Latest Posts…

Blueberry Dutch Baby via JennySheaRawn.com

Blueberry Dutch Baby

{ 1 comment }

I was gifted the Natural Baby Food book for review. I was not compensated for this post and all opinions are my own. Do you follow Dr. Sonali Ruder's blog, The Foodie Physician? Yes? Good. No? Head (run) right on over there after reading this post. Sonali's blog is one of my all-time favorites. Each and every one of her recipes are not only gorgeous, but make me want to head to the grocery store, pick up the ingredients and whip up a batch of whatever she made.  And many of the recipes are brilliantly simple, which makes them even better in my book. Sonali is a powerhouse. She's an ER doc, culinary school grad, recipe developer and mom. How she does it all and has time to write cookbooks?! She's an inspiration. Anyhow, this pretty [Read More]

Caprese Potato Salad via JennySheaRawn.com

Caprese Potato Salad

{ 1 comment }

I created this recipe for Drew’s, maker of all-natural salad dressings and marinades, as part of an ongoing partnership with them. I was compensated for the recipe creation, but not for this post and all opinions are my own. Thank you for supporting brands that make My Cape Cod Kitchen possible! Caprese Potato Salad. This fresh, light, mayo-free potato salad is perfect for summertime cook-outs and picnics. It highlights the best of summer produce - fresh basil and tomatoes. I've never been a fan of potato salad or other mayo-laden "salads" like tuna, chicken or egg salad. My mom made tuna salad for us as kids, but she used a heavy hand of vinegar and little to no mayo. I liked and still like that tuna salad, but avoid all other creamy "salad" concoctions, especially those [Read More]

Honey Drizzled Brie with Blueberries, Walnuts and Basil via JennySheaRawn.com
{ 8 comments }

Honey Drizzled Brie with Blueberries, Walnuts and Basil. A gorgeous, summer dessert that’s no-cook and ready in 5 minutes flat. Bonus if you’ve picked your blueberries from your local farm or gotten them from your local farmer’s market – because, after all, it’s blueberry season! And if local or fresh berries aren’t an option, frozen wild blueberries (thawed) work beautifully in this recipe. We picked these blueberries from our local farm, Coonamessett Farm in East Falmouth, on the Cape. Recently, each week with our CSA, we get to head into the blueberry fields and pick our own blues. Lucca’s been loving it.July’s Recipe ReDux theme is Get Your Fruits and Veggies in Shape. Perfect timing, as we have allll we can eat basil and blueberries (homegrown and from our CSA), so it’s only right to highlight [Read More]

Veggie Inspiration

Caprese Potato Salad via JennySheaRawn.com

Caprese Potato Salad

I created this recipe for Drew’s, maker of all-natural salad dressings and marinades, as part of an ongoing partnership with them. I was compensated for the recipe creation, but not for this post and all opinions are my own. Thank you for supporting brands that make My Cape Cod Kitchen possible! Caprese Potato Salad. This fresh, light, mayo-free potato salad is perfect for summertime cook-outs and picnics. It highlights the best of summer produce – fresh basil and tomatoes. I’ve never been a fan of potato salad or other mayo-laden “salads” like tuna, chicken or egg salad. My mom made tuna salad for us as kids, but she used a heavy hand of vinegar and little to no mayo. I liked and still like that tuna salad, but avoid all other creamy “salad” concoctions, especially those […]

Continue reading →
Seared Scallop Cobb Salad via JennySheaRawn.com

Seared Scallop Cobb Salad

Seared Scallop Cobb Salad. Lightly seared scallops sit atop a bed of crisp iceberg lettuce, along with creamy avocado, pungent blue cheese, crunchy walnuts, crispy bacon, fresh garden tomatoes, earthy beets and sweet red onion. This is a seafood lovers cobb. We are seafood lovers. Are you? Most of you already know we love scallops in our house. In fact, they may just be our favorite seafood. And we get great local scallops here on the Cape. You can’t beat ’em. Grilled, seared, fried, raw (have you ever had scallop sashimi? SO good!), you name it. But, they’re pricey. At 19.99/lb, scallops aren’t a splurge we’re buying on the regular. When we do buy them, every month or so, we’ll buy just 1/2 lb and have them along with a small piece of fish. The scallops themselves […]

Continue reading →
Grilled Eggplant Pitas via JennySheaRawn.com

Grilled Eggplant Pitas

I created this recipe for Drew’s, maker of all-natural salad dressings and marinades, as part of an ongoing partnership with them. I was compensated for the recipe creation, but not for this post and all opinions are my own. Thank you for supporting brands that make My Cape Cod Kitchen possible! Grilled Eggplant Pitas. Toasted pita pockets stuffed with marinated and grilled eggplant, fresh baby arugula, crisp and tangy red onion, crunchy walnuts and drizzled with creamy, garlicky Drew’s All-Natural Tahini Goddess Dressing & Quick Marinade. Like many of you, we love to grill veggies in the summer – especially eggplant, portabellas, corn, onions, zucchini and summer squash. We rarely turn on our oven in the summer, unless we need to roast a bunch of veggies we’ve gotten from our CSA before they pass their prime. If we’re […]

Continue reading →
Grilled Radishes with Ricotta, Apricots and Walnuts via JennySheaRawn.com

Grilled Radishes with Ricotta, Apricots and Walnuts

Grilled Radishes with Ricotta, Apricots and Walnuts. Tender, smoky radishes topped with creamy and mild ricotta, sweet dried apricots and crunchy rich walnuts. A pretty and flavor-filled summer side dish that highlights spring radishes. Disclosure: I serve on the health professional board for the California Walnut Board and Commission, however all opinions are my own and I was not compensated for this post. We’ve been patiently awaiting the first week of our CSA (community supported agriculture) produce and cheese share from Coonamessett Farm in East Falmouth, here on the Cape. Last week was our first pick up, and, as we expected we were given more produce (salad greens, field greens, radishes, garlic, rhubarb, strawberries) than we know what to do with (well, not really than we know what to do with…BUT we’re going to have a LOT of produce […]

Continue reading →