Chicken Sausage and Broccoli Pasta

Work and rain. Work and rain. That’s this week in a nutshell.

I don’t have much to add to this one other than the fact that those pretty little basil leaves are from my own plant! It’s still growing. I’m harvesting leaves regularly and freezing them. I’m like a proud mother with this thing. Who doesn’t love pasta, sausage, broccoli and cheese?


Inspiration: Food52

  • 1lb chicken sausage
  • 2 teaspoons red chili flakes
  • 2 tablespoons olive oil
  • 4 cloves of garlic, minced
  • 1 cup of chicken broth
  • 12oz pasta
  • 2 small heads of broccoli [whatever gets you to 4-5 cups]
  • salt and pepper
  • grated parmesan
  • basil

In a large skillet, heat the olive oil over medium-high heat. Add the red chili flakes and garlic. Stir often for about 30 seconds until everything is fragrant. Add the chicken sausage. Don’t break up too much. You want large chunks. Once it’s cooked through, remove the pan from heat and set aside.

Cook the pasta according to package directions, but substitute in the cup of broth for one of the cups of water. When there are about 5 minutes left on the cooking time, add the broccoli. Before draining, reserve a cup of the pasta water. Stir the pasta and broccoli in with the chicken sausage. Add some of the pasta water to loosen everything up. Season with salt, pepper, grated parmesan, and basil before serving.


Weekly Reads

I caught up on a lot of much-needed sleep this weekend. I was introduced to my first Wrångebäck, which is a raw cow’s milk farmstead cheese. Think Gruyere on steroids. Only 18 wheels of this specific cheese were made and someone Foster and Dobbs got their hands on one. It was life changing. I got my hands on some Spella espresso beans in honor of their 10th anniversary earlier this week. Do you know how hard it is to turn down an email from your masseuse saying she had openings this weekend? It feels even more needed after watching that debate.


I’ve been craving all things German lately. This sauerbraten looks good.

Everlane’s been killing it both in style and in business model. If you’re in need of a $100 cashmere sweater, now is the time.

Apparently burritos by drones are going to be a thing.

Tinder for food = Tender. I’m usually the last to understand technology and this is no different.

Some if these Bangkok descriptions are so spot on. It’s olfactory overload.

Tracy’s thoughts on Whole 30 encompass some of the reasons I’ve thought of trying it out.

A candle that smells like a new Mac? What?

I am such a bored eater, so this article in how the western diet triggers weight gain is interesting.

These letter boards are so cool. They’re also way wittier than I am.

I’m all about some accessible art.

This dog DOES feel the same way about donuts as I do.

Shrimp Cobb Salad

Look at how pretty this salad is. I’m patting myself on the back here. Cobb salads are great for when you want vegetables but want more than some whisps of lettuce. Some notable Cobbs [aka, the ones I order most often] — the brisket Cobb at Podnah’s Pit or the giant Cobb from Tilt that weighs what feels like 10lbs. Ahhh, now I wish I didn’t go to Tilt’s website to get that link. I want that burger on the homepage.

I’m not normally a corn person. I’ll eat it, but not go out of my way for it. Recipes, however, are a different story. I’m one of those follow the rules people. I can’t help it. As usual, my avocado wasn’t that ripe. Edible, but not my favorite. Next time I’d just buy guacamole, but that doesn’t photograph nearly as well. That green chunky stuff you see is a deliciously simple cilantro-lime vinaigrette. Finally using an entire bunch of cilantro in one sitting was quite the experience. That never happens. The salad was just as awesome as you would expect a giant Cobb to be. Roasted shrimp is such a change from the norm. After taking the time to put it together, Andrew and I just attacked the platter with a fork. It’s a lot of salad for two people, but we pretty much conquered it.

Shrimp Cobb2

Inspiration: Damn Delicious


  • 1lb medium shrimp, peeled and deveined
  • 4 tablespoons olive oil, divided
  • 1 tablespoon Creole seasoning [I might have used the carne asada seasoning blend because that’s what I had on hand]
  • 4 slices of bacon, diced
  • 2 large hardboiled eggs, diced
  • 5 cups chopped romaine lettuce
  • 1 avocado, chopped
  • 1 cup corn kernels
  • 1/2 cup blue cheese crumbles
  • 1 cup cilantro, mostly leaves instead of stems
  • 2 tablespoons lime juice
  • 1 jalapeno, chopped
  • 2 cloves garlic
  • 2 tablespoons apple cider vinegar
  • Salt and pepper


Preheat the oven to 400° and line a baking sheet with parchment or tin foil. In a bowl toss the shrimp with two tablespoons of olive oil and the Creole seasoning. Spread the shrimp out on the baking sheet. Bake in the oven for about 4-5 minutes. The shrimp should be pink and cooked through.

In the bowl of a food processor, add the cilantro, lime juice, jalapeno, garlic, apple cider vinegar and remaining two tablespoons of olive oil. Pulse together until relatively smooth and creamy. Season with salt and pepper to taste. Set aside.

In a large skillet, cook the chopped bacon on medium high heat. Stir often until the bacon pieces are crispy. Drain on a plate lined with a paper towel.

Assemble the salad on a large plate or platter. Start with the base of romaine lettuce. In rows, line the shrimp, bacon, eggs, avocado, corn, and blue cheese crumbles. Spread the cilantro-lime dressing over the top.

Weekly Reads

Balanced this work week with a facial [Vicki @ Skin By Marywynn!], bubbly and oysters at Jacqueline before seeing Frankenstein: A Caberet with some friends, and an oil change at Green Drop Garage. They partner with a local farm so I took home a lovely little bag of potatoes. So cool.

Philly. Cheesecake. Fries.

I’ve been looking for more ways to use up the tub of miso in the fridge, so these miso soba zoodles fit the bill. So does this miso-turmeric dressing.

Interested in science and food? Here’s how food works.

I listen to Spotify nearly every day, and their smart playlists are rad. I’ll gladly take this new one that personalizes the shuffle button.

Oregon’s 30 most giving companies! I work with a few of them regularly.

Adrianna was already my idol. She made breakfast corndogs and I can’t stop thinking about them.

56-56-56. A new method to try t0 achieve work-life balance. What am I doing with those 56 hours anyway?

Talk about full-on cozy. Beef stroganoff.

I’m in awe of this floating shelf and all the customization. I want it for the entry way.

Wayfinder Beer. A collaboration with the creators of Double Mountain Brewing, Sizzle Pie, and Podnah’s Pit. I’m intrigued.

Brown butter + chocolate = mini lava-cake love.

Sausage and Green Bean Grill Packet

Jacqueline. A new favorite restaurant. It’s seafood-focused in a beautiful space. It’s technically The Life Aquatic themed, so you won’t see me complaining. It’s practically perfect. Some friends and I went before their official opening. I was shocked to learn that since they didn’t seem new to the game. I ate a whole lot of awesome. The menu rotates, but let’s humblebrag so you get an idea — black mission fig, Briar Rose goat cheese, whipped lardo, tarragon cracker, wild watercress to start; fresh baked zucchini bread with bourbon honey butter; smoked trout with roasted carrots, summer squash, pickled fennel, harissa, labneh, and nasturtiums. I’ll spare you dessert. Trust me, it was heavenly. It was beautifully plated on beautiful plates in a beautiful restaurant. If you buy a half bottle of bubbles, their oysters are $1. That’s happening. Soon.

This recipe is neither beautifully made or beautifully plated, but damn it, it’s good. It’s got all kinds of rustic simplicity that I love. I grew up on many a BBQ packet of protein + vegetables for dinner. Some things never change. The last of the fresh green beans seemed like a good choice. I’m waiting for the heaping pile at the store to start dwindling and/or looking awful. It just means I’ll change to something else. I don’t discriminate. I found andouille, which the recipe called for, and it is delicious. Since you’re not adding a sauce, you want a very flavorful sausage to kick up the mostly bland potatoes and mushrooms. These packets are nearly set it and forget it, but they will burn if you’re not careful. If you don’t know your grill’s hot spots, babysitting may be in order. They cook quick, though, so it’s not a big deal.

Sausage and Green Bean Packet

Inspiration: Damn Delicious


  • 1 package of andouilles sausage [4 sausages]
  • 1lb red potatoes, evenly cubed [or as evenly as possible]
  • 1lb green beans with ends trimmed and cut into bite-sized pieces
  • 8oz cremini mushrooms, cut in half or fourths depending on their size
  • 1 small onion, diced
  • 4 tablespoons unsalted butter, divided
  • 4 teaspoons cajun seasoning
  • salt and pepper


Cut four evenly sized pieces of aluminum foil so you can fold up all four sides. This should be about 12″ long or so. Divide the sausage, potatoes, green beans, mushrooms, and onion into each of the four pieces of foil. Top with one tablespoon of butter per packet and season liberally with the cajun seasoning, salt, and pepper.

Wrap the foil packets up. Preheat the grill to medium-high heat. Place the packets directly on the grill for 12-15 minutes. Remove and allow to cool so you can actually open the packets without burning yourself.