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.
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!
New series in the works! I’m going to be providing a weekly summary of what I cooked with the produce I brought home from the market.
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! 😉
This simple stewed tomatoes recipe is as easy as 1, 2, 3! Three ingredients, three steps. Take advantage of tomato season with this simple tasty recipe!
