Chef Rachel Tibbie

Motherhood is wild. 😂
One minute you’re cleaning up spills and repeating yourself 47 times, and the next you’re sitting at dinner looking at your kids wondering how you got so lucky. 🥰

These two made me a mama, stretched me, humbled me, exhausted me, and filled my heart in ways I never knew possible.

To all the mamas out there, whether you’re surviving on coffee, chaos, grace, or all three at once, Happy Mother’s Day. 🌸 We may not always know what we’re doing, but man do we love our babies hard!

And honestly… that’s enough. 🫶

There’s just something about the classics done right ❤️

Tonight I made three of my family’s absolute favorites…

🍅 Fresh Caprese Salad — juicy cherry tomatoes, creamy mozzarella balls, garden basil, finished with extra virgin olive oil, white balsamic vinegar, salt, black pepper and dried oregano

🍝 Burst Tomato Burrata Pasta — burst tomatoes, garlic, parmesan, fresh basil, and that melty burrata… honestly a dream on a summer table

🍌 Homemade Banana Pudding — silky, rich, and layered with all the nostalgic goodness we grew up loving

Simple. Fresh. Comforting. And made with love — always.

This is the kind of food that brings everyone to the table, slows life down for a moment, and reminds me why I love what I do so much 🥰

When I’m in the kitchen cooking for a client, my kids are always hovering nearby asking, “Are you making some for us too?” 💛

So tonight, this one’s for my mushroom-loving crew… 🍄
Tender mushroom caps stuffed with a rich, cheesy, herby, garlicky filling, baked to golden perfection and finished with a little love.

Enjoy, my babies — made just for you. 🥰