Wild Mushroom & Sage Pappardelle Pasta

This weeks Sunday supper is less football themed and more about eating a really good, cozy, comfort dish on a cold fall evening. You can watch football while you eat it, or HP & The Deathly Hallows (moody af, just like this dish). Your choice.

I was asked to use some products from a local olive oil shop, Midtown Olive Oil, in some of my recipes over the next couple of months. Fun! This first one uses wild mushroom & sage infused olive oil and it was the first time I’ve used a special olive oil in what I’m making. It makes all the difference, y’all.







Wild Mushroom & Sage Pappardelle Pasta

(serves 2)


Midtown Olive Oil’s wild mushroom & sage olive oil, 2 tbsp

1 shallot, sliced

5-6 baby portobello mushrooms, stems removed, sliced

2 pieces of pancetta, chopped

pinch of salt

1 small bag of pappardelle pasta (I always make too much pasta lol)

fresh sage leaves

freshly grated parmigiano reggiano


Add olive oil to a large skillet over medium high heat. Once hot, add the shallot slices and sauté, stirring often, for 3 minutes. Add the mushroom slices and continue to cook until soft. Finally, add the pancetta and a pinch of salt. Stirring often, cook everything together until the pancetta is just a little bit crispy. You want to avoid overcooking anything. Immediately remove pan from heat and set aside.

Meanwhile, boil a pot of water and add the pappardelle pasta. Cook until al dente. Drain the pasta but retain about 1/4th cup of pasta water. Add the pasta and pasta water to the skillet, tossing everything until the sauce thickens and the pasta is completely coated.

Transfer to two bowls, top with fresh sage leaves and grated parmigiano reggiano. Enjoy!



Whole30 Curried Sweet Potato Soup

This weekend the weather finallyyy got with the picture and it’s actually feeling like fall here in the Carolinas! There’s a crisp chilliness to the air, I’m seeing some leaves starting to change, and I couldn’t be happier. If you’ve checked out my previous post about my autumn bucket list (or if you follow me on IG), you’ll know how much I’ve been enjoying just sitting on my balcony with a cup of hot coffee or with a candle lit and Harry Potter on the tv, just taking in all the cozy fall vibes.

With it being so chilly it feels perfect timing to share this curried sweet potato soup with you all! Some cayenne spice gives it a little heat, the sweet potato is comforting and so appropriate for the season, and soup just warms the soul and feels perfect for this weeks Sunday supper. Another bonus? It’s whole30 compliant.




Curried Sweet Potato Soup


1 tbsp coconut oil

1 large leek, white & light green parts, thinly sliced

1/2 pound (4 or 5) large carrots, chopped

1 tbsp curry powder

1/2 tsp salt

1 tsp ground ginger

3 garlic cloves, minced

pinch of cayenne powder

2 sweet potatoes, peeled and chopped

3 cups chicken bone broth

2 cups coconut milk

chopped chives

optional (recommended) toppings: red pepper flakes, bacon


In a dutch oven over medium heat, heat coconut oil. Add leek and carrots and cook, stirring frequently, until the leek is soft.

Add the curry powder, salt, ginger, garlic, and cayenne to the dutch oven. Cook, stirring, until garlic becomes fragrant. Add the sweet potatoes, broth, and coconut milk. Cover, bring to boil, and then let simmer for about 10-15 more minutes, or until the pieces of sweet potato are soft. Turn heat to low.

Use an immersion blender to puree the soup until smooth. Ladle the soup into bowls and top with a few drops of coconut milk and chives. Garnishing with red pepper flakes and some bacon crumbles also isn’t a bad idea!





This week felt like a particularly long one for me, anybody else w/ me?! I’m recharging today by taking a flywheel class, making & shooting some fun recipes, watching the panthers, and finalizing my halloween-themed playlist (which I’ll probably listen to in tonights bubble bath #selfcare). Hoping this week will fly by because my sister is coming to town next weekend and I’m so excited to show her my new ‘hood!


Jalapeño Peach Cornbread

Here it is, week two of tailgate-worthy recipes that are perfect for pairing with Sunday football! This week, it’s jalapeño peach cornbread (that you would obviously enjoy alongside your favorite spicy chili recipe)!


When I was growing up one of our family’s common weeknight dinners was vegetarian chili with cornbread. It was always so comforting and cozy. I really needed that type of energy this week because we had to say goodbye to our family dog on Wednesday, and it has us all feeling so sad!

Also, I thought I’d enjoy this as a “farewell” meal because I’m starting another round of Whole30. I’ve been in such a health slump. I’m not working out as much as I usually do and I’m eating so poorly, so it’s time for a reset. I hate doing it in October, but would rather do it now before the holidays. I’m looking forward to sharing more autumn/festive Whole30 recipes, though!



Back to the cornbread. It’s pretty simple to make, and if you like a really spicy chili like me the sweetness of the peach is a lovely addition.

Jalapeño Peach Cornbread


1 tbsp unsalted butter, melted

1 cup yellow cornmeal

1/2 cup flour

2 tbsp sugar

1 tsp salt

1/4 tsp black pepper

1 cup buttermilk

1/3 cup vegetable oil

1 large egg, beaten

1/2 cup diced peeled peaches

2 tbsp diced jalapeño pepper

1 thinly sliced peach

1 thinly sliced jalapeño pepper


preheat oven to 425. Brush cast iron skillet with butter.

In a large bowl, whisk together cornmeal, flour, sugar, salt, and pepper. In a small bowl, whisk together the buttermilk, oil, and egg. Add the wet ingredients to the dry, and stir until just combined. Fold in diced peaches and jalapeño.

Pour batter into cast iron skillet. Top with peach slices and jalapeño slices.

Bake until golden and crisp, about 20 minutes. Remove from oven and enjoy dipped into chili!


Panthers play the Giants today, so Mark and I are at odds for 24 hours. He was just visiting me here in Raleigh for my birthday, and I wish so badly he had stayed longer so we could have gone to this game together! We would have been the worst. May the best team win, babe! Can’t wait for when the Panthers play the Rams so LA and NC can duke it out 😉