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Hi, I’m Jenny! I am a mom, home cook, self taught photographer and videographer, but first and foremost an artist. Sunny with Shadows is my passion project turned full time job, where I use the mediums of photography, videography and explosive flavor combinations to bring food to life.

Recent Recipes

refrigerator pickles

Refrigerator Pickles

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couscous salad

Couscous Salad with Garlic Confit Dressing

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confitpotatoes-3

Confit Potatoes

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Screen-Shot-2023-07-01-at-7.01

Matcha Italian Cream Soda

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Screen-Shot-2023-07-06-at-12.21

Cookie Dough Bites

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Louis-Jadot-Tartine-1

Smoked Salmon Tartine with Roasted Tomatoes

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maple candied jalapenos

Maple Candied Jalapeños

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Summer Dip with Candied Jalapeños

Summer Dip with Candied Jalapeños

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elevated store bought stuffing

Elevated Store Bought Stuffing

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butternut squash dumplings with miso mushrooms sauce

Butternut Squash Dumplings with Miso Mushroom Sauce

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Trending Recipe

Fettucine with Burst Cherry Tomato Sauce and Buratta

A quick and easy pasta dish that will impress any dinner guest.

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Hi, I’m Jenny! I am a mom, home cook, self taught photographer and videographer, but first and foremost an artist. Sunny with Shadows is my passion project turned full time job, where I use the mediums of photography, videography and explosive flavor combinations to bring food to life.

Featured Video

Miso Maple Roasted Carrots

This easy, delicious and impressive side dish comes together in minutes and everyone will love it, promise.

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Jalapeño Salt 😍 This stuff is one of the best

Jalapeño Salt 😍 This stuff is one of the best things I’ve ever made, seriously.

It’s so easy to make and lasts forever, this jalapeño salt goes on freaking everything! Watermelon, cantaloupe, tomatoes, in salsa, in pasta sauce, you can ever rim a margarita glass with it 🙌

Ingredients-
•1 1/2 cup coarse salt
•10 jalapeños

Method-
First, you’ll want to deseed and slice all your jalapeños. I highly recommend you wear gloves for this! Once all jalapeños are thinly sliced lengthwise, place them in a dehydrator for around 10-12 hours. You want them to be super crispy. When they are done, add them to a food processor and pulse a couple of times to break them down. Add the salt and pulse until we’ll combined. Store in an airtight container on the counter and use on watermelon (my favorite), steaks, chips, tacos, to rim a margarita or pretty much anything you eat with salt (aka everything).

#recipevideo #easyrecipesathome

(Recipe👇) Chocolate Dipped Dehydrated Oranges!

(recipe✨) This Smoked Salmon Tartine with Roaste

(recipe✨) This Smoked Salmon Tartine with Roasted Tomatoes is summer on a plate! Crunchy bread and lemon creme fraîche topped with smoked salmon and roasted roma tomatoes garnishes with cucumber slices and fresh dill- an explosion of flavor!!

Ingredients//
2 slices sturdy bread, I prefer sourdough
1 lb roma tomatoes
4 tbsp olive oil divided in half
1 tsp red pepper flakes
1/4 cup crème fraîche
zest of half a lemon
1 mini cucumber
2 tsp salt divided in half

✨Head to the link in my bio @sunnywithshadows for the full recipe or go https://sunnywithshadows.com/smoked-salmon-tartine-with-roasted-tomatoes/

#f52grams #summerrecipes #tartine #smokedsalmon #openfacedsandwich #roastedtomatoes #recipevideo

(recipe👇) Easy Peach Galettes 🍑 This recipe

(recipe👇) Easy Peach Galettes 🍑 This recipe was one of the winning recipes from the @pinterest x @food52 Golden Recipe Contest last year! It’s so easy to make, utilizing premade @pillsburybaking pie crust and fresh peaches (which are at their peak right now!), topped with a vanilla honey glaze and a scoop of whipped cream or vanilla ice cream- you’ll be in heaven in just 45 minutes! 🧡🧡🧡

Ingredients//
•roughly 4 peaches, thinly sliced
•1 tsp lemon zest
•1 tbsp fresh lemon juice
•2 tbsp sugar
•1 tsp cornstarch
•4 tbsp goat cheese
•2 tbsp honey
•1/2 tsp vanilla
•2 pre made pie crust dough
•1 egg for egg wash

Method//
Preheat oven to 375F. Add sliced peaches, lemon zest, lemon juice, sugar and cornstarch to a medium sized bowl and mix well. Store in fridge until ready to use. Roll out pie dough and cut out 4 circles with 5” diameter. Place 1 teaspoon of goat cheese in the center of each dough circle and spread until thin. Layer the peach slices in a circular pattern in the center of the circles. Pinch/ruffle the outside together so the edges come up but leave the center exposed. Chill the formed galettes in the fridge for at least 15 minutes. Brush edge with egg wash, and then bake for 25 minutes or until golden brown. Mix honey and vanilla together and brush over the exposed fruit once out of the oven. Serve with maple whipped cream for an extra boost of flavor!

#f52grams #galette #peaches #summerdessert #easydessertrecipe

(NEW recipe👇) QUICKY PICKIES! These quick refri

(NEW recipe👇) QUICKY PICKIES! These quick refrigerator pickles are so fresh and crunchy you’re going to become super addicted to them (but it’s totally cool cause it’s veggies). They are made with rice wine vinegar and maple syrup to give them an additional flavor bang, they come together super fast, and you could be eating them within the hour! I love refrigerator pickles because it’s like a mix between a pickle and a cucumber and they have the ultimate crunch level 🙌

Ingredients//
7-8 small cucumbers
1 cup water
1 cup rice vinegar
2 tsp salt
2 tbsp maple syrup
1/4 tsp fresh cracked pepper
4-5 fresh dill fronds
2 cloves garlic, peeled and smashed
1 shallot, thinly sliced

Method//
Slice your cucumber in chips using a ruffle chip cutter. Mix together your water, rice vinegar, salt, maple syrup and pepper in a measuring bowl preferably with a spout until your salt is mostly dissolved. To the bottom of a 32 oz glass jar, add your sliced shallot, cucumbers and garlic. Stuff the dill fronds in around everything, then add your liquid. Make sure everything is covered by liquid, place a lid on top and stick in the fridge for at least 1 hour. I like to wait 3-4 hours, or better yet the next day for all the flavors to come together!

#f52grams #picklespicklespickles #quickpickle #recipevideos

✨NEW recipe✨Couscous Salad with Garlic Confit

✨NEW recipe✨Couscous Salad with Garlic Confit Dressing!

This is party size or meal prep size, either way you’ll be glad you made a giant batch of this delicious summery salad. This Israeli couscous salad is an amazing blend of flavors and textures. It features fluffy Israeli couscous accompanied by fresh and roasted tomatoes, crumbled feta cheese, refreshing cucumber, aromatic garlic oil, and crunchy toasted pine nuts. The combination of these ingredients creates an explosive and complex flavor while still keeping it refreshing and vibrant with a Mediterranean flair.

✨SAVE for meal prep or summer parties, and feel free to cut the recipe in half!✨

Ingredients for salad👉
•2 cups Israeli/pearl couscous
•8 cups water or broth
•4 tbsp olive oil, divided
•4 cups cherry tomatoes, sliced in half 2 to be roasted and 2 fresh
•1 English cucumber, diced
•1/2 cup pine nuts
•1 cup feta cheese, crumbled
•1/4 cup basil, chopped
•1 tsp salt

Ingredients for Garlic Confit Dressing👉
•10 cloves garlic, peeled and whole
•2 shallots, peeled and sliced in quarters
•1 1/2 cups olive oil
•1 + 1/2 tsp salt
•1 tsp pepper, divided
•2-3 fresh thyme sprigs
•1/2 tsp fresh pepper
•3 tbsp fresh lemon juice

Find the full method at the link in my bio @sunnywithshadows or visit 👉 https://sunnywithshadows.com/couscous-salad-with-garlic-confit-dressing/

#couscoussalad #couscous #israelicouscous #pearlcouscous #summerparty #partyfoodideas #f52grams #makemore

(recipe✨) CONFIT POTATOES FTW!! I’m determined

(recipe✨) CONFIT POTATOES FTW!! I’m determined to confit literally everything I possibly can, so that means confit potatoes are up. These insanely creamy and tender potatoes are PACKED with flavor and will quickly become your absolute jams. Save the flavor filled oil for marinades and pretty much anything you use olive oil for, so this is basically 2 recipes in one you’re welcome 😘😘😘

Ingredients//
•1 1/2 lbs baby golden potatoes (or any waxy variety)
•2 heads of garlic, all cloves separated and peeled
•1/2 large yellow onion, sliced
•2ish cups olive oil (depends on the size of your dish and potatoes)
•1 tsp sea salt
•1/2 tsp fresh cracked pepper
•1-2 sprigs rosemary
•1-2 sprigs of thyme

Head to the link in my bio @sunnywithshadows for the full method and recipe, along with tips and tricks!

Or visit my site directly with this link 👉 https://sunnywithshadows.com/confit-potatoes/

#f52grams #confit #potatoesarelife #plantbasedrecipe #veganrecipeshare

(recipe👇) Chocolate Covered Cookie Dough Bites!

(recipe👇) Chocolate Covered Cookie Dough Bites! These are seriously SO easy to make and SO delicious. The edible cookie dough is made from mainly cashews and maple syrup, making them vegan friendly with a super short ingredient list. You will become quickly addicted to these insanely tasty bites, trust me!

🌟Save for later 😘

Ingredients//
•1 cup raw cashews
•2 tbsp maple syrup
•1/2 tsp vanilla extract
•1/2 tsp kosher sea salt
•1/4 tsp cinnamon
•1/2 cup chocolate chips to mix
•1/2 cup chocolate chips to melt and dip
•1 tbsp coconut oil
•flakey sea salt

Method//
In a food processor, start to blend your cashews. Once they become coarsely ground and start to release the natural oils stop blending and add your maple syrup, vanilla extract, salt and cinnamon. Blend for a couple more seconds or until you see the mixture start to ball up. This happens fairly quickly. Once it’s a nice doughy consistency, remove from the food processor and place into a bowl and carefully fold in the chocolate chips. Once your dough is done, roll into bite size balls and set on a baking sheet and keep in the fridge. Next melt the chocolate and coconut oil in a microwave safe bowl for 30 second increments, stirring after each one until fully melted. Cover the dough balls with the melted chocolate. Place in the freezer for at least 15 minutes until chocolate is hardened. Sprinkle with flakey sea salt and in the fridge!!

#makemore #feedfeedvegan #feedfeedchocolate #cookiedoughbites #cookiedough #ediblecookiedough #nobakedessert #nobakerecipe #vegandessertrecipes #plantbaseddessert

(recipe👇) INSTANT POT UMAMI BOMB RIBS! ❤️🤍💙Save for 4th of July! The method of cooking ribs in the Instant pot makes something daunting seem like anyone can do it, because they can! With a crazy flavorful sauce made from dijon mustard, maple syrup and miso, trust me you’ve never had ribs like this before. 🙌 These will be a perfectly delicious addition to your July 4th BBQ menu!

Ingredients:
Rack of St. Louis Style Ribs
2 cups apple juice

Dry Rub Ingredients:
2 tsp smoked paprika
1 tsp salt
2 tsp garlic powder
1 tsp onion powder
1 tsp mustard
1/4 cup brown sugar
1/2 tsp cinnamon

BBQ Sauce Ingredients:
1/3 cup ketchup
1 tsp Dijon
1 tsp miso paste
1 tbsp maple syrup
1 tsp rice vinegar
1 tsp Worcestershire sauce
2 tsp soy sauce

Method//
Combine all ingredients for dry rub. Pat ribs dry with paper towels and then load on the dry rub and let sit for 20 minutes or so to get the flavors to really soak in. In a 6 quart Pressure Cooker, place the steaming basket in the bottom and then pour in the apple juice. Place the rack of ribs in whole by forming it into a coil. Place the lid on, set the valve to steaming and then cook for 18 minutes. Once the 18 minutes is up, allow for a 10 minute slow release and then manually release after that. While they are in the pressure cooker, heat your grill to about 450°F and mix all your BBQ sauce ingredients together in a small bowl. Take ribs out of the pressure cooker once the slow release is up, place on a baking sheet and coat in BBQ sauce. Place the ribs meat side down on the grill for about 5-10 minutes, flip over and coat with more BBQ sauce, then flip back over to really caramelize the top. Remove from the grill once you get the char and caramelization you want and serve!

#barbeque #instantpotribs #bbqribs #umamibomb #instantpotrecipes

This was a dream I had to make a reality. recipe👇

Matcha Italian Cream Soda💚 One of my favorite drinks as a kid was Italian cream soda and I still love them just as much to this day, but now I also love matcha.

📖Ingredients//
•1/2 tsp matcha powder
•1 tbsp hot/boiling water
•2 tbsp vanilla simple syrup (recipe below)
•1 cup ice
•1/2 Topo Chico mineral water or seltzer water
•1/4 cup plant based creamer (this is what I used) or heavy cream

📖Method//
First make your vanilla simple syrup by mixing 1/2 cup sugar and 1/2 cup water in a pot over medium heat. Let the sugar melt all the way, then remove from heat and add 1 tsp vanilla extract. Store in a glass jar on the counter to use for about 5 of these.
Next, in the bottom of a 16oz glass mix your matcha powder and hot water and whisk together until the matcha is no longer clumpy. Now add the ice to your cup and pour over the mineral or seltzer water. Top this off with your plant based creamer or heavy cream and mix with a straw. Enjoy!💚

✨Indulge in the delightful flavors of a matcha Italian cream soda, a refreshing beverage that combines the vibrant essence of matcha powder with the smoothness of vanilla syrup. Made by blending matcha powder with water, this enchanting drink is further elevated with the addition of mineral or seltzer water, creating a sparkling sensation on your palate. Whether you prefer a dairy-free option with a creamy plant-based creamer or the richness of heavy cream, this matcha-infused creation offers a harmonious balance of flavors that will captivate your taste buds. Discover the perfect fusion of Japanese tradition and Italian flair in every sip, and let this matcha Italian cream soda transport you to a realm of exquisite refreshment.✨

#matchalatte #matchalover #creamsoda #summerdrink #refreshingdrink

(recipe👇) Edible cookie dough 🍪 Savor the fl

🌿It’s that time of the year again! Learn how

🌿It’s that time of the year again! Learn how to save your herbs in oil, it’s a game changer 🙌🙌🙌

🌟SAVE for later 😘

By freezing herbs in olive oil cubes, you can preserve their vibrant flavors and aromas, making it a convenient and versatile method to enjoy herbs throughout the year. It’s a great way to add a burst of freshness to your culinary creations, even when fresh herbs are not in season.

You will need a silicon mold of some form, it doesn’t really matter what shape as long as they are huge. Fill each cup with chopped herbs of your choosing and fill to the top with olive or avocado oil. Place in the freezer until solid and then pop out and store in an airtight container in the freezer for use all year! 😍

#freshherb #freshherbs #freshherbsfromthegarden #culinaryskills

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