Suzy

Tonight we made savory s’mores! This is without a doubt my new favorite snack! The melted Brie with prosciutto, hot honey, and strawberries with some salty crackers truly is the perfect bite. I know I’ve been super MIA lately. I recently moved across the country to North Carolina and officially close on the new house tomorrow 🥹 I can’t wait to show you all the new kitchen and start really making cooking videos again ❤️ #savorysmores

If there’s one thing I porder everytime I see it on a menu it will forever be bone marrow! Bone marrow is so delicious and so easy to make. Paired with some Dijon mustard, a crusty piece of toast, and capers it truly is the perfect bite 😍 Bone marrow melts in your mouth when cooked right and has the flavor of the perfect beefy fat. It’s actually so easy to make too. I like to soak the bones overnight to remove the impurities. Then once they were dry I seasoned with algae oil and honey mustard powder- (clearly my new obsession). I roasted these at 425F for 15 minutes. I like mine more on the gelatinous side versus being super oily. I paired the bone marrow with toasted marble rye bread, caramelized fennel, Dijon mustard with volcano salt, capers, and grilled pickle asparagus! Bone marrrow is just as fun to make as it is to eat ❤️ #bonemarrow

One of my favorite spring ingredients will forever be green almonds! Every year I have to get some of these they really are such a treat. Green almonds are super cool because the whole thing is edible. The part that turns into the almonds we all know and love is the juicy part in the center! The green almonds are super crunchy with a sour peach flavor. I have poached these in olive oil before but I can’t lie the green almonds taste best raw! There’s something so special about the bursts of almond juice mixed with that crunchy texture. I decided to make a spring salad using pink celery, fennel, green almonds, dill, and fennel greens! The dressing was made using mustard, Cara Cara orange juice, peach vinegar, salt, and olive oil! I wanted the dressing to almost taste like a pickle brine while keeping the crunchy texture of all of the seasonal ingredients in the salad 😍 the final result was soooooo fresh and delicious!! #greenalmonds

My favorite bite of seafood will forever be soft shell crabs! These bring back so many good memories from my childhood! Where I’m from in Virginia the small soft shell crabs are for some reason called hotels 😂 I don’t know where they got that name from but what I do know is that the smalll ones have the best flavor! I like to keep it super simple when cooking softshell crabs and lightly dredge them in seasoned flour then shallow fry in the pan! This keeps the crabs sooooo juicy and flavorful! The legs get crispy and the shell stays sooo juicy! I made a lemon caper butter sauce to go on top 🦀 #softshellcrab

Tonight I made scallop noodles for the second time! These are so fun to make and even more delicious to eat! I was really craving scallops so I figured it would be the perfect time to remake this dish. Believe it or not the noodles only need two ingredients to make- scallops and warm oil! scallops are naturally a little bit sticky so they hold together without any binders/ fillers when blended and piped. Of course I used my favorite algae oil to poach these in. This time I seasoned the oil with rosemary, garlic, and peppercorns! I made more thin noodles because last time everyone roasted me for only having one giant noodle 😂 For the sauce I used butter, red miso, and shiitaki mushroom algae oil! I topped the noodles with wasabi furikake, an egg yolk, and green onions! The texture of the scallops when cooked like this is super soft and buttery 🤤 The noodles really absorb what ever sauce/ flavor you add to them while keeping that succulent scallop flavor as well. #scallops

I am so excited I finally found ruby red kiwis!! 🥝🍓 These were the most expensive and the most delicious kiwis I’ve ever had! Every single kiwi had the most beautiful pink and red color. The center really was bright red like a ruby! The flavor was super sweet almost berry like- these don’t have fuzzy skin or that tart bite like what you get with other kiwis! I decided to make these into a spring salad with algae oil, mint, fresh feta, Zataar, and a little bit of lemon zest! I have tried hundreds of fruits over the years and I can confidently say these are my favorite to date. The color, the flavors, and the juicy texture were all absolute perfection. I hope these become more readily available in the US! #rubyredkiwi

I am definitely one of those people that really love olives- especially when fried 🫒🥹 Fried olives might just be the perfect snack! I loooveeee finding different fillings to stuff these with! Tonight I stuffed the olives with lemon + dill cheese and blue cheese. For the breading I used ritz crackers! I love using buttery crackers when making fried olives because it gives the vibe of those old school olive sandwiches 😍 These are so easy to make too once filled you just have to coat with flour, eggs, then whatever breading you like! Of course I fried these in algae oil 🫒 #friedolives