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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Hey Friends! Shelly from Vegetarian ‘Ventures here today to chat all things fall! Not sure what it’s like in your neck of the woods but we’v...
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"I want to show you something," she often says with pride these days. Sometimes, it is a new toy. Sometimes, a "fancy trick" on the playground (cu...
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I'm going to be totally upfront with you: I don't have a baby (surprise!). But a few of my friends have started having babies and, boy, is life di...
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Serves four 1 small seedless watermelon, cut into balls using a melon baller (or simply cubed) 3-4 persian cucumbers 1 small jalapeño pepp...
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This is a sponsored post in partnership with Oregon Country Beef, a family ranch-owned co-op, and PCC Community Markets. All words and opinions ar...
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For the pancakes: 1 1/4 cup of barley flour 1 teaspoon of baking powder 1/2 teaspoon of salt 1/4 cup of muscovado sugar (or brown sugar) 1/...
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There is a well-known state of weather. And it's not Spring, Fall, Winter or Summer. I call it 'Soup Weather' and it can strike at any time, be it...
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*serves six - eight 3 cups of peeled and diced sweet potato (approximately 1 large) 2 cups of peeled and roughly sliced carrots 3 1/2 cups of...
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Back in May, I had the pleasure of spending an evening at my friend Veronica's house, where I got to meet — in person — a number of my favorit...
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A few weeks ago, I was listening to NPR in my car, as I often do. In between world news and the circus that is a presidential election year, came ...
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Sometimes, I sit on recipes so long that they become sort of a conundrum. Should I still write about them on the site, even though I made somethin...