The team at Martha Stewart Living sent me a little care package this month with a challenge! The December issue features some amazing pasta dishes with just 5 ingredients, making them perfect weeknight meals (which is so crucial during this busy time of year!). Armed with a box of Barilla® Rigatoni, their new issue for inspiration, and a cute new serving bowl from the Martha Stewart Whim Collection, I was challenged to create my own 5-ingredient pasta dish. Loving the fall flavors of a brown butter sauce and sweet seasonal squash, I narrowed down my five ingredients to butter, Parmesan cheese, sage, walnuts and butternut squash (plus some salt and pepper!). The result was a hearty autumn meal with a balance of sweet and nutty flavors (and it’s so easy too!). Full recipe below:
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When Martha Stewart says it’s time to make something better, you listen up! The team at Martha Stewart Living sent me a little care package this month with a challenge to add a few new tricks and treats to my week, and I’ve been digging in to try them all out! The project at hand was a DIY chalkboard menu, and oddly enough, for a girl that has packed decoupage and glitter in her overnight bag before, I’ve never used chalkboard paint! It’s a DIY mystery how I’ve made it this far without chalkboard-ing something in my home so I was eager to try out these Martha Stewart Crafts products. 
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I volunteered to make a pasta salad for a friend’s Memorial Day BBQ and decided to dig for inspiration to mix up my stand-by recipe. I found an old Martha Stewart antipasti pasta salad recipe and gave it my own spin with a few different ingredients. It wasn’t an exact science — I tossed radiatore pasta with balsamic vinegarette and lots of salt and pepper. Then I folded in a handful of chopped tomatoes, capers, provolone cubes, a jar of green olives, diced salami, finely minced red onions and lots of torn fresh basil leaves and chopped chives. It was a hit and will likely be the new ‘stand-by’ pasta salad for BBQs this summer!
I needed a sweet treat to snack on during the Oscars and thought I’d have a little fun updating a classic: the chocolate chip cookie. Martha Stewart’s soft and chewy chocolate chip cookie recipe is just about the most perfect cookie specimen there is, but I couldn’t help but mix it up for the biggest movie night of the year with some movie theater candy. I followed the original recipe, and then swapped out the chocolate chips for a mixture of M&Ms, Reese’s Pieces, and Raisnets. Spoiler alert: they were crazy tasty. I’m thinking these will be an annual Oscars night staple!
Miss me? I was off a few days having “pinch me, is this for real?” moments at Alt Summit NYC. There were several times during the event that I geeked-out over the fact that I was hearing Martha Stewart speak just ten feet away from me; that I was rubbing shoulders with Kevin Sharkey on the roof of the Martha Stewart headquarters, and peaking into the offices of Darcy Miller to snag a view of her floor to ceiling inspiration boards — not to mention meeting so many of my favorite blogger friends in real life!
By far though, the highlight for me was hearing Tina Roth Eisenberg of Swiss Miss talk about the importance of side projects (ahem, like this little ol’ blog here) and her steps towards living a creative life (Check out Sarah’s great recap of these steps). Her speech and many others throughout the day had a common theme — take the risk to do what you love, and things will work out — advice I need to take to heart!
Want to see some more of my trip to Alt Summit? Follow me on Instagram!
I absolutely love cooking, but its a total challenge in my pitifully tiny excuse for a kitchen. This weekend though I was motivated left and right to cook… first ol’ Martha tempted me with pictures of her Christmas brunch. Caramel drizzled camembert anyone? How about a fried egg in a steaming hot popover? Holy drool Martha.
I also indulged my indulgent side and watched Julie and Julia with a glass of wine on Saturday night. Is it possible to gain weight from watching someone cook? Who cares, anyone that loves butter that much is all right with me.
Inspired, I made an attempt at beef bourguigon on Sunday night, and it was heavenly… and for anyone that wants my review: the book, and the recipe, were better than the movie. But isn’t that always the case?
