For the mango salsa: 1 mango, peeled and diced 1/2 jalapeno, cored, seeded, and finely minced 1 medium tomato, seeded and diced 1/3 cup of d...
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This post is sponsored by Idyll. All opinions are my own. Thanks so much for supporting the brands who help us do what we do! A few months ago...
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Serves four For the tomatoes: 1 pint of cherry tomatoes freshly ground pepper kosher salt, to taste 1 teaspoon of sugar 1 tablespoon of ...
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I give my mom a lot of credit for developing in me a love for fresh produce. Like many people my age, I lived through a time when we drank soda, ate...
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There's nothing more weekend-y to me than a homemade pizza. We make a fair amount of it in our house. We pour ourselves a glass or two of wine, th...
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Around this time last year, we were beginning to hunker down. Preparing for the twins' arrival. We hadn't yet realized that we'd be moving to Seat...
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March is lot like a long, flat stretch of road somewhere. It’s far enough away from where you’ve left (winter) and not quite to where you’re h...
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*makes 4 stacks, serves four 2 large eggplants, cut into 1 inch thick rounds extra virgin olive oil salt and pepper 1/4 cup of finely choppe...
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Serves four to six 1 cup of dried farro 1 cup of roughly chopped strawberries 1 cup of cherry tomatoes, sliced in half 1 handful of mixed ...
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It might be a strange time to be posting about lentil soup and turnips, but I promise that it's worth your time. You see, I've had this cookbook, ...
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Serves four, as a starter 1 pound of brussels sprouts, trimmed and quartered Canola oil, for frying Kosher salt Aleppo Pepper 1. Pour the...
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When I first started blogging, I never got any comments. Each time a post would go out in the ether, I'd hold my breath a little, wondering if a k...