almond butter zucchini muffins


You guys, it is SO nice having my computer set up again.  With the move I went a good month without it, and posted maybe once or twice via my phone (which is a slow going process).  Sitting at my desk again and typing is such a treat now!  Especially with my canning post and all the pictures in it, a computer definitely makes blogging easier.  I can feel myself getting back into a rhythm of things and I really like it.  I’m getting the itch to sew again, although that’s the only part of the house left to unpack and organize still, and I’m planning my regular blogging schedule again.  Things are normalizing and I’m excited for it!

One thing I left behind at our old house was my garden, but I inherited a great one here.  I’ve been harvesting weekly and the biggest items have been tomatoes by far, then zucchini.  I definitely harvest a lot of zucchini late and the skin gets dark and tough, which isn’t that great to eat.  But not being one to waste, I’m just shredding it up and adding it to a bunch of different items.

IMG_9969I’ll add finely shredded zucchini into pasta sauce since it basically melt into the sauce as it simmers away.  With regular shredded zucchini I’ll add it into pancakes and of course, muffins!


These almond butter zucchini muffins are absolutely wonderful!  The main four ingredients in them are almond butter, zucchini, eggs and honey. And only 1/3 a cup of honey in all 6 muffins.  They aren’t your typical carby muffins, which I love because they keep me fueled and energized longer than typical sweet breads or muffins.  My kids love them and are big fans of the almond butter flavor that comes through.  I have plans to also make them using peanut butter instead of almond butter, because I’m out of almond butter now, and pour the batter into my donut pan for a fun different shape.  And for some odd reason Hunter requested donuts so it will be the perfect option for something much healthier than a regular donut.

A quick note on some of the ingredients.  Since my zucchini was very large and kind of old, it didn’t have much liquid to squeeze out.  If you use a fresher smaller zucchini, make sure to squeeze out any excess liquid.  Also, my almond butter was scraped from the bottom of the jar, which is a bit less oily.  If you have soupy almond butter you are using, as opposed to firmer almond butter, you may have to bake your muffins a few more minutes than I did since I didn’t have excess liquid in my muffins.


Almond Butter Zucchini Muffins

Recipe adapted from paleOMG (check out her site for a chocolate bread variation)

Makes 6 muffins


  • 2 cups shredded zucchini, any excess liquid squeezed out
  • 2 eggs, whisked
  • ¾ cup almond butter (or nut/seed butter of your preference)
  • ⅓ cup raw honey
  • 2 TBSP coconut flour
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • ½ tsp baking powder
  • ½ tsp baking soda
  • pinch of sea salt


  1. Preheat your oven to 375 degrees F.  Grease your muffins tins.
  2. In a large bowl whisk together the eggs, almond butter, honey and vanilla until fully combined.  Add in the coconut flour, cinnamon, baking powder, baking soda and sea salt.  Mix again.  Finally, stir in the shredded zucchini until it is fully incorporated.
  3. Pour into prepared muffin tins (mine filled up close to full).  Bake for 20-25 minutes, or until a toothpick comes out clean when inserted into the center of a muffin.  Let them cool a bit before removing from the muffin tins, then enjoy!

I hope you give these a try and let me know how they turn out!  We are heading out to the children’s museum this morning so I’m getting some peanut butter zucchini donuts in the oven quickly to take along as a yummy morning snack.

Do you have zucchini still thriving in your garden?  What was the last muffin you made?


third annual libby family canning weekend


We are now 3 years STRONG on our annual canning weekend and I just can’t wait to share about it.  I look forward to this weekend every year and am so excited to share pictures and more about everything we canned this past labor day weekend.  I have to thank my aunt Arlene, the majority of the pictures are from her and she hosted us once again at her beautiful house in Seattle.  Get ready, lots of pictures coming up!

Previous annual canning weekend posts:

first annual libby family canning weekend

second annual libby family canning weekend

IMG_9782The best place to start is with a plan and all the produce.  The plan was to make bread and butter pickles, dill pickles, mixed vegetable relish, salsa verde, sweet pickled green beans, peach salsa, applesauce, whole canned tomatoes, green tomato mincemeat, tex mex soup (pressure caned), pear chutney, green beans, fig jam, mixed berry jam and peach basil liquer.  The page numbers that are listed are from The Home Preserving Bible.  The author Carole Cancler was planning to come out that first day and teach us all more about pressure canning, which we had never done before in previous year.  We always stick with water bath canning, which is much simpler and less stressful in my opinion.

IMG_4412 IMG_4426 IMG_4419 IMG_4415 IMG_4414 IMG_4413

We had 60 pounds of tomatoes, 40 pounds of peaches, 30 pounds of green beans, 48 pounds of pickling cucumbers, 40 pounds of tomatillos, 12 pints of figs and more than those 2 bins of apples picked.

IMG_9783IMG_9789IMG_4435  IMG_4421 IMG_4436 IMG_4437 IMG_4445 IMG_9786 IMG_9784IMG_4448 IMG_4449 IMG_4468 IMG_9814IMG_4473 IMG_4484Not only did we can a ton that first day and have a pressure canning lesson (although I missed most of the lesson feeding the kids and getting them down for naps), but we also celebrated my aunt’s 60th birthday!  She is a fellow veggie lover, so my other aunt made a beet red velvet cake.  I was then set to decorate it and was inspired my some seed packets I saw when looking for ideas on pinterest.  It may not be perfect, but it was sure fun to decorate it for her!


My uncle made a delicious paella to feed the bunch of us.  And now Zoe’s favorite word to say is paella. :)

IMG_4460 IMG_4467 IMG_9805We didn’t get around to the pinata the first day, so the next day we let the kids and adults whack at it.  Hunter and Caden loved taking the broom stick to it, Zoe and Abigail not so much.

IMG_4478 IMG_4479 IMG_9826IMG_9820 IMG_9822 IMG_4498When everything was finished after that third day ended up with a total of 360 canned jars!  We are all becoming more proficient, that is for sure.  Everyone worked so hard, I was so proud. :)  Jacob didn’t get to join us since he was working on house items (we moved the day after I returned), so I definitely had a lot more kiddo duty than the past couple years.  And I missed having my hubby there!  My brother totally took on the peach salsa and owned making it and finishing it that weekend.  So fun to have everyone go full steam for another awesome canning weekend!

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What would your go-to canned items be if you did a canning weekend?  What have you canned before?  Have you ever tried pressure canning?


BLT bites


Bacon and I don’t keep a very steady relationship.  Sometimes I love it, sometimes I want nothing to do with it.  Right now we’re in a love the taste, but can’t stand smelling it later in the house phase.  My pregnant nose is pretty picky as of late.  But when a recipe starts with these beautiful crisp strips, how can you not fall in love with it?  I just open a lot of windows to air out the smell after it’s done cooking. :)

IMG_9885.JPGBLT bites.  The flavors of a bacon-lettuce-tomato sandwich condensed into little bites.  Perfection on any appetizer plate.


I’m so glad I was given Jessie Weaver’s blog the Vanderbilt Wife to choose a recipe from for my Secret Recipe Club post just so I could find these BLT bites.  Jessie is married and is a stay-at-home mama to 3 kiddos.  You can tell in her posts that she loves her family and thanks God daily for his grace.  Love that.

While these little bites do take a little work to prep – mainly the little tomato hollowing out – the end result is so worth the effort.  I knew instantly upon looking through her recipe index that I had to make these.  It just happened to work out well that I had the perfect occasion on Saturday to share them since we were having Jacob’s parents and great grandma over for dinner to our new place (we moved on Tuesday!).  They were all big fans as well.

The filling was a mixture of crispy bacon bits, green onion, plain greek yogurt, mayo and parmesan cheese.  It made quite a bit and goes a long way since not much gets added into the tomatoes.


I made a mixture of tomato bites, using tomatoes I harvested from my old garden and some from the new garden I inherited here.  I also baked fresh mushrooms in the oven to soften them up a bit before filling (I tossed them in olive oil and sprinkled them with sea salt and baked at 350F for about 15-20 minutes).  I also took some thick cucumber slices and hollowed them out shallowly and added the filling into them.  Cukes from my mama’s garden – garden fresh rocks!  I loved the variety and all we’re super tasty.  Such a great way to use up a mixture of different veggies you have on hand.

IMG_1970.JPGKnowing that my husband isn’t a big tomato or cucumber fan, I’m glad I made a batch of the mushroom bites as well.  They were very much loved and definitely faster to prep than the little tomatoes.

BLT bites

Recipe slightly adapted from here


  • 2 packages Campari tomatoes (or substitute cherry or grape, but Camparis are SUPER sweet)
  • 1 lb. bacon, cooked crisp and crumbled
  • 1/4 cup plain greek yogurt
  • 2 TBSP mayonnaise
  • 3 green onions, white and light green parts, chopped finely
  • 3 TBSP grated parmesan cheese


  1. Prep your filling by adding the bacon, yogurt, mayonnaise, green onions and parmesan into a bowl.  Mix until combined.
  2. Take your tomatoes and slice the tiniest sliver of off the bottom of the tomato. This will help it to keep from falling.  Next take a small slice off of the top of the tomato and scoop out the pulp to create an area for the filling to go.  Lay them top side facing down to drain a bit while you prep all of the tomatoes.
  3. Flip the tomatoes right side up and spoon in the filling.  They keep well in the fridge until you are ready to serve.
  4. Remember, other veggies work great as vehicles for the filling as well!

What’s your relationship like with bacon?  Would you choose tomatoes, cucumber, mushrooms or something else?  Aren’t they just adorable little bites?

I’m off to unpack all-the-boxes while the kiddos nap then head out to enjoy some of this with them.  I hope your week starts out wonderfully!


august highlights


I try to capture our memories by having pictures to look back on.  It definitely helps me remember them (and I need all the help in the memory department I can get).  But seriously, I have the worst memory, so in an effort to share more and not forget everything, I’m going to try and show bits about our month with a little highlights post.  You can see what’s going on in our lives a bit, and then I (selfishly) have them to look back on too!  Enjoy!


Last blueberry picking trip of the season.


Hunter’s love for puzzles really picked up over the last couple months.  He is so good at them!


We looooove stumptown coffee (roasted in PDX).  There are 2 coffee shops in vancouver that carry it and I happily picked some up to share with my mama since she had never experienced the deliciousness of stumptown before. 


New knitting project started for Zoe.  It’s called the sideways cardigan by lion brand yarn.  Free pattern for it here


Salmon patties made with rice + homemade tarter sauce + roasted parsnips and carrots.  This meal was amazing! 


Peach picking with the cousins, auntie and grandma.  We picked 100 pounds together!


Family zoo trip + yummy elephant ears were had.



Packing craziness as we get ready to move.  All the boxes, everywhere.



Snack break on a lil kiddo hike we took and turtle watching. 


I canned about 2/3 of the picked peaches in a light honey syrup.  Sooo amazingly good tasting.  Check out the post and recipe here.


Garden harvest.  Lots of tomatillos (which turned into canned salsa verde) and tomatoes for munching. 



First midwife appointment and we got to see this little munchkin for the first time!


The best jalapeño poppers made a delicious come back into our lives. Made with panko breadcrumbs instead of millet.


13 weeks captured. 



Their love for each other is the best.



Fun with some great buds we definitely don’t get to see enough.  



This lasagna was amazing.  I followed this recipe and it will totally be my go to lasagna recipe.  I also used a brown rice flour garlic and chive lasagna noodle and it worked perfectly in it.  Everyone loooooved it.  The leftovers were perfection as well. 


Vancouver lake exploration.  We’ve been getting these kiddos outside even more every day.  Everyone is just happier when they get a little more time to just explore and be free. 

August, you were wondeful!  We’re almost halfway through Septempber now.  Crazy. I’m excited to share our highlights of the next month too.

What was a highlight from your August?


mom life with chobani


I absolutely love being a mom.  My kids bring so much joy and fun to our little (growing!) family.  I also feel like having two young toddlers brings a lot of craziness to each day.  They are energy balls all of the time!  Most days we are go-go-go, and while there are definitely times I wish we could slow down and spend time doing nothing, I love this life I have. I get to be a mom and share my passion for fitness as a group fitness instructor.  Definitely the best of both worlds.


On Wednesdays I get to teach one of my favorite classes – Body Combat!  We head out to the gym shortly after breakfast.  I always have a zillion bags packed: gym bag, diaper bag, purse, clothes for after teaching, Hunter’s soccer gear, and most importantly, all the snacks.  The kids play in the kids club while I make the class sweat buckets (self included), I quickly shower and get dressed, grab the kids, we snack it up in the car and are off to run a quick errand before heading to Hunter’s soccer fun!


My go-to post gym snack is usually yogurt.  I love the protein content and carbs I get from the add ins.  Recently I was lucky enough to be selected to try some of Chobani’s new flavored Flip products.  Before receiving them I had actually never eaten Flips before so the excitement was high, especially since Chobani is a regular yogurt in our household.

Chobani Flip is a collection of sweet snacks that pair delicious Greek Yogurt with natural mix-ins.  Enjoy Coffee Break Bliss – a low-fat yogurt with biscotti pieces and chocolate.  Or, a summer favorite Strawberry Summer Crisp – a low-fat yogurt paired with golden graham crackers and white chocolate.


I received three flavors: Pumpkin Harvest Crisp, Key Lime Crumble and Almond Coco Loco.  Eating sweeter things are not a norm for me so these definitely tasted indulgent and dessert like!  It was like a post workout treat – still refueled me, but made it extra special. 


Here’s a little more about Chobani if you aren’t familiar with their products:

Chobani, America’s #1 Greek Yogurt brand is kicking off a new season and saying #HelloSummer with 15 new product varieties.  No matter the variety, each and every cup of Chobani Greek Yogurt is made with fresh milk from cows not treated with rBST and proudly contains no artificial sweeteners, preservatives or flavors. 

With so many on-the-go days it was nice to have Flips waiting in the fridge for me to throw into the snack bag.  Snacks keep our family energized, happy and ready to take on whatever is planned for the day.  I wouldn’t change the life we have one bit, so I just make sure we are fueled and good to go when we are out and about.  Thanks for the treat Chobani!


I encourage you to check out Chobani’s website and try their products yourself.  Their options are limitless!

Tell me, what is your day like?  Are you an on-the-go mom, or do you keep a more relaxed pace?  Remember, sharing is caring!


I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.

party of five


I feel like I’ve been living a lie the past couple of months.  Blogging has been sporadic at best, and while summer time definitely does mean more activities and things going on, it’s not the real reason I’ve been away more.

I’ve been so tired.



But all for a wonderful reason.


Yup, baby #3 is coming end of February 2016!  We are so ecstatic to have another kiddo join our family.  Hunter was such a blessing when he arrived.  Zoe added another layer of love and fun to our lives.  Now I just can’t wait for the amazingness this baby will bring to our family.

Each pregnancy seems to go faster and faster. I can’t believe I’m already into my second trimester now.  It really does seem like yesterday that I found out I was pregnant.  We got to see the baby and hear his/her heart rate on Friday.  While I knew I was pregnant and could feel the changes in my body, it’s so much more real when you see/hear your baby for the first time.

Hunter will be a few months shy of his 4th birthday and Zoe will have just turned 2 when this little one arrives.  Love their age differences and how close they are all going to be.  We are going to have this one be a surprise gender reveal when he/she is born.  So excited for that!

I’m hoping to make a more regular appearance here since I’m starting to feel more like my old energized self, but we are also moving in a couple weeks (yay!) so I’ll just roll with it and see when I can find a few minutes of time on the computer.  Lots of changes going on!  I will definitely document parts of this pregnancy as well like I’ve done in the past.  It’s such a big part of my life I just can’t keep it all to myself. :)

Thanks for sticking around through my sporadic posts. Will be back again shortly, I hope!


canned peaches in a light honey syrup


Over the past couple of years my pattern has been to share 1 canning recipe a summer.  Two years ago it was low-sugar blackberry jam and last year I shared low-sugar strawberry-rhubarb jam.  I love that fact that when you can foods yourself you can control the amount of sugar that goes into them.  While there is no lack in sugar-filling canning recipes, but I choose to use ones that require a much smaller amount.  I think fruit tastes wonderfully sweet how nature made it, and I know it is better for me and my family.

When peach picking time came around, I knew I wanted to find a recipe that used way less sugar than a standard canning recipes does.  I found this wonderful post on the The Prairie Homestead written by Jill.  She did the research and found that peaches don’t need sugar at all to be canned safely.  The sugar helps to preserve color and add flavor.  I for one am okay with peaches that brown a little, and I know my kids don’t mind.  I ended up using her recipe for a honey syrup with a ratio of 9 cups of water to 1 cup of honey.  Very lightly sweetened and tasted perfect with our nature sweetened peaches!


We live minutes away from a peach farm so it’s super convenient to go picking.  The kids and I went two times this summer, and when the canning peaches (free-stone peaches) were ready I brought reinforcements for our big picking party.  My mom, sister-in-law and her two kiddos joined us and we quickly picked 100 lb of peaches.


I love how much fun the cousins have together.  They munched on peaches, ran free throughout the orchard and the 3 older ones played hide and go seek.


I took home 70 pounds of peaches and after 4-5 days they had ripened enough for me to spend the afternoon prepping and canning 20 quarts of delicious honey peaches.  I had one jar break while it was in the water bath, and another that did not seal so we just ate those peaches.  I also canned 7 pints of honey sweetened peach jam a couple days later since I ran out of quart jars for the peaches.


Canned Peaches in a Light Honey Syrup

Recipe adapted from here


  • ripe peaches (you’ll need 2-3 pounds per quart jar – select free stone variety – the pits will remove easily)
  • 9 cups water
  • 1 cup honey


  1. Peel the peaches by dunking them in boiling water for 2 minutes, and then immediately remove them and place them in ice old water.  The skins will come right off.
  2. While you are working on your peaches, bring the 9 cups of water, and 1 cup of honey to a boil in a medium saucepan to dissolve the honey into the water.
  3. Remove the pits from the peeled peaches, then halve or quarter them.
  4. Fill the sterilized jars with the peaches, placing them pit-side down (if you are using halves).
  5. Fill the jar the rest of the way full with the hot honey-water solution. Leave 1/2″ head space.
  6. Wipe the rims with a cloth, place lids on jars and screw rings on just to finger tight only.  Process quart jars in a hot water-bath canner for 25 minutes.

You would think after all the peach canning I would be over it, but when my favorite grocery store had delicious organic peaches on sale for only 99 cents a pounds this week, I just had to pick up 28 pounds.  More peach canning in my near future! :)


What have you been canning this summer?  How would you use up an abundance of peaches?


mango fool


Hey, hey!  It  sure feels like ages since I’ve been here on my little space.  Really it’s only been a couple of weeks, but they’ve been busy around our parts.  Before I share more about that, let’s get into the reason for this post — it’s secret recipe club time!  The recipe I selected, mango fool, is ah-mazing.  And it is made with only 2 ingredients.  AND it’s another naturally sweetened treat.  I’m really into those right now.


Don’t be fooled by the simplicity of the ingredients – heavy whipping cream and pureed mango.  On their own they are just okay, but when combined, they turn into a magically refreshing, indulgent treat.  Seriously, I could not get over how amazing it tasted!


The recipe came way of Marsha, the blogger behind The Harried Cook.  She shares that growing up her grandma would make something similar to this treat so it always sparks memories when she eats it.  I love how food does that.  Marsha is a wife and mother of two young girls (one little girl named Zoe like mine!) and chronicles her recipes as a way to later share them with her girls.  Love that.

With how simple this recipe is, and how amazing the outcome was, I hope you give it a try!  If you do, report back and let me know how much you loved it too. :)


Mango Fool
Serves 4-6, depending on serving size

Recipe from here


  • 2 cups of fresh, ripe mango pulp (how to make it is listed below)
  • 3/4 cup heavy whipping cream


  1. In a standing mixer with the whisk attachment (or by hand in a bowl with a whisk) whip the cream until you end up with soft peaks.  Chill in the fridge until needed.
  2. Puree the mango in a blender until completely smooth.  If you end up with stringy fibers, pass it through a sieve to remove them.  Chill in the fridge until needed.
  3. When ready to serve, fold the whipping cream and mango puree together.  Serve in small dishes.  Any leftover can be stored in the fridge.


So life – busy, busy lately!  Summer is such a fun time with the kids.  Recently we’ve been peach picking, blueberry picking and exploring new outdoor spots to walk/let Hunter ride bike.  The heat comes (90+ F) and goes (mid 70s-80s F), so whenever it’s more bearable we are outside.  The biggest thing as of late is that we listed our house to sell.  Super exciting, but also super stressful.  That means lots of projects to get it ready, things to fix and items to box up for an eventual move.  We’ve loved our house for 7 years now, but we’re definitely ready for something bigger and with more property to let these energized kids run around a lot more.  And so I can get chickens!  :)  I’m sure I’ll have more to come on that in the next month or two.

What’s new with you lately?  Have you tried a mango fool before?  Are you a mango fan?


naturally sweet chocolate avocado pudding


I love a good sweet treat, but it’s even better when my body is left feeling good after eating it too.  I really dislike the highs and lows sugar does to my body so when I can, I try and limit my consumption.  This chocolate avocado pudding, which is sweetened naturally with ripe bananas, does the trick!  The cocoa powder and banana give it chocolatey goodness, then the avocado makes it silky and creamy.  The hardest part is making sure your banana is really ripe AND your avocado is at that perfect ripeness as well.  Luckily it all worked out in my house for a fun afternoon treat!


The kids were absolute fans of this too.  They both got so messy eating it!  Pretty sure I had to give Zoe a bath after she finished up.

Chocolate war paint.


If you are looking for more kid friendly treats, check out this older post: five healthier, kid friendly cookie recipes.


Naturally Sweet Chocolate Avocado Pudding

adapted from here


  • 2 ripe avocados, flesh of avocado
  • 2 ripe bananas
  • 1/2 cup unsweetened cocoa powder
  • 1/3 cup half and half
  • 1/2 tsp pure vanilla extract
  • pinch of cinnamon – optional
  • pinch of sea salt – optional


  1. Add all ingredients into a blender or food processor.  Blend on high until everything is combined and your pudding is super silky and creamy.
  2. Chill or serve immediately.  Extra can be kept in the fridge.

Have you made avocado pudding before?  What are your go to sweet treats?


broccoli and potato gribiche


Do you ever get stuck in a rut on what to make as a side dish?  I know I do.  I have a ton of sides I love and make often (roasted veggies, kale chips, kale or green salad, steamed broccoli with cheese sauce, cucumber salad and sauted brussel sprouts with bacon to name a few), but I definitely go through my same rotation often.  They’re all simple to throw together and don’t take much thought, plus I know they taste good.  If I’m asked to bring a side to a dinner, it’s always tough.  Salad is easy because it can be prepped ahead of time and doesn’t require cooking.  Warm dishes can be tricky since I normally don’t like to go cook and make a mess in someone’s kitchen as a guest.  What to do… what to do?

I’ll tell you.

Make a gribiche salad!


A what?

I was new to gribiche too.  According to Melissa (my secret recipe club pick for the month!) gribiche is “an eggy French vinaigrette, apparently friends with mayonnaise, that is made from hardboiled eggs, oil, vinegar, capers, and fresh herbs. It’s divine!”.  I have to agree, it is amazing!

I found her recipe for broccoli and potato gribiche while browsing Melissa’s blog Smells Like Brownies.  Her pictures are amazing and make me want to make everything on her site.  I’ve bookmarked a few more to try (devil’s food cake, cauliflower-crust pizza and fish tacos with chipotle mayo and coleslaw), but the gribiche was made the day I saw it.  I literally drove to the store to grab potatoes and shallots and made it to go with dinner that night.

IMG_8611The broccoli and potatoes are roasted before being tossed together with the gribiche sauce.  They become tender, tasty and taking the time to roast them totally enhances the flavor of the dish.  We ate it at room temperature and as leftovers cold the next day.  I’d recommend both and know I’ll be making this as a side for the next dinner party we attend.  It was awesome.


Broccoli and Potato Gribiche

recipe from here


  • 1½ lbs small red potatoes, quartered or cut into bite-size chunks (purple or yukon gold potatoes will work as well)
  • ½ cup olive oil, plus 2 tbsp
  • sea salt
  • 4 eggs
  • 12 oz broccoli florets
  • 2 tbsp white wine vinegar
  • 1 tsp Dijon mustard
  • 1–2 tbsp nonpareil capers, chopped
  • 1 large shallot, minced (about ½ cup)
  • 2–3 tbsp. fresh chopped herbs, such as parsley, chives, tarragon, and/or chervil (optional)


  1. Preheat oven to 400° F.
  2. In a bowl toss the potatoes with 1 tbsp olive oil and sprinke with sea salt.  Line a baking sheet with parchment paper and spread the potatoes evenly on the pan.  Repeat the prep with the broccoli.  Roast both pans in the oven for 30-40 minutes.  The potatoes will begin to crisp but will be soft on the inside and the broccoli be browned at the edges.  Remove when finished.
  3. Hard boil the eggs and peel them.  The yolks should be pale yellow in the centers, not grey on the outside or else the gribiche sauce will not come together.
  4. To make the gribiche sauce, in a medium bowl mash 1 of the hardboailed egg yolks as fine as possible.  While whisking, slowly stream in 1/2 cup olive oil until the liquid is glossy and smooth.  Stir in the vinegar, mustard, capers, shallots, remaining hard boiled eggs chopped finely, and 1/4 tsp sea salt.  If using herbs add as well.
  5. Place finished potatoes and broccoli in a large bowl.  Toss with the gribiche and serve.

Have you had or heard of gribiche before?  Do you think you would be a fan of the flavor combo?