It’s not often that I have the honor of playing with another in the kitchen.

It’s not often at all…

What an honor it was to have the company of one of my dearest friends for this creation.

…and so special to savor in the sensational, silky bites of these babies together once we finished working too!

Fresh garden vegetables, sweet balsamic, toasty espresso, and friendship.
I couldn’t ask for anything more today.


Espresso Braised Spring Onions

2 bunches fresh spring onions
1 Tbs. coconut oil
3/4 cup freshly brewed espresso
1 Tbs. balsamic vinegar
1/2 tsp. vanilla salt
1/4 cup fresh oregano, minced

Preheat oven to 425 degrees.

In a large cast iron skillet, heat the oil over high heat. Slice the large onions in half, lengthwise. Sear the onions, cut side down, until golden brown.

Using tongs, flip the seared onions over.
Combine espresso, vinegar, and salt. Drizzle over the onions and sprinkle with half the fresh oregano. Transfer to the heated oven.


Braise for approximately 10 minutes. Remove from oven and finish with the remaining oregano.
Enjoy the beauty of the moment.

Enjoy the sensational fresh sweetness of this little nibble, and of life.



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