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Salsa Verde

Salsa Verde

It seems as though the daily bursts of rain and cold have come to a halt here in Boise. I have been unknowingly craving the sun’s warmth, content in my kitchen, ebbing and flowing in inspiration and the execution of ideas with the rain steadily pouring for what seems like weeks. Now that the sun is here and the budding trees look lime green in the glow, I am slowing down, yet again, and I realize I have been waiting for this. I have been waiting for the natural world around me to brighten and blossom. With the clouds pealed back, the sun sparks a necessary pause where the world waits for me to awaken and reciprocate in bloom.

I blossom in the sentiment of Spring. I feel a spark of lightness that engenders my will to create. I am energized to continue pouring out light because I see it all around. I want to be part of its mission. It’s time to shine and let the colors fly.


Salsa verde is a condiment made weekly in our house. It is bright, lusciously green, and it is Spring on a plate. I have tweaked a tablespoon here and there and I think I have been jiving on the best version of this savory sauce. Put it on fried eggs, carnitas, pan-seared halibut, roasted vegetables, salads, and let the enjoyment of it feel endless. Let it nourish you. Make it slowly, take it in slower. Sit in the light and satisfy your body.


The anchovy paste and the sherry vinegar play on the herbs so beautifully. It has depth, light, and soul to it. Make an extra jar for your neighbor and write them a note. Invite friends over for brunch and drizzle it on baked eggs.

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Salsa Verde

Yield: 1.5 cups
prep time: cook time: total time:
An herby condiment to brighten almost any dish.


  • 1 bunch cilantro
  • 1 bunch parsley
  • 1 tbsp anchovy paste
  • 1 shallot, chopped
  • 1 tbsp capers
  • 3 garlic cloves
  • 1 1/8 cup olive oil
  • 1 tbsp sherry vinegar
  • Zest of one lemon


  1. Puree in a food processor or blender and start pouring it on everything. 
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