The recipe is for 1 sheet of puff pastry, yes.

yes it will. :)

whipped feta: 1 block (8 ounces), 3oz cream cheese (if I don't have cream cheese in the house, I use greek yogurt), 1 large garlic clove grated on microplane, squeeze of lemon juice, pinch of salt and pepper.

Using an immersion blender, blend all ingredients until smooth.

Sometimes I add honey, red pepper flakes, fresh herbs, etc. It'll make more than you need for a dish like this but it's good as a spread or dip with roasted potatoes.

yes, here you go

ingredients

• 1 box of puff pastry
• 4-5 tbsps whipped feta
• 6-12 slices of salami
• ~2 cups shredded smoked gouda
• handful of olives chopped (i used kalamata)
• 1 small bunch chives, thinly sliced
• 2 oz gorgonzola chopped
• egg wash
• toppings: parsley, chives, parmesan

directions

1. roll puff pastry into a 10x12 rectangle.
2. spread whipped feta across puff pastry, leaving a 1/2" border around the puff pastry.
3. top with salami, cheeses, olives, and chives.
4. on the 12" side, roll into a tight log. seam side down on a parchment lined baking sheet. place in fridge or freezer to firm up. 15-20 mins.
5. place log on a cutting board and cut into 3/4" pieces. place slices on lined baking sheet.
6. brush with egg wash.
7. bake at 375F for 18-20 mins. or until golden brown and cheese is completely melted.

whipped feta: 1 block (8 ounces), 3oz cream cheese (if I don't have cream cheese in the house, I use greek yogurt), 1 large garlic clove grated on microplane, squeeze of lemon juice, pinch of salt and pepper. Using an immersion blender, blend all ingredients until smooth. Sometimes I add honey, red pepper flakes, fresh herbs, etc. It'll make a lot but it's good as a spread or dip with roasted potatoes.

honey mustard: 1/4 cup honey, 1/4 cup mayonnaise, 1/4 cup Dijon mustard, 1 tbsp whole grain mustard, 1 tbsp white distilled vinegar, 1/4 tsp cayenne pepper.

Awesome shot. Love all the different colors.

Oh the marinated pork chops + warm spinach salad w/ the biscuits sounds so good. I was already thinking about the next time I'll bake them again. Don't be surprised if you see me stealing that exact dinner plan sometime in the next few weeks

Baker by Nature biscuit recipe! The only thing I recommend is cutting the sugar down to 1 or 1/2 tbsp sugar, recipe calls for 2 tbsps. They were delicious

edit: I added a heaping 1/4 cup of fresh chives! Used thyme instead of rosemary because it was what I had on hand.

those fruit snacks >>>

here

Bread is from NYT Cooking "No Knead Bread"

Lemon chicken orzo soup ingredients

• 1lb chicken thighs cut into small chunks
• Kosher salt, black pepper, garlic powder
• 4 garlic cloves
• 1 large onion, diced
• 3 large carrots, peeled and diced
• 3 celery ribs, diced
• 3 sprigs of thyme, chopped
• 1 bay leaf
• ~6 cups of chicken stock*
• 1 cup dried orzo
• Juice and zest of 1 lemon
• Parsley for finishing

Instructions for soup

1. Heat a couple tbsps of oil in a large pot. Season the chicken with a fat pinch of kosher salt, pepper, and garlic powder. Cook the chicken until it starts to brown. Set aside the chicken
2. Sauté the onions, carrots, and celery. Give them a pinch of salt and cook until softened. Stir in the fresh chopped thyme and garlic and cook until fragrant. About 30-60 seconds
3. Add the chicken stock and bay leaf. Let mixture come to a boil. Add the orzo** and chicken back to the pot. Let cook until orzo is cooked, about 10-15 mins.
4. At the end, add the zest & lemon juice. Sprinkle parsley. Taste for s + p

*Chicken stock. I made my own stock from last night's spatchcock chicken. All of the bones, 1 celery rib, 1 carrot, 1 head of garlic, 1 onion, random herbs that only had a few days left in my fridge. I let it come to a boil and then drop temperature so it's a simmer. I'll top with water 2-3 times and let it simmer for about 5-8 hours. Until it's golden brown and smells like soup! I didn't measure the amount of stock, I'm guessing it's about 6 cups. Might be 7. If using store bought stock, just sub in water w/ bouillon.

**Orzo. Some recipes that I read suggest cooking the orzo on the side so leftovers/the orzo don't get soggy. I knew that I would only have 1-2 servings leftovers so I didn't bother. Have you ever had chicken noodle soup w/ egg noodles left in the soup and the next day they were a soggy mushy mess? That's not what I experienced with the orzo. Here's a 24 hour pic later. Orzo def expanded and soaked up a lot of the soup, but not mushy.

If you have a lot of mouths to feed, I would cook the orzo in the soup. If the soup is going to feed you for 3-4+ days, probably cook the orzo on the side.

you plated them so nicely!

I used the exact same pretzel recipe vanimal linked :)

omg i also used Alton Brown's recipe :)

I love everything about this picture. Your kitchen is so cute! I have the same cow creamer :)

This is so damn cute omg