One surefire way to impress your guests is to serve homemade crackers. Kim and I concocted these in preparation for Donald Link’s visit and they were amazing!
Fresh shell beans are something that I do not grow myself but love to buy at the farmers market.
This creamy soup is rich and satisfying and is perfect for a brisk fall day! I was tempted to add ½ and ½ at the end of the recipe, but after I blended and tasted the soup I realized it wasn’t necessary.
These roasted pumpkin seeds made with coconut oil are delicious; crunchy and salty with a hint of sweetness.
This is a great way to move things out of your garden on a daily basis. It is wonderful to have a platter of fresh, vibrant veggies waiting for your guests when they arrive…
I made this as a starter for 70 guests at a end of the school year appreciation luncheon. The beets were just popping out of my garden and I though it would be so fun to use them in a non-traditional sort of a way…
The last time we were in Tuscany, this simple zucchini salad was brought to our table family style. It proves the old adage “simpler is better…”