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.

Quick and easy

You can make this healthy tart for a brunch, lunch or snack. I made it smaller than usual and served it for lunch the other day with a big side of strawberries.


Great Food Fast, a great little cookbook from the kitchens of Martha Stewart Living. Try to find asparagus spears that are straight, and of uniform width.

1 sheet frozen puff pastry
1-1/2 cups gruyere, Emmental or swiss cheese, shredded
1 pound medium asparagus
1 Tbsp olive oilSalt and pepper

Preheat oven to 400°F. On a floured surface, open the sheet of pastry into a square. Trim uneven edges. Place the pastry on a baking sheet. With a sharp knife score the dough one inch in from the edges on all four sides, to form a border. Using a fork, pierce the dough inside the markings at half-inch intervals. Bake until golden, about 12-13 minutes.

Remove the pastry from the oven, and sprinkle the cheese inside the border. Trim the bottoms of the asparagus spears to fit crosswise inside the tart shell; arrange in a single layer over the cheese. Brush with oil, and season with salt and pepper. Bake 18-20 minutes, or until spears are tender. Serve warm.

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