mashed potatoes with parsley + butter

mashed potatoes with parsley + butter

The real question: is there anything better than the wonder that is the potato?

Frank’s favorite thing to eat is mashed potatoes. Probably why he married the girl from Idaho, right?

For the longest time I stayed away from butter. I didn’t understand fully the purpose and so I cooked mostly with olive oil. I’ve since embraced butter (not as much as Paula Deen, but I subscribe to the belief that a little goes a long way.) I prefer grass-fed high quality butters, and when using it for this recipe, the creaminess with the potato can’t be beat. Sorry olive oil, take a step back.

This recipe is simple, no intensely fancy ingredients or methods, just good old fashioned mashed potatoes. Good for your soul, and better for you than potato chips, so get cooking!

spring pea, radish + feta salad

spring pea, radish + feta salad

It is officially spring and I am writing this post from our little porch off our apartment. I forget how fresh air and sunshine can really brighten your mood and workday. I’ve been sitting outside this past week getting work done and loving every second.

With sunshine comes flowers, warmer weather and SPRING VEGETABLES! This recipe is inspired by my newfound love for radishes (seen here) and what you’d be able to find at your local farmers market this time of year.

white bean shakshuka with goat cheese + 2019 intentions

white bean shakshuka with goat cheese | marina gunn

January is here and so are the January scaries. January serves as my least favorite and most favorite month. It’s cold, but cozy. It’s the beginning of a fresh new year and I love taking a step back and looking at the past year and setting goals and benchmarks for myself for the new year.

Some of my 2019 intentions are:

  1. Embracing joy and simplicity in the everyday moments. Celebrating small victories and letting go of what I cannot control.

  2. Focus and protect energy and time, redirecting it to things I enjoy and love (food, family, friends are a few of mine).

  3. Purchasing more intentionally (less is more). Buying vintage or gently used clothing when possible and putting thought into where I’m buying new items (focus on sustainable and local businesses.)

  4. Exercising more regularly. I always feel better and my mood shifts to a much more positive and productive version of myself when I do something active every day.

  5. Journal and read more. Daily reflection does wonders for my mental health.

  6. Listen to podcasts. Any suggestions? I’m so excited to jump in and learn different things.

  7. Make food more fun. Cook more, write more and hopefully learn more about cooking, baking, and sharing that with you!

I focus on less final goal “achievements” and more on how I can make small changes towards what I know makes me a happier and a better human being. It’s about more of the good and less of the not-so-good. More joy, less negativity. More water, less caffeine. More sleep, less sleepless nights. More focus, less distraction.

So, without further ado, my first recipe of 2019 is the perfect recipe for a lazy, cold, dark January Saturday morning. In less than 30 minutes you can have a brunch for you and three friends, allowing you to save money and sleep more. What more could you want? Happy January, friends. Here’s to more good food, friends, family and less of everything else that doesn’t spark joy. Here’s to more shakshuka for sure.

white bean shakshuka with goat cheese | marina gunn

white bean shakshuka with goat cheese

*recipe adapted from Molly Yeh’s Shakshuka O’s + inspired by our favorite dish from Heirloom Cafe


In a large skillet with high sides, heat the olive oil over medium heat. Add the onion, carrots, ½ tsp salt. Stir and cook for 10-12 minutes until onions are transparent. Add the garlic, cumin, harissa, paprika, a pinch of salt, and cook about 2 minutes. Stir in the tomato paste, crushed tomatoes, and white beans.

With a wooden spoon, create four wells and crack in your eggs. Cover and simmer until the whites are cooked but the yolks are still runny (5-6 minutes). Sprinkle salt and top with goat cheese and parsley and serve.


3 tb olive oil

1 medium yellow onion, finely chopped

2 carrots, finely chopped

kosher salt

4 cloves garlic, minced

1 tb ground cumin

2 tsp harissa

1/2 tsp paprika

1 tb tomato paste

1 can (28 oz) crushed tomatoes

1 can white beans (cannellini or great northern)

4 large eggs

crumbled goat cheese

chopped fresh flat-leaf parsley

bagel + lox mini galettes and some christmas cheer

bagel + lox mini galettes and some christmas cheer

A recipe that mixes the best carbs and savory flavors that always remind me of Christmas morning when we would eat a combination of bagels and lox and egg + sausage breakfast casserole.

When I was 8 or so, I loved (and still love) Christmas so much that I wanted it to be perfect and last all day, so I would make Christmas itineraries that outlined the day hour per hour.

Example: 6am: wake up and put on Christmas pajamas, 6:15am: put the kettle on the stove for hot cocoa, 6:30am open stockings.

You can’t make this stuff up.

I was like the Christmas rule maker, opening 1 present every 10 minutes for maximum Christmas cheer, only to pause for breakfast and savoring every last bite of our bagels and lox in front of our hotter-than-hell farmhouse fireplace, grinning from ear-to-ear as we read Santa’s letter that he left on the counter.

So as a nod to Christmas mornings + warm pastries, I made the tiniest, miniest galettes filled with dill cream cheese + topped with lox, red onions, and capers.

butternut chicken pot pie with sage biscuits

butternut chicken pot pie with sage biscuits

Soups and carbs are my love language, so this butternut chicken pot pie with buttered sage biscuits is the love of my life. Armed with a chicken pot pie-esque inside mixed with the best parts of a butternut squash soup and topped with crispy flaky biscuits, there is a warm and coziness that brings back memories of those freezing cold, yet soupy-warm Idaho tundra-like winters. Snow as high as the roof line, igloo forts in the front yard, checking to make sure the pigs were still toasty warm in the barn after a -20 degree night.

autumn — seasonal meal plan

autumn — seasonal meal plan

I put together this meal plan to help bring new flavors and seasonal produce back onto grocery lists for those who are short on time but value their nutrition, time, budget and flavor. There is more to food and cooking than meal prepping basic produce and consolidating it into a bowl, which I did countless times during my years in college. I’ve had a good amount of friends ask me specific questions about cooking, like what to buy, how to change up their routine and what to do to bring flavor without sacrificing clean eating and quick meals. Cooking doesn’t have to be time consuming or difficult, so I wrote this seasonal meal plan to help!

harvest meat + cheese board

harvest meat + cheese board

In the Gunn household, my mom has been known to be the queen of snack trays and party platters. Since we were kids, she would make us these elaborate snack trays for our weekly tv show marathons with combinations of gold fish, mac and cheese, mashed potatoes, and basically a everything in child’s wildest dreams. Now that we’re older and all three of us are allergic to wheat and traditional dairy (tragic, I know), we are more keen to snack trays like this one, full of goat cheese gouda and sliced truffle salami.

bread + butter pickles (v + gf)

bread + butter pickles (v + gf)

This past weekend I was lucky enough to spend time with Frank's Aunt Tammy and learn all about how to pickle! I've been a dill pickle fan since I can remember and since I live in Georgia now, I thought I should probably learn how to make bread and butter pickles, which, to my amusement are gluten free AND dairy much for bread and butter right? An homage to the southern cooking culture you would say. 

hearty root vegetable soup

hearty root vegetable soup

So this week, I've been on a little bit of a soup kick. As in, I've made so many different types of vegetable soup that I can't even keep track. But I wanted to share the best of the best, so here we are - a hearty, easy, and quick dinner that's healthy and focused on IN SEASON vegetables, which is so important to your health and the quality of the vegetables. 

Lately, I've been testing different bouillons as bases for my soups and have loved the bouillons by BOU. You know how traditional bouillon is a thick paste? BOU found a way around that and created a cube that packs all of the flavor without any of the unhealthy additives. It has 30% less salt, no artificial ingredients, it's non-GMO and gluten free (what more could you ask for?).