One week with Marlowe Frances. She came into the world on 4•5•23 and we’re thrilled she’s finally here
One week with Marlowe Frances. She came into the world on 4•5•23 and we’re thrilled she’s finally here
One week with Marlowe Frances. She came into the world on 4•5•23 and we’re thrilled she’s finally here
One week with Marlowe Frances. She came into the world on 4•5•23 and we’re thrilled she’s finally here
One week with Marlowe Frances. She came into the world on 4•5•23 and we’re thrilled she’s finally here
One week with Marlowe Frances. She came into the world on 4•5•23 and we’re thrilled she’s finally here
One week with Marlowe Frances. She came into the world on 4•5•23 and we’re thrilled she’s finally here
One week with Marlowe Frances. She came into the world on 4•5•23 and we’re thrilled she’s finally here
I’m headed to TV with my *new* show ROAD TRIP EATS premiering on @magnolianetwork. Tune in THIS Sunday 5/21 at 11:30 PST (2:30pm EST) and watch me explore hidden places to eat and sleep in my childhood home state of Ohio. Be sure to watch so we can visit other states and make more episodes! #roadtripeats #magnolianetwork @joannagaines
My new show ROAD TRIP EATS premieres on @magnolianetwork TODAY, 11:30/2:30pm EST. For the pilot I head to Ohio where I search for off the beaten path places to eat and sleep. From donuts, treehouses, hummus from a gas station to an Airbnb turned into a juke joint and an Orchard/restaurant with amazing pizza. Tune in! A big thanks to my executive producer extraordinaire @djpaletz for this adorable shirt #roadtripeats #magnolianetwork
My new show ROAD TRIP EATS premieres on @magnolianetwork TODAY, 11:30/2:30pm EST. For the pilot I head to Ohio where I search for off the beaten path places to eat and sleep. From donuts, treehouses, hummus from a gas station to an Airbnb turned into a juke joint and an Orchard/restaurant with amazing pizza. Tune in! A big thanks to my executive producer extraordinaire @djpaletz for this adorable shirt #roadtripeats #magnolianetwork
Thrilled to be your mom. Tired. But truly thrilled
Another video I did for the @organiccenter. My Spicy Chicken Harissa Wraps are great for quick and easy lunches all week long. This is not your average chicken salad. Recipe👇🏼 Ingredients: • 1 cup Whole Foods Organic Spicy Harissa Mayo • 2 tbsp. dijon • 3 tbsp. rice wine vinegar, divided • Kosher salt, to taste • Freshly cracked black pepper, to taste • 1 small rotisserie chicken, shredded into medium chunks (about 4 heaping cups) • 4 large celery stalks, thinly sliced (about 2 cups sliced) • 3-4 green onions, thinly sliced, plus more for garnish • 1/4 cup parsley leaves, plus more for garnish • 3 cups finely shredded green cabbage • 6 soft pita Instructions: • To a large bowl add the harissa mayo, dijon, 1 tbsp. vinegar and a large pinch of salt and pepper • Whisk together then add in the shredded chicken, celery, green onions and parsley. Mix together until combined • To a medium bowl add the shredded cabbage, 2 tbsp. of vinegar and a pinch of salt and pepper • Toss together then let sit for 5 minutes • When ready to assemble, place 1 pita on a plate then heap some of the chicken salad on top followed by some of the shredded slaw • Garnish with a sprinkle of green onions and parsley. Serve #organicbenefit @wholefoods
My twist on a G&T is the perfect drink for the upcoming holiday weekend. Muddled strawberries, mint and jalapeño get shaken up with gin, lemon juice and agave. Refreshing, slightly sweet and a little spicy. Fun video I did for the @organiccenter a while back. Recipe👇🏼 Ingredients: • 5 strawberries, washed and green tops removed • 1 jalapeño, thinly sliced • 3 sprigs mint • 2 ounces gin • 1 ounce Santa Cruz Organic Lemon Juice • .5 ounces agave • Crushed ice • Tonic, for topping off Instructions: • Roughly chop 4 strawberries. Thinly slice the remaining 1 for garnish • To a cocktail shaker add the 4 chopped strawberries, 2-3 slices of jalapeño and 2 sprigs mint • Muddle for 30 seconds then add in the gin, lemon juice, agave and 1/4 cup ice • Vigorously shake for 15 seconds • Fill a short glass with crushed ice then strain in the cocktail • Top off with tonic water and garnish with a few strawberry and jalapeño slices and a sprig of mint @santacruzorganic @true_organic_ #organicbenefit
Looking for a quick and easy appetizer -> try my Fig and Goat Cheese Tarts. They’re light and crispy with the perfect amount of sweetness that gets balanced by the tanginess of the cheese. Not a fan of goat? Try feta or even brie instead. Recipe👇🏼 Ingredients: • 2 sheets frozen puff pastry, thawed • 6 ounces soft goat cheese • 6 figs, cut into 1/2-inch slices (18 slices total) • 1 egg, beaten • orange blossom honey, for drizzling • flaked sea salt, for sprinkling • fresh thyme, for garnish Directions: • preheat oven to 400F • lightly flour a clean surface then unfold the thawed pastry. Gently press flat • cut into 3 long pieces following the creases from the folds then cut each piece into 3 squares for a total of 9. Repeat with the other sheet • score around the edges to make a 1/2-inch border then poke the center a few times with the knife • equally divide onto 2 sheet trays lined with parchment • add a small chunk of cheese to the middle of each square then top with a sliced fig • brush the edges with the egg wash • bake for 15 minutes or until puffed and golden brown, rotating the pans halfway through • remove and drizzle with honey, sprinkle with salt and garnish with thyme
Big fan of the USPS ✉️
Big fan of the USPS ✉️
Big fan of the USPS ✉️
Big fan of the USPS ✉️
There’s pasta hidden under there. Orzo gets tossed with crunchy veggies like bell peppers, cucumbers and tomatoes along with rotisserie chicken, tangy Kalamata olives and tons of fresh herbs. Finished off with feta and drizzled with a light red wine vinegar dressing, this mayo-less pasta salad makes for the perfect lunch or dinner all week long. Recipe linked in bio
There’s pasta hidden under there. Orzo gets tossed with crunchy veggies like bell peppers, cucumbers and tomatoes along with rotisserie chicken, tangy Kalamata olives and tons of fresh herbs. Finished off with feta and drizzled with a light red wine vinegar dressing, this mayo-less pasta salad makes for the perfect lunch or dinner all week long. Recipe linked in bio
It’s officially time to start making and enjoying my boozy strawberry lemonade 🍓Recipe👇🏼 Strawberry Lemonade Cocktail Makes: 1 Ingredients: • 2 ounces strawberry top vodka* • 2 ounces freshly squeezed lemon juice • 1 ounce agave • Ice • Soda water, for topping off • Lemon slices, for garnish • Strawberry slices, for garnish Directions: • To a cocktail shaker add the vodka, lemon juice, agave and 1/2 cup of ice • Shake for 30 seconds then strain to a high ball glass filled with ice • Top off with soda water and garnish with a few lemon and strawberry slices *to make the vodka add the top parts of the strawberry along with the green caps to a jar. Pour in a 750ml bottle vodka. Cover with a tight fitting lid and let sit on the counter for 1-2 days. Drain and discard the strawberry tops. Pour back into a clean and jar and use in your favorite cocktail. Will keep in the fridge for 2-3 weeks, about 1-2 weeks on the counter in a cool, dark space
Simple as simple gets. This Shrimp Salad with cucumbers, tomatoes and feta could not be easier to make. Plus it’s ready in about 15 minutes. Recipe👇🏼 Ingredients: • 5 Persian cucumbers, 1/2 inch dice • 1 pound Campari tomatoes, 1/2 inch dice • 5 ounce block sheep’s milk feta, cut into 1/2 inch cubes • 1 bunch dill • 3-4 sprigs mint • 2 lemons • EVOO, for drizzling • Kosher salt • Freshly cracked black pepper • 1 pound peeled and deveined shrimp, tails on Directions: • To a large bowl add the cucumbers, tomatoes and feta • Strip the dill from the stems and tear into smaller pieces. Do the same with the mint • Zest and juice 1 of the lemons over the veggies then drizzle with a little EVOO and sprinkle with salt and pepper • Toss together then taste for seasoning, adding more salt or pepper if needed • Turn your broiler onto high • Add shrimp to a bowl. Drizzle with EVOO and sprinkle with salt and pepper. Toss • Pour onto a sheet tray and spread out in a flat, even layer • Broil for 5-6 minutes or until pink and cooked through but still tender • Remove and immediately zest and juice the other lemon over the shrimp. Toss then add to the veggies • Toss one more time then serve
Looking for a lighter potato salad? Roasted potatoes tossed with lemon juice, fresh herbs and tangy feta makes for a fresh and easy side, perfect with whatever main you’re cooking up. Recipe👇🏼 Ingredients: • 1 1/2 pounds baby Yukon gold potatoes • Olive oil, for drizzling • Kosher salt, to taste • 1 large lemon • 3 green onions, thinly sliced • 1/2 cup roughly chopped dill • 1/3 cup roughly chopped flat leaf parsley • 2 tbsp. minced thyme • Freshly cracked black pepper, to taste • 3 ounce feta cheese block Directions: • Preheat oven to 415F • Cut the potatoes in half. Place on a sheet tray and liberally drizzle with oil and season with salt • Toss to coat then place cut side down • Roast for 25-30 minutes or until tender and golden brown • Add potatoes to a large bowl and add in the zest and juice from the lemon • Toss together then drizzle with a little more oil and add in the green onions, dill, parsley, thyme and black pepper. Stir • Lastly crumble in the feta and stir just to mix through. Serve warm or room temperature
