Grilled Potato Skewers These baby potato skewers are the perfect summer side dish to make right on the grill alongside…
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Fire Cider
I’ve been sitting on this post for a while, apologies. October came and went, fast but slow. We’ve been in…
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Sumac and Herb Roast Chicken and Vegetables
Happy Fall! The weather has finally turned and we’re getting lots of cool autumn winds this week. It seemed like…
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Fried Sweet Plantains
Plantains are a versatile fruit that can be eaten many ways. Plantains are the starchier cousins to bananas. When plantains…
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Roasted Brussels Sprouts
Last week I shared with you our favorite potatoes to up your Thanksgiving sides game this year, and to follow…
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Spicy Guacamole
Thank you Rio Luna Organic Peppers for sponsoring this post! National Hispanic Heritage Month So happy to share another recipe…
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Green Chile Pineapple Margaritas
Thank you Rio Luna Organic Peppers for sponsoring this post. Rio Luna Organic Peppers are certified organic, non-GMO, fat free,…
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Maple Sweetened Cranberry Sauce
The quintessential fall sauce This time every fall I make tart spiced maple sweetened cranberry sauce (aka chutney) to use…
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3 Ways to Use Edible Chive Blossoms: Chive Blossom Vinegar, Finishing Salt & Cultured Cashew Cheese
Learn 3 ways to use and preserve flowering chive blossoms in the kitchen. Also makes for easy handmade gifts!
Fare Isle x Coyuchi: Vanilla Bean Maple Coconut Chia Pudding
Hopped onboard the Chia Train and there’s no turning back. choo-choo!
Lemon Berries & Cream Slice Cake – Raw Vegan
Luscious lemon cream, almond crust and juicy sweet berries… nuff said!
Rhubarb Lime Cashew Cream Tart with Strawberry-Rhubarb Gelée, Rhubarb Lattice & Coconut Flour Shortbread Crust – Vegan, GF, Paleo
Getting fancy with one of my favorite spring flavors…RHUBARB! And just in time for Mother’s Day too!
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