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stills https://static1.squarespace.com/static/5cab7938a09a7e6f0ace6d04/5cab810f4785d39243275201/6932ca169fc2b20d99bba169/1764936260065/ stills https://www.madelinefitzgerald.com/instagram daily 0.75 2023-10-20 https://www.madelinefitzgerald.com/about daily 0.75 2026-03-22 https://images.squarespace-cdn.com/content/v1/5cab7938a09a7e6f0ace6d04/1554746460498-O111QX4PHEZTM8A9EIP5/IMG_2603.jpg about+contact https://images.squarespace-cdn.com/content/v1/5cab7938a09a7e6f0ace6d04/98941db5-3bb4-4af8-9f8c-d8c07c1953de/silverware_tablecloth_455.jpg about+contact - write/talk madfitz.styling@gmail.com 952.334.5627 https://www.madelinefitzgerald.com/shishito-pepper-chimichurri daily 0.75 2020-04-28 https://images.squarespace-cdn.com/content/v1/5cab7938a09a7e6f0ace6d04/1584997907619-C4CY4VF6DXVUME8RXBSG/IMG_3766.jpg Shishito Pepper Chimichurri - Shishito Pepper Chimichurri This twist on the ubiquitous Argentinian condiment is great as a base for a salad dressing or served with steak or fish. INGREDIENTS 10-12 shishito peppers 1/2 shallot, roughly chopped 2 garlic cloves, smashed 1/4 cup packed fresh parsley 1 Tbsp. packed fresh oregano 1 lime, juiced 1/3 cup olive oil 1/4 cup red wine vinegar 1/2 tsp. ground cumin 1/4 tsp. cayenne pepper Salt and pepper to taste PREPARATION Heat 1 Tbsp. olive oil in a cast iron or heavy skillet over medium high heat. Add peppers and let cook, turning every so often, until all sides are blistered, 4-6 minutes. Remove peppers from heat and let cool. Trim off stems, discard, and roughly chop. Add peppers, shallot, garlic, parsley and oregano to food processor and pulse to finely chop everything. Add lime juice, olive oil, cumin and cayenne and blend until smooth. Taste and adjust for acidity, salt and pepper. https://www.madelinefitzgerald.com/preserved-lemon-bean-dip daily 0.75 2020-10-27 https://images.squarespace-cdn.com/content/v1/5cab7938a09a7e6f0ace6d04/1584998992406-N4YTN0N67WX61VX6J2Q8/IMG_0004.jpg Preserved Lemon Bean Dip - Preserved Lemon Bean Dip A fresh and healthy party dip, sandwich spread, or addition to grain bowls INGREDIENTS 1 can Northern White Beans, rinsed and drained, liquid reserved 1 Tbsp. olive oil 1/4 onion, roughly chopped 2 celery stalks, roughly chopped 3 cloves garlic, smashed 1.5 rinds preserved lemon, rinsed and finely chopped 1/2 tsp. cumin 1 Tbsp. mild vinegar such as orange muscat Salt to taste PREPARATION Heat olive oil in a medium skillet over medium low heat. Add onions, garlic, and celery together and cook until softened, about 10 minutes. Transfer to food processor, add beans, lemon, spices, and vinegar and puree until smooth. Add in 1 Tbsp. at a time bean liquid if dip needs to be loosened. Adjust seasonings for balance. Serve with fresh vegetables and pita bread for dipping. https://www.madelinefitzgerald.com/new-page daily 0.75 2020-04-28 https://images.squarespace-cdn.com/content/v1/5cab7938a09a7e6f0ace6d04/1588092530561-0F5WKHYFKKFO9HAUCYCW/Soup%2B3.25.20-150-3.jpg New Page https://www.madelinefitzgerald.com/chicken-soup-with-quinoa-and-chickpeas daily 0.75 2020-10-27 https://images.squarespace-cdn.com/content/v1/5cab7938a09a7e6f0ace6d04/1588090544411-IKTHBHQHTN7O89NZIGPG/Soup%2B3.25.20-150-3.jpg Chicken Soup with Quinoa and Chickpeas - Chicken Soup with Quinoa & Chickpeas Healthy comfort food at its best. This recipe is very flexible and great for a fridge clean out. INGREDIENTS 1 Tbsp. olive oil 4 green onions, thinly sliced, white and light green parts separated from dark green tops 2 cloves garlic, thinly sliced 1 inch knob of garlic, minced 1/8th C quinoa 1 14.5 oz can chickpeas 4 C chicken stock or vegetable stock 1 C cooked chicken 3 medium carrots, sliced into 1/8th inch thick rounds 1 tsp. soy sauce 2 Tbsp. fresh lemon juice 1 tsp. turmeric Salt and pepper to taste Plain yogurt or sour cream, cilantro, green onion tops, and red pepper flakes for serving PREPARATION Heat olive oil in a medium sized pot over medium heat. Add white and light green parts of green onions, garlic, and ginger. Season with a pinch of salt and sauté until slightly softened, 2-3 minutes. Add stock, quinoa, and carrots and bring to a gentle simmer, letting the carrots and quinoa cook for about 10 minutes. Meanwhile, shred or cube chicken and drain and rinse the chickpeas. When the carrots are slightly softened and the quinoa is cooked, add chicken, chickpeas, soy sauce, and lemon juice. Bring to a gentle simmer, taste for seasoning and serve with toppings. https://www.madelinefitzgerald.com/spring-rhubarb-chutney daily 0.75 2020-09-09 https://images.squarespace-cdn.com/content/v1/5cab7938a09a7e6f0ace6d04/1588090544411-IKTHBHQHTN7O89NZIGPG/Soup%2B3.25.20-150-3.jpg Spring Rhubarb Chutney - Spring Rhubarb Chutney A tangy, sweet, and gingery spread to add to anything. And to use up all that backyard rhubarb. INGREDIENTS 1 Tbsp. olive oil 4 green onions, thinly sliced, white and light green parts separated from dark green tops 2 cloves garlic, thinly sliced 1 inch knob of garlic, minced 1/8th C quinoa 1 can of chickpeas 4 C chicken or vegetable stock 1 C cooked chicken 3 medium carrots, peeled and sliced into 1/8th inch thick rounds 1 tsp. Soy sauce 2 Tbsp. fresh lemon juice 1 tsp. Turmeric Salt and pepper to taste Plain yogurt or sour cream, cilantro, green onion tops, and red pepper flakes for serving PREPARATION Heat olive oil in a medium sized pot over medium heat. Add white and light green parts of green onions, garlic, and ginger; season with a pinch of salt and sauté until slightly softened, 2-3 minutes. Add stock, quinoa, and carrots and bring to a gentle simmer, letting the carrots and quinoa cook for about 10 minutes. Meanwhile, shred or cube chicken and rinse the chickpeas. When the carrots are slightly softened and the quinoa is cooked, add chicken, chickpeas, soy sauce, and lemon juice. Bring to a gentle simmer, taste for seasoning and serve with toppings. THE TAKEAWAY The addition of quinoa gives this soup body, creaminess, and an extra filling quality. The chickpeas can also be used this way by crushing a few of them during the simmering stage. https://www.madelinefitzgerald.com/cookbooks-1 daily 0.75 2025-12-02 https://images.squarespace-cdn.com/content/v1/5cab7938a09a7e6f0ace6d04/c334220f-4d6c-42fa-ac5b-5d10728dd9bf/Cookbook+Cover_2.jpg cookbooks Isabel Subtil, photographer; Paula Bjerketvedt, prop stylist; Jolie Clemens, art director https://images.squarespace-cdn.com/content/v1/5cab7938a09a7e6f0ace6d04/fd92f0c0-a4c7-41b2-9b42-c52ec6ce670b/Screenshot+2025-12-02+at+1.40.24%E2%80%AFPM.png cookbooks Isabel Subtil, photographer; Paula Bjerketvedt, prop stylist https://images.squarespace-cdn.com/content/v1/5cab7938a09a7e6f0ace6d04/5a02673e-d39d-4f75-ac36-6509f57a9088/cover.jpeg cookbooks Robert Olding, photographer https://www.madelinefitzgerald.com/motion daily 0.75 2025-12-02