Fish_The Perfect Egg Hi Guys! Our book The Perfect Egg, is finally out and available for purchase!! We’re so excited to share this book with you! Although this is technically our third cookbook, we’re the most excited about this one. We poured more of ourselves into this project this past year, than any other project we’ve done together. We’re so very proud of this book and hope you all enjoy sifting through it and cooking from it as much as we enjoyed creating it.

Now a little more about the book! It’s what we like to call, an all-encompassing egg book! You’ll find the usual suspects in there: from pancakes, to frittatas, to deviled eggs, and baked egg boats…

Deviled_Eggs Mediterranean_Style_Egg_Boats

But what we think makes this book truly special (we think), is that we really strived to provide as many fun egg recipes from around the world as we could possibly fit in. Like Shrimp Okonomoyaki or Quindim.
Shrimp_Okonomiyaki Quindim

Eggs themselves are such an extraordinary ingredient/food that we wanted to showcase them and their numerous uses; so you’ll see that we added a bunch of egg cookery techniques in our “basics” chapter as well as recipes that cover items like breads, pastas and condiments/sauces. Yay! This book is filled with such good stuff. We literally packed it as full as we possibly could we amazing recipes!

We also worked very closely with our amazing team at Ten Speed Press to make this book a piece of art. We are SO PROUD of this book and worked hard to make every single little detail awesome.

We’re so incredibly excited about the release of The Perfect Egg and want to kick things off with a little book giveaway! So with this first giveaway (more to come!!!!) we are starting out with a signed copy of our book (we will personalize it or do whatever you want!) and these super cute copper egg cutters from Food 52 that we love so much (egg cutter photos from Food 52 photo by James Ransom).

So please if you have not already ORDER OUR BOOK! You can order from:


To enter the giveaway: Tell us your favorite way to eat eggs in the comments below. US only please. Entries will close on Friday March 6th at 5pm Pacific.

Thank you all for your support!!!!!! :)


The Perfect Egg + A Giveaway

March 3, 2015  /   /   //  366 Comments

Roasted_Sweet_Potato_Quinoa_Salad Quinoa_Salad_recipe Sweet_Potato_quinoa_salad Last week we posted my soup crush of the season and today is my grain salad crush of the season, this roasted sweet potato and quinoa salad. I love roasted vegetables, especially root vegetables and I’ve been particularly keen on sweet potatoes this last month. I love how hearty, sweet and creamy they are when roasted and simply seasoned with salt and pepper.

Grain salads in general are my favorite “big batch meals”. I love cooking up a big batch of quinoa at the beginning of the week, and throwing some into a bowl everyday with other things I happen to have lying around the pantry and fridge, each salad being a little different everyday. In today’s addition, we have a quinoa salad filled with cubed and roasted sweet potatoes, crumbled goat cheese, caramelized red onions, fresh thyme, and a handful of mixed greens.

We mixed ours up with a simple anchovy vinaigrette, because we love the briny flavor, but you can use whatever vinaigrette or dressing you like; I also l like tossing everything together with a simple spicy mustard and white wine vinegar vinaigrette, for it’s tartness.

This is one of my favorite things to eat at the moment and I love how easy and suitable it is as an “on the go” type of meal. If you do take this meal to-go, wait until you’re ready to dig in to toss the vinaigrette into the salad, to keep everything light and fresh, and you have yourself a great school or work lunch or dinner! Enjoy! xx, Jenny

Roasted Sweet Potato and Quinoa Salad
Serves 5 to 7

1 large sweet potato, diced
2 garlic cloves, minced
2 tablespoons extra virgin olive oil
3 cups cooked red quinoa
1/2 medium red onion, lightly caramelized
1 tablespoon minced thyme
4 ounces crumbled goat cheese
4 cups mixed greens
zest 1 orange
1/4 cup toasted pepitas, optional
salt and pepper to taste
anchovy vinaigrette:
1 anchovy fillet, minced
1 tablespoon minced shallot
1 tablespoon honey
2 teaspoons whole grain mustard
1 1/2 tablespoons white wine vinegar
1 garlic clove, minced
1/3 to 1/2 cup extra virgin olive oil

1. Preheat oven to 375˚F.
2. Place all vinaigrette ingredients, except oil into a mixing bowl and whisk together. Slow whisk in oil until completely incorporated. Set aside.
3. Place sweet potato, garlic and oil in a mixing bowl and toss together. Generously season with salt and pepper.
4. Roast sweet potatoes in the oven for 35 to 40 minutes, stirring around every 15 minutes, until fork tender.
5. Remove roasted potatoes from the oven and cool for about 30 minutes.
6. Pour quinoa and sweet potatoes into a large mixing bowl. Add onions, thyme, goat cheese, and vinaigrette. Toss together until well mixed. Lightly season with salt and pepper.
7. Add mixed greens and vinaigrette and toss together. Serve immediately.

**If not serving immediately, wait until just before serving to dress salad with vinaigrette and to add mixed greens.


Roasted Sweet Potato and Quinoa Salad

March 2, 2015  /   /   //  6 Comments

pumpkin_coconut_granola_bars coconut_pumpkin_granola_bars homemade_granola_bars Hi! Happy Sunday! Did you know our new book The Perfect Egg comes out this Tuesday? CRAZY. If you don’t know about it, take a look at this post, and then order it!!!! :)

Today we have a recipe for No Bake Pumpkin and Coconut Granola Bars. I think anything dredged in coconut is a favorite for me, because it looks so pretty no matter what. These granola bars are also pretty fantastic because you don’t have to bake them, and they taste so good with the pumpkin and coconut together. YES. Perfect for snacking, and even better for post work out pre work out situations. Have a good weekend you guys!
♥ Teri

No Bake Pumpkin and Coconut Granola Bars
Makes 12 bars

1 1/4 cup tightly packed pitted dates
1/2 cup raw almonds
1/4 cup raw pepitas
1 cup old-fashioned rolled oats
1/2 cup unsweetened coconut flakes (or desiccated coconut), plus more for rolling/dredging
1/2 cup canned pumpkin puree
1/4 cup honey
1 teaspoon cinnamon
1/4 teaspoon salt

1. Place dates, almonds and pepitas in a food processor and pulse until coarsely ground.
2. Add remaining ingredients and continue to pulse until all ingredients are completely incorporated and mixture is almost completely smooth.
3. Press mixture evenly into an 8”x 8” baking dish, lined with parchment (the parchment should hang over the sides, so the granola bars are easy to lift out of the dish).
4. Refrigerate for 30 minutes. Lift the mixture out of the baking dish and cut mixture into even strips. Cut strips in half so you have 12 even bars (sized about 1.25”x 4”).
5. Carefully dredge each bar in the excess coconut and serve. Bars will keep in an airtight container, in the refrigerator for up to 5 days.


No Bake Pumpkin and Coconut Granola Bars

March 1, 2015  /   /   //  13 Comments

simple_champagne_cocktail champange_sugar_cube champagne_cocktail Today we have a really easy recipe for a Simple Champagne Cocktail. This is the kind of recipe that is perfect and ideal for hung over weekend morning (afternoons, really), or non hungover afternoon drink time. It’s just one of those easy recipes where you probably have all the stuff on hand to make this, and it will just make drinking champagne that much tastier and prettier. You can’t argue with that!

Simple Champagne Cocktail
Serves 5

5 (2 inch) orange peels
5 sugar cubes
10 dashes Angostura bitters
1 (750ml) bottle of chilled champagne or sparkling wine

1. Divide orange peels and sugar cubes among 5 champagne glasses.
2. Shake 2 dashes into each glass and top with champagne. Serve.


Simple Champagne Cocktail

February 28, 2015  /   /   //  4 Comments