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glennapritzlaff

I love a quick healthy vegetarian meal during the week. We are a very carnivorous family but for a million reasons I am trying to cut back a little. Anytime a meal can come together quickly is an added bonus. It might be summertime but somehow our schedules still feel jam packed.


An added bonus to this dish is that you only need a pot of boiling water and everything cooks in the same pot. If you like eggs and mushrooms, you will love this. The runny yolks make such a luscious topping for the ravioli and the chives cut the richness just perfectly.


This recipe is written for two servings but can easily be adjusted as needed.


What you need:


-A 6 qt stock pot filled 3/4 full with salted water (2 tsp salt)

-2 large eggs

A package of refrigerated mushroom ravioli (around 9-10 oz)

2 tbsp butter

1 tbsp olive oil


Begin by filling the pot with water and placing it over high heat to bring it to a boil. Once it’s reached the boiling point reduce it to a simmer. Crack the first egg into a small cup or bowl, I usually use a measuring up because it has a nice handle. Use a spoon to stir the water using large swoops to create a vortex. Once the simmering water is spinning, gently place the egg into the water by lowering the measuring cup into the water. The swirling water helps the egg to stay together versus spreading out. Many people add a splash of vinegar to the water to help the egg coagulate but I never like the taste.


Use a slotted spoon to check the egg around 3 minutes. I like to have a very runny yolk so that’s usually enough time. If you want it more done, lower it back into the water for another 30 seconds. Remove the egg and place on paper towels to dry. Repeat with remaining eggs. Keep warm by placing a lid over the eggs.


When you have finished cooking the eggs use slotted spoon to strain out any left behind egg bits and then add the pasta to the simmering water. Cook according to the package directions, should be around 3-5 minutes. When the ravioli is done remove gently to a dish with your slotted spoon. I prefer not to dump the raviolis into a colander because they will break apart.


Lastly, dump out the water. Add butter and olive oil to the pot to melt the butter. Stir in about 2 tsp chopped chives. Plate the ravioli and poached eggs and then top with the butter and chive mixture and sprinkle over plenty of salt and freshly ground pepper. Enjoy!



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glennapritzlaff


I know egg salad isn’t for everyone, but I think a lot of people could be converted to loving it through this recipe. I slice the eggs into large chunks and use a little bit of celery to add crunch. I think it’s important to keep some textural variety and not make a big bowl of mush. Ramps add a nice mellow garlicky flavor but if you don’t have them you could use scallions for a little zest.


What you need:


3 whole ramps, including green leaves

2 tbsp olive oil

2 stalks of celery including the leaves, finely chopped

8 medium boiled eggs (not totally hard boiled, directions below)

1/2-3/4 cup of mayonnaise

2 tsp yellow mustard

salt and pepper

pinch of fresh parsley


First boil the eggs. I think it’s important not to overcook the eggs so they have good flavor and texture. I like to place them in the pot and cover with water. Turn the stove to high heat and bring to a boil. Immediately reduce to a simmer for 5 minutes. Turn off the heat and allow to sit in the hot water for 5-7 more minutes. Dump out the water and fill with ice. Once the eggs have cooled you can peel them and set aside.


Finely chop the ramps and add to a pan with 2 tbsp olive oil. Bring the oil to a sizzle and cook for one minute. Turn off the heat and set aside.


Add 1/2 cup of mayonnaise to a large bowl. Mix in mustard, ramps and olive oil, a pinch of chopped fresh parsley (5-6 pieces), and a sprinkle of salt and pepper. Stir to combine. Cut the eggs in half and add them to the bowl. Using a fork, gently cut the eggs into slightly smaller pieces, it’s ok for it not to be uniform. I prefer to cut the eggs in the bowl versus chopping on a cutting board and transferring, that makes a big mess and the yolk always sticks to the board. Adding the celery and stir everything to combine. If it seems dry, add a little more mayonnaise. Taste and add more salt and pepper if necessary.


Best served on toasted bread, bacon is an excellent accompaniment. Enjoy!





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glennapritzlaff

When I say this recipe is the easiest chicken recipe for all your summer grilling needs, I’m not exaggerating. We have been eating these chicken thighs really often because the kids love them. My 9 year old exclaimed it was the best chicken in the world (she might be exaggerating, haha, but they are really good). You make a marinade in the blender using two ingredients and marinate the thighs for 1-2 hours before grilling them for about 15 minutes. We have been using boneless thighs and then chopping them up for tacos, but I bet these would be good if you wanted to use bone in/skin on thighs and serve them as an entree with rice or pasta salad.




I’m dubbing these my beach house chicken thighs, because they would be perfect for making on a vacation when you aren’t in your own kitchen. You don’t need a stocked pantry and should be able to find whatever you need in the local grocery store where you are staying.



What you need:


7 oz can of chipotle peppers in adobo sauce

1 navel orange

3 lbs of chicken thighs

Salt and pepper


If the thighs have an excessive amount of fat, trim some off so that the grill doesn’t flare up and burn them. Sprinkle the chicken thighs with salt and pepper and spread out on a baking pan. Pour the chipotle peppers in adobo sauce into a blender and the juice of one orange. Puree until smooth. Pour the chipotle/orange sauce over the chicken and allow to marinate (I leave them on the counter in the marinade for an hour and then grill). You could put them in the refrigerator for a few hours but remove about 15 minutes before cooking. Preheat the grill to 400° and place the chicken thighs on the grates. Cook for about 10 minutes and then flip for another 5-7 depending on how large they are. The are ready to flip when they pull easily away from the grill, they will stick if you try and do it too early.


Chicken thighs are so juicy and forgiving, they are hard to overcook and dry out, this is why we love them. Just keep an eye for flare ups so you don’t char them too aggressively.


For tacos, I like to make a sour cream and cilantro sauce in the blender to go with them. Don’t rinse out the blender, leave the remnants of the marinade in the blender and add 1 cup of sour cream and 1 cup of fresh cilantro plus the juice of half of a lime. Puree and serve with the chicken. The creamy sauce perfectly cools the smokey chicken.



Also, I should note that if you taste the chipotle peppers right out of the can they will be quite spicy. Once you have added to the chicken and cooked, its really not too hot. My kids don’t love super spicy food and they don’t think this chicken is hot at all.




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