee, cookies, and chocolate. It will be a perfect “just because” gift. Love, Jenni 💚

Ps: I’ll be drizzling with a bit of dark chocolate too!

It’s hot and sticky so cooking was not on my agenda. However one must have a good dinner and why not a hearty, filling...
22/06/2025

It’s hot and sticky so cooking was not on my agenda. However one must have a good dinner and why not a hearty, filling salad. Which immediately made me think of those wonderful Italian chopped salads you find at the local Neapolitan pizza joints. You know the ones I’m thinking about…. With crunchy iceberg and romaine chopped small, then add loads of other goodies like salami, cucumbers, tomatoes, chickpeas, onions, olives , and pepperocini. Let’s not forget the cheese. Both mozzarella and parmigiano reggiano. All mixed gently and thoroughly with a slightly cheesy, mildly sweet, vinaigrette. It really is a perfect bite. If I’m serving a group I’ll dress and toss right at the table, but it’s fine to make and add dressing as you need to. The salad will stay for 2-3 days undressed in the refrigerator. You can also use left over dressed salad on top of sandwiches the next day. It will still add a nice crunchy bite. I hope you are all staying cool and enjoying the first day of summer. We’ve waited a long time for this weather…let’s enjoy. Love, Jenni 💚

Thank you’s don’t have to be big. Sometimes the smallest gesture makes the biggest impact. I’ll always say go home mad...
19/06/2025

Thank you’s don’t have to be big. Sometimes the smallest gesture makes the biggest impact. I’ll always say go home made first as well. Today I made my favorite lil Italian crackers called tarallini. So easy and so yummy. These boiled and then baked crackers are traditionally made with fennel, as I did here, but often are plain or have flavors like red pepper flakes, cheeses, or herbs. They are the perfect lil treat. I add a little bottle of wine and you gave a perfect way to say those two lil words. You can add to charcuterie boards, top a bowl of soup, or just eat right out of a bowl. Love, Jenni 💚

Maroulosalata… is a Greek lettuce salad that is so delicious and so very easy to make. It will be my go to salad for a ...
18/06/2025

Maroulosalata… is a Greek lettuce salad that is so delicious and so very easy to make. It will be my go to salad for a while. In edition it can’t be easier to make. No measurements required. Chop: 1 head of Romain into thin ribbons, 1 bunch of green onions (scallions) in thin rounds white and green parts alike, 1 good bunch of fresh dill. Toss in a good handful of crumbled feta cheese. I prefer using brick feta in brine and crumbling myself for the best flavor. Then dress with a good guzzle of olive oil (think 1/4 cup), juice of 1/2 lemon and salt and pepper to taste. You can thank me later. Love, Jenni 💚

Fagottini, or "little bundles" in Italian, are adorable pouch-like pasta typically filled with veggies. Tonight, I made ...
09/06/2025

Fagottini, or "little bundles" in Italian, are adorable pouch-like pasta typically filled with veggies. Tonight, I made some homemade fagottini with a spring pea and mint filling, paired with a thyme, butter and parmigiana sauce - heavenly! A delicious, easy and satisfying meal that's worth the extra effort in time. Plus, I froze half for a quick dinner another day. Fresh pasta is so good and there are so many options to try. I hope you do.. Love, Jenni 💚

I merged two of my favorites. Broccoli rabe and Burrata. Here I used broccolini which is in the same family, but does’...
08/06/2025

I merged two of my favorites. Broccoli rabe and Burrata. Here I used broccolini which is in the same family, but does’t have all the wonderful green leaves. It’s hard to find in my area, broccolini is a good substitute. I snipped into 2 inch pieces and sautéed with lots of garlic, lemon zest, and a little hot pepper flakes. (Sometimes I’ll add a little water to steam to be sure it gets cooked tender). Add a little fresh lemon huice before taking off teh heat. Then just serve on a pretty platter with a ball of burrata that has been broken open and drizzled with olive oil and extra hot pepper flakes.it looks pretty and it tastes wonderful. Perfect dude for almost any main course. Love, Jenni 💚

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