Summer has been flying by. Ever since we got back from our honeymoon, our weekends have been filled with beach trips, birthdays and other fun adventures. Not that we haven't enjoyed it, but sometimes it's nice to have a weekend at home.

On the rare occasion we're home, we like to play around with different recipes. Or rather, I try them out on Tim and he gives me pointers or new ideas (and does the dishes). This weekend, I stumbled upon marrow bones at Roche Brothers in Downtown Crossing. These bad boys were priced at $1 each. How could I resist?

Love it or hate it, bone marrow is popping up on menus all over the country. From osso bucco in the North End to side dishes at Craigie on Main to pizza at Coppa, the popularity of marrow is soaring. It's extremely tasty and very affordable. It's also highly nutrient dense, especially compared with other animal proteins.

One of our Wikert family favorite PA brunches consists of bone marrow at Maxim's 22 Brasserie. Tonight's dinner was inspired by our friends there.

Start by preheating the oven to 450 degrees. In the meantime, chop a cup of parsley, juice the lemon and combine with capers, to taste. I also add a pinch of pepper and salt, but keep in mind the capers are already. Pretty salty.

Once the oven is hot enoug, throw in the bones for 20-25 minutes. Some call for 15, but every time I've done this, they're still red inside.

Slice the baguette and toast if you'd like. Tim and I usually go half and half.

When ready, spoon the marrow onto the baguette slices and top with parsley salad. Nice little French appetizer for under $10. Enjoy!

Bone Marrow & Parsley Salad

Ingredients:

Beef marrow bones

Parsley

Capers

1 lemon

1 baguette

Salt

Pepper

What are you making tonight?