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Welcome to my blog. I love sharing recipes and meeting new people that share my passion for food!

Pantry Meals

Pantry Meals

These two meals were meals that I threw together when I thought there was nothing to eat in the house. Obviously, everyone has different ingredients in their pantry and fridge but I thought I would tell you how I put together these meals to help show you how to use up what you have on hand when you don't have time to run to the grocery store.

I knew I had some leftover salami that had been in a package with some prosciutto I had used earlier in the week. I knew I had some pasta on hand and thought maybe I had seen a recipe with both of those things in them so I searched salami and pasta and found this yummy recipe for creamy pasta with crispy salami. I didn't have parmesan, just an italian cheese blend so I substituted and it turned out just fine. In the future, if I make it again I will use parmesan if I have it. I also have certain websites that I trust for good recipes, so when I'm searching, I like to look for those websites I know i have had luck with in the past. That being said, if I see a recipe that sounds good, I will try it, even if I haven't used recipes from that website. I also have cabbage and cherry tomatoes in the garden so I was able to throw those into a salad to make it a little healthier. 



  • 3 eggs 
  • 1 cup grated Parmesan 
  • 4 ounces salami 
  • Olive oil 
  • 3 crushed garlic cloves 
  • 3/4 pound spaghetti 
  • Salt and pepper 
  • Chopped parsley


  1. 1. Whisk together eggs and Parmesan in a large bowl. Cut salami into 1/2-inch strips. Heat a skillet over medium-high, then coat with olive oil. Cook salami and garlic until salami is crisp. Cook spaghetti; before draining, reserve 1 cup pasta water. Add hot pasta to egg mixture, along with garlic and half the salami. Toss, adding enough pasta water to coat pasta in a creamy sauce. Season with salt and pepper, if needed. Serve topped with a sprinkle of parsley and remaining salami.


I got the Joy of Cooking for my birthday! I have wanted this cookbook for so long. I opened it up to salads and found this yummy recipe for fattoush. I love the dressing on this and all the fresh herbs in it. I had a few cherry tomatoes left in my garden and a cucumber that I had put in the fridge and a lot of fresh herbs still too!


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Fattoush adapted from the Joy of Cooking

1 small cucumber, peeled, seeded and diced

1 tsp salt

Combine in a colander and let sit for 30 min. Preheat oven to 350. 

3-4 pitas cut into wedges

1 tsp paprika

1 tsp cumin

1 tsp oregano

1 tsp salt

Spread the wedges on a cookie sheet, spray with canola and combine spices and sprinkle over pita wedges. Bake until crisp 10-15 min.

1/2 head of romaine

1 c cherry tomatoes, halved

2/3 c parsley

1/4 c cilantro

Combine in a bowl.


1/4 c lemon juice

1/3 c olive oil

1 garlic clove minced

salt and pepper

whisk it all together and pour it over salad.

serve with pita wedges. 



Butternut Squash and Kale Stracciatella

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Lemon Blueberry Scones

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