A zesty twist on a kitchen staple.
Personal sized squash are a great vehicle for grain dishes, especially risotto! You can make your risotto with arborio rice, wild rice, or even farro (which would make it farrotto)!
Gabriel and I make brunch every Sunday morning. It’s a fun ritual that allows us to spend time with one another. This recipe is something new I’ve been adding to our brunch rotation. It’s very simple and is great reheated the next day!
This recipe is one of my Pantry Perks…easy-to-make items that I can add to salads, side dishes, entrees, even desserts, to give a little added burst of flavor or oomph!
This is my weekday go-to breakfast. You can play around with the ingredients and add things you like to it!
I’m in love with this brassica! Roasting brings out it’s nutty flavor and is so easy!
My mother gave me this recipe. She’ll collect two week’s of apples and then make this sauce. It’s delicious and low in sugar. If you have apples that you don’t know what to do with, this is the move!
I’ve been trying to be creative with the abundance of squash I’ve had this season. Why not put it in a salad with bread? What could be better?
I prefer cooked cabbage to raw…and I love to char veggies! This is simple, satisfying, and a showstopper. This might make you love cabbage.
Why do I keep putting sweet sunchokes with bitter lettuces? Because they balance each other out. Add in apples or pears and top with your favorite nuts!