If I could eat only one type of carb for the rest of my life, it’d be flour tortillas. Hands down.
I’m pretty excited to share this recipe with you today. It’s a cinch to make at home and light-years tastier than the packaged variety. Promise.
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. -_-
There was a time when I shied away from making polenta at home.
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.
