A little bit about Lisette.....

Born and raised in the Pacific Northwest I feel most alive surrounded by trees and breathing in the fresh mountain air.

When I am not working you will most likely find me spending time outdoors, volunteering with my church and exploring this beautiful planet with my family. 

This is my place to share my passion for life and to encourage you to take time to find the extraordinary in your life.

Dinner for four

Let's face it, even though it is still Fall it feels more like Winter around here. In honor of the approaching season I made Winter vegetable soup and mustard crusted Lamb loin. Both were quick, easy and delightfully satisfying.

  • 2 Tbs. butter
  • 1 med onion,cut in 1/2"dice
  • 2 garlic cloves,coarsely chopped
  • coarse salt and ground pepper
  • 1 lb. acorn squash,peeled,seeded, and cut in 1" chunks
  • 1 bunch kale(3/4 lb.),ribs cut away ad discarded,leaves torn
  • 5 1/2 c low-sodium chicken broth
  • 1 can (14oz) cannellini beans,rinsed
  • 3 sprigs thyme
  • grated parmesan cheese,for serving

  1. In large Dutch oven or heavy pot,melt butter over medium. Cook onion and garlic until fragrant,3 mins;season with salt and pepper.
  2. Add squash and kale and cook till kale is wilted,about 3 mins;season with salt and pepper. Add broth,beans and thyme. Bring to a simmer and cook until squash and kale are tender,about 12 mins. Season soup with salt and pepper and serve with parmesan if desired.
  3. Everyday Food (November 2009)

    Serves 4
    Prep Time: 20 minutes
    Total Time: 20 minutes


    -- 1/4 cup Dijon mustard
    -- 1 tablespoon minced garlic
    -- 1/2 cup plan dried breadcrumbs
    -- 2 tablespoons finely grated Parmesan
    -- 1 tablespoon minced fresh rosemary
    -- 1 teaspoon dried Italian herbs
    -- 8 lamb chops (3 to 4 ounces each)
    -- course salt and ground pepper
    -- 2 tablespoons vegetable oil

    In a small bowl, combine mustard and garlic. In a wide, shallow bowl, combine breadcrumbs, Parmesan, rosemary and dried herbs: whisk to combine. Pat lamb chops dry with a paper towel and season with 2 teaspoons salt and 1 teaspoon pepper. With a basting brush, lightly coat lamb chops with mustard mixture, then dredge in breadcrumb mixture.

    In a large nonstick saucepan, heat 1 tablespoon oil over medium-high. Add half the lamb chops to pan and cook until browned, 2 to 3 minutes per side. Repeat with remaining chops and oil. Let lamb chops rest 5 minutes before serving.


Happy Tuesday!