Tisket, risk it, go old school with a brisket.
Fresh, healthy and easy. After the holidays, I’m only feeling one of those three…
Waste drives me crazy, especially of the beautiful veggie variety. But I can only feed those chickens so much- what to do with all that leftover produce?
Almost a month ago I believed I had stumbled upon an awesome discovery- organic butternut squash puree in a can. No more having to hack into, peel and roast a squash. Instead, you could just open the can, add some fresh ingredients and dinner is served.
My kids are on a soup kick lately, which is awesome. Soup is perfect for those weeknights when we are all running in different directions. It’s healthy, nutrient rich and easily gluten-free.
My friend Katie requested that I play around with roasting carrots – I know how that sounds kind of dirty birdy.
Carrots are so intensely sweet right now that you don’t need to do much to make a delicious puree.
In honor of her 100th birthday, I’m sharing a classic recipe from Miss Child that exemplifies the summer season and her flair for flavor. Santé Julia!
Carrots are growing like crazy in my garden right now, which is a perfect excuse for this cake that I absolutely love. Moist, tender and delicious, this recipe is a keeper.
Every time Cal and Ben come to the house, Ben bakes some amazing carrot cake cookies. This recipe makes a huge batch, but these cookies are so wonderful and delicious that you’ll be happy to store the extras in a sealed container in the fridge.