Uncategorized Archive

Father’s Day Giveaway with Parcel

Hello, friends!

It’s good to be back. You may have noticed that I took a little break from the blog, but I’m been writing and recipe testing and I’m ready to jump back in. I’ve missed blogging and I have a lot of fun posts planned for this summer.

That said, what better way to jump back into the blog than with a giveaway?!

I’ve partnered with the wonderful folks at Parcel to give away a beautifully curated Father’s Day gift set, ‘The Northest Gentleman’! 


The Northwest Gentleman is a handsome selection of our favorite local artisan products and is perfect for spoiling Dad on Father’s Day. This collection includes the following: Breakside Brewery Wanderlust IPA, one steel pint glass, Olympia Provisions SalamiSpicy Seasoning by Jacobsen Salt Co., Krista’s Baking Company + Mustard and Co. Soft Pretzel Mix and mustard set, Scout notebook, Woodland Bitters from Portland Bitters Project and an airplant. The Northwest Gentleman comes packaged in our signature keepsake box with a customized gift tag, handcrafted in Oregon with Forest Stewardship Council certified wood.” – Parcel

Parcel is a Portland based company that makes gorgeous gift boxes, featuring locally made products. Be sure to check out their full line of curated boxes, they’ve got something for everyone.


OK! Onto the giveaway! It’s pretty darn easy.

There are two ways to enter! (1) Comment below and let us know who you’d like to give the Northwest Gentleman box to (2) Be sure to follow @rosemarried and @parcelpdx on Instagram, and follow the instructions on Rosemarried’s Instagram for an additional entry! Giveaway closes on Tuesday, June 14th at 11am. Winner will be announced on Tuesday afternoon! Good luck!


UPDATE: The giveaway is now closed, and a winner has been selected at random. Congrats to Jess Rials. Stay tuned for more posts (and giveaways) in the coming weeks!




Butternut Squash and Turkey Chili

I’ve been trying to figure out how to actually write out the recipe for this butternut squash chili with turkey and poblanos. It’s been years since I’ve even glanced at a chili recipe. It’s just one of those things that I make up as I go. I don’t measure anything, I just throw some stuff in a pot (meat, onions, tomatoes, chili powder, beans, etc) and let it simmer a good long while, and eventually it turns out just right.

So, then, just throw some turkey and butternut squash into a pot with some canned tomatoes and kidney beans and it’ll magically come together! That’s it! No recipe required!

I kid, I kid. It’s not quite that simple (but it is really darn simple).

I am not against following a good chili recipe. In fact, I already have two different chili recipes up on this here blog: a Vegan Black Bean Chili and a Beef Chili with Garden Vegetables. They are both equally delicious (and so easy!), but I think this butternut squash and turkey chili takes the cake. I can say without any hesitation that this is my new favorite chili.

For reals, though, it’s hard to screw up this butternut squash chili. The real key to this recipe is time. Just let the pot of chili simmer away on the stovetop for as long as you are able (1-3 hours). The longer it cooks, the better it gets. The butternut squash starts to break down and become a part of the chili base and it is really freaking delicious. (I’ve not yet attempted to make this butternut squash chili in the slow cooker, but I imagine that the results would be stellar.)

And that, my friends, is all I have to say on the matter. Go forth and make chili!

butternut squash and turkey chili | Rosemarried.com

Butternut Squash and Turkey Chili

Serving Size: 4-6


  • 1 lb ground turkey
  • 1 small butternut squash
  • 1 white/yellow onion, diced
  • 1 carrot, peeled and diced
  • 1 celery stalk, diced
  • 1-2 poblano peppers, seeded and roughly chopped
  • 1 (28oz) can fire roasted tomatoes
  • 1 (15oz) can of kidney beans
  • 2 tbs chili powder
  • 1 tbs cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper
  • salt & pepper, to taste


  1. In a large pot, heat 1 tablespoon of olive oil over med-high head. Add onion, carrot, poblano, and celery and cook until tender, about 3 minutes. Add in ground turkey. Stir to combine, and cook over medium-high turkey until browned (5-8 minutes).
  2. While turkey is cooking, peel and seed the butternut squash with a large sharp knife. Cut into 1″ cubes.
  3. Once turkey is cooked through, add in spices, canned tomatoes, kidney beans, and butternut squash. Add water, just to cover the meat/veggies. (Note: I like my chili very thick and without much liquid. I usually add in about 1 cup of water, just to ensure there’s enough cooking liquid and so the meat doesn’t dry out). Bring to a boil, then reduce the heat to low.
  4. Allow the chili to simmer on low heat for at least an hour, stirring occasionally. After an hour, taste and adjust seasonings if necessary. Once the squash is fork tender, I like to take a potato masher to the pot, just to break up the squash a bit and infused it into the chili.
  5. Serve chili warm with a myriad of garnishes: cornbread, cilantro, sour cream, cheese, green onions, etc.



Whole Wheat Spinach Banana Muffins

I’ve become one of those moms who hides vegetables in my kid’s food.

I never thought I’d see the day, let alone see it so soon. (Mind you, my daughter is just 15 months old.) Of course I thought my kid was going to happily devour all the homemade organic delights I placed in front of her! She wasn’t going to be one of those picky eaters. Wrong.

Sure, there are days when she’ll happily eat the healthy and wholesome meals I make for her. And then there are the days where she literally won’t try a bite of anything I set in front of her. Those buckwheat soba noodles she devoured last night? Today, she acts offended by their mere existence.

She’ll eat applesauce from a squeeze pouch, but she won’t eat it from a spoon. She likes frozen blueberries, but won’t eat fresh ones. And if I can hide it in a quesadilla, she’ll eat it.

Babies, man. They are so cute. But they are SO crazy.

And that, my friends, is how I found myself blending spinach and bananas into muffins. I’m one of those moms now, and I don’t mind it one bit. If it gets my kid to happily devour vegetables, I’m all for it. (Whatever works, right?!)

There are plenty of other healthy toddler-friendly recipes out there, but I thought I’d share my adaptation of this recipe for spinach banana muffins as they’ve been a big hit in our household. You can toss in other fresh fruits or veggies or substitute other greens (chard, kale, etc) for the spinach. If you want to make a double or triple batch, they also freeze nicely.

These Whole Wheat Spinach Banana Muffins are quick, easy, and are generally well-received by tiny little crazy people. ;)

whole wheat spinach banana muffins (perfect for picky toddlers!) | rosemarried.com

Spinach Banana Muffins

Yield: 12


  • 1/2 cup unsweetened applesauce
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 cups fresh spinach
  • 1 ripe banana
  • 1/4 cup honey
  • 2 tablespoons vegetable oil
  • 1.5 cups whole wheat flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt


  1. Preheat oven to 350F. Line or grease a muffin tin.
  2. In a blender or food processor, combine banana, spinach, applesauce, egg, honey, oil, and vanilla. Blend until well combined.
  3. In a small bowl, mix together the flour, baking soda, baking powder, and salt.
  4. Fold the wet mixture into the dry ingredients. Stir til just combined. The mixture will be thick and dense. (If too thick, add a bit of water or milk. You will not be able to pour the mix.)
  5. Spoon into prepared muffin tin. Bake for 12-15 minutes, or until tops of the muffins are beginning to brown and the muffins are set.


Adapted from Tribe Magazine



Bake Sale for Refugees


A few weeks ago, I got this crazy idea to throw a bake sale to benefit Syrian refugees.

I was watching the news and I couldn’t help but feel overwhelmed by the gravity of it all. I was haunted by images of mothers clutching their babies as they fled for their lives. Families boarding flimsy rafts, hoping to sail off to safety.

I felt lost and helpless and had no idea what to do.

The next day, I attended a service at Imago Dei Community and I was floored by their Advent initiative to work with refugees. I started thinking about what I could do in light of the current refugee crisis, and literally googled “how to help Syrian refugees“. I ended up on a site that rates charity organizations and they had very good things to say about the Migrant Offshore Aid Station. MOAS is an organization dedicated to saving lives at sea, by sending out professional search and rescue teams. They are “passionate about the plight of those who are desperate enough to put themselves and their families in danger as they flee violence, persecution and oppression by setting off on the world’s most deadly maritime migration routes.”

I was inspired by the incredible (and dangerous) work that MOAS does, and decided to do the one thing I know how to do: bring people together under the banner of delicious food (in hopes to raise money for an awesome cause).

So, I sent off a bunch of emails and texts and within 24 hours I had a free space, beer/wine/coffee sponsors, raffle prize donations from countless local restaurants and bakers, and an overwhelming amount of people who volunteered to bake goods for the sale.  (I’ve said it before and I’ll say it again: PORTLAND IS RAD. The generosity of this community astounds me.)

bake sale for refugees

All that to say, I’m hosting a bake sale to benefit refugees at Pip’s Original Doughnuts on Saturday 12/19 from 6-9PM. There will be complimentary beverages from Rogue Ales, Union Wine Co., and Water Avenue Coffee.

We’ll have baked goods from some of the city’s best bloggers, bakers, and restaurants (Lauretta Jean’s, Farina Bakery, New American, and more!). There will be pies, cakes, brownies, cookies, scones, bread, caramels, chocolates, and SO MUCH MORE.

In addition, there will be a raffle with prizes from Water Avenue Coffee, Owen Roe WineryBUNK SandwichesParcelMarshall’s Haute Sauce, Pip’s Original,  Jacobsen Salt Co. and more!

100% of the proceeds from the #BakeSaleForRefugees will be donated to the Migrant Offshore Aid Station. Come one and all. I hope to see you at Pip’s on Saturday night!

If you are interested in donating baked goods or raffle prizes, please contact me. We’re gladly accepting donations. 

My Favorite Lentil Salad

Lentils are a funny little legume. They’re teeny tiny little bits of awesome. They aren’t particularly pretty or glamorous, but lentils are affordable and nourishing. Bonus: lentils are also super delicious.

I cook with lentils often. And by often, I mean I make the same two lentil recipes over and over and over again: this Lentil and Sweet Potato Soup with Cilantro and Bacon and this crazy delicious Lentil Salad. I’m sorry to all other lentil salads out there, but this is my favorite lentil salad. It’s just so unexpected and awesome. The lentils are mixed with dried cranberries, capers, goat cheese, greens, and a phenomenal dressing that uses every spice in the cabinet. (If you think I’m kidding, look at the recipe. So. Many. Spices.)

I don’t know what else to say about this lentil salad. It’s wonderful and delicious and I make it all the time. I love it, my husband loves it, even the baby loves it. Just give it a try, and I bet this will quickly become your favorite lentil salad. Just make sure your spice pantry is well-stocked before you attempt to make the dressing because it uses a LOT of spices. (I noticed that this recipe really taps into “The C Spices”: cardamom, cayenne, cloves, coriander, cumin, cinnamon. So if you find yourself making this salad without a recipe, just toss in all the c spices and a few others and you’ll be fine!)

Oh, one last note! The original recipe calls for dried lentils (which then have to be cooked), but I’m lazy and I skip that step and just buy the pre-cooked lentils from Trader Joe’s and thus this salad is the easiest EVER. No cooking required. Thank goodness for the magic of TJ’s. 


my favorite lentil salad with goat cheese, cranberries, capers and spinach | rosemarried.com


My Favorite Lentil Salad


  • Salad:
  • 1 pound cooked lentils
  • 1 shallot, sliced thinly
  • 1 cup dried cranberries
  • 1/3 cup capers
  • 1/3 cup goat cheese crumbles
  • A few handfuls of arugula or spinach
  • Optional add ins: fresh parsley or cilantro, chopped pecans or almonds, green onions.
  • Dressing:
  • 1/3 cup olive oil
  • 1/4 cup apple cider vinegar
  • 1 Tbsp. maple syrup (or honey)
  • 1 Tbsp. whole grain mustard
  • Salt & pepper, to taste
  • 1 tsp. ground cumin
  • ½ tsp. ground cinnamon
  • ½ tsp. turmeric
  • ½ tsp. ground coriander
  • ½ tsp ground cardamom
  • ½ tsp. cayenne pepper
  • ¼ tsp. ground cloves
  • ¼ tsp. ground nutmeg


  1. Place all dressing ingredients in a small mason jar and give it a good shake until combined.
  2. In a large bowl, combine cooked lentils, dried cranberries, capers, and sliced shallots. Toss with the dressing. Gently fold in the greens and half of the crumbled goat cheese, stir to coat. Before serving, crumble the rest of the goat cheese atop the salad. Serve at room temperature.
  3. This salad keeps well in the fridge for a few days.


Adapted from My New Roots







Heat Wave Eats: Thai Quinoa Peanut Salad and Other Recipes for Hot Days


Hello, friends! It’s been awhile.

I took a much needed break from blogging, and it was really good for my soul. I’ve cooked with a strange sense of freedom for the past few months. I haven’t had to worry about whether or not a dish will photograph well. I’ve been able to go back and cook a lot of my old favorites, because I wasn’t worried about coming up with blog content. I haven’t had to think about lighting or composition or SEO or any of that stuff. Nope, I just cooked whatever I felt like cooking. I’ve made an effort to use what I have on hand. To waste less, and utilize my pantry and garden more. It’s been incredibly refreshing.

But, I’ve missed blogging. I’m itching to write, to get in the kitchen and try new things. To experiment and daydream and tinker. I’m still figuring out how to balance work and life and motherhood and blogging. It’s a challenge, but I’m getting there. Baby steps.

So, here I am. I decided to jump back into blogging, right in the middle of the craziest heat wave Portland has ever seen in June. The weather is gross. But, for whatever reason, I’ve felt inspired and creative and I’ve been in the kitchen a lot. Granted, I haven’t been “cooking”, per se. No, I’ve been assembling and arranging delicious meals with a minimum of cooking with any sort of heat. I refuse to turn on my oven.

For my grand return to blogging, I thought I’d share with you a few of the recipes that have been my saving grace during this crazy heat wave. Below, I’ll share my recipe for my new favorite summer salad – Thai Peanut Quinoa Salad – as well as links to a whole bunch of other recipes that are perfect for hot summer nights. These recipes all require little or no cooking (or a slow cooker!) and are some of my all-time favorites for summertime eatin’.

First the links (recipe for Thai Peanut Quinoa Salad to follow!):

heat wave recipe roundup (my favorite dishes that require little or no cooking) | rosemarried.com


THE BEST LENTIL SALAD, EVER (from My New Roots) – This salad is true to its name. It is the best lentil salad, ever. The dressing requires a lot of spices (be sure you’re stocked up), but other than that it’s super easy to make. And I make it with pre-cooked lentils from Trader Joe’s so no cooking is required!

PAD THAI SPRING ROLLS WITH RED CURRY PEANUT SAUCE (from With Food and Love) – I haven’t actually made THIS recipe yet, but I make a lot of spring rolls this time of year. Throw some greens, protein, rice noodles and pickled veg into a rice paper wrapper and call it good. And here’s my favorite peanut sauce recipe, for dipping!

GARDEN GAZPACHO (from the blog archives) – classic summertime fare. This version includes a few fire roasted tomatoes (which won’t heat up your house, I promise) and a whole jalapeno, for good measure.

BUCKWHEAT SOBA SALAD WITH SNOW PEAS AND RADISHES (From my blog archives) – I could eat soba salads every day and be happy. I make a lot of different variations of cold soba salads, but this one might be my favorite. It’s simple, easy, and tasty.

STRAWBERRY CAPRESE WITH PISTACHIO PESTO (from How Sweet Eats) – Such an interesting twist on a traditional caprese. Simple, seasonal, and stunning.

SLOW COOKER KOREAN SHORT RIB TACOS (from Tasty Kitchen) – I make a version of this recipe a couple times a month and then use the meat in tacos, lettuce wraps, salads, burritos, etc. I’ve been keeping a container of shredded napa cabbage in the fridge, and I just toss the korean short rib meat with the cabbage, a sesame vinaigrette, and kimchi. It’s the best lunch.

STRAWBERRY CREAM PIE (From my blog archives) – Fresh strawberries, piled atop a mascarpone and cream cheese filling and a ginger snap crust. Doesn’t get much better than this. Pro tip: use any fresh berries that are in season, it’ll be just as delicious.

And now for a new recipe! This salad is so darn addictive, I’ve made it a zillion times over the past few weeks. Each time I make it, I change it up a little bit. Sometimes I include cherry tomatoes, other times I’ll throw in a red bell pepper. Sometimes I make it spicy, and other times, I leave it light and fresh and simple. Really, there’s a lot of ways you can go with it. Just make it. Eat it. Enjoy it. And stay cool!

thai peanut quinoa salad | rosemarried


Thai Quinoa Peanut Salad


  • 1 cup quinoa
  • 1 serrano pepper, seeds removed and sliced thin
  • 1/2 cup cherry tomatoes, halved
  • 1-2 carrots, julienned
  • 1/2 a cucumber, thinly sliced
  • 4 green onions, thinly sliced
  • 1.5 cups of shredded red cabbage
  • 3 teaspoons fish sauce
  • The juice of 2 limes
  • 1 tablespoon honey
  • 2 tablespoons sesame oil
  • 1 teaspoon soy sauce
  • 1 teaspoon freshly grated ginger
  • Pinch of red pepper flakes
  • ½ cup chopped peanuts
  • Handful of chopped cilantro
  • Handful of chopped Thai basil


  1. Cook quinoa according to package directions. Set aside and allow to cool.
  2. In a small bowl, whisk together the fish sauce, lime juice, honey, oils, and spices.
  3. Toss together the vegetables and quinoa. Pour dressing over the mixture, and stir to coat. Taste, and adjust seasonings if needed. When ready to serve, sprinkle the cilantro, Thai basil, and peanuts over the salad before serving.


I used red quinoa for this recipe, but regular brown quinoa would also work.

(Recipe adapted from Foodie Crush)



Warm Curried Cauliflower Salad with Dried Cranberries, Cilantro, and Almonds

The other day I confessed to my husband that the blog is stressing me out. I know that I’ve neglected the blog recently, and that my posts are spotty and infrequent. I just feel so guilty about it. It sucks. But you know what else sucks? Feeling guilty about my blog. Frankly, it’s just stupid. I started this blog because I was working at a job I didn’t like and I desperately needed a creative outlet. I found so much joy in cooking and I wanted to share that joy with others. So, I cooked and I wrote and I found so much freedom in the process.

But here I am, nearly 5 years later and my life has changed drastically. I quit my job and started my own freelance marketing business. I started working for a farmer’s market. I had a baby.

In addition, blogging has changed. It’s become much more of a business. It feels much less like a community, and more like a competition. It’s become about imagery and props and styling, not about content. To be honest, I’m a little tired of it. I’ve been mulling over these thoughts for awhile, and then I read a recent post by Michelle at Hummingbird High and it really resonated with me. She spoke honestly about her thoughts on blogging, and it was refreshing to read someone speak openly and honestly about the current state of the blog world.

When I started this blog, I was working a 9-5 desk job. Blogging was strangely easier in those days, as I would come home after work and would work out the frustrations of the day in the kitchen. It was the best kind of therapy. These days, I don’t have set work hours. I’m a stay-at-home mom, sort of. I’m also a working professional, and I love my work. I’m juggling a lot. I have eight hours of childcare a week. Eight.

The reality is, I just don’t have a lot of time to devote to the blog right now and I feel I need to take a little time and reassess my priorities. I want to write and post for the right reasons, not out of stress or obligation. I started this blog because it was really good for me. It brought me a lot of joy and satisfaction. (It certainly wasn’t a source of stress!) I need to get back to that place.

Lest you panic, I’m not shutting down the blog. I promise, I’m not going anywhere. I’ll still post recipes, but I’ll post when I feel it makes sense. I’ll post when I feel inspired. I’ll post when I find a little spare time. I’ll post when my kid starts napping regularly and gives me a few hours to myself. ;)

I’m still here, I just need a little reboot.

Thanks for reading, and thanks for understanding. Chances are, I’ll post more frequently now that I’ve gotten this off my chest.

I feel better already.


warm curried cauliflower salad | rosemarried.com




1 head cauliflower

1/2 cup dried cranberries

1/4 cup roughly chopped cilantro

1/4 cup slivered almonds

4 green onions, sliced thinly

1 clove garlic, minced

2 tablespoons olive oil

1.5 tablespoons curry powder

1 teaspoon ground turmeric

1/2 teaspoon ground ginger

1/2 teaspoon ground cumin

Kosher salt & freshly ground black pepper, to taste



Preheat oven to 400 F. Line a baking sheet with foil or Silpat.

Trim the cauliflower into small (half inch or inch) florets.

Mix together the olive oil, spices, and minced garlic. Toss cauliflower florets with oil and spice mixture, making sure that cauliflower is well coated.

Place cauliflower on lined baking sheet and roast in the oven for 10-15 minutes, flipping once, or until fork tender and browning along the edges.

Remove cauliflower from oven and allow to cool slightly. Toss with dried cranberries, almonds, cilantro, and green onions. Taste and adjust seasonings if needed. Serve warm. (Note: I squeezed a little lime juice over the top of the salad before serving and it was delicious!)