Chocolate Editions by Mary & Matt

Chocolate Pie Chart

With Valentine's Day fast approaching, I can't help having chocolate on the brain. Have you heard of Mary & Matt? While I have never tasted any of their Chocolate Editions, I have been sorely tempted both by the chocolate and the design.

Sandwich Artist

These simple sandwiches spotted at Low Commitment Projects brought a smile to my face. Some don't look particularly tasty, but all are a little edible masterpiece.

The Mondrian is my favorite.

Roasted Red Pepper Alfredo Sauce

Roasted Red Pepper Alfredo Sauce

Adapted from Bigoven.com

• 10 ounces pasta

• 1 large red pepper

• 1 head of broccoli, chopped into medium pieces*

• 2 cups heavy cream (I used 1.5 cups cream, some cream cheese and milk)

• 2/3 cup parmesan cheese, shredded

• 2 large cloves garlic, minced or pressed

• 1 pinch salt

Rhubarb Blueberry Crisp

Gardens in New Zealand are teeming with rhubarb, one of my favorite vegetables that I never use. Our lovely hosts Chris and Paula sent us away with a large bunch of their crop, so I decided to do some baking.

Pumpkin, Bean & Corn Stew

This stew is an old favorite of mine, and I've made it twice in the past few weeks to rave reviews. I've been making this stew for years, but I forgot about it for a while, so this is the first time I've made it since meeting Sam.

It's great with butternut squash, but pumpkin works just as well as I discovered in New Zealand, where I haven't seen many butternut squashes. Pimientos are available here, but for $8 a jar, I discovered it is much cheaper to roast a red pepper, and the taste is just as delicious.

¡Jalapenos!

Sam & our host Chris brought home a small bag of jalapenos a few days ago from a farm stall down the road. I was thrilled, because they were the first fresh jalapenos I've seen in the four months we've been in this country.

Gourmet Grilled Cheese

I'd like to take a moment to share a tasty recipe with you all. My mom and I have been making these for years, and I can't remember where she found the original idea. I've made all sorts of variations lately and I've found that it's a pretty flexible recipe.