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Simply Roasted Parsnips with Rosemary.Simply Roasted Parsnips with Rosemary via JennySheaRawn.comParsnips. A forgotten and overlooked root vegetable, even by me, lover of all veggies.parsnips

But parsnips remind me of family. For as long as I can remember, whenever we visit my parents house in CT in the fall or winter, mom makes a few large pans of roasted vegetables with rosemary, garlic and thyme. And lots of parsnips. And there’s usually a roaring fire going in the fireplace and glasses of red wine being poured. She makes those amazing roasted veggies on Thanksgiving too and it’s one of the dishes I look most forward to. Roasted Parsnips via JennySheaRawn.comForget about the mashed potatoes, turnip or green bean casserole. Bring on the roasted veggies. With parsnips and Brussels sprouts and carrots and onions and new potatoes and anything else she throws onto the roasting pan.Roasted Parsnips via

Since this month’s Recipe ReDux theme is: A Food Memory For Which You Are Thankful, I’ve decided to celebrate the humble and rustic parsnip because it reminds me of the things I am most thankful for:  family and friends, new and old, and home. And rustic, caramelized, roasted veggies.

These parnips really shine when you roast them on their own because you can appreciate their unique flavor. They’re slightly sweet, earthy and they get all nice and carmelized in the cast-iron skillet. I am going to be roasting them more often on their own. And then occasionally tossed with Brussels Sprouts, onions, sweet potatoes, etc.

This is a perfect side dish for Thanksgiving or anytime you’re roasting turkey or chicken.

Simply Roasted Parsnips with Rosemary

Time: 30 minutes

Serves: 4 as a side dish


  • 1 lb parsnips, scrubbed and halved lengthwise
  • 2 sprigs rosemary
  • Salt and pepper to taste
  • Extra virgin olive oil

Directions: preheat oven with cast-iron skillets inside to 425. Toss parsnips in a drizzle of olive oil then nestle in cast iron skillets (1 or 2 skillets, depending how large your skilelts are) or on a baking sheet. Sprinkle with salt and pepper and rosemary leaves. Or if you prefer, place full sprigs in the skillet with the parsnips. Roast for about 25 minutes, flipping halfway through. Remove from oven (carefully, skillets are hot!) and serve.

*Nutrition tip: Parsnips are rich in Vitamin C, (especially important during cold/flu season) folate and fiber.

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I developed this recipe for the National Processed Raspberry Council’s recipe contest. I was not compensated for this post, but am eligible to win prizes associated with it. All opinions are my own.Flourless Dark Chocolate Peanut Butter Slice with Raspberry Sauce via Flourless dark chocolate peanut butter cake with raspberry sauce. Chocolate and peanut butter lovers, this is your dessert.Flourless Dark Chocolate Peanut Butter Tart with Raspberry Sauce via JennySheaRawn.comProbably like many of you, chocolate is part (a small part, but a part) of my everyday. Unfortunately, or fortunately, Adrian really didn’t eat much chocolate until he met me. Well, that changed pretty quickly. He also never drank coffee before he met me. That, too, changed a lot too!

Anyhow, for dessert, typically, we stick to squares of chocolate (Adrian likes dark, I prefer milk), dark chocolate covered almonds or, one of my favorite treats, chocolate covered raisins. But since the weather’s been colder, rainier and the days have been shorter, it only seems appropriate to turn on the oven. Yes, to roast lots of veggies – but also to bake a few desserts. Like this one. Which was baked just after my pan of roasted fennel and cauliflower came out of the oven (stay tuned for that recipe this week). Probably should have done it the other way around, but the cake had no trace of garlic, so we’re good.

Make this cake this holiday season. It’s extra special. And extra good. Any and all chocolate and peanut butters will love it. It combines decadent dark chocolate with peanut butter for a dense and creamy cake that’s not overly sweet. The simple 3 ingredient raspberry sauce (raspberries, sugar and water) adds a tartness that complements the richness of the dark chocolate perfectly. Plus, the beautiful color of the raspberries looks so pretty against the chocolate.

Peanut butter is used in this cake instead of butter. And, for those who are eating gluten free, this cake does not have any gluten containing ingredients.

Flourless Dark Chocolate Peanut Butter Slice topped with Raspberry Sauce via

Peanut butter + raspberry sauce/jam/jelly = a perfect pairing

Peanut butter + dark chocolate = match made in heaven

Peanut butter + dark chocolate + raspberry sauce  = no one’s turning this slice of cake down

Flourless Dark Chocolate Peanut Butter Cake with Raspberry Sauce

Serves: 10

Time: ~45 minutes plus refrigeration time


  • 1 cup salted creamy peanut butter
  • ½ cup heavy cream
  • 1 cup bittersweet chocolate chips
  • 1/4 cup unsweetened dark cocoa powder
  • 5 large eggs
  • 1 tablespoon vanilla powder
  • Pinch salt
  • ¾ cup sugar plus 1 tablespoon for the raspberry sauce
  • 2 cups frozen raspberries
  • 1/2 cup water


Heat oven to 350° F. Spray a 9-inch spring-form pan with non-stick cooking spray. In a medium saucepan, heat the peanut butter with cream over medium-low to melt the peanut butter. Once the peanut butter is melted, add the chocolate chips and stir until the chocolate is melted and smooth. Remove from heat. Whisk together the eggs, sugar, salt, vanilla powder and cocoa powder. Mix in the peanut butter chocolate. Add the full mixture to the spring-form pan. Bake until set and slightly puffed, 30-35 minutes. Let cool in the pan for 1 hour. Meanwhile, add raspberries, water and sugar to a small saucepan over medium heat. Simmer for about 30 minutes, stirring occasionally and mashing the raspberries (a spoon works just fine). Remove from heat.  Refrigerate cake and raspberry sauce for at least one hour. Slice the cake and serve with a drizzle of raspberry sauce.


White Turkey Chili with AvocadoHearty White Turkey Chili with Avocado.White Turkey Chili

This White Turkey Chili is the perfect one pot meal to make on a cold, overcast Sunday like today. Make a large batch (which this is), have it for dinner tonight and enjoy for a few weekdays as dinner or pack for a hearty lunch. As with most chili, this one is even better the next day. The chili is packed with veggies – beans, corn, mushrooms and onion, so you know you’re getting lots of flavor plus fiber, vitamins and minerals – and the lean turkey provides hunger-satisfying protein. Serve it topped with sliced avocado and a side of lime wedges. If you don’t have avocado on hand, we love the Wholly Guacamole packets for convenience and they travel well.

We’ve been making a large batch of chili (red or white) for the past 2 months or so on Sundays. We have it for dinner that night, we freeze the rest in individual servings and then Adrian takes the leftovers into work for the week. We do the same for pulled chicken in the summer. Voila a home-cooked lunch that’s tastier (and healthier) than anything you can get around the office – plus the money we save can go towards a better cause, our vacation fund.

What’s your favorite type of chili? White? Red? Turkey/Beef/Chicken/Vegetarian?

Here’s how to make this recipe:

White Turkey Chili with Avocado

Serves: 8-10

Time: 15 minutes active, at least one hour simmering, more is preferred

  • 2 packages (1.3 lb each) fresh ground lean turkey
  • 1 16oz package baby bella mushrooms, cleaned and sliced
  • 3 large onions, thinly sliced
  • 5 garlic cloves, sliced
  • 1 13oz can pinto beans, drained and rinsed*
  • 1 13oz can cannellini beans, drained and rinsed*
  • ¾ cup frozen corn
  • 1 32 oz container reduced sodium chicken or beef broth
  • 1 Tbsp olive oil
  • 4 Tbsp cumin
  • 2 Tbsp garlic powder

Optional toppings:

  • Avocados, thinly sliced
  • Shredded cheddar cheese
  • 1 lime, sliced
  • Tortilla chips

Directions: Heat ½ Tbsp olive oil in a non-stick pan. Brown the turkey meat, breaking up with a spoon until the turkey is cooked through and no longer pink. Salt and pepper to taste then remove from heat. Meanwhile, in a large pot, add the remaining olive oil. Caramelize the onions over medium heat then add the sliced mushrooms and garlic until browned. Add the browned turkey to the pot, then the beans, corn, broth, cumin and garlic powder. Bring to a simmer. Simmer for at least an hour. Serve with sliced avocado and cheese for topping, tortilla chips for dipping and lime for squeezing over top.

*Add whatever types of beans you have on hand.


Mini rustic apple tarts. With warm peanut butter drizzle.Mini apple free-form tart with honey peanut butterBecause apples and peanut butter should always go together.Mini apple free-form tart with peanut butterAdrian and I recently returned from our annual hiking trip up to the White Mountains in NH. We brought back a few pounds of apples from Ed of Ed’s Apples, who sells his Maine apples on the side of the Kancamangus Highway in North Conway, NH. If you’re been up to the White Mountains in the fall, you’ve probably bought apples from Ed. He’s out selling apples every day, rain or shine. And they’re darn good. I wish we brought home another few pounds.

Aside from eating the crisp apples whole or sliced with peanut butter, it’s that time of year to bake up  a few simple, rustic free-form apple tarts. Minis. Because minis are much more fun. And then everyone gets their own to top how they’d like. Tonight we topped them with warm peanut butter honey drizzle. If you prefer, go more traditional with a scoop of melty vanilla ice cream or drizzle of cream. Or all of the above.Mini apple tart with peanut butter
These tarts were really simple to make. You can either use premade pie crusts or make your own. We used premade this time around. Here’s how to make this simple dessert that showcases the best of what fall has to offer:

Mini Rustic Apple Tarts

Serves: 4

Time: 40 minutes total (~18-22 minutes cook time)


  • 4 small Macintosh apples – or any apples you have on hand, cored and thinly sliced (leave skins on)
  • 2 premade pie crusts (we used Pillsbury)
  • 1 Tbsp apple pie spice
  • ½ cup brown sugar
  • 1 Tbsp lemon juice
  • Pinch salt
  • 1 Tbsp salted butter

Optional peanut butter drizzle:

  • ½ cup creamy peanut butter
  • 1 Tbsp honey

Directions: Preheat oven to 425. Combine sliced apples, brown sugar, apple pie spice, salt and lemon juice in a bowl. Roll both pie crusts out onto your kitchen counter. Using a large circular cookie cutter or the top of a small bowl, press onto dough and cut each pie crust into 2 “mini” crusts. Add ¼ of the apples into the center of each pie crust. Fold crust up partially over the apples and crimp the dough as you move around the circle. Repeat for all tarts. Melt butter in a small bowl and brush lightly onto pie crusts. Place tarts on parchment paper, sprayed with non-stick cooking spray. Bake for 18-22 minutes until crust is golden brown and apples are soft and bubbly. Combine peanut butter and honey in a small bowl. Heat for 15 seconds in microwave. Stir. Remove tarts from oven. Serve with cold milk and honeyed peanut butter. Or top with vanilla ice cream, whipped cream or a drizzle of fresh cream.


Hi and welcome to Jenny Shea Rawn – My Cape Cod Kitchen! It’s an exciting (and bittersweet) day as this new site takes over for, and, we bid farewell to 30 Seconds with A&J. Adrian and I launched 30 Seconds with A&J back in March of 2012 – it’s been a great ride and we’ve had fun sharing our cooking and outdoor adventures with you all. After two and a half years, it was time for an upgrade and a fresh focus.  As part of this new site, I will be focusing on more local New England (and Cape Cod!) inspired foods, activities and events. You can still expect simple, healthy, fresh recipes and, since you all know we love to be outdoors and travel, you’ll find posts on our hiking, kayaking, running, biking and sailing adventures. As always, I (and we)  would love to hear from you – whether it’s a recipe you’d like to see, a question you have or you just want to say hello. I hope you enjoy this new site and thanks for stopping by.


Veggie Inspiration

Simply Roasted Parsnips with Rosemary

Simply Roasted Parsnips with Rosemary.Parsnips. A forgotten and overlooked root vegetable, even by me, lover of all veggies. But parsnips remind me of family. For as long as I can remember, whenever we visit my parents house in CT in the fall or winter, mom makes a few large pans of roasted vegetables with rosemary, garlic and thyme. […]

Continue reading →

Naan Pizzas with Garlicky Roasted Tomatoes and Ricotta

On Monday evening, Adrian and I were out in the yard sanding and oiling a few pieces of furniture – typical evening at the Rawns. We were greeted by our sweet neighbors with a few pounds of just-picked tomatoes. Love gifts from the garden. Aren’t they the best? Anyhow, the neighbors told us they couldn’t […]

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Penne with Tomatoes, Basil and Mozzarella

Often times the simplest dinners are the best. One of my favorites, enjoyed beachside, is a baguette, some nice cheese, olives and red wine. Another favorite is this. Pasta tossed so simply with garden fresh tomatoes, basil and fresh mozzarella. Drizzled with your best extra virgin olive oil, balsamic vinegar and a sprinkle of salt and […]

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Zucchini Ribbons with Mint and Parmesan

Thinly sliced zucchini ribbons are one of our favorite ways to enjoy zucchini in the summertime. The ribbons are perfect for combining with other vegetables for a light and fresh summer salad. In this case, we paired zucchini ribbons with mint, sugar snap peas, scallions and shaved Parmesan for a delightful green salad that pairs well with […]

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Chili & Lime Grilled Potatoes

Aren’t little potatoes just the cutest? We love the different varieties – blue/purple, red and yellow. And normally when I think of potatoes, I think cold weather, comfort food. But these little potatoes are perfect for summer  –  whether in potato salads or, in this case, on the grill. Of course, we adore roasted potatoes, […]

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Warm Pear Stuffed with Blue Cheese, Baby Spinach and Walnut Salad

We’ve been loving warm salads this winter. Even though the temps are cold, we still crave greens as long as they’re topped with something warm. In this case, baby spinach is topped with a warm baked pear stuffed with blue cheese, chopped walnuts and a honey-balsamic vinaigrette. The sweet and earthy pear pairs perfectly with […]

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