In need of a lunch upgrade?
This recipe is a must share — it’s a perfect mix of early spring flavors that your Easter table is ready to welcome.
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?
November is such a celebratory food month; I’m excited to share the latest Pick Now! calendar listing all the wonderful produce and flowers that are in season right now.
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.
So, I stand with one foot in each season, my well-worn flip flops and a bowl of salsa in one hand and my new stacked heeled boots and kabocha squash soup in the other.
August! Really? How did that happen?
Here’s month two of this good little resource for you at the farmer’s market, grocery store or even tracking down winter citrus online.
Once fall hits, this soup always finds its way to my table.