total posts: 22
Harissa-Stewed Butternut Squash with Goat Cheese. My take on the famed dish from Portland's Toro Bravo restaurant.
Sparkling Cranberry and Brie Tartines. A beautiful and festive appetizer for the holidays!
A recipe for Cream of Chanterelle Soup, along with tips on foraging wild chanterelles.
Roasted Cauliflower Steak with Smoky Tomato Sauce and Parsley Gremolata
Creamy Celery Root Soup with Caramelized Apples
Vegan Kale Caesar Salad with Meyer Lemon and Hazelnuts
Vanilla Bean and Lavender Panna Cotta with Fresh Peaches.
Strawberry Lemon Ginger Ale Pops: tangy, frosty, refreshing, and delicious!
Roasted Cherry Tomato Bruschetta with Honey and Balsamic
Strawberry and fresh mint shortcakes with lemony whipped cream.
Ramp and Ricotta Tartines with Radish Leaf Pesto. The perfect spring appetizer.
Gin and Tonic Jellies: The classiest of the jello shots.
Green Bean and Blackberry Salad with Caramelized Onions and Goat Cheese.
Peanut butter pie. For Mikey.
Ice Cream Sandwiches: made with homemade ginger molasses cookies and blueberry swirl ice cream!
Life's simple pleasures: Salted Molasses Butter
Jam Thumbprints, made with homemade Strawberry Champagne Jam with Thyme
The Babushka cocktail: a sassy summer drink, made with beet vodka and Prosecco.
Boozy Beet Apple Popsicles! Frozen treats made with organic apple juice, beet infused vodka and ginger simple syrup.
Quinoa Tabouleh: bright, zingy, full of flavor. A gluten free twist on a Mediterranean classic. Vegan.
Chickpea Pancakes (Socca) with Warm Shaved Brussels Sprout and Lemon salad. Vegan and Gluten Free!
Tangy, bright and wonderful: Grapefruit cupcakes (with grapefruit curd and candied grapefruit peel!)