Happy Holidays to all of you! Christmas isn’t so far behind us that I can’t share a little Christmas Eve family tradition with ya, right?


Christmas Eve is a big deal in our house. I mean, a BIG deal. Christmas who? (But really)

We base our food spread off the Polish tradition of Wigilia. Seven dishes are served (we show our creative counting side here 😉 ) and a pescatarian theme. No beef, chicken, pork, you catch my drift.

This year’s menu may have been one of the BEST yet. Here’s what we had!

– Mom’s homemade crab cakes
– Pierogi with green onion butter
– Mushrooms sautéed in white wine
– Shrimp cocktail
– Fresh greens w/ avocado, red onion, & mint
– Appetizer spread above (see, creative counting!)

But the recipe that stands closest to my heart and the one I can’t recall a Christmas Eve without is this one. And one I want to share today with you!


Sauerkraut and Noodles

– 1/2 package small noodles (macaroni, mini shells, etc)
– 1/2 onion, chopped
– 1 can sauerkraut
– 3 tbslp butter
– salt & pepper

1. Boil noodles until done. Drain.

2. Sauté onion in 1 tbslp butter for 5 minutes. Add sauerkraut and season with salt and pepper. Cook another 5 minutes.

3. Stir noodles and rest of butter into the sauerkraut pot. Add additional butter as necessary.

These noodles are best when they have some time to sit on a warm stove once combined for just a bit. Make them ahead if time and you won’t even have to think twice about them!

They’re also a perfect main dish meal if you top with some kielbasa, chicken sausage, or something similar.

Happy holidays from our fam to yours, however you may be spending it 🙂


A simple summer salad.

Perfect to enjoy poolside. Perfect to take to a picnic. Perfect just to enjoy at home.

Because hey, summer isn’t over yetttttttttt 😉


Fresh farmers market goodies.

Zucchini. Tomato. Peppers. Jalapenos if you like it spicyyyyy. Woo!


Combined with some pantry staples.

Chickpeas. Black olives. Dried oregano. Black pepper.


Then simply dressed with a basil flavored olive oil.


And some white balsamic vinegar.


I rave about white balsamic vinegar always. Because I adore it. 

Lighter and sweeter than it’s red (purple?) balsamic counterpart.

It’s sheer perfection atop any fresh salad. 

(You can find it either at Trader Joe’s or any grocery store.)

And if you don’t have flavored olive oil, don’tworryaboutitttttt.

Just use the real deal. No biggie 😀  


Served all snuggled up in a wheat tortilla with some fresh spring greens.


Doesn’t get much fresher & simpler than that!!

Because hey, we all gotta save as much time for enjoying the outdoors as we can these days.

Which means outta the kitchen. There’s plenty of winter days for that?! 😉

A quick summer salad…

With some unexpected sweetness mixed in 😉


This is a twist on a classic cucumber and tomato salad. Which is a summer staple for this girl.

Sweet peaches and fresh basil oil add an additional layer of flavor which suits the summmer time just right if you ask me 🙂

  • 2 cucumbers, chopped
  • 2 tomatoes, chopped
  • 2 peaches, chopped
  • 1 tblsp basil infused oil*
  • 3 tblsp white balsamic vinegar
  • salt, pepper
  • dried basil to taste*

Chop. Combine. Stir. Serve!

*if you don’t have basil oil just use olive oil and sub in some additional dried basil or even some fresh basil leaves


Y’all know I like a good play on flavors like that 😉

Now I just can’t wait to make more summer salads with these lil’ guys too…


Green zebra tomatoes. Who knew??

Kinda like who knew that I could be so tired Sunday night that I could sleep right through this minor event, especially considering that is far from the usual case:


Pretty ecstatic about the fact that I moved my vehicle from its usual parking spot under this tree just hours before haha.

I call that a huge win! 😛

Do y’all grow any vegetables of your own at home??