Happy Thanksgiving!

November 28, 2014


Hope your turkey day was filled with laughter and good conversation. I may have gone a little overboard with our holiday decorations, but that’s ok! It’s always a wonderful feeling at the end of the day to be full of such yummy food that your loved ones cooked with such care, don’t you think? Marshals grandma made a few of the pies she made at our wedding and boy were they delicious! This year I hosted the early dinner but I left the turkey + gravy to the pro (aka my mom). I did however get the pleasure of arranging it on the table, which is the best part of the job in my opinion. I made cranberry sauce, salad and homemade ranch dressing as well as some delicious roasted spiced carrots! The recipes for each are below. Both the ranch and carrot recipes are actually from our past Blue Apron subscriptions! Enjoy:


Apple-Orange Cranberry Sauce

2 cups fresh cranberries
1/2 cup pure Apple cider
1/2 cup orange juice not from concentrate
3/4 cup packed brown sugar
1/4 reason ground allspice

Wash and drain cranberries. In a large pot, combine all ingredients and bring to a boil on high. Once boiling, reduce heat to medium and simmer for 15 minutes. Chill overnight + serve.

Green Salad + Homemade Ranch
For the salad:
1 head green leaf lettuce
1 bunch green beans
1 bunch radishes
2 straight edge cucumbers
1/2 bunch chives
Salt + pepper to taste
Large bowl ice water

For the ranch:
1 clove garlic
1 lemon
1/2 bunch chives
3 tbsp mayo
1/2 cup buttermilk
1 tbsp olive oil
Salt + pepper to taste

Wash and drain the fresh produce. Heat a pot of salted water to boiling on high. While the water heats, remove the ends of the green beans and cut into one inch pieces. Boil the green beans for three minutes, then quickly remove beans and submerge in ice water to stop the cooking, then drain and set aside.

Half the radishes and cucumbers lengthwise. Thinly slice the radishes into wedges. Chop the cucumber into bite size wedges. Mince the chives. Chop the lettuce into bite sized pieces. Combine everything and salt + pepper to taste. Set aside.

Wash and drain the fresh produce. Mince the garlic and smash with the flat side of your knife to form a paste. Mince the chives. Zest the lemon to get 2 tbsp zest. Quarter the lemon. Combine the mayo, chives, garlic, and lemon zest. Whisk in the juice of all four lemon wedges. Add the buttermilk and stir to combine. Salt and pepper to taste, then slowly whisk in the olive oil until just combined.


Roasted Mediterranean Spiced Carrots
2 bunches carrots with tops
Olive oil
Salt + pepper
2 tbsp cumin + caraway seeds

Preheat oven to 475. Peel carrots and chop tops to one inch. Halve the carrots lengthwise and then again lengthwise until about 1/2 inch thick. Place in a sheet pan and add salt and pepper. Drizzle olive oil and the spice blend, toss to coat. Pop these in the oven for 18 minutes and enjoy!

xo chy

Greetings from Ace!

November 16, 2014


We’re here in Palm Springs spending our first anniversary weekend! Why I haven’t been here before, I will never know. If you’re ever traveling to or through Palm Springs I highly recommend staying here!

I’ll post more when we get back,
xo chy