• tri tip ragu
    Dinner,  Instant Pot

    InstantPot Tri-Tip Ragu

    It feels like work for both Rob and I has been keeping us pretty busy since we got back from vacation. As a result, I have been looking for simple recipes to make when we get home. We have made a lot of our go-tos and remade a few others that we haven’t made in a while. But the other night, we tried something new that was inspired by our trip to California: Instant Pot Tri-Tip Ragu. Tri-tip is effectively the official cut of meat for California that is rare on the east coast. Its a cut out of the bottom sirloin of the cow, which means its pretty lean…

  • summer bolognese
    Dinner

    Summer Bolognese 2.0

    One of the few downsides to summer is that cooking hearty meals isn’t usually something you want. When its hot and gross out, do you really want a heavy meat dish? So, I have been continuing to experiment with making bolognese a good summer meal. I really wanted to make something like the Rabbit Bolognese (yes, Rob made a pasta sauce with a rabbit sausage) we made back in April; however, just a little lighter. To really get that lighter flavor, I started with the veggies base. This time around I went with leek. If you aren’t familiar with leek, think really big green onion. It’s got a great light…

  • chicken bolognese
    Dinner

    Summery Chicken Bolognese

    Now that it basically feels like summer here in DC, its seemed like the right time to look at lightening up some of my favorite recipes. A prime target is one of my favorite pasta sauces: bolognese. When you think of bolognese typically a heavy, hearty meat sauce comes to mind, so I wanted to go after that. So, I started with the meat selection. Normally, I go for pork, beef, or lamb which all tend to be a bit heavier. This time I went with chicken; chicken sausage to be specific. I like cooking with sausage since it helps give a good base flavor to the sauce since its…

  • Lamb Mushroom Ragu
    Dinner

    Lamb-Wild Mushroom Ragu

    The fact that Rob was super excited about this Lamb-Wild Mushroom Ragu is really shocking. He HATES mushrooms more than any other food and he was a big player in creating this recipe and suggested the mushrooms. Ultimately, this recipe was the perfect winter date night in. It’s absolutely packed with flavor and pairs perfectly with a nice glass of red wine! The key to this recipe is the use of dried WILD mushrooms. I used a combination of Morel, Chantarelle, and Porcini mushrooms. These dried mushrooms have a woody, earthy scent and flavor that compliments lamb and tomato flavors. I also added a some red wine to the liquid…