We’ve been in strawberry heaven for about 2 weeks now and I just don’t want it to ever end. I know you know what I mean. Sweet sun ripened strawberries fresh picked off the vine are one of the best things about summer. We always load up at the local PYO farms and gorge on fresh berries, freeze a bunch…
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Black beans not only make the best sweet potato nachos but also can be used as a natural dye! Find out more about these bean-y super powers in Maggie Pate’s new how-to book, The Natural Colors Cookbook…
Learn 3 ways to use and preserve flowering chive blossoms in the kitchen. Also makes for easy handmade gifts!
An old fashioned American classic with a new twist! The addition of semolina flour makes these shortcakes oh so tender! Fill them with fresh seasonal berries or stone fruits and a healthy dollop of whipped coconut cream for the perfect summer dessert…
Preserve spring violets all year long in this super easy to make violet sugar! Makes a beautiful homemade gift too…
Healthy, quick and delicious weeknight dinner inspiration featuring Village Harvest this way…
Flowers are magic and this color-changing violet syrup will prove it…
There’s tons of vegan chili recipes out there but I’m pretty partial to mine. We eat this super simple and comforting dish year-round…
Come for the last hurrah of blood orange season but return again and again for the best damn vegan yogurt cake. It’s like pound cake, guys!
The real deal! Old-fashioned sourdough doughnuts veganized for your pleasure…
bean magic and spring wishes…
Going green for St. Patrick’s Day with a little help from matcha tea!