Hey guys! Spring is FINALLY showing its true colors in our neighborhood and we couldn’t be happier. It’s like a light has switched on inside my head and I am suddenly filled with ambition and “anything is possible” types of thoughts. These are all good things. It’s a breath of fresh air from the rainy long-as-heck Seattle winter (pun intended, as always). We’ve got cherry blossoms and other lovely smelling plants and flowers galore over here. While they don’t really make it easy for Nick on our runs (he has to duck when I don’t!), I wouldn’t trade it for the world. We’re celebrating all of this Spring-y goodness the only way we know how: with F-O-O-D. Specifically, Charred Purple Broccoli with Creamy Roasted Red Pepper Sauce. And this lovely side dish is vegan too!
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