QUICK HITS: MARINATED SQUASH & RADICCHIO WITH VEGAN BASIL-MINT RICOTTA
I’ve gotten pretty good at coming up with novel ways to utilize the never-ending squash and zucchini bounty over the summer. I love how versatile a vegetable it is. It’s…
MID-WEEK CATALYST: DARK CHOCOLATE HAZELNUT COFFEE CAKE
I think it’s been 10 years since I’ve baked a cake. Seriously. I don’t even own a cake pan. I didn’t realize it until I had already assembled the batter…
SATURDAY COOKING: SUMMER SQUASH FRITTATA AFFOGATA
Shocker: I don’t love frittatas. I love eggs, and I love the IDEA of frittatas, but I usually find them dry and boring. I also really don’t like quiches. I…
QUICK HITS: BUTTERY HERB CHOPPED SALAD
This herb salad has to be my most tested recipe. I make it three times per week easily, sometimes more. When a salad starts to feel boring, turn to this…
MID-WEEK CATALYST: CHERRY BREAKFAST CAKE
I normally wake up with plenty of time to write in the morning, but I accidentally overslept and am rushing to get out the door so we’re going to make…
SATURDAY COOKING: SOY-FREE SUMMER RAMEN
There has always been a soft spot in my heart for Asian food. Unfortunately, my nagging allergies have prevented me from indulging as often as I would like. I needed…
QUICK HITS: MISO-SESAME BROCCOLINI & RED CABBAGE
Anyone else feel like anything warm at lunch is a treat? I do. I’ve been eating salads or raw veggies for lunch for a long, long time. I like my…
MID-WEEK CATALYST: SPICED PEACH-LIME CHIA PUDDING
So, I’ve been on this kick lately of creating entire menus each week either for gatherings or for when you’re feeling a little fancy. I don’t make it a habit…
LEARNING CURVE: CLEANING YOUR BLENDER
I can’t remember what I was reading when I came across this handy tip, but I can tell you a lightbulb when off inside my head. “How did I not…
SATURDAY COOKING: BLOOD ORANGE & FENNEL CHICKEN
I didn’t learn to cook meat properly until this year. I was a vegetarian for about ten years, and before that I sparingly purchased raw meat. I didn’t know the…