I had a lot on my plate in September. It went by in the blink of an eye. Nick and I were out of town on vacation twice during the month (posts on both trips coming soon!), I took on extra freelance work for my company and I got sick, twice. -_-
Summer melon salad. This “recipe,” if you can call it that, just goes to show that 1. simpler is better, always, and 2. food tastes best when it’s in season.
I love buying fresh bunches of carrots from the farmers market, but sometimes it’s tough figuring out what to do with all those greens. Some vendors will offer to remove them for you before you take your bunch of carrots home (I really can’t believe this is a thing), but don’t let them! This carrot green pesto makes an absolutely wonderful substitute for its more traditional cousin, basil pesto.
Hi guys. So, if you’re a fan of free things, then you and I have something in common. It’s both easy and cost-effective to make your own vegetable broth at home. Not just cost-effective. This homemade vegetable broth is virtually free. AKA you are not buying any special ingredients for it. I mean you can if you want to, but you absolutely don’t have to. It will still come out amazing every time.
I first whipped up a batch of these Sweet Potato Cardamom Pancakes last Tuesday night for dinner. They were so delish that I’ve already made them a second time. Nick and I don’t typically do breakfast for dinner, but it was just one of those nights…