March 8th 2026
Menu
And we’re back! No Sunday Dinner last week as Mark and I were in vacation in Hawaii 🌺
Chicken Cacciatore
Mark made this NYTimes version - it uses dried and fresh mushrooms. It was so flavorful and full of umami.
Rosemary Focaccia
The cacciatore braises in a rich delicious tomato sauce that is begging to have bread dipped into it. So we made my all time favorite focaccia with rosemary and sea salt for dipping.
Espresso Martini
This week’s dinner also happened to land on Daylight Saving’s time and for reasons I cannot explain, losing one hour of sleep is absolutely devastating to me and my body. So as a lil pick me up, we made these espresso martini’s as a pre-dinner drink 🍸
Triple Berry Pie
Spring has official sprung so we are starting to see more berries at the farmer’s markets. While they are not exactly at peak season yet, they are tart and delicious. I used raspberries, blueberries and strawberries to make this pie. I used my regular all butter crust for the base, and a crumble topping (very similar to this one from Smitten Kitchen - but I swapped out brown sugar for the granulated sugar because that’s what Amanda’s brother used for an Apple Pie he made for us a few weeks ago that I cannot stop thinking about!).