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?
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.
The heart of this simple recipe is local shellfish (our Santa Barbara mussels are delicious), fennel from my garden and some tasty chorizo.