If you’ve got leftover turkey, I’ve got a recipe for you…
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.
Kale is having its moment and I love it. It’s so versatile that I can cook my way through kale season and never get bored.
Spiced nuts are so easy to make and add awesome flavor and texture—they’re an instant upgrade for your salads, soups and cocktail hour.
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.
I’m excited to introduce the first month of my freshness calendar, Pick Now.
Here’s a quick way to spiff up your post-turkey day sandwich.
This salad was a delicious eye opener into the raw food world. It is totally satisfying and would work great for a group because it’s raw and it holds up for a while without wilting.
Granola is one of those staples that is fundamentally wholesome and delicious, but often becomes a high-calorie, over-sweetened fiasco. It doesn’t have to be that way. This homemade granola is the perfect mixture of sweet and salty combined with a crisp, roasted texture. It’s easy to make and has none of the extra sugar or preservatives you find store-bought.
Sshh…This is my secret, go-to recipe, I am in the mood to share today! I tweaked this recipe from one in Martha Stewart Entertaining, which is a great resource for fail proof entertaining recipes…