These blueberry lemon scones only require about a cup of fresh blueberries to make. If you’re anything like me, and you hoard fresh blueberries when they’re in season, you’ll probably be okay to part with a few for these tasty treats. 😉 Happy baking!
Birthday weekend, but before that, a week’s worth of cooking! This roundup features blueberry balsamic mozzarella crostini, a roasted carrot and caramelized onion galette, a big ‘ol batch of french onion soup and a super summery cucumber gazpacho.
Tomato season is finally here! Read on for a recipe for roasted tomato sauce, plus tips on saving money buying heirlooms at the farmers market. Cheers to the harvest, ya’ll.
A roundup of meals I’ve cooked over the last two weeks, featuring small-batch jam, vegan stuffed bell peppers, corn fritters, summer squash curry and more!
Because sometimes we just want to make jam but only have a few berries. Here’s how to make a small amount of strawberry basil jam. Summer on a spoon!