I recently shared with our market customer and now friend, Faith, (once a food columnist for a New Hampshire newspaper) my hesitation with baking my own focaccia. After SEVERAL failed attempts last year, I threw in the proverbial focaccia making towel. So, when sweet smiling Faith walks over to me at our local farmer’s market table on Valentine’s weekend with not only the cutest hand illustrated Valentine for us, but her recipe for Focaccia - on her 80th birthday. Well, I had to

“Accept what is, let go of what was, and have FAITH in what will be.”

This time around I made Irish Soda Bread Scones which I will now be making as part of our traditional meal. However, it was not just any old Irish Bread recipe…this one comes with a side of Salted Whiskey butter. Yum!

I posted the ‘Roasted Butternut Squash Soup with Sage’ when we first started our website and I included a story about making my favorite soup and how it ended with a trip to the ER - you can read that here if you like. I have since made this recipe every fall and have gotten over my fear of cutting up this waxy skinned beauty to benefit from scooping out the seeds to roast and add a garnish to the soup. It’s such a game changer with the Rosemary and Thyme roasted squash seeds. I found myself snacking on them and had less and less to garnish our soup bowls with! ;)

This delicious Roasted Chicken with Herbes de Provence butter was inspired by Melissa Clark and you can find the full recipe in her book, ‘Dinner in French’. Of course, I modified the Herbes de Provence Butter to include our aromatic blend (our sea salt, French Tarragon, Summer Savory, Mediterranean Oregano, Marjoram, and Rosemary and Thyme) and a few other essential ingredients. This is the recipe I will add below on this post. For the main roasted chicken recipe, definitely visit Melissa Clark’s cook book or use your favorite way to roast chicken and add some of this butter all over the chicken and under the skin - it comes out so amazingly delicious and fills your home with an herbaceous aroma.

This past week for St. Patrick’s Day, we made the traditional Corned Beef and Cabbage (twice, friends…we have 2 teenage boys that are big fans) and instead of the boiled potatoes, I chose to roast baby gold potatoes with butter and our Rosemary and Thyme sea salt. They were a big hit as a side to Corned Beef and melted swiss grilled pumpernickel sandwiches with a coarse grainy mustard - YUM - why do I always write when I am hungry…or am I always hungry?? ;)

So, Matt and I upped our game this 56th Super Bowl and started prepping early for this Sunday. (Honestly, we have been watching what eat during the week and it seems like we are looking toward this weekend as a holiday for eating! ;) So, I prepared Super Bowl Sliders made with our Butcher’s Blend and Matt made his house made Chipotle Dip. I am sharing the Slider recipe here which is the yummiest slider recipe and will seriously impress your friends with the caramelized onions and Butcher’s Blend seasoned beef. If you are interested in Matt’s amazing Chipotle Sauce…drop a comment and let me know.

Enjoy the SNACKS…and of course, a great Super Bowl Sunday!