Chickpea & Mango Salad.
Salads are SO underrated. They are always passed over, or offered before a meal as preamble or something leading up to the *main event*. Of course…
Salads are SO underrated. They are always passed over, or offered before a meal as preamble or something leading up to the *main event*. Of course…
Another victory for a clean-out-the-fridge recipe! I had a bag of shiitakes that I needed to do something with…half a bunch of fresh dill…and a…
Locally made pottery 🙂 I made a funky, mixed up noodle bowl for lunch today. I wasn’t sure that my beloved kelp noodles would go well…
Capers & garlic are a very common theme for me, when it comes to my dinners. I think that the two flavors compliment each other as…
The theme of summer tends to be “easy”, no? These fritters are exactly that. I used whatever I had in the fridge/pantry that needed to be…
Every day should be Vegan Pizza Day, in my opinion… I used my cauliflower crust recipe. Topped it with regular ol’ marinara. Made a kale, parsley,…
Buttercup squash; baked until soft enough to cut, about 25 minutes at 350 degrees F. Top sliced off; insides scraped out. Seeds saved for toasting and…
When it comes to cooking, the one thing that’s really stuck with me over the years, is that simple is best. Using the best quality ingredients…
Pesto is more of an art form for me, rather than following guidelines and recipes. I was sort of upset when I harvested the last of…
I harvested my oyster mushrooms a few days ago and had been contemplating what to make with them…until this morning when I found this Martha Stewart…
This is, without a doubt, one of my favorite meals. I used my nifty little julienne peeler to make “spaghetti” out of a long, European cucumber.…