For the shrimp: 1 pound of shrimp 1/4 teaspoon of chipotle chili powder* 1/2 lime, squeezed 1 teaspoon of clementine zest (from 1/2 of a cle...
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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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Persimmons and I have a funny relationship. My mom and grandpa love them and for years, I didn't really know what the fuss was about -- especially...
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Serves four 1 quart of chicken stock 1/2 pound of thick pancetta, cut into rough cubes 1/4 cup of extra virgin olive oil 1 small onion, diced ...
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*Serves 4-6 2 pounds of ground turkey 2 28 ounce cans of diced tomatoes 2 cans of black beans, drained 2 red bell peppers, seeded and diced ...
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When Matt is away, I find myself still sleeping on the very edge of our bed. It's funny because when we're both in bed, Matt will often complain o...
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Now that I've reached the ripe old age of 29, I can tell you that I've seen some trends come and go, and come again. Those colored corduroy pants ...
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1 head of cauliflower, cut into florets 1/2 teaspoon of red pepper flakes 1 tablespoon of finely chopped flat-leaf parsley 2 tablespoons of toa...
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Do you ever think about someone's hands? The creases between their fingers and their palms, the shape of their fingernails, the way they hold a ...
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I’ve never met a potato I didn’t like but my very favorite kind has a particularly crispy skin. I especially love when the top bubbles up a li...
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*Serves four 30 clams, cleaned and debearded 1/2 cup of dry white wine 1/2 stick of butter 1 tablespoon of finely minced garlic 1 teaspoon ...
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1 28 ounce can of diced tomato 1-2 pinches of red pepper flakes* 1/2 a large onion, roughly chopped 4 garlic cloves, minced 1 1/2 tablespoons ...