Chimichurri and a Charred Broccoli Salad

This is unbelievably easy. I’ve always wanted to make chimichurri. I don’t eat it that often, but I love it every time I do, and I’ve heard it’s easy. It is easy. It is delicious. It’s hard not to always have some on hand.

Charred broccoli is ridiculously good too. I added more red pepper flakes to the dressing because you know that’s how I do, but you could back off. The original recipe had arugula, but I didn’t want to buy an entire container just for a cup of arugula. Bulk mixed greens were a fine substitute. For some reason, the vegetable peeler was making gigantic pieces of cheese. I think I’d shred it next time for better distribution. I’ll take cheese with every bite, thankyouverymuch.

The steak method is pretty much the go-to. It yields such a juicy steak. I live and die by my thermometer now. Consistent results every time. I ended up with a smaller steak just because a) New Seasons ran out and b) I really don’t need to eat more than a half pound of steak in a sitting, do I? If you put it in front of me, you know I’ll eat it. It meant that the meat to chimichurri recipe was a little off, but that’s ok. You’ll want to eat this stuff by the spoonful.

Inspiration: The Splendid Table


  • 1lb flank steak
  • 1lb broccoli florets, cut into even pieces
  • 1 cup mixed greens
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 3 teaspoons honey
  • 2 teaspoon red pepper flakes
  • 1/4 cup of pecorino romano cheese, peeled with a vegetable peeler
  • 1 1/2 cups parsley
  • 3/4 cup cilantro
  • 1 shallot, sliced thin
  • 1 tablespoon sherry vinegar
  • 2 garlic cloves, sliced thin
  • 1/2 cup + 2 tablespoons vegetable oil
  • salt and pepper


Season both sides of the steak with salt. Set aside until needed, allowing it to come up to room temperature.

Heat a 12″ skillet on high heat. Add the broccoli florets and cook them, stirring occasionally, until they start to char on all sides. This will take 8-10 minutes. Toss the broccoli in a large bowl with the mixed greens, olive oil, 2 teaspoons of honey, lemon juice, and a teaspoon of red pepper flakes. Season with salt and pepper. Top with the pecorino romano cheese, and cover the bowl. Set aside until ready.

In the bowl of a food processor, add the parsley, cilantro, shallot, vinegar, garlic, remaining teaspoon of honey, remaining teaspoon of red pepper flakes, and 1 teaspoon salt. Process until the mixture is finely chopped and incorporated. Keep the processor on as you drizzle in the vegetable oil until the mixture is well blended. Transfer the chimichurri to a bowl.

Heat the remaining two tablespoons of vegetable oil in the skillet until nearly smoking. Pat the steak dry with paper towels. Season both sides with pepper. Add the steak to the hot skillet and turn the heat down to medium-high. Brown the first side, it will take 1 1/2 – 2 minutes. Flip the steak and brown that side. Continue to flip cook and flip the steak in this manner until the internal temperature of the steak is 120 degrees.

Transfer the steak to a cutting board, spread 1/3 cup of the chimichurri on top, cover with aluminum foil, and let the steak rest for about 10 minutes. Thinly slice the steak against the grain before serving with the broccoli salad and the remaining chimichurri.

Slow Roasted Citrus Salmon

This salmon was a nice change from the usual grilled salmon with salt and pepper I usually make. New Seasons had 283,920,382 types of citrus at the time, and I ended up picking one that had a very grapefruit-y essence that was fine for me, but not for someone else in the house. I should have definitely should have gone with the tried and true blood orange, but I wanted to try something new.

Going low and slow with all that oil and citrus made for a very, very, very moist salmon. Not a chance that this sucker is drying out unless you try to overcook it. A mandoline is going to be your friend. I had everything in the oven in probably 10 minutes.

Don’t be scared by the jalapeno. I really thought it’d be spicier based on how spicy it was pre-roast, but it was really mild when all was said and done. It added a little more depth to a bright, yet rich, piece of salmon.

And now I’m out of salmon in the freezer. I have to back to buying it at the store like a normal human. What’s the world coming to?

Inspiration: Bon Appetit


  • 1 fennel bulb, thinly sliced
  • 1 orange, thinly sliced with seeds removed
  • 1 Meyer lemon, thinly sliced
  • 1 jalapeno, thinly sliced
  • 2lbs, skinless salmon fillet
  • 3/4 cup olive oil
  • sea salt and pepper


Preheat the oven to 275 degrees. Toss the fennel, orange slices, lemon slices, and jalapeno into a shallow baking dish. Season with salt and pepper.

Season the salmon on both sides with salt and pepper before placing on top of the fennel citrus mixture. Pour the olive oil all over.

Roast the salmon, uncovered, until it’s just about cooked through. 30-40 minutes should be plenty of time, but my fillet was really thick. I went to 40 and tested it with my thermometer. Internal temp should be about 145 degrees.

Transfer the salmon to a platter and spoon the fennel citrus mixture on top. Taste for salt and pepper.

Weekly Reads 17

I burned myself out working three 14-hour days in a row for no reason. Well, no reason other than I had the time and was on a roll. Take it from me–if you don’t have to, don’t. Even if you have to, try not to. That much brain power and screen time aren’t good for your well-being. I made some post-work plans this week just to ensure I’ll disconnect at a reasonable hour. You gotta do what you gotta do.

The weekend was a great reprieve. Nearly no work. I hardly checked email. The sun was out all day. I walked over 8 miles in the sunshine. I have to store up that vitamin D when I can. The Timbers had another great, fun-to-watch game. I ate a Figlia egg salad sandwich [my favorite!] and tried their housemade hazelnut milk in a latte. Game changer. Cheese club was an introduction to Puits d’Astier. It was recently a centerfold cheese in Culture magazine. Check it out. It’s like brie, but better. The one we had was shipped via boat across the ocean and then traveled by truck from NYC to PDX. By the time we got it, it had an epic amount of furry mold. Apparently, it’s common but depends on the moisture content in the air, what other bacteria are around, and what the sheep were eating at the time. It’s fascinating. And delicious. Just don’t smell the rind. Trust me.

Andrew’s friend Joshua is an amazing artist. I’m in love with more than a couple pieces.

I’ve tried the whole make-your-own-almond-milk thing, but all the waste leaves me feeling meh. This method seems like a great alternative. If you’ve tried it, I want to know!

I might have been researching shampoo the other night, and Andrew might have made fun of me for it.

The Financial Diet website is a new find. A few of the books on this list are now on my to-read list in the abundance of free time I don’t have.

Cherry upside down cake. I haven’t wanted to bake something so badly in a long time.

I was a little skeptical of Ben & Jerry’s non-dairy flavors, but after nearly finishing the pint of Chunky Monkey, I’m sold.

I haven’t been making time for the gym lately, and I’m finally starting to crave it. And since cardio sucks, this workout seems like a worthwhile alternative.

Since I’ve been carrying my work laptop back and forth from the office, and traditional Portland rain is in full effect, I’ve been scoping out water-resistant backpacks. This one is on the short list. Too bad I don’t think it’d fit my laptop.

Ham. And. Cheese. Slab. Pie.

An old school turned Dutch home. Swoon.

(Not) Juggling it All. YES.

A great list of women-run podcasts. Currently following: One Part Plant and Heroine.

Weekly Reads 16

I’m here. I’m working. I’m eating. I’m doing nearly everything I love except cooking. That’s been falling to the wayside. It’s short lived. Tax season is flying by. It’s already almost 3/15. That’s equal parts exciting and terrifying. We started Wellness Wednesdays at the office, and I had my first guided meditation last week. The 25 minutes definitely did not feel like it. I think I got the hang of it pretty quickly. The key is practice, and I’ve done it exactly zero times since. I’m craving our annual trip

I’m craving our annual trip and some sunshine. We’re getting really close to nailing it down. I’d say with a fair amount of confidence it will involve a flight into Bilbao and a flight out of Milan, but you never know. Plenty of time to change our minds. Again.

Last weekend was all the sports. Timbers season opener and some seats at a Trailblazers game. We went to a vermouth night at Locale. I tried two new-to-me spots: Spitz and Bless Your Heart Burgers. Both were really good. We found out La Cocina’s ceviche is a force to be reckoned with. Their tuna might be slightly better than their shrimp, but only slightly. It’s severed in a giant frozen molcajete. Jacqueline’s brunch is so good. When Emma and I went, they had already run out of a few things, and I didn’t even care. We watched Hell or High Water last night. It’s a good one.

As you can imagine, there’s been a lot of reading on the internets. That’s about all the attention span I had. I checked out an Italian cookbook a few weeks back and never managed to open it before it had to go back to the library. Whoops.


I’ve got a couple of Glossier’s new Cloud Paints coming in the mail. I haven’t bought new makeup in forever.

Look at this rye and sweet potato gnocchi. I love everything about this.

Women of NASA being immortalized by legos. Does it get much better?

This kitchen reveal makes me feel all kinds of swoony.

Oh god. Marshmallow-y brownies. Marshmallows are a weakness!

This chicken curry pot pie sounds stellar. That crust is beautiful!

How to make every week a 40-hour week. Some great tips to use after April.

We have a non-stop supply of Cheez-its in the office right now, so these turmeric-spiced ones are speaking to me.

Reading about the new Legend of Zelda game made me feel nostalgic and old simultaneously.

How to Tokyo. What a great starter guide.

These raclette sticks sound like my kind of indulgence!

I need to start practicing herb prep. This seems way too easy not to.

Roasted radicchio and cheese. It reminds me of Tasty N Alder Their radicchio salad is one of my favorites.

This house speaks to me. I don’t think there is anything I wouldn’t want.

Rye brownies. Between that and the bay leaves, the savory notes have me intrigued.

Tuna Noodle Casserole

The comfort of tuna noodle casserole. My love for it knows no bounds. This version combines all the things I love so much–pasta, tuna, mushrooms, leeks, a white cheddar sauce, greenery in the form of dill, a crunch from tortilla chip crumbles.

The casserole of my childhood was similar but different. Elbow macaroni. A lot of Velveeta. No crunch. No baking. This felt like the grown-up version and still elicited a lot of the same eyes-rolling-into-the-back-of-your-head goodness. I struggled with my portions as I often do when pasta and cheese are involved.

We managed to save leftovers. I was that person who ate fish in the office. I promise I didn’t reheat it. I’m not that cruel.

Inspiration: Bon Appetit


  • 1 stick unsalted butter
  • 12oz dried egg noodles
  • 1 large onion, finely chopped
  • 1 medium leek, white and pale green parts, finely chopped
  • 10oz crimini mushroom, thinly sliced
  • 1/4 cup white wine [I used vermouth because that’s all I had on hand]
  • 2 tablespoons thyme, finely chopped
  • 1/4 cup all-purpose flour
  • 2 1/2 cups chicken stock
  • 1 cup heavy cream
  • 6oz white cheddar, grated
  • 1 tablespoon hot sauce [I used tapatio]
  • 12oz tuna, packed in oil, drained and broken into pieces
  • 2 handfuls of tortilla chips, crushed
  • 1/2 cup dill, chopped
  • salt and pepper


Preheat the oven to 400 degrees. Grease a 13×9″ baking dish.

Cook the egg noodles in a large pot of boiling, heavily salted water for about 2-3 minutes. The pasta should still be very al dente. Drain the pasta and set aside.

Melt 1/2 of the stick of butter in a large skillet on medium heat. Add the onion and leek and stir often. Cook for about 8-10 minutes until they start to soften but not brown. Increase the heat to medium-high. Stir in the mushrooms and cook for another 4-6 minutes. The moisture from the mushrooms should seep out and cook off. Add the wine and continue stirring occasionally until the moisture is nearly gone. Season with salt and pepper.

In a pot, melt the remaining 1/2 stick of butter on medium-low heat. Whisk in the flour and cook the roux until it’s golden brown, about two minutes. It will be shiny and smooth. Whisk constantly and add the chicken stock. Bring the liquid to a boil. Reduce the heat to medium and add the cream, cheddar and hot sauce. Stir often until the cheese is melted and smooth. Season with salt and pepper.

In a large bowl, mix together the mushrooms, cheese sauce, noodles, and tuna. Everything should be evenly coated. Taste for more salt and pepper. Transfer the mixture to the prepared baking dish and spread it out evenly. Sprinkle the top with the chips. Bake for about 20 minutes. The casserole will be bubbly and the chips starting to brown. Remove from heat and let it sit for about five minutes. Sprinkle with dill before serving.