Shanna Mallon

Shanna Mallon is a blogger and freelance writer who's been writing professionally since 2004. She talks about food to talk about everything else at her Nashville food blog.

Shanna is a writer for Straight North, a B2B Internet marketing agency in suburban Chicago, as well as a contributor to various blogs, websites and magazines.

She's a big fan of flea markets, fresh avocados and natural light.  

 

Homemade Chocolate + Chocolate-Covered Strawberries

“Hey, Mom and Dad, we wanted to do something nice for you, so we took the organic strawberries you picked up at CostCo and the unsweetened cacao you had in your pantry and the butter and maple syrup from your fridge and, look! We made you chocolate-covered strawberries! Sorry they’re not that sweet....more

Blueberry Peach Crisp from Vibrant Food

It happens to me every year. Sometime about the end of June, when our CSA is in full swing and the daylight’s stretching past 8 p.m., I marvel at the sweetness of the season around me, so hot and bright and full. We open our fridge and it’s packed with greens ....more

French Lentil Soup with Spices and Chard

One post I’m telling you how our car didn’t have air-conditioning, and the next I’m making French lentil soup. It may seem counterintuitive, I know, but here we are in the hottest season of the year in America and Tim and I are still scooping ladles of this creamy, spicy mixture to our bowls. What can I say? ...more

Lentils with Shallots, Strawberries, and Goat Cheese

We had to spend half a...more

Sautéed Swiss Chard with Caramelized Onions, Almonds and Raisins

Last year at this time I was talking to you about sautéed beet greens. Today I’m bringing you sautéed chard. What can I say, I’m a one-trick pony when it comes to June vegetables ....more

Rainbow Guacamole with Beets and Apples

I was a bride of one night when Tim and I packed up our bags, bought a sourdough sandwich at O’Hare Airport and boarded an American Airlines jet for our eight-hour nonstop flight to Honolulu. The day before had been filled with nonstop activity: his going to the car rental place, my fussing with my hair over and over again, his driving with the photographer to Morton Arboretum, my being denied access because the gate attendant saw my wedding dress but no $300 photography permit to go along with it. Before the wedding, there were people all over my parents’ house: members of the bridal party staying there, hanging out in the dining room, eating with us in the kitchen ....more

Light and Buttery Nut Flour Crepes with Roasted Fruit

I can’t remember the last time I was as excited about a cookbook as I have been about The Homemade Flour Cookbook, written by Erin Alderson of Naturally Ella, just published a few weeks ago. (And you know I get excited about a lot of cookbooks.) It’s not only because it’s by one of my favorite bloggers, someone who is at once wildly talented and also the opposite of self-important. When you sit down with Erin, like we got to last year, you find out she’s funny and honest about her own shortcomings and, only after quite a bit of talking do you realize, also one of the most hard-working people you know ....more

Because Cooking’s Like Love (ebook excerpt)

When I was in grad school, I had this friend Nealy. Nealy had already been a reporter and editor, and when we workshopped stories, she gave...more

Honey-Sweetened Gluten-Free Almond Butter Cake

“I want to be famous to shuffling men who smile while crossing streets, sticky children in grocery lines, famous as the one who smiled back. I want to be famous in the way a pulley is famous, or a buttonhole, not because it did anything spectacular, but because it never forgot what it could do.” – from “Famous,” by Naomi Shihab Nye Things famous to me lately: – The notecard I finally took off our fridge and for the perfect words inside, “a mother you’ll always be.” – The man who took a break today in the middle of his afternoon work schedule to pray with me on the sofa – This talk about shame and its perfect timing a few weeks ago – THIS BOOK – The gluten-free almond butter cake we’ve been eating lately, with its caramelized edges and wonderful almond flavor. It is both light and dense, not heavy but yet super filling ....more

Triple Berry Salad with Sautéed Shallots and Walnuts in a Cayenne-Honey Vinaigrette

This year’s CSA started Monday with a first week loaded with lettuce (baskets and baskets of lettuce!)… there was so much lettuce, in fact, that our farmers were giving it away, as much as you could take, whether or not you have the larger, family-sized share (we don’t). It was hard for my frugal heart to take only two heads (even in addition to the kale, pokeweed, catnip, etc.), but it was easier when I unpacked our bags at home and tried to figure out how two of us would eat so many greens before they wilt. It almost goes without saying that we’ve been eating salads ever since ....more