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Take some inspiration from this week's grocery haul and how I used it. We're on our third edition of My Week in Meals, where I give you a budget, a shopping list and five recipes for the week! The total will depend on your grocery store and which items you already have in your pantry. This week, I tried to really limit the amount of ingredients I considered to be pantry ingredients to give me most accurate total! I bought most of the items on our grocery list from Trader Joe's but had to stop by Rouses for a few sold-out items. Altogether, my total was just under $55 in Baton Rouge, Louisiana. Each meal is at least two servings (most are more!), which means each serving was $5.50, at the most. SHOP YOUR PANTRY FIRST Because I often shopped for specific ingredients for specific dishes, I have a lot of odds and ends that I want to use up. Always check your refrigerator and pantry before making a grocery list to use what you already have, especially if you have produce that’s on its last life. Here are the ingredients I used this week that I already had: Seasonings of Choice These recipes used salt, pepper, garlic powder, onion powder, dried basil, dried oregano, Cajun seasoning and red pepper flakes, but feel free to season to taste. 1 Can of Diced Tomatoes Italian or Panko Breadcrumbs Chicken Bouillon or Better than Bouillon Dijon Mustard Olive Oil Honey Worcestershire Sauce Hot Sauce MY GROCERY LIST PROTEINS 1 Pack of Chicken Breasts the pack I bought contained 2 breasts 1 Pound of Ground Turkey 1 Dozen Eggs PRODUCE 3 Carrots 1 Garlic Bulb 1 Bunch of Celery 1 Onion 2 Lemons 1 Bag of Spinach 1 Carton of Mushrooms (Baby Bella or White) 2 Shallots 1 Bunch of Parsley Another Herb (I used Sage) STARCH 1 16 oz. Bag of Orzo Pasta Frozen Pie Shells (pack of two) 16 oz. Bag Whole Green Lentils OTHER 2 Cups of Heavy Cream 1 Container of Feta 1 QT of Chicken Broth RECIPES NOTE: The recipes I normally share on my website ( like this goat cheese and pepper jelly tart ) have been tested multiple times. However, in this series, I’m sharing how I usually cook at home, especially on weeknights, often without exact measurements or distinct steps. These recipes follow how I made each dish as closely as possible, but I’ll always encourage measuring with your heart and putting your own spin on dishes! Follow along with videos of these recipes on TikTok, Instagram/Facebook Reels or YouTube Shorts. Turkey Meaball Orzo Soup INGREDIENTS (3 SERVINGS) 1 Carrot 3 Cloves of Garlic 2 Ribs of Celery 1/2 an Onion 1/2 a Pound of Ground Turkey 1 Egg 4 Cups of Chicken Broth 1 Cup of Orzo Pasta (about 6 oz.) 1/2 a cup of Breadcrumbs Garlic Powder, Onion Powder, Dried Basil, Dried Oregano, Salt and Pepper 1/2 of a Lemon 1 Cup of Heavy Cream 1 Large Handful of Spinach DIRECTIONS Chop carrot, celery, 1/4 of an onion and 2 cloves of garlic. Roughly chop the spinach. In a small bowl, grate another clove of garlic and 1/4 of an onion, along with about 1/2 a teaspoon of lemon zest. In another bowl, add 1/2 a pound of ground turkey, 1 egg, 1/2 a cup of panko breadcrumbs, the grated onion, garlic and lemon zest, and seasonings. I used 1/8 to 1/4 of a teaspoon each of onion powder, garlic powder, salt and pepper. Mix the ingredients together with your hands and form into 6-8 small meatballs. Over medium-high heat in a pot, heat 1-2 tablespoons of oil or clarified butter and brown the meatballs on each side, careful not to crowd the pan. Once browned, remove and set to the side. Add the veggies to the pot and sauté for 5-7 minutes on medium-low heat with a pinch of salt. Once the veggies are soft, season to taste with salt, pepper, dried herbs and any other desired seasonings. Add in 4 cups of chicken broth, the meatballs, and the orzo, and raise the heat to medium. Once the pot is simmering, cover for 10 minutes, or until the pasta is cooked. Turn the heat to low, and add in lemon juice, spinach and heavy cream. Let the soup simmer on low for 5 more minutes while you check for seasoning. Enjoy! Turkey and Mushroom Quiche INGREDIENTS (8-12 SERVINGS) 1/2 a Pound of Ground Turkey 2 Frozen Pie Shells 1/2 a Shallot 1 Clove of Garlic 4oz of Feta Cheese Crumbles 1 Large Handful of Spinach 1/2 a Carton of Mushrooms (about 4 oz.) 1 Cup of Heavy Cream 8 Eggs DIRECTIONS Preheat the oven to 375°F. Remove the frozen pie crusts from the freezer and allow to thaw for 10 minutes. Finely chop the garlic and shallot, and wash and thinly slice the mushrooms, if they aren't already sliced. Using a fork, poke a few holes in the bottom of the pie crusts to avoid puffing. Place them in the oven and blind bake until they begin to brown, 6-8 minutes. Meanwhile, cook the shallots and garlic in a tablespoon of butter over medium heat for 3-5 minutes with a pinch of salt. Then, add in spinach and mushrooms with another pinch of salt. Sauté until all the water from the spinach and mushrooms has evaporated. Whisk together the eggs and heavy cream. Then, stir in the filling mixture and a sprinkle of feta cheese. Pour the egg mixture evenly into the two pie shells. Then, bake the quiche for 35-40 minutes, or until the quiche is set and lightly browned. Herby Lentil Stew INGREDIENTS (2-3 SERVING) 1/2 an Onion 2 Cloves of Garlic 1 Carrot Parsley + Another Herb (1/4 of a cup, chopped, total) 1 Can of Diced Tomatoes 1 Cup of Uncooked Green Lentils 1 Cup of Chicken Broth (or water + bouillon) Spices to Taste I used 1/4 a teaspoon each of Garlic Powder, Onion Powder, Dried Basil, Dried Oregano, Salt and Pepper White Rice, for serving DIRECTIONS Dice the onion, garlic, celery and carrots. Chop the parsley and other herbs (I used sage and added some basil from my garden). Rinse the lentils. Sauté the veggies with a pinch of salt in a large pot in 1 tablespoon of oil or ghee over medium heat until soft, 5-7 minutes. Add in the rinsed lentils, herbs, chicken broth, seasonings, Dijon mustard, Worcestershire sauce and hot sauce. Bring the pot to a boil, lower the heat to medium-low, and let the pot simmer for at least 1 hour. Serve over white rice! Brown Butter and Charred Lemon Chicken Orzo INGREDIENTS (2 SERVINGS) 1 Lemon Half for slices, half for juice 1/4 of a Cup of Butter (4 tablespoons, 1/2 a stick) 2 Garlic Cloves 1 Shallot 1/4 a Cup of Parsley 1 Cup of Orzo (6 oz.) 2 Cups of Chicken Broth (or water + bouillon) 1 Chicken Breast DIRECTIONS Slice half of the lemon, and juice the other half. Thinly slice the garlic cloves, finely chop the shallot and parsley. Season your chicken, which, for me, was a breast that I butterflied. Any thin cut would work, though, if the cooking time is adjusted. Add a little olive oil to a skillet over medium-high heat and sear the chicken breasts until well-browned on each side, 2-4 minutes per side, depending on size and heat. Remove from the pan and set aside. Grill the lemon slices, until browned on each side, about 3 minutes, flipping periodically. Remove from the pan and set aside. Turn down the heat to medium-low, let the pan cool for a minute or two, and add in the butter. Let it simmer and bubble until the milk solids separate and brown, which will have a fragrant, nutty smell. Be careful not to burn it. NOTE: This may not foam up like browned butter in a sauce pot. Look carefully for the separation of fat and milk solids. Once the butter is browned, add in the sliced garlic and chopped shallot. Sauté until translucent, 3-5 minutes. Then, add in the orzo pasta and sauté for an additional 1-2 minutes on medium. Add in 2 cups of cooking liquid and bring to a simmer. Simmer until the pasta is almost cooked, about 6 minutes. Then, stir in the lemon juice and parsley, and return the chicken and sliced lemons to the skillet. Continue simmering until the chicken is fully cooked and the pasta is al denté (or cooked to your preference. My chicken was to temperature after about 10 minutes submerged in the sauce, but use a thermometer, if unsure. Optional: Serve with a sprinkle of feta and toasted breadcrumbs. LEFTOVER RECIPE: Lentil Arugula Salad with Grilled Chicken INGREDIENTS (2 SERVINGS) 1/2 a Cup of Uncooked Lentils you can make the lentils plain with water or add other flavorings (what I used below) 1 Chicken Breast 1/2 a Shallot 1 Carrot Leftover Spinach 1/2 a Lemon 1 Garlic Clove 3 Tablespoons of Olive Oil 1 Teaspoon of Dijon Mustard 1 Tablespoon of Honey 2 Teaspoons of Red Wine Vinegar (or another vinegar) Leftover Herbs Salt Toasted Breadcrumbs Feta Cheese DIRECTIONS Cook 1/2 a cup of lentils in 1 1/2 cups of water + any flavorings you’d like. I used chicken bulllion, a pinch of black pepper, a small squirt of Dijon mustard, Worcestershire and a few dashes of hot sauce. Bring the pot to a boil. Then, reduce the heat, cover and simmer for 25 minutes, or until the lentils are tender. Simmer uncovered until any remaining liquid has evaporated. Allow to cool slightly. Slice the last chicken breast into strips, season (I used a premade cajun seasoning) and cook in a pan over medium-high heat in 1/2 a tablespoon of oil. Thinly slice 1/2 of a shallot, and shave or thinly slice 1/2 a carrot. Wash and dry the spinach, and finely chop any leftover herbs. Zest and juice the remaining lemon half. Grate the garlic clove. Mix the lemon juice, lemon zest, 3 tablespoons of olive oil, 1 teaspoon of Dijon, minced garlic, 1 tablespoon of honey, 2 teaspoons of red wine vinegar, the leftover herbs and a large pinch of salt. I chose to emulsify mine with a stick blender, but mixing or shaking the dressing would be fine. In a large bowl, toss together the spinach and lentils. Then top the salad with the thinly sliced shallots, shaved carrots, grilled chicken, dressing, leftover toasted bread crumbs (if you have them) and feta cheese.

Take some inspiration from this week's grocery haul and how I used it. I really enjoyed my shopping list and the first round of weekly recipes (and social media did too!), so we're bringing it back this week! For this shopping list, I wanted to focus on utilizing ingredients multiple different ways and keeping it simple. The total will depend on your grocery store and which items you already have in your pantry. For me, the total was about $45 from Trader Joe's. Each meal gave me at least two servings (and sometimes three!), which means each serving was $4.50 or less. SHOP YOUR PANTRY FIRST Because I often shopped for specific ingredients for specific dishes, I have a lot of odds and ends that I want to use up. Always check your refrigerator and pantry before making a grocery list to use what you already have, especially if you have produce that’s on its last life. Here are the ingredients I used this week that I already had: Basil (from my indoor garden) Balsamic Glaze (or Balsamic Vinegar) Mayo (optional) Couscous Chicken Bouillon (or stock, broth) Harissa Sesame Oil Ginger Egg (optional) Seasonings of Choice Vinegar Sugar Soy Sauce MY GROCERY LIST PROTEINS 1 Pack of Chicken Breasts the pack I bought contained 2 breasts 1 Pound of Ground Pork 1 Can of Chickpeas VEGGIES 1 Bulb of Garlic 1 lbs Carton of Cherry Tomatoes 1 Bag of Arugula 1 Red Bell Pepepr 1 Red Onion 1 Bunch of Green Onions 1 Carrot STARCH 2 Packs of Instant Noodles Dried Linguini (or pasta of choice) OTHER 8 oz of Stracciatella 1 Small Container of Sour Cream Gochujang RECIPES NOTE: The recipes I normally share on my website (like this goat cheese and pepper jelly tart) have been tested multiple times. However, in this series, I’m sharing how I usually cook at home, especially on weeknights, often without exact measurements or distinct steps. These recipes follow how I made each dish as closely as possible, but I’ll always encourage measuring with your heart and putting your own spin on dishes! Follow along with videos of these recipes on TikTok, Instagram/Facebook Reels or YouTube Shorts. Burst Cherry Tomato at Stracciatella Chicken Pasta INGREDIENTS (2 SERVINGS) 8 oz. of Cherry Tomatoes (half the carton) 1 Large Chicken Breast 2 Teaspoons of Chopped Basil 2 Cloves of Garlic 4 oz. of Stracciatella 6 oz. of Linguini Olive Oil DIRECTIONS Boil the linguini in well-salted water to al dente, according to package instructions. Once cooked, reserve 1/2 a cup of the pasta water and drain. Meanwhile, finely chop the garlic cloves and basil. Add 1/4 of a cup of olive oil to a pot on medium heat and sauté the cherry tomatoes with a pinch of salt until the start to burst. Once they begin to break down, add in the garlic and basil. Reduce the heat to a simmer and cook until the chicken and pasta are cooked. Season and sear a chicken breast in a pan with a drizzle of olive oil, 6-8 minutes, or until it reaches 165°F. Add the cooked pasta to the tomatoes, along with 1/4 of a cup of pasta water. Toss until the sauce is glossy, adding more pasta water and simmering the sauce until the desired consistency is reached. Taste for salt, and add more if needed. I added a teaspoon of red wine vinegar, optional! Top the pasta with a large scoop of stracciatella and the sliced grilled chicken. Enjoy! Roasted Chickpeas and Veggies over Couscous with a Creamy Harissa Sauce INGREDIENTS (2-3 SERVING) 1 Can of Chickpeas 4 oz. of Cherry Tomatoes (1/4 of the carton) 1 Red Bell Pepper 1/2 of a Red Onion 1 Cup of Couscous 1 Cup of Chicken Broth (or water + Buillion, stock) 1/4 of a Cup of Sour Cream 2-4 Teaspoons of Harissa 2 Green Onion Stalks 2 Handfuls of Arugula DIRECTIONS Preheat the oven to 425°F. Drain, rinse and dry a can of chickpeas. Chop the red bell pepper into large pieces and the red onion into wedges. Chop the green onions and separate the whites from the greens. Add the tomatoes, chickpeas, bell peppers and onions onto a sheet pan. Drizzle with 1-2 tablespoons of olive oil and season with 3/4 of a teaspoon of salt and seasonings, to taste. I used black pepper, garlic powder, onion powder, cumin, paprika and chili powder. Roast on the top rack of the oven for 35-40 minutes. Sauté the green onion whites in a drizzle of olive oil in a pot over medium heat for 1-2 minutes. Add in the chicken broth, bring it to a simmer and cook the couscous to package instructions. Once cooked, stir in two handfulls of arugula and cover to wilt. Mix together the sour cream and harissa. Add in water 1 tablespoon at a time until the sauce is at a drizzling consistancy. Top the couscous with the roasted chickpeas and veggies. Top with the green onion greens and harissa sauce. Enjoy! Gochijang Pork Bowl INGREDIENTS (2-3 SERVING) 1/4 of Cup of Vinegar (I used rice vinegar, but any white vinegar will work.) 2 Teaspoons of White Sugar Salt 1/2 of a Red Onion 1/4 of a Carrot 1 lb. of Ground Pork 1 Clove of Garlic 1 Teaspoon of Minced Ginger 2 Tablespoons of Gochujang 1 Tablespoon of Soy Sauce 2 Teaspoons of Brown Sugar (or White Sugar) 1 Teaspoon of Sesame Oil 1 Cup of Water (or stock) 1 Teaspoon of Cornstarck + a Splash of Water 1 Green Onion 1 Cup of White Rice, for Serving DIRECTIONS Cook the white rice to package instructions. Thinly slice the red onion and carrot. Mince the garlic and ginger, and chop the green onion. Mix together the vinegar, 2 teaspoons of white sugar and a small pinch of salt. Heat in the microwave for 30 seconds at a time, until the sugar and salt is disolved. Add the sliced red onions and carrots to the vinegar mixture. (Only add as much as you can submerge in the pickling liquid.) Set aside. Mix together the gochujang, soy sauce, 2 teaspoons of brown sugar (or white), sesame oil, garlic and ginger. Heat a skillet over medium-high heat with a drizzle of oil or ghee. Add the ground pork with a pinch of salt and cook until browned. Add in the gochujang mixture and cook for 1-2 minutes. Mix together cornstarch with a splash of water. Add one cup of water or stock to the pan to deglace while scraping the bottom. Add in the cornstarck slurry and simmer until thickened. Serve the gochujang over white rice and top with the green onions and pickled veggies. Enjoy! Crispy Chicken Sandwich with Balsamic Vinegar and Stracciatella INGREDIENTS (2 SERVING) 4 oz. of Cherry Tomatoes (1/4 of the carton) 2 Teaspoons of Minced Basil 2 Teaspoons of Balsamic Glaze or Vinegar 2 Teaspoons of Olive Oil Arugula, to Taste 4 oz. of Stracciatella 1 Large Chicken Breast Seasonings, to Taste 1/2 a Cup of Flour 1 Egg + a Splash of Water 1 Cup of Italian Bread Crumbs 1/4 to 1/2 a Cup of Olive Oil, or Other Oil, for Frying 1 Loaf of Bread (I used Trader Joe's Ciabatta Baguette) DIRECTIONS Slice the cherry tomatoes in half and mince the basil. Mix the tomatoes with the basil, balsamic, a pinch of salt and olive oil. Thinly slice the chicken breast into thin layers and (optionally) pound the slices until they're even. Prep the dredging station. Put the flour, egg scrambled with a splash of water and bread crubs on separate plates or trays. Season every layer with your seasonings of choice. I used salt, pepper, garlic powder, onion powder, red pepper flakes and dried basil. Bread the chicken, starting with the flour. Then, move it over to the egg and completely cover it. Finally, cover the chicken in breadcrumbs, firmly pressing the breadcrumbs into the cutlet. Heat a 1/2-inch layer of olive oil in a pan over medium-high heat. Shallow fry the cutlets until browned on both sides, flipping halfway through. Don't overcrowd the pan, and ensure the heat isn't too high. The cutlets should be fully cooked once browned on both sides, but cut one open if you're unsure. Toast the bread, if desired, and cut it into serving sizes. Layer the arugula, chicken cultlets, stracciatella and marinated cherry tomatoes onto the sandwich. Enjoy! LEFTOVER RECIPE: Leftover Ramen INGREDIENTS (2 SERVING) 2 packages of Instant Noodles Leftover Gochujang Pork, Chicken or Chickpeas Leftover Pickled Onions and Carrots 1 Egg Your Favorite Ramen Toppings DIRECTIONS I started to write detailed instructions, but that's not needed, right? Make the ramen to package instructions and poach an egg, if desired. Top with whatever you've got. I added my leftover gochujang pork, soy sauce, kewpie mayo, grated garlic, a poached egg, green onions, pickled onions + carrots and chili oil.

Take some inspiration from this week's grocery haul and how I used it. I graduated from LSU last week! Of course, post-grad life comes with a lot of changes — some major and some small, and it’s time to say goodbye to my on-campus meal plan and sorority lunch. You were wonderful, Paw Points. My grocery shopping in college usually focused on a few go-to, snacks and the occasional lunch for when I wasn’t on campus. I’d also shop for specific meals I was making, often without a clear plan to maximize savings and reduce waste. While I’ll have an LSU Student Union sushi-sized hole in my heart forever, I’m excited to cook most of my meals, especially because I’ll have more opportunities to test recipes and branch out. SHOP YOUR PANTRY FIRST Because I often shopped for specific ingredients for specific dishes, I have a lot of odds and ends that I want to use up. Always check your refrigerator and pantry before making a grocery list to use what you already have, especially if you have produce that’s on its last life. Here are the ingredients I used this week that I already had: Calabrian Chilis in Oil Couscous Italian Bread Crumbs Flour Rice Fish Sauce Hoisin Sauce Old, Decrepit Parsley Somehow Even More Sad Cilantro Linguini 28 oz of Crushed Tomatoes White Wine GROCERY LIST Last week was graduation week, so I had a few extras on my list. Also, I had to restock on a few condiments, like olive oil and sriracha. Without those add-ons, my total at Trader Joe’s was around $65. I’d love to get to a place where I’m spending no more than $50! PROTEINS 1 Pack of Chicken Breasts the pack I bought contained 2 breasts with rib meat 1 Pack of Italian Sausage 1 Tin of Trader Joe’s Lightly Smoked Mussels 1 Carton of Eggs VEGGIES 1 Bulb of Garlic 2 Onions 1 Red Bell Pepper 1 Yellow Bell Pepper 1 Bunch of Green beans 1 Lemon 1 Shallot 1 Bag of Bok Choy the bag I bought came with 2 heads STARCH 1 16 oz Package of Dried Gnocchi 1 Package of Linguini OTHER Sriracha Olive Oil Parmesan Cheese 2-3 Freezer Favs for Quick Meals & Snacks I bought 2 packages of Trader Joe’s Pork and Ginger Soup dumplings and 1 bag of Gluten Free Breaded Chicken Nuggets (I am not gluten-free, but I like them better than the others!) RECIPES NOTE: The recipes I normally share on my website (like this X or X) have been tested multiple times. However, in this series, I’m sharing how I usually cook at home, especially on weeknights, often without exact measurements or distinct steps. These recipes follow how I made each dish as closely as possible, but I’ll always encourage measuring with your heart and putting your own spin on dishes! Follow along with videos of these recipes on TikTok, Instagram/Facebook Reels or YouTube Shorts. LINGUINI WITH MUSSELS INGREDIENTS (1 SERVING) 1 Tin of Trader Joe's Lightly Smoked Mussels 1/2 a Shallot 2 Cloves of Garlic 3 oz of Dried Linguini 1/2 of a Lemon 1-2 Tablespoons of Parsley 1/4 of a cup of white wine (or chicken/seafood stock) Salt, to taste DIRECTIONS Boil the linguini in well-salted water to al dente, according to package instructions. Once cooked, reserve 1/2 a cup of the pasta water and drain. Meanwhile, finely chop half of a shallot, two cloves of garlic and a small handful of parsley. Zest a lemon until you have about a teaspoon of zest. Squeeze the juice of half the lemon. Saute the chopped shallot and garlic in two tablespoons of broth and oil from the tin of mussels and a small pinch of salt over medium heat until soft, about 5-7 minutes. Deglaze the pan with a splash of white wine. Once the wine has started to reduce, turn the heat down to medium-low and add in the lemon zest, lemon juice, parsley, the mussels with any remaining broth/oil and a pinch of salt. Once the mussels are heated through and the sauce has started to thicken, add in the pasta with a few tablespoons of pasta water. Toss until the sauce is glossy, adding more pasta water and simmering the sauce until the desired consistency is reached. Enjoy! HOISIN SRIRACHA CHICKEN STIR-FRY INGREDIENTS (2-3 SERVINGS) VEGGIES 1/2 of an Onion 1/2 of an Orange Bell Pepper 2 Bok Choy heads 2 Cloves of Garlic 1 Chili (optional) 1 Inch of Ginger 1 Green Onion 1-2 Tablespoons of a Neutral Oil Cooked White rice, for serving (I made one cup, dried, and had plenty) CHICKEN One Large Chicken Breast (the one I used had rib meat) 1/4 of a Cup of Hoisin Sauce 1-3 Tablespoons of Sriracha A Few Dashes of Fish Sauce 1/4 of a Teaspoon of Garlic Powder 1/4 of a Teaspoon of White Pepper SAUCE 1/4 of a Cup of Hoisin Sauce 1-3 Tablespoons of Sriracha A Few Dashes of Fish Sauce 1/4 of a Teaspoon of Garlic Powder 1/4 of a Teaspoon of White Pepper 2 Tablespoons of Soy Sauce 1 Tablespoon of Mirin (or Shaoxing Wine) 2 Tablespoons of Water 1-2 teaspoons of cornstarch (depending on desired thickness) mixed with a splash of water,a 1:2 ratio of cornstarch to water DIRECTIONS Thinly slice the onion and bell pepper. Chop the green onion, separating the whites from the greens. Finely chop the chili and grate the garlic and ginger. Wash and chop the bok choy, separating the thin leaves from the thicker stems. Slice the chicken breast into bite-sized pieces and mix with hoisin, sriracha, fish sauce, garlic powder and white pepper. Cover and set aside. Make the stir-fry sauce by mixing hoisin, sriracha, fish sauce, garlic powder, white pepper, soy sauce, mirin and water. Heat a few tablespoons of oil in a wide pan, preferably a wok. Saute the chili and grated garlic and ginger for 1-2 minutes, until fragrant. Add the chicken to the pan in one even layer. Cook until lightly browned, 4-5 minutes. Add the onions, bell peppers and bok choy stems to the pan and saute. I stir-fried them for around 5 minutes, but you can add more or less time depending on how soft you want your veggies. Add in the stir-fry sauce and the greens from the bok choy. Make a cornstarch slurry with water and cornstarch. Add it to the pan to thicken the sauce (optional). Once the sauce is at your desired consistency, serve over white rice, and top with green onions and sesame seeds (optional). Enjoy! Italian Sausage and Red Pepper Gnocchi INGREDIENTS (2 SERVINGS) 1 16 oz Package of Dried Gnocchi 1/2 Half of an Onion 1 Red Bell Pepper 2 Cloves of Garlic Olive Oil 2 Links of Italian Sausage, Cooked or Uncooked If using uncooked sausage, prepare to package instructions or your favorite way 2 Tablespoons of Chopped Calabrian Chilis (or 1 Teaspoon of Red Pepper Flakes) 14 oz of Crushed Tomatoes (Half of a Standard Can) Seasonings, to taste I used a pinch of salt and pepper and a sprinkle of garlic powder, dried basil, dried oregano, and a little Cajun seasoning. 2 Handfuls of Spinach Parmesan, to serve DIRECTIONS If needed, cook your Italian sausage and slice it into bite-sized pieces Boil the gnocchi in salted wateraccording to package instructions. Chop the onion, bell pepper and garlic. Saute the onion, bell pepper and garlic until soft, around 10 minutes. Add in the Calabrian chilis, crushed tomatoes and seasonings. Simmer covered for 10 minutes. Toss in the Italian sausage, cooked gnocchi and spinach and simmer until the sausage is warm (if precooked) and the spinach is wilted. Top with cheese and enjoy! LEFTOVER RECIPE: Roasted Veggie Couscous with Crispy Chicken Cutlets INGREDIENTS (2 SERVINGS) Any Leftover Veggies in the Refrigerator I had an onion, half of a bell pepper, one head of bok choy, two stalks of green onions, garlic and spinach. Any Leftover Herbs (optional) Leftover Lemon Juice 1 Large Chicken Breast 1 Cup of Italian Breadcrumbs (or Panko) 1/2 a Cup of Flour 1 Egg Seasonings, to taste I used salt, pepper, garlic powder, dried basil and dried oregano for the chicken and salt, pepper, garlic powder, paprika and cumin. 1 Cup of Couscous 1 Cup of Chicken Stock I used water + Better than Bouillion Olive Oil DIRECTIONS Preheat the oven to 400°F. Chop any veggies. I got tired of chopping and made a paste of the green onion whites and garlic in a mortar and pestle, but you can chop any aromatics you have. Place the veggies on a sheet pan. Drizzle with olive oil and toss with seasonings. Bake for 30-40 minutes until the veggies are cooked. Meanwhile, slice the chicken breast into thin pieces, as thin as you can get it. Set up a dredging station with flour, a beaten egg and breadcrumbs. season the thin chicken cutlets, flour, egg and breadcrumbs. Bread the chicken, starting with the flour. Then, move it over to the egg and completely cover it. Finally, cover the chicken in breadcrumbs, firmly pressing the breadcrumbs into the cutlet. Heat a 1/2-inch layer of olive oil in a pan over medium-high heat. Shallow fry the cutlets until browned on both sides, flipping halfway through. Don't overcrowd the pan, and ensure the heat isn't too high. The cutlets should be fully cooked once browned on both sides, but cut one open if you're unsure. Saute any aromatics, garlic and green onions, in my case, until fragrant. Add in the remaining crushed tomatoes and whole herbs. Add one cup of chicken stock and bring to a boil. Once the liquid is boiling, add in one cup of couscous. Cover, turn down the heat, and allow the couscous to sit, undisturbed, for 10 minutes. Once the veggies are finished cooking, stir them into the cooked couscous along with any greens, like spinach. Enjoy!

using goat cheese from Southern Maids Dairy On this week's episode of Made in Louisiana, I traveled to Circle M Farms in Franklinton, Louisiana, the home of Southern Maids Dairy. This goat dairy, owned by Nathan and Erin Miller, produces goat milk products ranging from goat cheese to feta and yogurt. Plus, they're one of only two producer-processor dairies in the state producing Creole cream cheese in-house. I've been a customer of Southern Maids Dairy for a few years, and I'm always impressed with the quality of their product. I'm a huge goat cheese fan, and this tart balances its bold flavor with sweet caramelized onions and pepper jelly. This dish is great for sharing and has its place saved on my future dinner party menus. It's delicious and deceivingly impressive. After the onions are caramelized, the tart comes together in minutes and will be on the table within a half hour. Check out the full episode of Made in Louisiana, with visual recipe instructions, below. GOAT CHEESE AND PEPPER JELLY TART WITH CARAMELIZED ONIONS INGREDIENTS Include everything your reader needs to make this recipe perfectly, with measurements, optional additions, or alternatives. For example: 1 sheet of frozen puff pastry dough (around 10" by 10", but slightly larger or smaller will work) 1 large onion, thinly sliced 1 tablespoon of butter salt, to taste 1 egg, mixed with one tablespoon of water 1/2 a cup of pepper jelly (or an alternative, like bacon jam) 3-4 oz of goat cheese, crumbled 1 teaspoon of fresh thyme leaves black pepper, freshly cracked, if possible DIRECTIONS Thinly slice one large onion. To caramelize, cook the onions in a tablespoon of butter and a pinch of salt over medium-low heat until they reach your desired level of color and flavor, at least an hour for proper caramelization. To shave a little time off this step, start the onions on medium-high heat and saute with 1/4 of a cup of water. Once the water evaporates, 5-10 minutes, drop the heat to medium-low and caramelize as usual. The water will allow the onions to briefly cook at a higher temperature without browning, which will break them down and move them along in the cooking process. Preheat the oven to 400°F. Lightly defrost the frozen puff pastry sheet according to the package instructions and place it on a sheet of parchment paper. To prepare the dough, lightly score a border around each side of the puff pastry, about 1 inch from the edge. Do not cut through the dough. Puncture the inner square (or rectangle) multiple times with a fork to create air holes. Brush the outside border with eggwash (1 egg mixed with a tablespoon of water). Add the toppings, starting by spreading the layer of pepper jelly. Next, evenly spread all of the caramelized onions, followed by the goat cheese crumbles. Finish with a sprinkle of fresh thyme and cracked black pepper. Place the tart on a baking sheet and bake at 400°F for 20-25 minutes until golden brown. Enjoy! Did you make this? Let me know in the comments, or tag me at @jillian.blair on Instagram or @withlovejillianblair on TikTok or Facebook.

Kicking off Around the World in 80 Beans with a recipe from home Over on my TikTok and Instagram (...and Facebook Reels and YouTube Shorts), I'm exploring a world of beans, from my home state of Louisiana to across the globe. To kick it off, I'm sharing my go-to recipe for beans. Truthfully, it doesn't always look like this. I'll soak some cannellini (white kidney beans), clean out what I have in my refrigerator and throw it in a pot. Today's white beans and rice are a little more elevated with leeks and whatever fresh or dried herbs you like, but this general method can be used for any flavor profile. LEEKY HERBY WHITE BEANS AND RICE INGREDIENTS (4-5 Servings) 1 lb.  (2 1/4 cups) cannellini beans, soaked 2 leeks, well-washed and chopped (whites and most of the greens) 4 cloves of garlic, finely chopped 2 ribs of celery, chopped Around 1/4 a cup of finely chopped fresh herbs + 1 teaspoon each of dried herbs, if desired I used 1/4 of a cup total of parsley, tarragon and thyme + 1 teaspoon of dried rosemary 1/2 a pound of tasso, cubed (or another pork product like bacon or ham hocks) 2 tablespoons of butter 6 Cups of cooking liquid (chicken broth, stock or water + bouillon) I used chicken broth + a scoop of Roasted Chicken Better than Bouillion salt, to taste Around 1/4-1/2 a teaspoon each of garlic powder, onion powder, Cajun seasoning and black pepper (season to taste) I also added a few dashes of hot sauce 2 cups of rice, washed and cooked, for serving DIRECTIONS Soak the beans overnight, or do a quick soak. Chop veggies, herbs and tasso. (Wash your leeks after chopping!) Add the cubed tasso to a large pot with a drizzle of oil. Brown over medium-high heat, 3-5 minutes. Remove the browned tasso with a slotted spoon and set aside. Melt two tablespoons of butter in the pot. Add in leeks, garlic and celery and sauté over medium heat until the veggies are soft and any moisture from the leeks has evaporated, 7-9 minutes. Drain the soaked beans. Add the beans to the pot along with the browned tasso, herbs and seasonings. Cover with 6 cups of chicken broth (or other cooking liquid). Bring the pot to a boil, then drop the heat to medium-low and simmer for as long as you have but at least an hour. For the best flavor, start the beans by midday and let the pot simmer until dinner. During the last 15 minutes of cooking, remove a 1/4 of a cup of beans, smash them in a bowl with a fork and return the smashed beans to the pot. Repeat until the beans reach your desired consistency. Did you make this? Let me know in the comments, or tag me at @jillian.blair on Instagram or @withlovejillianblair on TikTok or Facebook.

Using 7-steaks from Three Twelve Grass Fed Beef There is nothing, nothing more comforting to me than a bowl of rice and gravy. I'll take it in any form, chicken, meatball, roast — you name it, I've made It, and I love it. When people think of Louisiana's cuisine, they fairly go to the Cajun and Creole classics. But, I'm willing to bet that this Cajun classic is one of the most commonly made Louisiana meals. It's simple, albeit time-consuming, and it's reliably delicious. When I visited Three Twelve Grass Fed Beef for my new series, Made in Louisiana, I knew exactly what I wanted to make with their high-quality, grass-fed cuts: steak and gravy. Check out the full episode here (or at the bottom of this page!) for visual instructions. This recipe includes some unnecessary steps that I often skip, as you are welcome to. But, the result — with the help of grass-fed beef — is deliciously worth the time. Grass-Fed Steak and Gravy INGREDIENTS (4-6 Servings) 2-3 lbs. of fatty stew meat, like 7-steaks, chuck roast, short rib, oxtail, rump roast, etc. Depending on the size of the beef and the available cooking time, you may need to cut the beef into 2-3 pieces 1 large onion 1 large green bell pepper 2 ribs of celery 5 cloves of garlic 1-2 tablespoons of oil, beef tallow (rendered fat) or a mix of both 2 tablespoons of flour 6 cups of your cooking liquid of choice beef stock, beef broth, bouillon 2 teaspoons of Worcestershire sauce 1 teaspoon of hot sauce 1/4 to 1/2 a teaspoon each of garlic powder, onion powder, black pepper and Cajun seasoning salt, to taste Louisiana-grown rice, to serve For this recipe, you'll want to use a large, heavy-bottomed pot with a good-fitting lid. DIRECTIONS (Optional) Render a few trimmings of beef fat (about an ounce) in the pot by placing the trimmings in a cold pot and turning the heat to medium. Allow the fat to render for 15-20 minutes. Remove the leftover solid fat pieces with a slotted spoon or tongs, leaving as much rendered fat in the pan as possible. Meanwhile, chop the onion, green bell pepper, celery and garlic. Add additional oil to the beef tallow, if needed, to total 1-2 tablespoons. Brown the beef over medium-high heat on each side for 2-3 minutes, or until a dark crust is formed. A layer of fond/gratin/grimeese should form on the bottom of the pan. Once browned, remove the beef and set aside in a bowl or plate to catch any juices. Add the chopped veggies to the pan and sauté over medium-low heat, starting with the lid on, for 10 minutes. Then, sauté the veggies uncovered for 5-10 more minutes, until soft. The water evaporating from the veggies should begin to lift the fond. (Optional) Add 2 tablespoons of flour to the veggies, if a thicker consistency is desired. Toast the flour for 1-2 minutes. Deglaze the pot by adding 4 cups of cooking liquid, while scraping the bottom. Season with Worcestershire sauce, hot sauce, garlic powder, onion powder, black pepper, cajun seasoning, salt, and anything else you'd like. Return the beef to the pot, along with any juices that have gathered. Ensure the meat is fully submerged in the cooking liquid. Add more, if needed. Bring the pot to a simmer, then lower the heat to medium-low. Simmer for as long as you have but at least three hours. I prefer to simmer the gravy covered until the last hour of cooking time. If the gravy over-reduces or becomes too thick, add some of the leftover cooking liquid. If the gravy is too thin, simmer uncovered for additional time. Once the meat is fall-apart tender and the gravy is at your desired consistency, taste for seasoning and serve over white rice. Enjoy! Did you make this? Let me know in the comments, or tag me at @jillian.blair on Instagram or @withlovejillianblair on TikTok or Facebook.

Creamy orzo with thyme, mushrooms, lemons and more; you can't go wrong. Am I supposed to be using more pots and pans? Don't get me wrong, it's a goal of mine to share recipes that push people to try new things in the kitchen, even if it's not easy or convenient. But, the Cajun way of cooking I grew up around emphasized using the fond on the bottom of a pot, the gremees. With most dishes I cook, that translates to cooking the protein first, often removing it from the pot/pan, and finishing the steps before adding my protein back at the end, making most of my recipes and go-to meals inadvertently "one-pot." But if I'm being honest, this isn't really a quick recipe, and there are quite a few steps compared to what I'd look for in a typical easy one-pan meal. And sure, there's only one pan to wash, but the prep work will make a few dirty dishes. I guess what I'm trying to get at is that there are a lot of categories we put food in and buzzwords we use to make it rank higher in searches or social media. It's not necessarily a bad thing, but there's more to the way we cook and why. ANYWAY! I'll move on to the actual recipe. It's so good, but how can pasta with mascarpone and thyme and shallots and mushrooms and all the other yummy flavor boosters it has not be delicious? MUSHROOM CHICKEN ORZO SKILLET Ingredients (3-4 Servings) As always, feel free to mix it up and cook with your heart! 1 lb of chicken breast or thighs, cut into slices 2 shallots, diced (or three tiny shallots) (or one medium onion) Zest of 1/4 of a lemon Juice of one lemon 2 cloves of garlic, minced 6 oz of mushrooms, medium diced 2 oz of mushrooms, thinly sliced 1/2 a teaspoon of fresh thyme, minced Seasonings to taste (I used about a quarter of a teaspoon each of onion powder, garlic powder, black pepper and half a teaspoon of salt) 2 tablespoons of olive oil 2 tablespoons of butter One cup of orzo pasta Splash of water (2 tablespoons) 2.5 cups of chicken stock 4 oz of mascarpone cheese (or cream cheese) 1/2 a cup of parmesan cheese Directions Preheat your oven to 400°F. Slice chicken into bite-sized pieces and toss in seasonings. Dice shallots, and slice and dice mushrooms. Remove thyme leaves from stems and mince. Mince garlic cloves. Zest 1/4 of a lemon and juice it. Heat 2 tablespoons of olive oil over medium-high heat. Brown chicken pieces, and remove and transfer with a slotted spoon. Set aside. (The chicken will finish cooking in the oven.) Add 2 tablespoons of butter to the chicken fond (the browned bits that stuck to the pan), along with the mushrooms, shallots, garlic and thyme. Sauté until the shallots have softened and the water has evaporated from the mushrooms, about 5-7 minutes. Pour in 1 cup of orzo pasta and toast for 2-3 minutes. Deglaze by adding lemon juice and a couple of tablespoons of water while scraping the bottom of the pan. Pour in 2 and 1/2 cups of chicken stock. Add the lemon zest. Bring to a simmer and stir regularly until the liquid is mostly absorbed and the pasta is al dente, around 8 to 12 minutes. Bring the heat to low. Stir in mascarpone cheese and return cooked chicken to skillet. Place skillet in the oven for 5-7 minutes until the chicken is cooked through. Remove from the oven and sprinkle 1/2 a cup of parmesan on top. If desired, return the pan to the oven and broil until the cheese has browned. 1-2 minutes. Did you make this? Let me know how it turned out in the comments!

Hear me out! This gumbo is faster than usual and perfect for a weeknight, a beginner or homesick college student. I love cooking from scratch. I think we should cook more things from scratch, when possible. BUT, I also know that we are all busy people, and if there's a shortcut that I feel is as great or close to the real thing, I'll take it. Everyone knows the best gumbo in the state is the one you ate growing up. Nothing else is really going to come close (at least, if you grew up in my house ;) ). So when I came to LSU, I missed homemade Cajun dishes that you really can't get in a restaurant in Baton Rouge. That's where jarred roux comes in. Look, I promise I know how to make my own. I have the burns to prove it! When I make a full-blown pot of gumbo with every step, I'll make it from scratch. I just think the jarred stuff is pretty good. SHORTCUT CAJUN CHICKEN AND SAUSAGE GUMBO Ingredients As always, feel free to mix it up and cook with your heart! 2-3 links of Louisiana sausage, sliced 4 chicken thighs (optionally cut into chunks) 2 tablespoons of a neutral oil 1/2 of a container of chopped seasoning mix (Trinity veggies [onions, bell pepper and celery, usually with garlic and green onions]) like Guidry's or Rouses brand 1/4 to 1/2 a cup of dark jarred roux, I like Savoie's 64 oz of chicken stock (broth or bullion will work, but stock will give the most flavor) Season to taste (garlic powder, onion powder, cajun seasoning, salt, pepper, etc.) Directions Slice sausage and season the chicken thighs. You might need to cut them into chunks, depending on how long you'll simmer it and how small you like your chicken. Brown the sausage in a couple of tablespoons of oil. Remove from the pot with a slotted spoon, leaving the fat. Brown the chicken and remove with a slotted spoon, leaving the fat. Add in your chopped veggies and soften them for 5-10 minutes. Add in your roux. I started with 1/3 a cup because I like a dark, thick gumbo. Use less (like 1/4) for thinner, and add more if needed. Remember, you can always add more later if it's not thick enough. Let it cook for 1-2 minutes in the veggies. Add in 64 oz of stock, mix, and then add the meats back in. Season to taste. I used about a teaspoon of garlic powder, onion powder, 2 of cajun seasoning, and a few pinches of salt and pepper. Simmer for as long as you can, but at least 30 minutes. Check out the rest of my fall soups from this week: Creamy Chicken Italian Sausage and Gnocchi Soup Homemade Cream of Mushroom Soup French Shallot Soup Thai Green Curry Noodle Soup Did you make this? Let me know how it turned out in the comments!

It's the onion's much cooler cousin I'm the shallot's biggest fan. As Anthony Bourdain says in Kitchen Confidential, that restaurant touch that you love and can't seem to replicate at home is probably just shallots and butter. So much butter. And in this recipe, SO MANY shallots. "Shallots are so chic." - another wise quote by me French onion soup is a classic, and if it's on the menu, it will probably end up in front of me. However, I do think there is a place here for the smoother, slightly quieter shallot. Just try it...if you have the time to slice all of these shallots. FRENCH SHALLOT SOUP (makes around 2 large bowls or 4 small bowls) Ingredients As always, feel free to mix it up and cook with your heart! 12 Shallots, thinly sliced 6 Cloves of Garlic, minced 3 tablespoons of butter 2 tablespoons of flour 1/2 cup of dry white wine 2 teaspoons of soy sauce or Worshesire 1 branch of thyme 1 bay leaf 4 Cups of Beef Stock Croutons and Gruyere to top Salt and pepper to taste Directions Thinly slice shallots and mince garlic and thyme. Melt 3 tablespoons of butter in a Dutch oven or large pot. Begin by sautéing by adding shallots, 1/4 cup of water, and a couple of large pinches of salt to a heavy-bottomed pot. Simmer on medium-high until the water evaporates. This will break down the shallots and jumpstart the caramelization process. Caramelize the shallots on medium-low heat for at least 45 minutes, or until the shallots are a deep bronze color. Don't rush this step! Add in the minced garlic and 2 tablespoons of flour and toast for 2 minutes. Deglaze with 1/2 cup cup of dry white wine, and let it cook for 2 minutes Add in 4 cups of beef stock or bullion, 2 teaspoons of soy sauce, a bay leaf, salt, pepper, and thyme, leaves left on the stems. The leaves will fall off as the soup simmers. Simmer uncovered for at least 20 minutes. Remove the remaining thyme stems. Serve with croutons and gruyere and/or parm. Broil until browned. (optional) Check out the rest of my fall soups from this week: Creamy Chicken Italian Sausage and Gnocchi Soup Homemade Cream of Mushroom Soup Thai Green Curry Noodle Soup Shortcut Chicken and Sausage Gumbo Did you make this? Let me know how it turned out in the comments!

Fast and packed with flavorful, bright ingredients I have one problem with soups: some just aren't filling enough. Take my French Shallot and Cream of Mushroom soups from earlier this week. As delicious as they are, I would definitely add a protein to make it a meal or make them for an appetizer. This soup is NOT that. With chicken and my favorite, rice noodles, this soup is bright, filling and packs a punch of flavor. "If you don't have fish sauce in your pantry, put it on the grocery list ASAP." - ME The key ingredient here is green curry paste. I bought mine from my local Asian grocery store. (If you live in Baton Rouge, I love Asian Market on Perkins Road and Asian Supermarket.) This curry paste is all you really NEED to make this soup, but adding in extras like fresh ginger, lemon grass, herbs and lime juice takes it to the next level. WIth that being said, you can totally leave one out -- like the lemongrass, if you can't find it -- and still have a delicious soup. You also can find these pastes in variety of spice levels, so choose one that works for you. A few other standout ingredients in this soup are fish sauce and coconut milk. I add fish sauce to so many things. It brings a level of flavor that is very hard to find in "substitute" ingredients. For coconut milk, use something with plenty of the cream left in it, like a full-fat can of milk. Coconut milk often served in cartons for coffees and similar uses is missing a lot of that creamy coconut flavor that makes this dish so comforting. THAI GREEN CURRY COCONUT NOODLE SOUP (makes about four servings) Ingredients (about 4 servings) As always, feel free to mix it up and cook with your heart! 2-4 tablespoons of Green Curry Paste 2 teaspoons of chopped lemon grass 1 13.5 oz can of coconut milk 1-inch of grated ginger zest of half a lime juice of half a lime 2 cloves of grated garlic 1/2 of an onion, sliced 1/2 of a red bell pepper, sliced 3-4 chicken boneless, skinless chicken thighs, cut into bite-sized pieces 4 cups of chicken stock fish sauce, to taste 7 oz of rice noodles, cooked to package instructions (half of a 14 oz pack) cilantro, to taste basil to, taste Directions Thinly slice half of an onion and half of a red bell pepper. Grate garlic and ginger if using fresh. Chop lemongrass, if using fresh. (I could only find frozen.) Cut chicken (or protein of choice) into bite-sized pieces. Add 1 tablespoon of oil to a pot and cook the protein on medium-high heat. Once fully cooked, remove with a slotted spoon. Add more oil to the pot, if needed. Saute curry paste, lemongrass, grated ginger and garlic until fragrant, about 2-3 minutes. Add in onions and peppers and saute for about 5 minutes. Add in 4 cups of chicken stock, 1 can of coconut milk, juice from half of a lime, and fish sauce to taste. Simmer for 10 minutes. Meanwhile, cook the rice noodles to package instructions in a separate pot. Add in cooked rice noodles and fresh herbs, like cilantro and basil, along with your cooked protein. Check out the rest of my fall soups from this week: Creamy Chicken Italian Sausage and Gnocchi Soup Homemade Cream of Mushroom Soup French Shallot Soup Did you make this? Let me know how it turned out in the comments!

Like Olive Garden but better (but I love you Olive Garden) I love soup. I love cooking soup. I make so much soup that when I invite someone over for dinner, they ask if it's soup -- or pasta or some form of rice and gravy, but that's another series. "Wow, this soup is great for soup season!!" - ME Alas, I love all-you-can-eat soup at Olive Garden. Can you guess what I get? That's right: chicken and gnocchi soup. You're so smart. This is a more homemade, gourmet version, I guess. Unfortunately, it was not bottomless and there were no breadsticks. CHICKEN SAUSAGE AND GNOCCHI SOUP Ingredients As always, feel free to mix it up and cook with your heart! 2-3 pre-cooked chicken Italian sausage links, sliced 1/2 onion, diced 2 ribs of celery, diced 4 cloves of garlic, minced 4 cups of chicken stock (broth, water with bullion) 1 cup of spinach, chopped Season to taste (I used about a teaspoon of garlic powder and onion powder, half a teaspoon of red pepper flakes, 1/4 of a teaspoon of white pepper, and salt and pepper to taste.) 1 16 oz package of gnocchi 1 cup of half-and-half or heavy cream Basil and parmesan to top (optional) Directions Dice the onion and celery, mince the garlic, slice the sausage links and lightly chop the spinach. Add 1 tablespoon of olive oil to a pot. Sauté the sliced sausage on medium heat until lightly browned. Remove the browned sausage with a slotted spoon and set aside, leaving the drippings in the pot. If needed, add more olive oil. Salt and sauté the onion, celery and garlic until soft, about 5 minutes. Add in chicken stock (or broth), spinach and seasonings. Simmer for 10 minutes. Add in gnocchi and cooked sausage and simmer for 3-4 minutes, or until the gnocchi is cooked to package instructions. Pour in 1 cup of half and half (or heavy cream). Lightly simmer until thickened. Serve with Parmesan cheese and basil. (Optional) Check out the rest of my fall soups from this week: Homemade Cream of Mushroom Soup Did you make this? Let me know how it turned out in the comments!

A bowl of fall, packed with mushroomy goodness This week, I'm sharing five fall soup recipes that are warm and comforting for the cooler days ahead. Next up: this delicious cream of mushroom soup that beats anything from a can. "Mushrooms are the best!" -ME This recipe brings together a few undeniably delicious ingredients like mushrooms, fresh herbs, garlic, and my personal favorite, a shallot, that create a rich melody of fall flavors. Too good. EARTHY AND HERBY, CREAMY MUSHROOM SOUP (4-5 side servings or 2-3 big bowls) Ingredients As always, feel free to mix it up and cook with your heart! 16 oz of mushrooms (I used baby bella and white) 1 shallot, diced 2 cloves of garlic, minced 2 teaspoons of fresh herbs (I used 1 each of thyme and sage) (alternatively, 1 1/2 teaspoons of dried herbs) 2 tablespoons of butter 2 tablespoons of flour 1/2 a cup of dry white wine 32 oz of veggie or mushroom stock 1/2 cup of half-and-half or heavy cream Salt and pepper to taste Directions Wash and slice mushrooms. Chop 1 shallot. Mince sage, thyme (or your herbs of choice) and garlic. Melt two tablespoons of butter in a pot and sauté shallots, mushrooms and garlic for 12-15 minutes on medium heat. Season with salt while cooking. Sprinkle in 2 tablespoons of flour. Let this cook for 2 minutes. Pour in a 1/2 cup of wine to deglaze. Let the wine cook for 1 minute while scraping the bottom of the pot. Add in 32 oz of veggie or mushroom stock, along with thyme and sage, salt and pepper. Simmer for 15 minutes uncovered. Move 3/4 of the soup to a blender and blend until smooth. Or, remove 1/4 of the soup and blend the remaining soup in the pot with an immersion blender until smooth. Return all the soup back to the pot. It should be smooth with whole mushroom slices mixed throughout. Pour in a 1/2 cup of half and half or heavy cream. Simmer lightly uncovered for 10 minutes, until thickened. Check for seasoning and serve. Check out the rest of my fall soups from this week: Creamy Chicken Italian Sausage and Gnocchi Soup Shortcut Chicken and Sausage Gumbo French Shallot Soup Thai Green Curry Noodle Soup Did you make this? Let me know how it turned out in the comments!