“The world’s favorite season is the spring. All things seem possible in May.” – Edwin Way Teale You guys, it’s MAY!!!!!! May and September are tied for my favorite months on Nantucket. Spring really starts to pop on the island in May. The trees are just blooming and violets and other flowers start popping up through the mossy green grass….
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Thank you AJ Madison and Bluestar for sponsoring this post! Learn more about customizing your dream Bluestar RNB Series range through AJ Madison. Risotto is one of those comforting dishes that I absolutely love. Warm creamy, porridge-like, silky smooth rice with seasonal veggies is a dish that gets me every time. I recently made this beautiful spring vegan risotto on…
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Thank you Samsung for sponsoring this post! Read more about my affiliate and sponsorship policy here. When we started our kitchen remodel last fall I knew I wanted simple, quiet and super functional ENERGY STAR® rated appliances. I searched high and low for a large capacity refrigerator without a drinking water tap and found this minimally designed 36 Inch French…
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Thank you Rio Luna Organic Peppers for sponsoring this post. Rio Luna Organic Peppers are certified organic, non-GMO, fat free, cholesterol free, low calorie and Kosher. For flavorful and spicy recipe ideas follow Rio Luna on Facebook and Instagram. Cinco de Mayo celebrations are days away and if you partake in celebrating Mexican culture and history on this day I’ve…
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Thank you AJ Madison and Bluestar Cooking for sponsoring this post! Learn more about customizing your own Bluestar RNB series range from AJ Madison. It finally feels like spring has arrived here on Nantucket. A perfect excuse to make a spring carrot cake. (Like I needed an excuse.) Carrot cake has always been a favorite in our house. I mean,…
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Oh my gosh, you guys have been so patient for this one, thank you. I’m so happy to finally share my vegan sourdough danish recipe with you today! These sweet fruit preserve filled pastries are the perfect treat for Easter. Feed your sourdough starter now to make this versatile dough ahead of time and then shape, fill and bake on…
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*This post contains affiliate links and brand sponsorship. Read more about my affiliate policy here. Today’s post is putting a gigantic smile on my face because I finally get to show you our kitchen renovation reveal! This has been months in the making. If you’ve been following along with the behind-the-scenes moments on my Instagram stories you know we bought…
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I’m actually making a pie for Pi Day. If this doesn’t impress you then I’m sorry, but I usually never remember these fun food holidays so this feels like kinda a big deal for me. This is a simple classic vegan berry pie with a flaky crust made with a little bit of spelt flour for good measure and a…
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It’s a rainy late winter Sunday and I really think something decadent is in order. May I tempt you to join me with some vegan Mississippi Mud Pie? This pie is over-the-top rich and decadent and damn delicious, if I do say so myself. There are lots of versions of Mississippi Mud Pie out there and this one may be…
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Be mine? I’ve got soft jammy heart-shaped sweetness to persuade you. These vegan sourdough jam sandwich cookies are perfect for anytime of year, but become extra-special in heart cutouts for Valentine’s Day. Soft lemon-vanilla sourdough sugar cookies are filled with sweet-tart raspberry jam for the perfect love-filled treat. Save your sourdough discards for these and plan to make them a…
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Thank you Rio Luna Organic Peppers for sponsoring this post. Rio Luna Organic Peppers are certified organic, non-GMO, fat free, cholesterol free, low calorie and Kosher. For flavorful and spicy recipe ideas follow Rio Luna on Facebook and Instagram. Full disclosure: I’m a bad New Englander and had no idea the Pats were in the playoffs (I know), and just…
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This post contains affiliate links. Read more about my affiliate policy here. Happy 2019! Hope you all made it through the holidays with a smile and belly full of cookies. My 2019 has been off to a slow start as you can see; I mean it’s already mid-January and I’m just posting my first recipe of the year. But it’s…
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