Pumpkin season is here and there are so many dishes I want to make, but there is one sweet treat I can’t wait to share with you and that’s my PUMPKIN COCONUT ICE CREAM. I mean, let’s face it, ice cream is a year round delight that’s all the better when you can add seasonal ingredients. This pumpkin ice cream is dairy free; it’s made from...Read More
recipe list 2
Bread is one of the most magical foods. Only few ingredients can transform dusty flour, water, and dry yeast into a pillowy loaf of bread. That is not to say there are many kinds of breads, some with many ingredients, some without yeast, some flat, some doughy, some hearty, some dense, some kneaded, and some not kneaded. To me bread is one of the most underrated kitchen recipes. It seems like a tedious and time-consuming task, but after a few tries, becomes familiar and almost second nature. Bread is alive (in ways) and watching it change and respond to its environment is incredible!
One of my goals this year was to make more bread. I started with a recipe from Alexandra Cooks’ My Mother’s Peasant Bread that was simple and flawless. I mean, I’ve made this bread multiple times, and every time it comes out perfectly. I’ve adapted...Read More
Fall has arrived unquestionably. The seasons have changed as swiftly as a simple baton pass. And what started out as as cool air and a warm sun has suddenly changed to a cold harvest mist. Although I’m always sad to see summer go, the chill brings forth a new energy. It fills me up with ideas and of course, new recipes! I’ve already compiled a long list seasonal recipes with pumpkin, root vegetables, dark leafy greens, warm grains, hearty soups, and of course an ice cream recipe I had to sneak in (because who doesn’t love ice cream year round!). So stay tuned! In the meantime, here is a recipe...Read More
This post will be short (and I would say “sweet” but this is a savory breakfast bowl we are talking about!). I am writing with one hand, as the other is inflamed with what I hope is not carpal tunnel. Writing, photographing, and editing recipes proves to be quite difficult at the moment, but this recipe is so good that I have to share it with you!
Normally we think of oatmeal as a sweet and creamy breakfast, paired with fruit, nuts, milk, and honey. But this one is a bit different...Read More
This week has been the most delicious week for tomatoes. After a long summer in the sun, tomatoes seem to be at peak. They are sweet, juicy and bursting at the seam. I’ve eaten heirloom tomatoes, fully ripe, with salt and olive oil, I’ve picked tomatoes from the garden, still hot from hanging in the sun all day, and tasted fiery roasted cherry tomatoes, left on the vine, the leaves salty and crisp. This really is my favorite time of year for produce when you can enjoy fresh ingredients just as they are. Little preparation is required to experience the full flavors of the fruits and vegetables. You don’t need to roast, bake or sauté to increase the flavor, the essence lies within its natural state...Read More