Jennifer Woods

I first had baked stuffed artichokes at Maggiano's in Denver for my corporate job team dinner about 10 years ago. I didn't have an Italian grandmother who used to make this when I was a kid. I ate it at a big chain restaurant, and it was completely satisfying and eye-opening. I had no idea that garlicky bread crumbs could messily be stuffed in between the leaves and could taste as good than my boiled seasoned artichokes seved hot with with cold blue-label mayo dipping sauce. I just love artichokes. We used to share one or two as a family but I think one per person is a better serving size.

Jennifer Woods

I loved biting into the sweet tart bits of chopped preserved lemon and all the little round balls of couscous. This dish has so many great flavors and textures going on.

I love that I keep hearing about our desert's similarities to the deserts near the Mediterranean Sea. We are growing similar foods like citrus and dates, and while these foods don't feel particularly southwest, they fit right at home in recipes of places like Morocco.

Jennifer Woods

I'm still on my cook-a-bunch-of-vegetables-at-the-beginning-of-the-week kick. I'm making leftovers -- on purpose and it still hurts a little. I worry about not eating it all -- you know? But I guess that's what freezers are for.

I've been wanting to make vegetable-laced pastas lately but I don't have a pasta machine and I'm just not willing to give up any of my counter/storage space to get one. I know, I should just find some space and do it because making pasta dough is so simple, it's silly. You could go super local with some of the Hayden Flour Mill "OO" flour but this recipe for gnocchi inspired by this one with just regular old all purpose flour is a really nice and pretty midweek meal. If you don't have any leftover cooked squash or sweet potatoes, you could plan ahead or cut them small and microwave for a speedy alternative.

Jennifer Woods

This recipe is all about my 4-year-old son. He's a mac and cheese fan, and this Oh She Glows cashew alfredo sauce totally fooled him into thinking he was eating dairy.

Jennifer Woods

My default cooking method for root vegetables is roasting. Lately, though, I've been having the darndest time with my beets. I often get distracted and have been getting some dried out or overcooked beets. To say I've been bummed out is a major understatement. I am crazy for beets and often am the sole eater of them in my house because I just don't want to share and regularly eat them all before family dinner is served.

Jennifer Woods

Lemons from my grandmother, my husband's friend, and my own friend's tree. It's sort of a family and friend love blend. I made lemonade and preserved lemons that same day.

I've been asking all my friends with lemon trees to share any spare citrus with me. Well, I got what I asked for...I spent a recent weekend squeezing and zesting lemons into my silicone ice cube trays and cupcake molds to allow me to pluck a portion of lemon juice from my freezer for when I'm in the mood for fresh lemonade in July and August.