During lock down, we're all scrambling to use what we have in the fridge, and this recipe for nasturtium pesto fits the bill. It uses nasturtium leaves instead of basil, breadcrumbs instead of pine nuts and a dash of mint to keep it interesting. It's darn tasty.
During lock down, recipes with fewer ingredients--like this one for Chilean Cabbage with Avocado Slaw--are most welcome. Four ingredients will score you a delicious, savory way to consume the multitudes of cabbage coming in from the garden in late winter or early spring.
With groceries in demand during the pandemic, it's important to use everything in the pantry to its highest potential. Short on eggs for that recipe? Use aquafaba instead. Let's explore.
I once witnessed a friend making Stinging Nettle Soup with some nettles from the wild, an onion, a potato and some lemon juice. It was delicious, and I put it on my list of things to learn to make myself.
Happy New Year, gardenerds! In my last blog post, I shared my dark-humored thoughts about trash, and confessed that my biggest contribution to landfills is granola bar wrappers. I snack between clients to keep my blood sugar up, and I realized I needed to find a zero waste solution. Enter these Low FODMAP No-Bake Granola Bars.
If you're looking for a last minute side dish for your holiday meals, this Caramelized Onion Stuffing is perfect.
With Thanksgiving behind us, but more holidays to come, it's clear that dinner rolls will play a role at least once this winter.
Fall isn't fall without pumpkins, and this recipe for Spicy Roasted Pumpkin Wedges really brings fall into focus.
This recipe for Pea Soup with Pesto Goat-Cheese Tartines is the reason for making pesto now, and freezing it for winter or spring. As the title implies, spring peas are the main character in this dish.
Whether you call them Green Pod Red Bean Long Beans, or Asparagus Beans, or Chinese Yard-Long Beans, one thing is for sure: they are tasty!