Spiced Pumpkin Coconut Soup


My husband and I make bets against one another.  You know, to keep things spicy. (insert eye roll and pun intended!)  Anyway, we're betting who can lose 15 lbs by Thanksgiving. Don't tell him, but I'm not exactly in weight loss mode right now (yoga = body acceptance and ultimate bliss - try it!) So, ssshhhh! I'm letting him win.   I do find that when I am in actual weight loss mode, soup is a key element towards success.  

Like most commuters, I come home from work ready to eat the front door.  The hours between 6-8PM can be a danger zone, but soup can be a life raft to get you safely through; away from the Halloween candy.   While you are getting out of your work clothes, yelling at the kids to finish homework, getting the dog fed, emptying back packs, etc. etc., a pot of soup can be quietly simmering on the stove, waiting for you.  It can be a snack while you get the rest of your dinner ready, or your dinner on its own.

I like this one because it uses some of my favorite things; a trusty can of pumpkin, delicious spiced apple cider, Toasted Coconut Almondmilk and hot sauce.   

Here's what you'll need:

  • 1 can pumpkin puree
  • 1 cup spiced apple cider (we LOVE Trader Joes)
  • 2 cups almond/coconut milk (we LOVE Califia Farms Toasted Coconut Almondmilk!)
  • 1 shallot, minced
  • 1 tbsp. olive oil
  • 1/8 tsp cayenne pepper
  • hot sauce (optional, we LOVE OuterLimits)
  • salt & pepper
  • sour cream or crème fresh(optional, for garnish)
  • toasted walnuts (optional, for garnish)

In a saucepan over medium heat, add olive oil and cook shallot until soft & fragrant.

Add pumpkin, apple cider, coconut milk, cayenne, salt & pepper and whisk while heating.  Be careful to keep the heat low.  When it bubbles, you'll get tiny explosives leaping out of the pot.  Actually, when that starts happening, its done!

Taste and add more cayenne and/or hot sauce.

Top with cream and toasted walnuts.

xo & a pinch,

Braised Beef Short Ribs

Growing up in New England, my husband and I have grown to love winter.  The crisp air, snowy days and any excuse to be cozy.   We live in beautiful New Jersey now, and while it has its amazing sights and frosty winters, I'm the crazy one who always says "I wish we had more snow!" 

With Valentine's Day approaching, I like to cook things that are cozy, warm and savory for my husband, but also superbly delicious.  Of course, I sought the guidance of my favorite chefs,  Anne Burrell and Scott Conant.  I made Anne Burrell inspired short ribs, with Scott Conant’s creamy polenta. 

Here’s your ingredient list for the ribs (serves 4or 2 with left-overs) :

Braised Ribs Ingredients


  • 3 large carrots, chopped  
  • 3 celery strips, chopped
  • 1 large onion, chopped
  • Olive oil, 5 tablespoons
  • 6 lbs beef ribs 
  • 1 ½ cups tomato paste
  • 1 Cup Red wine (something you like to drink)
  • 2 Cups Water Fresh Bay Leaves (3)
  • One bunch of thyme
  • Kosher Salt

You'll need a heavy duty Dutch oven or equivalent pot to braise & slow cook.

Short ribs are kind of, shall we say, a luxury purchase.  So, I reserve this dinner for a special night. With a bit of help from my butcher (a.k.a the guy behind the glass at meat section of my local Foodtown)  I decided on 6 lbs of ribs.  When they are sliced up into roughly 3 inch sections there were about 12 ribs.  A lot for two, but the leftovers are gold!

Preheat your oven to 350 degrees.  Generously salt the ribs, then with your Dutch oven on medium-high heat,  pour 3 tbsp of olive oil and sear the ribs in batches on all sides, about 2 minutes per side. Don't crowd the pain, otherwise nothing will brown.    (Of course, me being me, I set a timer for those 2 minutes per side)

Once all the meat is browned, I let the ribs sit for a while as I prepare the rest.

In your food processor,  chop the onion, celery, garlic and carrots.  Then, place in a strainer and press with a kitchen towel to drain all the juices out. 

Add 2 tbsp olive oil to the Dutch oven over medium heat and pour the drained vegetables into the pot.  Cook until it turns brown, about 10 minutes, stirring frequently to avoid over browning.  Add the paste, stir and lower to medium, for about 5 minutes. Add wine, cook another 5 minutes.

Return ribs to the pot, add water until it covers the ribs.  Add bay leaves and thyme.  Place the covered pot into the oven for about 2 hours and 45 minutes.

This dish is off-the-charts delicious and special.  The meat will fall away from the rib bones and the sauce is heavenly.   I made this dinner with Caramelized Shallot and Apple Brussels Sprouts.  (click here for the recipe).  McSweeney loves it so much that he asks for this as a first course to Thanksgiving, Christmas, his birthday, any given Sunday, etc.. Prepare for supreme yumminess!  

Your sweetheart will thank you for it!

Enjoy, xo Measure 


Cornmeal & Parmesan Crusted Baked Squash

The crunchy cornmeal topping with warm, fragrant rosemary and parmesan combined with a zip of lemon is perfect here.  Its kind of pretty too! 

  • 2-3 zucchini, sliced into coins
  • 2-3 yellow squash, sliced into coins
  • 1/2 cup cornmeal
  • 1/2 cup grated parmesan
  • 2 tbsp olive oil
  • Fresh rosemary, small bunch chopped, about 1 tbsp
  • 1 lemon, zest & juice
  • salt & pepper
  • red pepper flakes, a pinch (optional)

Preheat oven to 350 degrees.

Meanwhile, prepare the vegetables.  Cut the squash into thin coins.  On the cutting board, coat with 1 tbsp olive oil, season with salt & pepper, red pepper flakes.

Arrange in a baking dish... neatly or not- your choice!

In a medium-sized bowl, combine the cornmeal, parmesan, chopped rosemary, zest and juice of the lemon, salt & pepper and 1 tbsp olive oil.  Combine with a fork until mixture is a sandy consistency.

Place the cornmeal topping on the arranged squash.

Bake in the oven for 15-20 minutes or until golden and the squash is tender.


zucchini cornmeal prep.JPG

Remove from the oven and let sit for 5 minutes. Garnish with a sprig of rosemary and a spritz of lemon.


Hasselback Spicy Sweet Potatoes

sweet potato top.JPG

Besides their interesting looks, there are two other reasons that I love these potatoes. 

1.  I love, love, love sweet & spicy food.  

2.  I love a side dish that gets into the oven early and takes care of itself until your ready to eat.

We recently had a little dinner party that looked a lot like early Thanksgiving with a big, golden bird in the oven and delicious, fall inspired side dishes.  These potatoes were a hit with an unexpected spicy bite!   

Here's what you'll need:

  • 4 sweet potatoes, similar in size and scrubbed
  • 2 tbsp. honey
  • 2 tbsp. Dijon mustard
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/2 tsp red pepper flakes
  • 1/2 tsp chopped fresh rosemary
  • 2 tbsp. chopped pecans
  • 1-3 shakes of hot sauce (we love Outer Limits Jalepeno Lime)
  • butter, about 1 tbsp
  • 1/2 pomegranate seeds, for garnish

Preheat your oven to 350 degrees.

To prepare the potatoes:

1. Scrub well. 

2.  Create a "foot" on your potato for better control while cutting.

3.  Slice using pencils as a base on each side to prevent cutting completely through.

sweet potato cutting with pencil.JPG

4.  Make slices. Do your best with keeping each slice the same width, but don't make yourself crazy. Perfection is overrated.

5.  Place the potatoes in a medium roasting pan.

To make the topping:

sweet potato sauce ingredients.JPG

6. Combine honey, Dijon, cinnamon, nutmeg, pepper flakes, rosemary, chopped pecans and hot sauce in a medium bowl.

7.  Spoon over the potatoes, pushing some of the sauce into the slices.

8. Add 2 pinches of butter to each potato.

9.  Cover with foil and bake in the oven for one hour at 350 degrees.  Then, remove foil and bake uncovered for another 15 minutes.

When to potatoes are tender, they are done.  Top with pomegranate seeds.

Let rest for 5 minutes before serving. 

Enjoy with your favorite sweet & spicy friends!

xo & a pinch,



Sausage & Cannellini Stuffed Eggplant

During these gorgeous golden days of early fall, we are still enjoying summer's harvest and eating outside.  Every last minute cherished before it becomes completely Siberian and we are under blankets, eating carbs. 

This weekend I noticed that our basil is still full of green leaves and eggplants at the market are gorgeous and abundant through October.   I love stuffing eggplant this way. I've featured it here before with tomatoes, basil & cheese.  I love eating a half an eggplant as my dinner... and then the other half for lunch the next day.   

Here's what you'll need for two halves:

  • 1 large eggplant
  • 1 16 oz can of crushed tomatoes
  • 1 red pepper or 3-4 baby peppers, chopped
  • 2 cloves garlic, chopped
  • olive oil, 3-5 tbsp
  • 3 links of Italian sausage, casings removed
  • 1 16 oz can of cannellini beans
  • red pepper flakes, 1/4 tsp
  • salt & pepper
  • mozzarella cheese, 1/2 cup, shredded
  • parmesan, 1/4 cup, grated
  • basil, a bunch chopped or torn (some for cooking, some for garnish)

Here's what you'll do:

1.  Preheat oven to 350 degrees.  

2.  Prepare the eggplant:  Cut the eggplant in half.  Scoop the meat from the halves and chop.  Coat the eggplant shells with olive oil and season with salt & pepper.  Place on a baking sheet, cut-side up and bake in the oven for 10-15 minutes; until the eggplant shells are tender.  Remove from the oven and reserve.

3.  Meanwhile, in a large skillet over medium high heat, brown the sausage, crumbling the meat at it cooks.  Once completely browned, remove the sausage from the pan and reserve.

4.  In the same skillet over medium high heat, add 3 tbsp. oil, garlic, cubed eggplant, chopped peppers, red pepper flakes, salt & pepper.   

5.  Cook on the stovetop until the vegetables become tender.  Add the tomatoes and beans.  Return sausage to pan.  Stir in most of your chopped basil, combine and simmer about 15 minutes.  Taste to adjust seasoning. Add salt & pepper if needed.

6.  Scoop the eggplant/sausage mixture into the eggplant halves.

7.  Top each half with mozzarella and parmesan.  Return to the oven for 5-8 minutes until cheese is melted.

8.  Let sit for 5 minutes before serving.  Garnish with torn basil leaves and more grated parmesan.


xo & a pinch


Herb Roasted Vegetables with Feta

roasted veg with feta 2.JPG

"Eating Clean" what does it really mean? 

Everyone has their way of eating, their diet, their lifestyle.  Lately, there seems to be a label for every type.  Personally, I've always loved vegetables, felt so-so about meat, loved local farm fresh produce and fish, fish, fish.  I'll eat anything that swims, crawls or burrows in any body of water.  Also, I'll also eat any cookie, any type, any time, always.  It turns out, I'm an "80/20, wanna-be vegetarian, locavorte, pescatarian cookie monster."   By the way, I learned all of these labels from Instagram, so please don't quote me.

Anyway, this type of "recipe" has been part of my diet since birth.  Turns out my mom was also an 80/20, wanna-be vegetarian, locavorte, pescatarian, cookie monster!   (giggles from Heaven)   Ultimately, I think the goal is a nice balanced  healthy "clean" diet that also includes wine & treats.

This is a roasted vegetable dish that's eating clean without even knowing it.  (is cheese unclean?)  Fresh vegetables, naturally rich in vitamins, minerals, fiber.. all the good stuff.   I toss in the salty, feta for richness and some dill to brighten it up.   Its perfect on its own or as a perfect accompaniment to any pesca-loca-carnivore meal!

Here's what you'll need:

  • 3-4 peppers, mixed colors, chopped
  • 2 sweet potatoes, peeled and chopped
  • 1/2 red onion, sliced
  • 1-2 zucchini, sliced into half moons
  • 2 tbsp. olive oil
  • rosemary, small bunch, stems removed
  • dill, small bunch, chopped
  • thyme, small bunch, stems removed
  • 4 oz feta cheese, crumbled or cubed 
  • salt & pepper

Preheat your oven to 350 degrees while you chop your vegetables and herbs.  Add all vegetables and herbs to a large shallow sheet pan.  Toss with olive oil, salt & pepper.  Roast for 15-20 minutes until the vegetables soften and brown.  Let rest for 5 minutes.

Toss roasted vegetables with feta cheese.  Garnish with extra herbs.

Vegan, Vegetarian,  Carnivore, Carb-phobe, Paelo, etc....So, what type of eater are you?

xo & a pinch,


roasted veg with feta.JPG

Braised Pork Shoulder with Asian Aromatics over Stir Fried Veggie Spirals

pork done.JPG

Our Boston bean Pam, moved to San Francisco to invest in her tech career when she hadn't yet decided on settling down.  Many amazing things happened in her life during that time, but when you ask her about it, she mostly just talks about the food!  Asian-Fusion, her absolute favorite.

A few months ago, Pam literally hopped with happiness when I told her that I was going to start focusing on her favorite cuisine.   After a few tries and tweaks, lo and behold, Pam has a new favorite dinner!  Here it is and I have to admit, it is really fantastic.  The pork comes out fall-apart-tender with sweet and spicy flavors.   The recipe is inspired by Chef Anne Burrell, also one of Pam's favorites.

We served the pork over a tri-color spiralized vegetable stir-fry using some of the sauce from the pork.  We sent some carrots, zucchini and a large daikon through the spiralizer before stir-frying in a wok.  If you don't have a spiralizer, slicing with a vegetable peeler will give you ribbons rather than spirals- just as good.  If you don't have a wok, a large fry pan will work just as well.  For those of you saying "daikon?", its a winter radish with a mild flavor that looks like a large white carrot.  Its perfect for this dish.  Take a look for daikon in your produce department near the root vegetables.

To me, these ingredients are strong and exciting.  I could spread chili paste on toast for breakfast!  I love it.   Also, adding brown sugar to any savory dish makes be so happy.  

sweet & spicy prep.JPG
  • 2  2-3 lb. pork shoulders, each cut into 4-5 large chunks
  • 4-5 cloves garlic, chopped
  • 2 inch piece of ginger, minced
  • soy sauce, 1/2 cup
  • rice wine vinegar, 1/2 cup
  • chicken stock, 3 cups
  • fish sauce, 1 cup
  • brown sugar, 1/2 cup
  • chili paste, 1/4 cup
  • 3 clementines, zest and juice
  • vegetable oil, about 4 tbsp
  • salt & pepper
  • cilantro leaves (for garnish)
  • 1 scallion, chopped (for garnish)

Preheat oven to 300 degrees.

Pat pork dry and season with salt & pepper.  In a large Dutch oven over medium high heat, cover the bottom with vegetable oil and brown the pork on all sides.  Do it in batches if needed. Don't overcrowd the pot.   Remove the browned pork and reserve.

Discard any excess fat from the pot and add fresh oil.   Add garlic and ginger and cook for 1 minute.   Add soy sauce and vinegar.  Let simmer and reduce by half.  Add the chicken stock, fish sauce, brown sugar, chili paste and clementine zest and juice.  Let simmer 5 minutes.

Return the pork to the pot, cover and place in the oven for two hours.  After one hour, turn the pork pieces over.  After another 30 minutes, remove the lid and let cook uncovered for the last 30 minutes.    Remove the (very tender) pork from the pot and reserve.   Place the pot on the stove top over medium heat and simmer the sauce until it thickens.   Serve the pork with the sauce.

For the veggie spirals, you'll need:

  • 2 zucchini (spiralized)
  • 1 daikon (spiralized)
  • 3 large carrots (spiralized)
  • 1 small red onion, sliced
  • waterchestnuts, 1 small can, sliced
  • ladleful of sauce with garlic and ginger from the pork pot
  • cilantro (for garnish)
  • 1 tbsp. teriyaki sauce
  • 1 tbsp. hoison sauce

In a wok or large fry pan, add a bit of vegetable oil and the sliced onion.  Saute  the onion until browned.   Add a ladleful of sauce from the pork pot, making sure to scoop bits of garlic and ginger.   Stir in hoison and teriyaki sauces.   Add carrots, daikon, zucchini, waterchestnuts and saute for 3-5 minutes until the vegetable soften a bit, but not completely. (al dente)

Pour into a serving dish and top with cilantro, if you wish. 

For each serving, we piled the veggie spirals onto the plate and topped with one or two pieces of pork. 

xo & a pinch,


pork plated.JPG

Caramelized Shallot and Apple Brussels Sprouts


Brussels sprouts. Perhaps the most underrated vegetable of all time. Well, at least the ones from Belgium. Love them. And, this little number is a delicious way to serve them. You can totally use this as a Thanksgiving side dish, too. It’s really just one giant slicing exercise. Slicing the shallots, slicing the Brussels sprouts. In terms of a tip on slicing, you should make your first slice lengthwise in both, then turn them flat and slice them up! 

 Once all those lovelies are sliced up, you’re good to go.

 Start with ½ the butter in the saucepan with the shallots. This is a lot like caramelizing onions, you take it low and slow after the initial medium high jolt. As they become good and soft, about 10-15 minutes you add the sugar and the cider vinegar, stir another 3-5 minutes and they will brown for you.

In a separate pan, heat oil in large skillet over medium-high heat. Add your fabulous little sliced sprouts. Sauté until the edges get a little brown, maybe 7/8 minutes. Add one full cup of apple juice and 4 tablespoons butter then, keep on the stove until the liquid evaporates. They get yummy but, stay pretty green, another 2-3 minutes.

Now, add the caramelized shallots. Before you serve it, give it a little salt & pepper love, stir, serve and enjoy! 

  • 8 tablespoons butter
  • ¾-1 pound shallots, thinly sliced
  • 2 tablespoons apple cider vinegar
  • 4 teaspoons sugar
  • 1 1/2 pounds brussels sprouts, trimmed
  • 3 tablespoons extra-virgin olive oil
  • 1 cup apple cider or juice
  • Salt & pepper

Enjoy, Measure! xox 

PS Happy Thanksgiving from our families to yours.

Mango & Beet Salad


If ever in doubt of a divine creator, think of the mango. 

Ok, maybe that's an over statement, but is there any natural thing more beautiful, luscious, juicy and sweet?  Think about it, whenever you have something tropical and fantastic, inevitably a mango is involved.  Mango salsa, mango chutney, mango caipirinha...I rest my case.  

The lovely and wonderful mango meets up with the earthy, rugged beet and creates edible perfection.  This salad will gloriously adorn your fall table.  Clearly, its super healthy, but its also a total knock-out.

Here's what you'll need:

  • 3-4 medium sized beets, stems trimmed and scrubbed.
  • 1 mango, cubed
  • 1/2 Lime, juice
  • Cilantro leaves, 1/4 cup
  • 1/2 Pomegranate, seeds
  • salt   


Beauty and the Beast

Beauty and the Beast

Scrub your beets well

Scrub your beets well

Here's what you'll do:

1.    Preheat oven to 350 degrees while you scrub and prepare your beets.   Place scrubbed, whole beets in a foil packet and on a baking sheet.  Roast in the oven until fork tender, about 60 minutes.   Let cool.   Scrub skins off.  They should come off easily with a paper towel.

2.  Cut beets into cubes.   Combine cubed beats with cubed mango, cilantro, lime and salt.   Garnish with pomegranate seeds.

Enjoy Earth's candy!

xo & a pinch,





Roasted Acorn Squash with Pomegranate & Cilantro


Take those pretty squashes out of your fall decorations and eat them!  They roast up beautifully and YES, you can eat the skin!  Acorn squash has a nice tender skin that's pretty and delicious.  There are a million ways to dress these pretties up, but here we just did our favorite staples: cilantro, pomegranate seeds and lime.   This is an unexpected, but perfect side dish for any fall meal. 

Here's what you'll need:

  • 2 Acorn Squash, seeded and sliced into rings
  • 2-3 tbsp. olive oil
  • salt & pepper
  • Cilantro leaves, about 1/4 cup for garnish
  • Lime, juice of a 1/2
  • Pomegranate, seeds from 1/2
  • "Pam" or other non-stick cooking spray

Here's what you'll do:

1.   Preheat oven to 350 degrees, while you CAREFULLY slice your squash.   (you'll need a sharp large knife and cut a thin slice off of one side of the squash to use as an base or foot to keep your squash from rolling when you slice it).

2.   Spray a baking sheet with non-stick spray.  Toss the rings with salt, pepper and olive oil on a baking sheet.   

3.    Roast the squash until tender and golden, about 45 minutes.  No need to turn them over.

4.    Transfer to a serving platter and top with cilantro leaves. pomegranate seeds and lime juice.   Serve warm or at room temperature.

Is acorn squash invited to your Thanksgiving table?  How do you prepare them?

xo & a pinch,



Maple Roasted Butternut Squash Salad


Theres no better way to enjoy "harvest season" than to chow down on a few jewels from the farmers' market.  Here on the Jersey Shore, squash have taken over!  You cant avoid them.  They insist on going home with you.  

For Pam's Birthday dinner, I wanted to make a very colorful salad to counter her tan & brown dinner; Orecchiette with Sausage & Greens.  (Click here for the recipe post)  Its her favorite dinner and so super easy & quick that I had to muster some culinary creativity.  I decided to let the butternuts have their way.

Here's what you'll need:

  • 1 Butternut Squash, peeled, seeded and cut into cubes
  • 1 tbsp maple syrup
  • Fresh baby spinach leaves, about 4 cups  ( I added some mixed baby lettuces too)
  • dried cranberries, about 1/4 cup
  • pine nuts, about 1/4 cup, toasted
  • 1/4 red onion, thinly sliced
  • "Pam" cooking spray

For the dressing.  Whisk or shake together the following:

  • 2 clementine oranges, juiced
  • 1 tbsp Sweet Chili Sauce (found in the Asian Section of your Grocery Store)
  • Olive Oil, about 3 tbsp.
  • Salt & pepper

What you'll do:

1.    Preheat oven to 350 degrees, while you prepare the squash.  Once its cubed, toss onto a "Pam -sprayed" baking sheet with maple syrup, salt & pepper.  Roast in the oven for 20-25 minutes or until fork tender.  Then turn the oven to broil for 5 minutes to get a little char on them. (the charring is optional)

2.  Meanwhile, in a dry skillet on medium heat, toast the pine nuts until golden and fragrant, about 5 minutes.

3.   In a large bowl or serving platter, toss together spinach, squash, pine nuts, onion, and dried cranberries.   Add dressing and combine.

No need to let the squash or nuts cool completely, if the spinach wilts a bit under the heat all the better.

Enjoy your butternuts!

xo & a pinch,


Roasted Butternut Squash Soup

Welcome Fall!

Welcome Fall!

A good for you, low fat & yummy butternut squash soup, yup!

This is one of those recipes that marks the start of fall for our household.  It's a rare combination of comfort food and health food; a winner!   I generally make it with non-fat "College Inn" chicken broth because personally, I can't taste the difference in this recipe and I prefer a lighter substitute to heavy cream. All the luxurious richness comes from a good whirl in the blender!

One time, I made this soup as an appetizer for a family event and went off the reservation- I didn't "measure!"  BIG MISTAKE.  I got a little over zealous with the ginger and ended up tossing the entire batch into the trash, so as to avoid ginger-burns on the tongues of the entire Nicastro clan (my maiden name). Needless to say, I learned my ginger lesson the hard way, as did that poor, discarded butternut squash.  Bottom line, MEASURE your ginger, please, unless you're like my girl, Pinch, in which case you probably just know...

Here's what you'll need:

  • 3 tbsp vegetable oil
  • 2 teaspoons fresh ginger, minced
    • Use a microplane to get it as minced as possible. If you don't have a microplane, eventually you'll need one but, peel slices off with a potato peeler then chop/mince as finely as possible.
  • 1/4 teaspoon cinnamon
  • 1 flat tablespoon brown sugar
  • 2 cloves garlic, finely chopped
  • 2 cups, chopped onion
  • 2 small butternut squash (about 4 lbs total- pre-cut)
  • 4 1/2 cups of chicken broth if you like your soup thick
    • 5 1/2-6 cups if you prefer a thinner soup

Toppings vary but, I like to use:

  • Creme Fraiche
  • Toasted pine nuts
    • toast in toaster oven at 400 with some kosher salt, until light brown
  • Sage leaves
    • saute in butter until a little crispy

Pre-heat your oven to 370, cut your squash in half (be careful) and take the seeds out. Place cut side down on a cookie sheet and bake for about 40-45 minutes until soft. Take it out of the oven and let it cool before you peel and chop it up.

In a heavy dutch oven or large sauce pan, heat up your vegetable oil and add onion, garlic, cinnamon, brown sugar & ginger in the pan. Cover it and let it cook for 10-15 minutes, stir occasionally but, keep the top on.

After you peel your squash, cut it up into 2-3 inch pieces and pop it into the party in the pot. Then, add the broth. Cover it again, let it simmer on medium heat for another 10-15 minutes.

All of this, in small batches will need to run through your blender but, keep in mind you never want to blend HOT liquid. Let it cool down before you put it in the blender (not kidding) I think every one I know that's tried this has a story about being covered in burning hot liquid, there's no reason for that, just let it cool down a bit. You can put it back on the stove and re-heat it before you serve it once it's blended.

Be safe and enjoy! :)

xo Measure

A drizzle of creme fraiche, sage leaves & pine nuts 

A drizzle of creme fraiche, sage leaves & pine nuts 

Roasted Fig & Prosciutto


I love it when you're at the Farmer's Market and something looks so good that you can't walk by without buying it!

Pinch (Kelly) and I were at the market last weekend and delicious inspiration was everywhere!    Fall is coming!!!

Anyway, these little figs jumped into our basket! Seriously, there was no walking by them. We agreed that prosciutto had to be involved but, we'd play the rest by ear when we got home.

We sliced these beauties in half and gave them a taste, we agreed roasting was the next step. Most of the time when you have prosciutto and figs together you wrap them and grill or roast them, not us- too much work!   We roasted the figs with a drizzle of balsamic and went with the "deconstructed" roasted fig, thanks to Pinch.

About one cup of arugula placed on a plate, top with 10-12 slices of prosciutto. Take the roasted figs with drizzle in a bowl, toss with cheese and pistachios. Place in the center of the plate.

  • 1 cup arugula, dressed lightly with a drizzle of olive oil, salt & pepper
  • 2 tablespoons of balsamic
  • 10-12 pieces of prosciutto
  • 1/4 cup of gorganzola, crumbled
  • 1/4 cup of shelled pistachios
  • 5-6 halved figs, tossed with a little olive oil, salt & pepper and roasted in a 350 oven for 8-10 minutes.

Delicious, delicious.

Happy weekend!

xo- Measure