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.
Please, if you do anything for yourself this end of summer beginning of fall season, let it be to make this tomatillo salsa recipe. It’s so bright and fresh and just all around so easy to put together — you’ll be glad you tried it!
My goto recipe for pickled green beans. Simple, quick and foolproof. I use pantry staples for the brine and spices and ratios that accommodate a small amount of green beans. Got green beans? We can pickle that.
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!
A simple and delish tomato white bean salad recipe that gets better as it sits, and a recap of some recent kitchen experiments.
Zero waste means cooking simple. This works especially well in the summer when we want to spend less time in the kitchen and more time in the sun! Here’s a summer orzo salad recipe and details on how I avoided plastic and unnecessary packaging to make it. Oh, and it was delicious, too! 😉