Okonomiyaki is a great zero waste recipe to have up your sleeve. Here’s how I make a (very) simplified version of this at home all the time!
Zero Waste Food
This week, in the transition from summer to fall, we’re talking about budgets and cooking simple. Featuring sweet corn chowder, zucchini gratin, roasted grapes and more.
Some weeks, cooking is a battle. It feels like everything is stacked against getting into the kitchen and creating food. Today I’m sharing what (little) I have been cooking to inspire you with some ideas of what to do with the very last of summer’s harvest. And to remind you that you don’t have to create amazing 3-part meals every single night.
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.
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!