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The Suburban Kitchen, Sacramento, CA (2026)

03/01/2026

Cioppino
San Francisco’s Classic Fisherman’s Stew

Cioppino was born on the docks of San Francisco when Italian fishermen simmered the day’s catch in a tomato and white wine broth. Over time it became the bold seafood stew we know today, especially with sweet Dungeness crab.

This dish holds memories for us. We used to stop at The Old Clam House before 49ers games when Candlestick Park was nearby. Now it has become one of our winter traditions to make at home and a favorite meal to share with guests.

When I cook for a crowd, I pull out my 14-quart yellow “Big Bird” stockpot and make a generous batch for gatherings, birthdays, and cozy nights. The secret is simple — build the broth first, then add the seafood just before serving so everything stays tender and fresh.

Serve with warm sourdough, homemade if you have mastered it, or a fresh bakery loaf toasted with garlic.

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01/28/2026

Tonight was a TOTAL win. 🥂✨

Making fresh pasta has been on my bucket list forever—and I finally did it! I did so much prep over the last few weeks and was super nervous but made sure I had every ingredient ready to go (because you know I wasn’t about to wing this 😅). We even had fresh chicken eggs, which made it feel extra special. 🥚🤍

We borrowed my mother-in-law’s pasta roller, and Erik mastered it pretty fast… like he’s been doing this his whole life. 😂👏

Made a stuffing with one of our butternut squash’s from the fall garden + homemade ricotta (made this weekend and it was so easy). Finished with a buttery sage + walnut sauce and… WOW. Greta & Nick loved it too!

Late dinner, but the kind you remember. And we are officially homemade pasta graduates! If you plan it, you can do it!!!

ButternutSquash HomemadeRicotta

01/11/2026

Clam Chowder 🥣🌊

Clam chowder is my idea of a warm hug in a bowl—simple, cozy, and full of coastal flavor. In our house it’s a winter staple because I’m always roasting chickens and making homemade stock. That golden stock plus canned clams, Yukon Gold potatoes, and a quick roux turns into the creamiest, most satisfying chowder.

You can keep it weeknight-easy with canned clams or dress it up with a few fresh clams for a special dinner. Leftovers are even better the next day. 🤍

Save this to make on a cold night!
Recipe below ⬇️

Weeknight Clam Chowder
Serves 4–6

Ingredients
4 slices bacon, chopped (or 2 Tbsp butter)
2 Tbsp butter
1 medium onion, finely diced
2 celery stalks, finely diced
2 cloves garlic, minced
3 Tbsp flour
2 cans chopped clams (6.5 oz each), undrained
1 (8 oz) bottle clam juice (or extra chicken stock)
2 cups homemade chicken stock
3–4 Yukon Gold potatoes, peeled & diced small
1 bay leaf
1 tsp dried thyme or 2 tsp fresh
2 cups half-and-half (or 1 cup milk + 1 cup cream)
Salt & black pepper
2 Tbsp chopped flat-leaf parsley
Tabasco, for serving
Optional: 1/4 cup dry white wine

Directions
1. Cook bacon in a soup pot over medium heat until crisp. Remove bacon to a bowl, leaving about 2 Tbsp fat. (If no bacon, melt 2 Tbsp butter.)
2. Add butter, onion, and celery. Cook 5–7 minutes until soft. Add garlic and cook 30 seconds.
3. Sprinkle in flour and stir to coat. Cook 1–2 minutes, stirring. If using wine, add now and let it bubble 1 minute.
4. Pour in all the juice from the canned clams (save clams in a bowl). Add clam juice and chicken stock. Stir in potatoes, bay leaf, and thyme. Bring to a gentle boil, then simmer 15–20 minutes until potatoes are tender.
5. Turn heat to low. Stir in half-and-half (or milk + cream). Add clams and bacon back in. Warm 5–10 minutes gently—do not boil.
6. Season with pepper and salt to taste (go slowly; it’s already salty). Remove bay leaf.

Serve hot topped with parsley, with sourdough or oyster crackers on the side and Tabasco at the table. Leftovers keep in the fridge up to 4 days—I like to pour them into mason jars.

Tag me if you make it! 🐚💛

12/14/2025

French Onion Soup 🤍🧅🧀

French onion soup has turned up on menus everywhere—and for good reason. Who doesn’t love that bubbling, golden layer of Gruyère cheese giving way to rich beef broth and sweet, caramelized onions?

Every fall I break out Big Bird—my bright yellow 16-quart Le Creuset stock pot—and spend the day simmering beef bones into the most beautiful homemade bone broth. The aroma fills the kitchen and officially kicks off cozy season. The next day, I can about 12 quarts so my pantry is stocked for winter. The flavor is incomparable to boxed broth, and the quality (and savings) make it so worth it.

This soup also carries a little history in every bowl. It started centuries ago in Paris as humble fare for market vendors and late-night workers—onions slowly cooked until sweet, simmered in broth, and ladled over bread to make a simple, filling meal. Over time, it became the iconic “gratinée” we all love today: crusty bread + melty cheese + that rich, savory broth.

And now? It’s one of my holiday entertaining staples. I caramelize the onions ahead of time, grab a jar of broth from the shelf, ladle into oven-safe bowls, top with a slice of crusty sourdough and a generous handful of Gruyère, then pop them under the broiler until bubbly and golden.

My favorite hosting trick: I set all the bowls on jelly trays so they slide in and out of the oven easily—chef tip I learned years ago and I’ll never forget it. Cozy, elegant, and always a crowd-pleaser. ✨

11/30/2025

🍆 Eggplant Parmesan Stacks (Baked, Not Fried) 🌿

For years I grew gorgeous Black Beauty eggplants and gave them all away, until my cousin made these stacked, baked Eggplant Parm towers with ricotta, Parmesan, Monterey Jack, and a fresh tomato-basil sauce. One bite and I was hooked. They’re lighter than the classic casserole, make-ahead friendly, freeze beautifully, and look stunning over creamy polenta with crusty sourdough.
Recipe below 👇

Eggplant
3 medium eggplants, sliced ½-inch
2 tbsp salt (for soaking water)
2 large eggs + ¼ cup milk
2 cups Italian seasoned breadcrumbs
1 cup Parmesan, divided
2 cups ricotta cheese
2 cups Monterey Jack cheese
½ cup basil, chopped (plus extra for garnish)
Olive oil

Special Sauce
1 jar (24 oz) tomato sauce
or 6–8 cups fresh garden tomatoes (peeled, seeded, crushed)
1 red onion, chopped
3 cloves garlic, minced
3 tbsp fresh basil, chopped
1 tbsp dried oregano
½ tsp red pepper flakes
1 tsp salt
1 tsp black pepper
2 tbsp olive oil

Directions
1. Soak eggplant slices in salted water 30–40 minutes, drain, pat dry.
2. Whisk eggs with milk. In another bowl, mix breadcrumbs + ½ cup Parmesan. Dip slices in egg, then crumbs.
3. Arrange on oiled trays, bake at 375°F for about 40 minutes, flipping halfway, until golden.
4. Sauce: sauté onion in olive oil, add garlic + red pepper flakes 1 minute. Stir in tomatoes or sauce, basil, oregano, salt, pepper. Simmer 15 minutes (jarred) or 30–40 minutes (fresh).
5. Let eggplant cool slightly. Spread each slice with ricotta, then top with Monterey Jack, remaining Parmesan, basil, and a little pepper.
6. In a 9x12 pan, spread a thin layer of sauce. Build 6 stacks: eggplant → ricotta → sauce → cheese, repeating to about 6 slices high. Use a toothpick if needed.
7. Top each stack with a little more sauce + cheese. Bake at 375°F for about 40 minutes, until bubbly and golden.
8. To serve, spoon sauce on each plate, set a stack on top, and garnish with fresh basil + extra Parmesan.

09/28/2025

🍋✨ Piccata: A Weeknight Classic with Restaurant Flair ✨🍋

Golden, pan-seared chicken cutlets in a bright, silky sauce of lemon, butter, and briny capers—chicken piccata is proof that dinner can feel both comforting and elegant in under 30 minutes.

This Italian-American favorite has roots in the traditional Italian veal piccata, but chicken has become the star here for its ease and weeknight practicality. I love making it with fresh lemons and parsley from the garden, plus a jar of capers always on hand (thank you, Trader Joe’s!).

Serve it over angel hair pasta to catch every drop of sauce, spoon it next to creamy mashed potatoes, or keep it light with sautéed spinach or asparagus. However you plate it, this dish always feels special.

⸻

Chicken Piccata Recipe
Ingredients
• 2 boneless, skinless chicken breasts (sliced into 4 cutlets)
• Salt & pepper
• ½ cup flour (for dredging)
• 3 Tbsp olive oil
• 3 Tbsp unsalted butter (divided)
• 3–4 garlic cloves, minced (optional)
• ½ cup dry white wine or chicken broth
• ⅓ cup fresh lemon juice (about 2 lemons)
• ¼ cup capers (rinsed & drained)
• ¼ cup chopped fresh parsley
• Lemon slices, for garnish

Instructions
1. Season chicken with salt & pepper, dredge in flour.
2. Heat 2 Tbsp oil + 1 Tbsp butter in skillet. Sear chicken 3–4 min/side until golden. Remove & keep warm.
3. Add garlic (if using), sauté 30 sec. Pour in wine/broth, scrape pan. Stir in lemon juice + capers, simmer 2–3 min.
4. Return chicken, spoon sauce over. Add remaining butter, swirl to melt. Simmer 1 min.
5. Garnish with parsley + lemon. Serve hot.

09/19/2025

✨ Mediterranean Quinoa Salad ✨

This new recipe has quickly become one of my summer favorites 🌿☀️. I’m always searching for garden-to-table meals that are simple, nourishing, and full of flavor—and quinoa makes the perfect base. It’s protein-packed, nutrient-dense, and light enough for hot summer days.

I love that it soaks up all the Mediterranean flavors—juicy tomatoes, crisp cucumber, roasted peppers, olives, fresh herbs, and a bright lemon-garlic dressing. 🥒🍅🫒 Best part? It tastes even better after a day or two in the fridge, making it perfect for meal prep, potlucks, or easy lunches on the go.

🌾 Fun fact: Quinoa is a complete plant-based protein, with all 9 essential amino acids, fiber, and minerals. I usually cook mine in homemade chicken stock for extra flavor and nutrients.

🥗 Pro tip: Store cooked quinoa and prepped veggies separately in the fridge—then toss them together when you’re ready to eat for maximum freshness.

Save this recipe for your next summer gathering or meal prep week—you’ll be so glad you did! 💛

08/15/2025

Taco Salad with Cilantro Dressing 🌮🥗
This is one of our favorite summer dinners — fresh, flexible, and super make-ahead friendly. I use garden greens like Paris Island Romaine, grilled corn, cherry tomatoes, beans, avocado, and whatever protein I have on hand (ground beef, grilled chicken, or shrimp). Top it with crushed tortilla chips or pepitas for crunch and drizzle with this dreamy cilantro-lime dressing.

✨ Here’s the full recipe:

SALAD INGREDIENTS
• 1 lb ground beef, turkey, grilled chicken, or shrimp
• 1 packet taco seasoning (or: 1 tsp each cumin, chili powder, garlic powder, onion powder, paprika, salt)
• 1 cup cooked black or pinto beans (or canned, drained)
• 1 cup grilled corn (or canned)
• 1 head Romaine lettuce, chopped
• 1 cup cherry tomatoes, halved
• 1/2 red onion, sliced
• 1 can chopped black olives
• 1 avocado, diced
• 1/2 cup shredded cheddar or queso fresco
• Crushed tortilla chips or roasted pepitas
• Optional: pickled or fresh jalapeños, fresh cilantro

CILANTRO DRESSING
• 1/2 cup fresh cilantro leaves
• 1/4 cup Greek yogurt or sour cream
• 1/4 cup olive oil
• 1 tbsp lime juice
• 1 clove garlic
• 1 tbsp honey or agave
• 1/4 tsp ground cumin
• Salt & pepper to taste
• 2 tbsp water to thin

TO MAKE:
1. Cook your protein and season with taco seasoning.
2. Toss greens, tomatoes, onion, corn, and beans in a large bowl.
3. Blend dressing ingredients until smooth. Adjust lime/salt to taste.
4. Assemble salad with all toppings, drizzle with dressing, and enjoy!

📌 Save & follow for more fresh recipes + garden tips 🌱

07/27/2025

Power-Up Avocado Sourdough Stack

This is the breakfast I crave when I want something hearty, healthy, and beautiful on the plate on a lazy Sunday morning. I started with a classic—avocado toast made from our homemade sourdough bread and built in all the layers I love: a fried egg from Cindy & Mark’s coop, tender asparagus spears, and a handful of sunflower microgreens that I grow in the kitchen and any garden tomato that I can grab.

What makes it even better is the texture and flavor from a few finishing touches: h**p hearts for crunch, a drizzle of good EVOO for creaminess, and a pinch of flaky salt and cracked pepper. When I really want to impress, I top it with a sprinkle of red chili pepper flakes.

Ingredients:
• 1 slice homemade sourdough, toasted
• ½ avocado, smashed with a squeeze of lemon
• Sunflower microgreens or arugula
• 4–5 asparagus spears, lightly sautéed or roasted
• 1 farm-fresh egg, fried to your liking
. garden tomato
• 1 tsp h**p hearts
• Optional: drizzle with olive oil
• Salt and pepper to taste

Directions:
Toast the sourdough and spread with smashed avocado. Layer on microgreens and asparagus. Top with a fried egg, sprinkle with h**p hearts, and finish with salt, pepper, and any of your favorite extras. Serve warm, with a fork and knife—or just dive in.

Garden Notes:
Swap in grilled zucchini, roasted cherry tomatoes, or sautéed chard if you don’t have asparagus on hand. This is a garden-flexible breakfast—use what’s fresh and seasonal.

The best part? You can double the toppings and serve this as a stunning brunch centerpiece. Or prep roasted veggies in advance to make this a 5-minute weekday breakfast.
#

07/02/2025

Cantaloupe, Watermelon & Tomato Salad
with Balsamic Fig Dressing

Having a garden like ours didn’t happen overnight. It took years of planning and effort—bit by bit, season by season. Back in 2010, we started with just four raised garden boxes. Today, we have 22, including four worm composting bins and four cattle troughs. Each year, we add something new—during COVID, we repurposed troughs for lettuce varieties like Paris Island romaine, arugula, kale, and spinach. In 2022, I fell in love with cattle panel arches after seeing them on Instagram. Erik found them at Tractor Supply, and we added three to our space, creating vertical beauty with peas in winter and pole beans, melons, squash, and cucumbers in summer. One of my favorite plantings was Sugar Baby watermelons on one side and Ambrosia cantaloupes on the other. That harvest inspired this refreshing summer salad—perfect for poolside BBQs and made almost entirely from our Arden Park garden.

Ingredients

For the Salad:
• 1 cup cantaloupe, scooped or cubed
• 1 cup watermelon, cubed or balled
• 1 cup cherry tomatoes, halved (or 1 large heirloom tomato, chopped)
• 1/4 small red onion, thinly sliced (optional)
• A handful of fresh basil or mint leaves
• 1/4 cup pumpkin seeds (pepitas)
• Crumbled feta or goat cheese (optional)
• Flaky sea salt & freshly ground black pepper

For the Balsamic Fig Dressing:
• 2 tablespoons fig jam or preserves
• 2 tablespoons balsamic vinegar
• 1 teaspoon Dijon mustard
• 1/4 cup olive oil
• Pinch of salt and pepper

Instructions
1. Make the Dressing:
In a small bowl or jar, whisk together fig jam, balsamic vinegar, Dijon mustard, olive oil, salt, and pepper until smooth and emulsified. Set aside.
2. Assemble the Salad:
On a large platter or shallow bowl, gently layer the cantaloupe, watermelon, and tomatoes. Tuck in onion slices and fresh herbs.
3. Dress and Finish:
Drizzle dressing over the top. Sprinkle with sea salt, pepper, pepitas, and optional cheese. Serve immediately in a glass bowl to showcase its beauty.

05/31/2025

Top 8 Herbs to Plant This Summer 🌿 | Suburban Kitchen and Garden

My love for gardening started on rooftop apartment 35 years ago on Folsom Blvd—just me, a few clay pots, and no hose in sight. I devoured every book I could on herbs and slowly built my garden one perennial at a time: rosemary, oregano, sage, and thyme. Each house since has had a thriving herb patch, complete with planters made from an old clawfoot tub and pedestal sink salvaged from a family home. These days, I start from seed to save money—and have plenty to share!

Here are 8 herbs I grow every summer and how I love to use them in the kitchen:

🌱 Basil (Annual)
Sweet & peppery | Pesto, Caprese, pasta
→ Pinch off flowers to keep it lush.

🌿 Rosemary (Perennial)
Piney & bold | Roasts, breads, infused oils
→ Great for grilling and herb butters.

🌿 Thyme (Perennial)
Earthy & lemony | Stews, veggies, marinades
→ Toss in sprigs and remove before serving.

🌿 Oregano (Perennial)
Warm & robust | Pizza, tomato sauce
→ Dry bunches to use all winter.

🌿 Mint (Perennial - container only!)
Cool & refreshing | Tea, mojitos, lamb
→ Perfect in fruit salads or digestive teas.

🌿 Chives (Perennial)
Mild onion | Eggs, dips, baked potatoes
→ Snip with scissors just before serving.

🌿 Parsley (Biennial)
Fresh & clean | Tabbouleh, chimichurri
→ Flat-leaf = max flavor.

🌿 Cilantro (Annual)
Citrusy & sharp | Salsas, tacos, curries
→ Use fresh—heat dulls the flavor fast!

No matter your space, from pots to raised beds, these herbs will bring your meals to life all season long. You’ll catch me most evenings snipping fresh herbs for dinner—nothing beats that scent and flavor. 💚

The Suburban Kitchen

03/01/2026

01/28/2026

01/11/2026

12/14/2025

11/30/2025

09/28/2025

09/19/2025

08/15/2025

07/27/2025

07/02/2025

05/31/2025

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