Organic Turkey Meatballs in Marinara Sauce

There is a reason why the saying “April showers brings May flowers” exists and we have definitely been experiencing that except I don’t think Mother Nature meant snow ha!  It has been cold and dreary so I’ve been taking to heart Mick Jagger’s “you can’t always get what you want” as I hold tightly to the promise of spring in our not too distant future.

This leads me to my turkey meatball recipe as I’m still in comfort mood mode as a result of all this cooler weather.  Trust me know one is complaining in our house either as this is one of my husband’s and daughter’s absolute favorite meals of all time.  I love it too as it is incredibly versatile as the meat can be adjusted to pork or beef and this can be served over spaghetti squash to make it grain free or paleo as well as served over pasta or even used to make meatball subs!  My family especially loves it over spaghetti!  Regardless, I’ve been making this recipe for years and it is about time I share with you all.  This can be a made a day ahead too and it will just get better and better with time.  You can make your marinara from scratch if you have the time but to be honest on busy days with the kiddos, I use a jar of Rao’s marinara.  It honestly is so delicious and no body will ever know!

 

Ground Turkey Meatballs

1 tbs extra virgin olive oil

1 small onion peeled and minced

3 cloves fresh garlic peeled and minced

1 tsp dried oregano

1 lb ground organic turkey

1 egg

1/2 cup gluten free bread crumbs (optional)

pinch of sea salt

freshly ground black pepper

3 tbs grated parmesan reggiano

1 additional tsp dried oregano

2 additional tbs extra virgin olive oil

2  jar Rao’s marinara

Take a large skillet with a lid and add olive oil, then place the heat of your stove top to medium.  Once hot, add minced onion and cook approx. 7-8 minutes till translucent then add garlic and dried oregano and cook 2 more minutes.  Remove from heat and let rest to cool.

Take a medium size bowl and add ground turkey, egg, bread crumbs, sea salt, black pepper, parmesan reggiano, dried oregano.  Now add the cooled cooked onion, garlic and oregano mixture to the ground turkey.  Using your clean hands, combine all the ingredients fully.  Then, proceed to roll the ground turkey mixture into individual meatballs.  Once you have rolled all of your meatballs, take your skillet and add the last 2 tbs of olive oil.  Bring your heat to medium and once hot, add the meatballs.  Cook approx. 5 minutes then using a spatula or tongs, flip the meatballs to the other side and cook an additional 5 minutes (meatballs should be golden brown on each side).  Now add both jars of marinara sauce (make sure to add a little water (approx. 1/2 cup) to the jars to get all the sauce out and add to the pot as well.  Bring the heat of your stove top up to high heat very briefly till the sauce comes to a quick boil, then immediately reduce to low and place the top on your pot.  Cook approx. 20-25 minutes on low to finish cooking the meatballs and allow all the flavors to come together.  Serve the meatballs over pasta, over spaghetti squash or I have made meatball subs with this recipe as well.  The options are endless and don’t forget to add copious amounts of sprinkled parmesan reggiano.  Any way you serve this, it’s absolutely delicious and your family will thank you.

Enjoy and don’t forget to tag me @chef_emery on Instagram! Oxoxox

All my love from my kitchen to yours!

Chef Emery

https://www.chefemery.com

https://www.raos.com/product/marinara-sauce/

 

Slow Cooked Whole Chicken with Cranberries, White Wine and Fresh Herbs

I love one pot cooking especially in the fall when the kids schedules are jam packed with a myriad of after school activities.  It allows me to cook this in advance, let it rest and then gets a super nourishing dinner on the table super fast that we can all sit down to.  This recipe is incredibly versatile too as I love incorporating whatever seasonal veggies or fruits are in season at that time of year.  As we know, fall is the beginning of seasonal produce such as apples, cranberries as well as the first appearances of oranges as we drift towards winter.  I want you to take the “idea” of this recipe and then use it throughout the year by switching the herbs, fruit, veggies and even the liquid used.  I chose to use apple cider for this recipe because it is in season but chicken stock can be substituted, red wine.  I think you get the idea.  This particular dish was a huge success!  Everyone absolutely loved the sweetness that the apple cider, oranges and the cranberries slow cooked in white wine gave the recipe.  I served this with a buttermilk garlic puréed celeriac which really finished this dish off.

We can eat nourishing meals that are also absolutely delicious by just getting a little organized and then making the commitment.  You will be honoring yourself as well the gift of coming together and gathering around food.  I can not say how many times that true magic is shared around our table over food.  This is where a lot of the connection happens and it is invaluable.

** Chef’s note:  You will need an oven safe pot with a lid

Preheat your oven to 400

Ingredients:

1 whole organic chicken

1 organic organic washed and sliced

1 cup local organic cranberries

2 bay leaves

4 sprigs organic thyme

4 sprigs organic rosemary

2 tbs herbs de provence

4 cloves organic garlic peeled and diced

1 onion washed, peeled and diced

3 organic carrots washed, peeled and diced

2 organic celery ribs washed and diced

1 cup white wine

1 cup apple cider

2 tbs maple syrup

sea salt

freshly ground black pepper

2 tbs organic ghee, butter or olive oil

 

Wash your chicken and rinse the cavity then pat your chicken down till dry.  Rub the chicken with sea salt, freshly ground black pepper and herbs de Provence.  Rub the cavity with sea salt.  Take a large oven safe stock pot with a top and add ghee, butter, or oil and place the heat on medium.  Add the seasoned chicken to the pot and cook 5-6 minutes on each side till golden brown.  Remove chicken from the pot and briefly set aside.  Now add onions and cook approx. 8 minutes till golden brown, then add garlic, celery, cranberries and carrots and cook approx. 5 minutes more.  Now add the chicken back to the pot then add the apple cider and wine.  Let simmer for two minutes then drizzle the top of the chicken with maple syrup.  Take the ends of the sliced orange and squeeze the juice over the top of the chicken.  Then place the rest of the sliced oranges over the top of the chicken along with the rosemary, bay leaves and thyme.  Place the top on the pot and place in the oven at 400 for 15 minutes, then reduce to 275 for one and a half hours.  Remove from oven and let rest.  Serve and enjoy with mashed potatoes, mashed turnip, celeriac and/or a big salad.

-Chef Emery oxoxoxo

Chicken with White Wine, Garlic and Fresh Herbs

This is the perfect Sunday dinner in my opinion and will gather a crowd for sure.  I also love it because it can be served very simply with a salad or you can get fancy and add a variety of sides.  Think corn bread, sautéed garlicky veggies, roasted potatoes.  Whatever your in the mood for!  This recipe is also fantastic because it is packed with a variety of fresh herbs which is so good for our bodies.  Our bodies absolutely love variety and herbs are such an easy way to provide the body with variation not to mention they have medicinal qualities that are fantastic for us.  The whole cloves of garlic also give this dish some serious immunity boosting power as well!

 

** Chefs Tip – I recommend a cast iron pot with a lid but if you do not have this any oven safe pot with a lid will work.

Preheat your oven to 400 degrees

1 Whole Organic Chicken ( washed, patted dry and the cavity rubbed with sea salt )

2 to 3 Sprigs Fresh Organic Rosemary washed

2- 3 Springs Fresh Organic Thyme washed

1 Handful Fresh Organic Basil washed

1 Handful Fresh Organic Chives washed

1 Handful Fresh Organic Parsley washed

3 Cloves Organic Garlic with the tops cut off ( leave the peel on )

1 Organic Red Onion Peeled and Sliced

1 Organic White Onion Peeled and Sliced

2 tbs Organic Dried Oregano

2 tbs Organic Herbs de Provence

2 Cups White Wine

1 1/2 tbs Organic Cultured Grass Fed Butter

Sea Salt

Freshly Ground Black Pepper

Wash then pat the whole chicken dry, then salt the cavity.  Rub the dried chicken on all sides with sea salt, freshly ground black pepper, herbs de Provence, and oregano.  Now take your oven safe pot or cast iron pot and add butter, then place the heat on your stove top to medium.  Let the pot get fairly hot, then add the chicken into the hot cast iron pan.  Sear each side of the chicken till golden brown ( approx. 6-7 minutes on each side).  Once browned, add white onions, red onions and garlic bulbs around the chicken.  Now add all of the fresh herbs placing them around the chicken.  Then sprinkle additional dried oregano, herbs de Provence, sea salt and freshly ground black pepper over the chicken.  Now add the white wine and let simmer for 5 minutes.  Place the lid on the pot and place in the oven at 400 for 15 minutes.  Then reduce to 275 and cook for an additional 1 hour and 30 minutes.  Remove from the oven and let rest for 5 minutes then dinner can be served!  Your whole house will smell magnificent. Enjoy!  – Chef Emery oxoxox

Please note: The photos of this recipe and content above are copyright protected.

Please do not use my photos without prior written permission. Please do not copy this recipe and share it on your own site. If you wish to tell people about this recipe, please provide a link back to the recipe here on my blog rather than copying the recipe. If you make significant changes to a recipe, you are welcome to rewrite it in your own unique words and provide a link back here for credit. Thank you!❤️

Organic Tomato Bolognese


People often say to me that looks really delicious but I don’t have the time to cook like that or that will take me too long to make.  I truly believe that with a little organization, meal prep and consistency, we can all get there.  Trust me, as a very busy business owner, professional chef and managing two children’s very busy schedules, I get that it can be absolutely overwhelming.  I feel overwhelmed myself but I have specific daily tools that have really helped me such as a weekly schedule of what’s happening in my calendar, a free grocery app on my phone that helps me organize my weekly grocery shop list and then some meal planning.  I set one day out of the week to grocery shop and vaguely plan menu “ideas” and then I just commit to it.  There are some weeks I don’t even have time to plan menu ideas but because my fridge is organized and stocked with fresh real food, there is always something to quickly assemble and get on the table.

My hope is that these tips can help you get there too because when we take the time to sit down for a meal, slow down, connect with our family and make real food a priority everything just gets better.  The difference is startling and leaves me with more mental and physical energy for my job, mothering as well as for fitness.  We can all get there, it just requires a little focus and discipline.

Now onto this delicious easy recipe!!  This is super easy to do and especially delicious this time of year because it’s tomato season!!  My kids literally squeal over this and ask for it at least one a week.  It also can be made in larger batches and frozen so that you can get several meals out of it.  I love the versatility of it as it can accommodate varying diets.  For example,  I always put the kids over organic gluten free tinkyada pasta penne or spaghetti but sometimes for myself I will put this over sautéed seasonal zucchini ( another great way to use up that overloading seasonal produce this time of year ). Whatever way you like it, this is super easy to do and will get dinner on the table fast.  This can also be adapted to be vegetarian/vegan by simply omitting the meat which would be delicious as well.

 

Organic Tomato Bolognese

2 cans organic crushed tomatoes 28.2 oz or 9 large fresh organic seasonal tomatoes washed and cored

1 organic white onion washed, peeled and diced

2 cloves organic fresh garlic peeled and minced

2 organic dried bay leaves

1 tsp organic dried oregano

1 tsp organic dried basil or fresh basil can be used as well

1 tsp dried organic red pepper flakes ( optional ) sometimes I omitt this for kids as it makes the sauce slightly spicy

1 lb organic grass fed ground beef or ground turkey can be used

2 tbs organic olive oil

1 tsp sea salt

freshly ground black pepper

2 tbs organic tomato paste

2 cups of water ( I generally rinse the cans of crushed tomatoes  and then add the water to the sauce so there is zero waste ) ** you will need to add the water though if using fresh tomatoes

 

If using fresh tomatoes, you will need a high speed blender.  Wash and core the tomatoes then slice with a knife into smaller pieces.  Add to your blender until they are completely crushed.  Set aside briefly.

Take a large stock pot and add olive oil then place the heat on your stove top to medium.  Once hot, add oregano, basil, red pepper flakes and minced onion.  Cook approx. 8 minutes till onions are translucent then add garlic.  Cook another 2 minutes sautéing quickly so the garlic does not burn.  Now add ground beef or ground turkey and season with sea salt and black pepper and continue to cook approx. 8-10 minutes till the meat is fully cooked.  Now add freshly crushed tomatoes or the two cans of crushed tomatoes, bay leaves along with the tomato paste.  Then add water and increase the heat on your stove top to high and bring the sauce to a quick boil stirring frequently.  Once the sauce comes to a boil, reduce immediately to a low heat and let simmer with the top off the pot for approx. 30 minutes.  The liquid or volume of the sauce will reduce and thicken which is what you want.  Your sauce is ready!

The sauce can be served immediately or placed in airtight containers and be frozen once cooled for future use.  Optimally, this sauce gets better and better as the flavors come together so it can be made a day ahead then served the next day.  It is still fabulous the day of though and especially delicious with copious amounts of Parmesan Reggiano.    Serve over your favorite pasta or zucchini zoodles and dinner is served!

Xoxo -Chef Emery

Please note: The photos of this recipe and content above are copyright protected.

Please do not use my photos without prior written permission. Please do not copy this recipe and share it on your own site. If you wish to tell people about this recipe, please provide a link back to the recipe here on my blog rather than copying the recipe. If you make significant changes to a recipe, you are welcome to rewrite it in your own unique words and provide a link back here for credit. Thank you!❤️

Local Chicken Thighs with White Wine, Lemon, Olives and Fresh Herbs


This is so easy to do and absolutely delicious! It is great as an every day family meal or fantastic when entertaining.

8 Local Organic Chicken Thighs ( with the skins on )

1 Tbs Organic Cultured Grass Fed Butter

2 Tbs Extra Virgin Organic Olive Oil

The Juice of One Organic Lemon

1 Organic Lemon Washed and Sliced

1 tbs Raw Local Honey

1 Cup Organic Olives ( a variety of  green and black not pitted )

2 Cups White Wine

4 Sprigs Fresh Organic Thyme Washed

2 Sprigs Fresh Organic Rosemary Washed

1 tsp Himalayan Sea Salt

Freshly Ground Black Pepper

Preheat oven to 400

*Chefs Note: You will need a oven safe cast iron pan*

Salt and Pepper both sides of your chicken thighs. Then place your cast iron pan on the stove top placing the heat on medium. Add olive oil and butter. Once butter is just melted add chicken thighs with the skin sides down.  Cook approx 6 minutes then flip the thighs over and cook an additional 6 minutes on other side ( skins should be golden brown).

Now drizzle thighs with honey, then deglaze the pan with the juice of one lemon and white wine.  Reduce heat to low and then add fresh thyme, rosemary, olives and lemon slices.  Cook on low heat with the top off for approx. 6 minutes then remove from heat.

Place in the oven with the top on at 400 for 15 minutes then reduce heat to 350 for approx. 25 minutes more. Serve on its own with a big salad or we love this dish with basmati rice and sautéed garlicky greens such as Swiss chard. Make sure to spoon the copious amounts of the glorious sauce over the dish when serving.

Enjoy! – Chef Emery ❤️ Oxox

Organic Grilled Peanut Satay Skewers

 

Summer is almost upon us are at least it is struggling to make an appearance up here in Maine.  We have had too many rainy days but my mind is already thinking about delicious meals that can get on the table quickly. Grilling is such a fantastic way to get dinner on the table fast with little clean up which I love.  Skewers are also a beautiful way to get kids involved and excited about cooking.  My daughter and son love helping put all the colorful veggies on the sticks.  It is a great way for kids to contribute and be a part of bringing meals to fruition, not to mention the sensory experience of touching, feeling and smelling food.

This recipe is super easy to do and incredibly versatile as you can alter the veggies to what is in season or your favorite ones!  It also can be adapted to be vegetarian/vegan by marinating organic non gmo tofu in the place of the chicken which is also so delicious.

Chicken Peanut Satay

1 lb of boneless skinless organic chicken breast  or organic non gmo tofu chopped into skewer pieces

1/2 cup organic peanut butter

2 tbs fish sauce

1/4 cup gluten free low sodium tamari

1/4 filtered water

2 tbs local raw honey

pinch of sea salt

freshly ground black pepper

Take a medium size bowl or a high speed blender and add peanut butter, fish sauce, tamari, water, raw honey, sea salt and black pepper.  If using a blender, place speed on high and blend till fully combined.  If using a bowl, place all the above ingredients in the bowl, then use a fork to whisk till all the ingredients are combined.  Chop the chicken into skewer size pieces then place in a large airtight container with a top.  Using a spatula, pour the peanut satay over the chicken and let marinate for at least 2 hours in the refrigerator.

 

For Veggies

1 large organic red onion peeled and cut into skewer pieces

1 large organic vidalia onion peeled and cut into skewer pieces

1 organic zucchini washed and cut into skewer pieces

1 organic red pepper washed, cored and cut into skewer pieces

1 organic green onion washed, cored and cut into skewer pieces

2 organic portabella mushrooms washed and cut into skewer pieces

 

Wash and cut all of the above veggies into skewer size pieces then briefly set aside.

 

For Extra Peanut Sauce For Drizzling

1/2 cup organic peanut butter

1/2 cup filtered water

2 tbs fish sauce

1 tbs local raw honey

 

1 organic lime washed and cut into wedges for serving

 

Once again take a medium bowl or high speed blender and add peanut butter, filtered water, fish sauce and honey.  If using a bowl, whisk with a fork till all the ingredients are well combined then set aside.  If using a blender,  place all of the ingredients in to the blender and place the speed on high till all the ingredients are fully combined.  Use a spatula to spoon out of the blender and set aside.

Preheat your grill to high.  Now it is time to assemble.  Remove your chicken from the refrigerator and begin to assemble your skewers by alternating varying veggies with the chicken ( discard the peanut sauce that the chicken was marinated in.)  Once all your skewers are assembled, place on the grill and cook approx. 10 minutes on each side till chicken is fully cooked and veggies are roasted.  Depending on your grill, you may need to adjust the temperature to medium/high heat.  Once all of your skewers are cooked it is time to eat.  This can be served on it’s own with a big salad and/or rice.  Drizzle each skewer with additional peanut sauce and a squeeze of fresh lime juice.  The extra peanut sauce can be saved in an airtight container and stored in the fridge for 3-5 days and used as a fabulous quick dressing for salads.

Enjoy!  -Chef Emery oxoxox

For a great guide and tips on meal planning, grocery shopping and even more recipes go to my website at www.chefemery.com where my ebook can be purchased!  You will have an instantly downloadable guide to helping manage meal prep, my favorite go to products when shopping, plus a few fabulous recipes!

Please note: The photos of this recipe and content above are copyright protected.

Please do not use my photos without prior written permission. Please do not copy this recipe and share it on your own site. If you wish to tell people about this recipe, please provide a link back to the recipe here on my blog rather than copying the recipe. If you make significant changes to a recipe, you are welcome to rewrite it in your own unique words and provide a link back here for credit. Thank you!❤️

Grass Fed Marinated Flank Steak Recipe

I learned this recipe at a very young age as our home was built and gathered around food.  My parents occasionally catered out of the home and my father even at one point left his job and took a full time position as a chef.  My father was always a natural in the kitchen and had that “je ne sais quoi ” if you know what I mean. He would let me watch as he prepared the food and there were so many lasting memories imprinted.  I learned so much through the process of watching, preparing, touching, smelling and tasting food.  To be honest, it was one of the few and rare ways our family gathered in a peaceful fashion.  It was a place of solace and where I learned to find my quiet, my waking meditation.

This recipe always was and continues to be one of my favorites.  It is so versatile throughout the entire year as I simply adjust what I pair it with depending on the season.  With summer in our not too distant future and BBQ grills in full effect, dinner can be on the table super fast with little clean up which I love (especially on busy days as a chef at my business The Harborage Inn ).  On hot summer nights, we love it with a big green organic salad with all the beautiful seasonal produce that is in full swing.  It is also lovely with potato salad and/or pasta salad especially if you are hosting a get together!  In the cooler months, I will often pair the steak with examples such as baked potatoes, sweet potato fries and mashed celeriac root just to name a few.  The options are honestly endless!

Asian Style Marinated Flank Steak

One 1 to 1.5 lb grass fed beef flank steak

1 large knob of fresh ginger washed and sliced

2 cloves of fresh garlic peeled and smashed

1 tsp sea salt

freshly ground black pepper

the juice of one fresh orange

2 tbs local raw honey

1 cup gluten free low sodium tamari or soy sauce

 

Place the steak in a large glass container.  Add all of the above ingredients and cover.  Let marinate overnight if possible or at least for 4 hours.  I generally prep this out the day before we plan on eating it and it literally takes 5 to 10 minutes to do so.  On the day of serving, preheat your grill to high.  Remove steak from marinade and once grill is hot place the steak onto the grill.  Cook on one side for 4 minutes, then flip to other side and continue to grill for another 4 minutes ( you can increase the time per side.  The suggested time is for a medium rare steak ).  Remove from grill and let rest for at least 8 minutes.  Slice the steak following the grain of the steak (the wide side of the steak) then serve immediately.  Enjoy!

This recipe and the recipes to many of the sides can be found in my Heartfelt Cookbook which can be ordered on my website at www.chefemery.com under contacts simply submit a form and I will send it directly to you!

Please note: The photos of this recipe and content above are copyright protected.

Please do not use my photos without prior written permission. Please do not copy this recipe and share it on your own site. If you wish to tell people about this recipe, please provide a link back to the recipe here on my blog rather than copying the recipe. If you make significant changes to a recipe, you are welcome to rewrite it in your own unique words and provide a link back here for credit. Thank you!❤️

Vegan Almond and White Miso Dressing

My life’s work is to use my pivotal role as a chef to spread greater awareness on the impact that sustainable food has on our own health and planet.  I also believe as a chef that food absolutely needs to taste delicious to sustain long lasting habits.  It just has to taste good, bottom line.  When we source food locally, organically and seasonally, it just tastes better because it is closest to it’s original, natural form.  Food and cooking can truly be one of the most beautiful ways to connect ourselves with nature and our planet.  Our bodies are highly intelligent too and view food as information for our DNA so when we eat this way, we just feel really good and are satiated naturally.

I love this recipe because it is so versatile.  It can be used to dress either a vegetarian, vegan, or paleo salad and is also a fabulous dipping sauce for fresh spring rolls or even for sandwich wraps!  Below are three ideas and easy ways to use this dressing.

Homemade spring rolls filled with organic persian cucumber, fresh mint, green onions and local non gmo tofu

Organic spring greens with local micro greens, fresh mint, watermelon radishes, hakurei turnips and local non gmo tofu salad

Organic local micro greens, fresh herbs, seasonal watermelon radishes, raw peanuts and local pasture raised poached chicken salad

Dressing Recipe:

1 generous tbs of organic white miso ( I personally love the company South River for miso )

2 generous tbs of organic unsweetened ground almond butter ( I love a company called Little Lad’s ) it literally has two ingredients almonds and sea salt.  That is what you want!

1/4 tsp sea salt

Fresh ground black pepper

1/4 cup apple cider vinegar or rice vinegar

1 tsp olive oil

1/4 water approx. till dressing thins out

1 tsp real maple syrup

In a medium bowl, add all the above the ingredients then whisk with a fork. This dressing can be stored in an airtight container and kept in the fridge for up to 4 days.  Enjoy!

“We can build lasting habits where we feel nourished, satiated and emotionally satisfied.  It just takes a little consistency, prep and most importantly fun” – Chef Emery

Never Underestimate the Power of Sheet Roasting

I can not say enough about how much I love sheet roasting as a chef.  It is a phenomenal way to quickly add depth and flavor to your meals with little effort yet is absolutely delicious.  Lately, I’ve been finding that food ( when and if I eat out ) is often over salted, over spiced, over sauced, overly sweet which covers up any room for the food to shine.  When we source food organically, locally, seasonally and sustainably, it really does not need a lot to taste absolutely delicious.  Sheet pan roasting is a wonderful way to easily do this!

Another reason I absolutely love roasting veggies is that it is so versatile.  In can be kept vegetarian by adding it to your favorite rice bowls or as a paleo recipe by pairing it with your favorite fish, grilled meat or roast.  I like to use lots of seasonal fresh herbs which are packed with wonderful nutrients and vitamins which adds a lot of dimension without extra salt, oil, etc.  I also have expressed before that organic fresh herbs have powerful properties that can be incredibly beneficial to our bodies and are a quick way to connect with nature.

Organic Tomatoes with Fresh Garlic, Local Shallots, Fresh Thyme, Herbs De Provence, Sea Salt and Black Pepper

Local Organic Fingerling Potatoes with Red Onion, Sea Salt and Black Pepper

Organic Cauliflower with Leeks, Sea Salt and Black Pepper

Preheat your oven to 450.  Then wash and slice the vegetables.  I pour 2 tbs of organic extra virgin olive oil over the whole pan of sliced vegetables.  Then add herbs of choice.  Get creative there are no wrong choices really.  You can use fresh cilantro, fresh dill, thyme, rosemary, fresh basil, fresh parsley.  Sometimes I like to add turmeric or curry powder.  I always then add 1 tsp sea salt and freshly ground black pepper.  Roast at 450 for approx. 25 minutes till veggies are golden brown.

The three recipes above are ideas but as I stated the options are honestly endless. Sweet potatoes roasted with shallots and cumin would be delicious or another favorite in our house is roasted brussel sprouts with cranberries.  Most importantly remember as Julia Child says, “You don’t have to cook fancy complicated masterpieces.  Just good food from fresh ingredients.”

The Heartfelt Cookbook

People often ask me how this cookbook got started.  Cooking has always been an intrinsic part of who I am from a young age. You can read more about my about story at www.chefemery.com .  For me, it is a meditative practice where I just get an inspiration and then I act on it.  I have always been inspired by nature and what is coming into season.  Sustainable, seasonal, organic food is really important to me.  I think our connection with real food and cooking can be one of the most rooted ways we can connect with nature and ourselves. Real food just tastes better, makes you feel better and it does this because it truly is a part of nature.  Our bodies were designed and meant to eat it.

A few years ago, my husband asked me why I wasn’t writing any of my recipes down.  I thought about the daunting task of doing this.  I then got thinking and particularly I got thinking about my children and their possible desire to have these recipes in print for their own future.  I truly believe cooking is one of the most amazing sensory experiences and a beautiful way for children to connect with nature. When kids are able to touch, taste and connect with food at home, these memories stay with them and leave a historical imprint.  I liken it to an old folktale that you remember and then pass down from generation to generation.  I know for me, food as always imprinted so many lasting memories and connections that will stay with me for my lifetime.

Well I did take my husbands advice and spent a complete winter writing down all of the recipes that had been swirling around in my brain for years.  Hence, The Heartfelt Cookbook was born.  I have two copies that will never be touched or sold as they are saved for my children for when they are all grown up.  I hope these recipes will be cherished and enjoyed in their own homes one day with rich memories.  I have always said may it fill your home with full bellies, delicious aromas and happy hearts.

It is my wish to do this for all people and my cookbook can be pre ordered now directly through me by submitting a from under contacts at www.chefemery.com .  They go fast so secure your copy now.  They are $45 which includes shipping within the United States.  I truly believe food should never taste “healthy”. It truly should be an experience that nourishes and connects us in a way that deepens our mind, body, and spirit.  We can all do this it just requires some tools.  As a chef, I am here to help with that.