You know those times when you want something healthy and filling? Chock full of veggies and color but has a killer sauce that takes the meal to the next level? That’s Bibimbap. My first introduction to this was in the back of a grocery store in Ann Arbor, MI. Once I had it, couldn’t stop thinking about it. Or eating it. It became a go-to when I went to A2. So now I make it at home. And it’s very flexible. Use chicken or shrimp. Or thin sliced beef as an added protein. I used tempeh but almost anything in a protein will work. Same goes for veggies. Snap peas to carrot shreds. Fresh green peas or beans. Water Chestnuts. Just be sure to cook wet veggies thoroughly. What I mean by wet veggies is those with high water content. Like mushrooms, cabbage, cauliflower and spinach. These will need to be cooked alone until they release their water then can be browned. This isn’t complicated- just takes time. You are going to love this. P.S. the sauce is great on scrambled eggs too!

Beauty Shot:

Turkey Tail Mushroom.




Scant 1/2 Cup White Miso Paste

1/2 Cup Water

4 T Stevia (you can use regular sugar too!)

1 T Minced Garlic

1 tsp Paprika

1 tsp Red Chili Flakes

1 tsp Chili Powder

3 tsp Sesame Oil

1 tsp Gochujang Paste

3 T Toasted Sesame seeds

Mix all ingredients together well and let stand while you prepare veggies.


2 Cups cooked rice. I used brown rice made in a steamer. Used 2 cups brown rice to 3 cups water or chicken stock. Gives you enough for leftovers. If you prefer, used veggie broth to make it vegan.

Veggies: I sauteed mushrooms, broccoli, small sweet peppers, onions and tempeh.

2 eggs

Olive Oil

Putting it Together:

After making sauce, set to the side.

Prepare rice.

Set a large cast iron pan or wok on the stove and heat to high.

Add in olive oil and heat till just beginning to smoke. Working in batches, cook your veggies and protein separately. You will need to add olive oil as you continue to saute the veggies and protein. I did Tempeh first. Then mushrooms. Then the broccoli, peppers and onions.

Remove the veggies and set aside in a bowl. Add a bit of olive oil, sea salt and rice to the wok. Let it cook till some gets crispy bits- adds a great texture to the bowl. You don’t have to do this part, but I do love it.

Crisping the rice to add texture~

Reheating the veggies for a quick hit on high

Put the rice on a platter and top with the veggies.

Take the hot wok with a bit more of olive oil, or a bit of butter and fry an egg sunny side up and not set- you want that creamy deliciousness to mix with the rice/veggies/protein & sauce.

Put your rice and veggies in a bowl. Top with fried egg and spoon Bibimbap sauce over the top.

Pure numminess in a bowl!
Disappears quickly~
Get in my belly!

Note: store any leftover sauce in the refrigerator. It will keep for about one week.



Rustic Goat Cheese Tart with Figs

Been spending the summer back East in Michigan. On the lake. A real lake- no dam at the end. Just crystal clear spring fed water. Surrounded by trees and hills and history. There aren’t many places that are dearer to me. Reminds me of my mom and brothers swimming across to Frog Island; letting the minnows nibble our toes. Catching pollywogs on the other side, playing fort in the middle. Then swimming back to the cabin for lunch.

So in that spirit of simplicity and quality i give you a recipe/no recipe. You can morph this to suit what you have on hand- this includes lemon and fig; you can just as easily substitute blueberry jam and lose the rosemary. Or make it more savory- include chopped prosciutto, a swirl of pesto and top with pinenuts.

Beauty Shot:

Wind River Range and Freemont Lake

Rustic Goat Cheese Tart with Figs


1 Sheet Puff Pastry thawed

5 T Fig Jam ( I like Dalmatia Fig Spread Original)

7 Ounces Goat Cheese, plain at room temperature

8 T Heavy Cream

Zest of lemon

Juice from one Lemon

1/4 C or so, Toasted Walnuts

Rough Chopped Rosemary to taste (couple of tablespoons typically)

Salt and Pepper

Fresh Black Mission Figs for garnish, split into quarters

Fresh Rosemary sprigs for garnish

Putting it Together:

Preheat oven to 400 degrees Fahrenheit.

Remove thawed Puff Pastry from refrigerator and let sit at room temp for at least 30 minutes. Lightly dust baking sheet with flour. Roll out sheet to slightly larger rectangle. Vertically, cut 1″ from either side. Cut horizontal strip of 1″ from top and bottom.

While pastry sits, make the goat cheese mixture; combine the room temp goat cheese, zest, lemon juice and cream into bowl. Note- this is messy. Have tried by hand, with spoon. Seriously, use a food processor. Scraping often till well combined.

Place half of cheese mix into center of puff pastry. Smoosh around till pretty well spread. Doesn’t have to be perfect. Top with fig jam. Again, perfection is not the goal. Top with remaining goat cheese.

Brush the long strips with water on one side and place watered side down to meld the two sides together. Lightly press to adhere. Repeat brushing each remaining strip with water to make a “frame”.

Top with rough chopped rosemary. Top with walnuts. Place into oven for 15-17 minutes. But watch closely, do not want to burn.

Remove when pastry has risen and is golden brown.

Move to platter and garnish with figs and rosemary sprigs.

A pie cutter works well for serving.



Shrimp Tacos with Cilantro Lime Slaw and Pickled Onion


The quarantine/COVID19 crisis is wearing on everyone. And we are lucky enough to BLM land to hike on, go fishing, mountain bike and run on county land. But I am SO ready to go to a restaurant and have some one bring me cocktails and dinner.

But I am trying new recipes/combos all the time. I made Onion Chicken with Cornmeal Jalapeno Cheddar waffles. I loved it. My kids love it. Scott asked me not to make it ever again together. Like never. Separately, fine. Together again, never.

Though left over waffles are great from the toaster- with ham.

OK, back to the tacos. Took inspiration from Bon Appetit May 2020 for the shrimp. The rest is mine. And may I say, a bit more exciting. I often think that Bon Appetit down plays spice. Not me. Bring it on!

Beauty Shot:

Shrimp Tacos with Cilantro Lime Slaw and Pickled Onion:


Quick Pickled Onion:

1 Medium Red Onion, sliced thin

1/2 C Apple Cider Vinegar

1 T Sugar

1 1/2 tsp Kosher Salt

Sprinkling of Black Peppercorns, whole


1 LB Jumbo Shrimp, peeled and deveined

2 T Adobo Sauce (from can of Chipotle Peppers in Adobo)

2 T Honey ( I love Queen Farina Raw Honey- That’s a pound and half, not 15 LB’S!

Olive oil

Cilantro Lime Slaw:

1 14 oz. Package of Shredded Cabbage with Carrots

1 C Plain Greek Yogurt ( I like Greek Gods Plain, full fat)

1 tsp Cumin

1/2 C Cilantro, tightly packed. Leaves and tender stems only

3 Large or 4 Medium Green Onions sliced, green parts only

Juice of 1 Lime. Note; if your limes are dry, may need 1/2 of another. Should be about 3 T

1 tsp Sea Salt ( I like Redmond Real Salt)

1 T minced Garlic


Queso Fresco

Crema Mexicana


Chopped Cilantro

Sliced Avocado

Taco shells/Tostadas/Corn Tortillas

Putting It Together:

Pickled Onion: heat the apple cider vinegar on the stove till steam comes off. Add in sugar and peppercorns. Stir till sugar dissolves. Remove from stove. Add in sliced onion and let cool. Set aside.

Slaw/Slaw Sauce: Add yogurt, cumin, cilantro, garlic, green onions and salt to food processor. (Note: I used an immersion blender in it’s bowl. Easier to deal with and clean). Pour cabbage into bowl and toss with sauce. Put in the refrigerator to chill. I did not use all the sauce. And if you like, you can drizzle some of it on top of the tacos instead of Crema.

I served the tacos with Roasted Potato Wedges: Start these first. Set oven to 400F. Slice russets in half lengthwise and again in half. Slice each quarter into halves again lengthwise. Drizzle with EVOO. Roast for 15 minutes. At 15, shake on sea salt, paprika, and garlic salt. Continue to bake for 20-30 minutes or till golden brown and crispy.

Shrimp: Clean, rinse and pat dry. In a small bowl, mix the honey and adobo. Mix well till combined. Add the shrimp and stir to coat. Place in the refrigerator to chill and rest for about 20 minutes.

I made roasted potato wedges to go with this: Set oven to 400F. Slice russets length wise into quarters, slice each quarter in half lengthwise.

Heat a saute pan to medium high. Add in olive oil. When hot, add in shrimp and sauce. Cook till pink and done. 2-3 minutes.

Place a taco shell, tostado or tortilla on a plate. Put slaw on top of tortilla. Top with shrimp and a bit of sauce. Top with avocado, queso fresco, cilantro,a bit of pickled onion and Crema or sauce. Serve with potato wedges.



Savory Galette with Goat Cheese, Onion and Prosciutto. And Arugula salad.

Thinking of wanting something sophisticated but wanting is quickly? Me too. So I went to the grocery store, (still open during the pandemic thank goodness. And still amazed I can’t find toilet paper or paper towels.) So I went to grab yeast for the pie crust.

Seriously, a run on yeast? Carter, our manager at Smith’s said can’t keep it in stock. So, plan B. Using a premade pie crust. Not as good as from scratch, but hey, saved me a ton of time. And pretty good actually. And during these stressful times, compromise is just fine.

Beauty shot:

Savory Galette with Goat Cheese, Onion and Prosciutto. And Arugula Salad.



1 Pie Crust

4 oz Goat Cheese, (Chevre), plain

3 oz Blue Cheese. Crumbled- chop crumble it yourself.

4 oz Prosciutto, thinly sliced

1 Small Red Onion, thinly sliced (adjust to your preference)

Leaves from 4 Sprigs of Thyme

2 T minced garlic (Note: I like to used smashed roasted garlic as an upgrade. Use an entire head)

1 T butter

Olive Oil

Salt and Pepper

Yellow Corn meal for baking pan

Egg Wash:

1 egg

Splash of milk or half & half.

Whisk together well.

Arugula Salad:

2-3 oz Fresh Baby Arugula


Juice from half a fresh Lemon

Salt & Pepper

Putting it Together:

Preheat oven to 400 F. Line a baking sheet with parchment paper. Sprinkle the parchment paper with yellow cornmeal. Set aside.

Make the pie crust. (Will do this on another day).OR, take the pie crust out of the refrigerator and bring to room temperature.

While the pie crust is warming, julienne the onion and saute in medium heat pan with 1 T butter and a glug of EVOO. Cook till softened and starting to carmelize; about 8-10 minutes. Stir them every couple of minutes. When done, remove from heat and allow to cool.

While the onions are cooking, tear the prosciutto into good size hunks. Take the cheeses and scatter onto pie crust on the baking sheet. Sprinkle the thyme leaves over the top of the cheeses. Randomly place smashed roasted garlic pieces around the gallette. Place onions over the cheeses. Top with prosciutto. Or the other way around. Your choice.

Taking scissors, cut the pie crust at an angle every couple of inches. Then fold the over each other, moving in a single direction.

When this is complete, brush the edges with an egg wash.

Bake in the oven for 40-50 minutes, till golden brown. Remove from oven and let sit for 5 minutes.

While galette is cooling, make the salad. Make the dressing, whisking all ingredients together till well blended. In separate bowl, add the arugula then drizzle the dressing over the lettuce. Don’t drown the lettuce- add a little at a time then toss and add more if needed. The lemon in the dressing is a great foil to the richness of the cheeses.

Place the salad over the top of the galette and slice into sections.



Endive & Romaine Salad with Apples and Hazelnuts

Right now, as everyone is hunkered down at home or practicing social distancing, (funny how quickly that phrase became part of daily lexicon), most of us are spending more time cooking at home.

Have been cooking all sorts of things- sous vide blade roast, pastas, salads, soups, frittatas. Even oatmeal cookies with coconut, butterscotch morsels and toasted walnuts. But this post is about a salad I had for dinner last night. Filling on its own with crusty bread, but perfect as a side for steak. I have made it twice this week. No joke.

Beauty Shot:

Endive & Romaine Salad with Apples and Hazelnuts

Serves 4


1 Head Hearts of Romaine, quartered and chopped

3 Small Endive, quartered and chopped

1 Gala Apple, cut into matchsticks

1/2 C of Toasted Hazelnuts

1/2 Cup Shaved Parm

1/2 C Blue Cheese crumbled

3 T White Balsamic Vinegar

Ranch Dressing ( make your own or use a good quality refrigerated one from the market) Here is a great recipe for homemade:

Optional: Homemade Croutons (But does add an additional crunch and flavor profile. I cut day old bread into cubes, toss in EVOO and kosher salt and add 2 T minced garlic. Place on baking sheet in oven set to 350F for about 20-25 minutes till brown and crisp outside, chewy inside.)

Putting It Together:

Place the two lettuces and apple into a bowl. Toss with the white balsamic. Add in hazelnuts, blue and Parmesan cheeses. Toss again. Add in Ranch dressing, croutons and toss again. Done! May become your families fav like it is ours!

This is the salad with Steak and Crispy Baked Potato
This version is with Seared Tuna Steak with Mignonette, Soy Rice with Green Onion and Sugar Peas. In this version I used toasted walnuts instead of Hazelnuts.



Chicken Piccata.


It’s been unusually grey here in the mountain west. When its gloomy, I hunker down and typically make a good soup. Not this time. I wanted something I adore that brought the brightness of its own. A bit of sunshine of flavors in my kitchen. And in my mouth.

I give you Chicken Piccata with Artichokes.

Beauty Shot:

Chicken Piccata


2 Chicken breasts

4 tsp brined capers, drained

1 Shallot sliced thinly lengthwise (I did not have a shallot this time-so used a red onion. Sliced from top to bottom. Not across. Only used a “side”)

1/2 a lemon sliced thinly across

Juice from half a lemon (use the other half)

Jar of artichokes, not marinated, patted dry and halved or quartered

Olive oil for frying

5 T butter

1/4 C dry white wine

1/2 C chicken stock or broth

Flour for dusting chicken

salt and pepper to taste

Fresh dill for garnish

Putting it Together:

Trim off exterior fat from chicken breast. Slice the chicken breasts horizontally so that each breast becomes two portions.

Pour flour onto plate and dredge both sides of each piece of chicken. Shake off any excess.

In large fry pan, add olive oil and 3 T of butter to pan. When shimmering, add in chicken. DO NOT CROWD THE PAN! You will have to work in batches. Brown each side. May take 3-4 minutes per side. Remove to warm plate. You may need to add in additional olive oil to saute the chicken.

To pan, add in lemon slices, artichokes and shallot. Stirring a few times, cook till shallot is translucent and some carmelization begins to show on the lemons and artichokes. Add in stock, lemon juice and wine. Stir up the brown bits into sauce. Simmer till sauce reduces to coat a spoon. Add in capers. Add in remaining 2 T of butter. Salt and pepper to taste.

Place the chicken on plates platter. Top with the sauce. Serve with a simple green salad and crusty bread. The crusty bread is perfection for sopping up every bit of sauce on your plate.



Beef Stir fry with Mushrooms and Snap peas.

So tasty!


Isn’t that what each year brings us? The opportunity to put the past behind us. To begin anew. A fresh perspective. A fresh start. A chance to commit to a better lifestyle, more mindfulness, thoughtful and impactful decisions.

My goal is to hydrate more and to eat a bit cleaner. Not a bad way to look forward to the possibility of a great year.

Beauty Shot:

Beef Stir fry with Mushrooms and Snap Peas.


Note: this is a two step process, marinate the meat for at least 4 hours, then create a sauce to pour over the stir fry.

1 lb Beef Flank Steak cut into strips (Note: I used venison fingers. Both are tasty!)

1/2 lb sliced Mushrooms

2 cups whole Snap Peas ( I like a lot of snap peas so I cook 3 cups)

1 tsp of Ginger Paste, divided into 1/2 tsp’s

6 T Olive Oil

1 T Sesame Oil

6 Heaping T Minced Garlic, divided into 2 T and 4 T

1 T Worcestershire Sauce

3/4 Cup Low Sodium Soy Sauce, divided into 1/2 cup and 1/4 cup

7 T Brown Sugar, divided into 5 T and 2 T

2 tsp Rice Vinegar

4 Cups cooked Brown Rice

After the marinade process, this comes together very quickly. Could marinade the meat in the morning, then make a 15 minute dinner when you get home.


Mix 2 T of the olive oil, 1 T of sesame oil, 2 T of minced garlic, 1/4 c of soy sauce, 1/2 tsp of ginger paste, 1 T Worcestershire, 2 T of brown sugar into a bowl or Ziploc gallon bag. Mix well. Add beef and cover in bowl or, add to bag and squish around a bit. Push air out and close bag. Place into refrigerator for at least 4 hours.


Mix 1/2 cup of soy sauce, 5 T of brown sugar, 6 T minced garlic, 1/2 tsp ginger paste, 2 tsp rice vinegar. Stir to combine well. Set aside.

Putting it Together:

Heat cast iron or heavy duty pan to medium high heat. Put 4 T olive oil into pan. When shimmering, add in sliced mushrooms. Cook till browned the way you like them and water has evaporated. Remove from heat into bowl.

Add in whole snap peas. I like mine seared with a few brown spots. They will cook quickly- like 3 minutes with stirring. They should be crunchy so don’t over cook. Remove from pan and place in bowl.

Remove the steak from marinade. Brown the sliced steak. You may have to work in batches- I did. And you don’t want to crowd the pan or meat will steam, not brown.

Once meat is browned, add the vegetables back in the pan with the meat. Pour the sauce over and heat through.

Serve the meat/vegetable mix over the rice. Spoon additional sauce over as necessary.

Couldn’t wait! Was hungry after snowshoeing.

Optional garnish: if you choose, can add sliced green onions over the top.


Apple Bundt Cake.

Sometimes, when the weather turns colder, I need something sweet. Not super sweet, just something to take the craving away. Or, as my husband says, “make it and i will eat the whole thing”. Autumn apples, warm cinnamon, toasted walnuts, what isn’t to love? And the best way is serve with warm caramel sauce drizzled over. May need to make it again today. And PS- great for breakfast!

Beauty Shot:

Apple Bundt Cake.


Apple Mixture:

6 Apples cored, peeled & chopped ( I used granny smiths. However any firm baking apple will work well)

1/4 C Sugar

1 T Good Cinnamon


1 C Granulated Sugar

1 C Brown Sugar

4 Eggs ( I use brown large)

1 Tsp Vanilla extract

1/4 C Orange Juice

Pinch of Nutmeg

1 C Canola Oil (going to try olive oil next time- but not EVOO)

1 Tsp kosher salt

1 T Baking Powder

2 3/4 C Flour

1 C Toasted Walnuts, rough chop

For Serving:

Best Caramel Sauce you can afford, warmed. Make your own if you have the time!

Putting it together:

Mix the cinnamon and sugar together in large bowl. Add the apples and toss well. Apples should be covered in the mix. Set aside while mixing the dough.

(No, not drinking this early! Getting ready for a road trip!)

Prep your bundt pan with butter or cooking spray. (I use Bakers Joy)

Preheat your oven to 350F.

In mixing bowl, mix together 1 C of brown and granulated sugars, 1 C oil, eggs, orange juice and vanilla. Mix well.

In large bowl, mix together the flour, salt, baking powder, and nutmeg. Begin adding to mixing bowl in 1/3’s. (I use my KitchenAid mixer and keep it running).

Remove from mixer when thoroughly incorporated. Stir in the apples in 1/3’s till all mixed in. Make sure to scrape the apple bowl of the cinnamon/apple/juice mix into the cake batter.

Add in toasted walnuts and stir well.

Pour cake mixture into bundt pan.

Cover with aluminum foil. Place into oven with cookie sheet below the pan. ( in case of overflow). Bake for 45 minutes. Then uncover, and bake for about 45 minutes more. I begin testing at about 35 minutes. Use a cake tester to ensure cake is thoroughly baked. Remove from oven.

Let it cool for a 2-3 minutes and invert on large platter. Let cool about 10 minutes before slicing. I love it at room temp, (30 minutes) and drizzled with warm caramel sauce. Or go all out and add homemade whip cream or vanilla ice cream to the warm cake with caramel sauce. And top with additional toasted walnuts!

My mouth is drooling!



Pasta with Pumpkin,Italian Sausage, Sage and Spinach.

Perfect Autumn or Winter fare!

Yep. It must be autumn because Pumpkin is everywhere. And at times I want to shoot myself for being sucked into the vortex. Really. It does become overwhelming- candles, coffee, face masks, candy, lotion, vinegar, etc. It definitely gets overwhelming. However, there are times when it just works. Like this pasta. Subtle, creamy, sophisticated, velvety. And absolutely smells divine. My husband who is not a pumpkin fan, walked in from outside and asked what smelled so delish? It isn’t hard and actually comes together within 30 minutes. Do your prep first-It will make this easy when entertaining.

This is a worthy dinner party option- served with an apple/arugula/goat cheese/toasted walnut/apple cider vinaigrette salad. People will ask you for the pasta recipe. Make it.

Beauty Shot:

Valley of the Gods

Pasta with Pumpkin, Italian Sausage and Spinach


1 lb Conchiglie (shell) cooked pasta. Use a medium size (Hint: cook your pasta in chicken stock for an extra level of flavor). And save a half cup of pasta water/stock for the sauce!

1 Can 15 oz of Pure Pumpkin Puree (do not get pie filling!)

1 lb. Mild bulk Italian Sausage (Can go spicy if you prefer)

1/2 C Toasted Walnuts, chopped

12 leaves of Fresh Sage, rinsed and patted dry

2 T Minced Fresh Garlic

1/2 Sweet Onion, chopped

1/2 C Dry White Wine (I use Sauvignon Blanc)

2 1/2 C Chicken Stock

2 T Tomato Paste

3/4 C Heavy Cream

1/4 C Plain Greek Yogurt

Pinch of Nutmeg

Shaved Parmesan for serving

Salt and Pepper to taste

Putting It Together:

Put 1 T of EVOO into large fry pan/skillet. Heat to medium. Put in the sage leaves and fry. Will go very quick. Like, a minute or less. Fry on one side for about 30 seconds. Flip. When they are crisp, remove and place on paper towel lined plate.

Put the Italian Sausage into the same pan. Cook and crumble till browned. Add another T of EVOO to pan. Add in onion and garlic. Cook till onions are softened and garlic is fragrant. Add in wine. Stir scraping up bits from the bottom of the pan. Let the wine reduce just a bit. Add in the pumpkin puree, Greek yogurt and chicken stock to the pan constantly stirring to blend a smooth sauce. Add in the tomato paste and stir again till well incorporated. Add pinch of nutmeg.

Slowly add in the heavy cream. Stir. Take 5-6 fried sage leaves and crumble into the sauce. Salt and pepper to taste.

Reserve a 1/2 cup of pasta water. Place the fresh spinach into the colander. Drain the pasta over the spinach. Pour the spinach/pasta mix onto a large platter or bowl. Add a 1/2 cup of pasta water to the pasta/spinach mix. Stir till coated. I like a platter or large pasta bowl so every bit of pasta gets covered in the velvety sauce. Pour the sauce over the pasta. Finish with toasted walnuts, shaved parm and sage leaves.

Note: You can also use blanched, chopped kale.

Please let me know if you have any questions!



Lemon. Lemon Pasta with Roasted Garlic.

And add in crisped Prosciutto to take it to the next level!

Lemon. Can be sweet, can be savory, can be tangy, can be surprising. (Sounds like most women I know!) It’s flexible, resourceful, delightful. It’s malleable, takes on characteristics of what its paired with, and still holds its own. (Again, sounds like most women I know!)

This pasta is a quick dinner or side dish- and hits the umami spot just fine. Pair it with a roast chicken or grilled salmon and a salad for a complete dinner. And it’s great cold too!

Beauty Shot:

Lemon Pasta with Roasted Garlic


1 lb angel hair pasta

1 32 oz. box of Chicken Stock ( I like Kitchen Basics or Simple Truth)

1/2 cup fresh lemon juice (Takes 3-5 lemons)

Zest of one lemon (Use one of the ones you are squeezing)

1/2 tsp red pepper flakes

1/2 cup olive oil

Optional: 2 T butter added to sauce when making. I suggest you do this!

1 large head of roasted garlic (process below + do this a day ahead if possible. Though does make the house smell heavenly!)

1/2 C shaved Parmesan + more for serving

Fresh chopped cilantro- good handful then chop.

Fresh ground pepper and sea salt to taste

Optional: crisped Prosciutto ( so good!)

Yup. Chipped the plate. Stuff happens!

Putting it Together:

Roast the Garlic: heat oven to 400 degrees. While oven is preheating, prep the garlic. Remove the outer layers of large garlic head. (might as well do four. For the extras, place the cooked cloves removed from skins into jar and cover with olive oil. Will keep for 2 weeks. In the refrigerator) Cut off top 1/4 inch and place bottom down onto aluminum foil. Drizzle with olive oil. Crunch up the aluminum foil to close and place into oven. Will take appx 45 minutes to roast to softness. Depends on size of garlic heads and oven. This can be done a day ahead to speed through lunch or dinner prep.

NOTE: sometimes you just want to eat this quick! On that real possibility, use minced garlic from a jar. It is not as creamy and does miss that carmelly sweetness, but it is still very delicious! Just be sure to drain the water from the garlic. And use 2 heaping tablespoons.

Pour the chicken stock into a large pot and heat to boiling. Add in a healthy pinch of salt. Put the dried pasta into the stock. To reach al dente will take about 12 minutes. Of course, cook to your desired doneness. Remember: save a cup of pasta stock water when you drain the pasta. You will use this for your sauce.

While the pasta is cooking, heat the olive oil in a medium sauce pan. When it starts to shimmer, add in the red pepper flakes. Stir. Slowly add in the lemon juice, stirring while you add it in. Let simmer for a few minutes to blend flavors. Salt and Pepper to taste. Carefully add in the roasted garlic cloves and remove from heat.

This smells as delicious as it tastes! Note: I added the butter to the sauce-
another layer of flavor

Remember: grab that cups of pasta stock-water before you drain your pasta. Now, return the pasta to the pot it was cooked in. Mix in half of the pasta stock water. Add in half of the sauce. Toss gently. Add in more of the stock water and sauce till pasta is coated and glossy. Toss in 1/4 cup of shaved parm. Toss again. Pour onto platter.

Top with Parm, Lemon zest, and chopped Cilantro. Grind fresh black pepper. This is the way I like to eat the pasta, you can adjust the amount of lemon, red peppers, Parm. Make it your own!

Serve alongside hunks of good bread and butter, a simple salad topped with balsamic vinaigrette, (say romaine, sliced radishes and chopped orange bell peppers), and you are done.