The real question: is there anything better than the wonder that is the potato?

Frank’s favorite thing to eat is mashed potatoes. Probably why he married the girl from Idaho, right?

For the longest time I stayed away from butter. I didn’t understand fully the purpose and so I cooked mostly with olive oil. I’ve since embraced butter (not as much as Paula Deen, but I subscribe to the belief that a little goes a long way.) I prefer grass-fed high quality butters, and when using it for this recipe, the creaminess with the potato can’t be beat. Sorry olive oil, take a step back.

This recipe is simple, no intensely fancy ingredients or methods, just good old fashioned mashed potatoes. Good for your soul, and better for you than potato chips, so get cooking!

savoryMarina Gunn MartinJuly 22, 2019Red Potatoes, parsleyComment

hearty root vegetable soup

So this week, I've been on a little bit of a soup kick. As in, I've made so many different types of vegetable soup that I can't even keep track. But I wanted to share the best of the best, so here we are - a hearty, easy, and quick dinner that's healthy and focused on IN SEASON vegetables, which is so important to your health and the quality of the vegetables.

Lately, I've been testing different bouillons as bases for my soups and have loved the bouillons by BOU. You know how traditional bouillon is a thick paste? BOU found a way around that and created a cube that packs all of the flavor without any of the unhealthy additives. It has 30% less salt, no artificial ingredients, it's non-GMO and gluten free (what more could you ask for?).

savoryMarina Gunn MartinOctober 11, 2017Red Potatoes, Red Potato, Green Onions, Carrots, Bou, Brussel Sprouts, Cauliflower, Onion, Brown Rice, Garlic Comment