You can’t beat a one pan dinner that is on the table in no time! This one pan pasta with asparagus, spinach, sun dried tomatoes, mozzarella, garlic and prosciutto is easy and flavorful. A pasta dinner that is sure to go on repeat in our house, especially with school starting next week. (more…)
Lately I have been trying to keep our meals during the week quick and simple for my family. This simple pop tart recipe is easy to make and fun to involve kids too. I always keep a box or two of frozen puff pastry in my freezer for last minute meal ideas like this pop tart recipe. This is also a great appetizer idea when last minute guests come to visit or you need to go to a party and bring something tasty with you. (more…)
One of my favorite things as a chef, host and a creative has always been gathering people around a table and sharing good food with them. I am super excited to do that with you again this year. Looking forward to start off the season for my Supper Clubs and host you around a table and serve you great food. (more…)
The weather in Portland has been so beautiful lately, which means the abundance of berries are starting to show up everywhere along with the bounty of rhubarb. So the perfect marriage of strawberry and rhubarb inspired this recipe for the tasty and moist muffins that will make your house smell just amazing. These are so simple to make and would be so fun to make with your kids. (more…)
Come with your mothers, come with your friends! We invite you to our brunch workshop!
Enjoy a beverage, good company, and a full brunch served by Lena’s Kitchen. Afterwards, Vanessa from Tribes n Pines, will be teaching flower arranging techniques, as well as additional tutorials on specific flowers and designs. Learn and create a beautiful bouquet to take home just in time for Mother’s Day!
When // May 7, 2016 from 11-3 pm
Where // Lena’s Kitchen in SE Portland (address will be given upon reservation)
Price // $90 per person (14 seats available)
Your ticket will supply you with a delicious brunch spread cooked by me, a mimosa and bloody mary bar, everything to create a flower arrangement including a vase, and a take home goodie bag filled with local and homemade goods!
Can’t wait to celebrate you lovely ladies.
I love margaritas, and I feel like you don’t need a special occasion to enjoy one, but sometimes you just want to get jiggy with it and create something fun. That’s what happened in the kitchen this morning while I was making this recipe. I picked up a beautiful pineapple at the store the other day, and it was sitting on the counter waiting to ripen for me to use it. The aroma that comes out when you cut into a pineapple is sensational, sweet aromatic and tropical. So lets start this party off with this tasty cocktail. (more…)
Everyone should adopt a latke into their recipe rotation. (Because what’s not to love about fried potato pancakes?) The trick, whether you’re making them for Easter, brunch with friends or otherwise, is to get them super crispy. In mine I added crispy bacon inside for a little guilty pleasure, but with a healthy twist by topping them with a fresh fennel slaw mixed with citrus to brighten the color on the plate and to cut the fat of the bacon. This is a simple recipe to adapt to add your favorite things like zucchini, sweet potato, apples, carrot and or other veggies you might like more, the possibilities are endless. But I do hope you try my version out. (more…)
I don’t think there is anything better than a simple champagne cocktail, citrus and a sunset. So that’s where the name came from while sipping on this and watching a beautiful sunset. I’ll keep this nice and simple for you. Only a few ingredients needed for this and you can swap out the citrus to your favorite and use your favorite champagne as well.
A perfect cocktail to serve at your next brunch or a special occasion. Make it a fun way for your guests to customize their champagne cocktail by providing an array of freshly squeezed juices to mix with their champagne.
SUNSET CITRUS CHAMPAGNE COCKTAIL
1 bottle of your favorite champagne, I used a Rose Brut for mine
3 blood oranges, 2.5 juiced and the other half sliced for garnish
3 smaller oranges, 2.5 juiced and the other half sliced for garnish
Mix both juices in a glass. Add the champagne into a stemmed glasses, add 4 tbsp of mixed juices to each glass, garnish with a thin slice or half of slice of citrus and enjoy. Easy peasy.
Enjoy and Bon Appetité!
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