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!
If you are up to your eyeballs in blackberries, here is the recipe for you. This blackberry polenta cake uses 4 cups of blackberries between the cake and the sauce. And it's delicious!
We discovered this recipe for Meyer Lemon Cardamom Ice Cream after coaching a client on how to prune her lemon trees.
When summer squash is in season, we're always hunting for recipes to use the abundant harvest. This recipe for yellow squash soup does the trick.
'Tis the season for pumpkin everything, so these mini pumpkin sage balls are perfect for quick snacks or appetizers during the holidays. We've had this recipe sitting around since 2010 and finally got around to making them. You can make your own pumpkin puree to use in this recipe, or just grab a can (we did, since we're eating all our home-grown squash in solid form this year). The result is quick and easy, not to mention tasty. Mini Pumpkin…