Minimalism. Mindfulness. Munchies.
When I read the Stuffed Winter Squash recipe in The Homemade Kitchen I immediately flagged it. I knew I had sausage in the freezer, acorn squash in the pantry, and access to my neighbor’s garden overflowing with chard. Bingo! In the original recipe, Alana Chernila adds millet or quinoa, and uses cheddar cheese. She...
A Christmas Foodie idea for the vegan in your life! Vegan Thumbprint Cookie mix in a jar, our Laughing Lemon Pie Christmas Foodie No. 14. This fantastic recipe was graciously given to LLP at our tour of the new Whole Foods Bradburn in Westminster (full-sized (ie readable) recipe image at bottom of post). I...
CARROT salad dressing? Vegetables on top of vegetables? How can you beat that? Could this possibly be the world’s most virtuous salad dressing? As if eating a salad weren’t already an act of virtuousness, but then to top your salad with vegetables? Well that puts you on a whole ‘nother plane of righteous eating. Now,...
Confession: I bought a beautiful bunch of yellow bananas, secretly hoping they’d go brown. You know you have a problem when you pack a banana as a ‘just in case’ snack, while simultaneously knowing full well that it’ll come home uneaten, bruised, and battered. Ah, Perfect! When the brown spots outnumber the yellow you...
PrintGranny’s Corn Bread Prep Time: 5 minutesCook Time: 35 minutes Yield: 8 piecesServing Size: 1/8th This is my Southern grandmother's corn bread recipe, and the only thing that tastes like "real" corn bread to me!Ingredients1 cup white corn meal mix (like Martha White's) pinch salt 1/4 cup vegetable oil 1 1/2 cups buttermilkInstructionsPreheat oven...
This easy, fresh fruit salad recipe the PERFECT recipe to make for a barbeque or potluck, either as a side dish or a light dessert. It’s definitely barbeque season, and as much as I love those heavenly grilled meats, delicious potato salads, and yummy baked beans, I often find myself craving something a little...
My husband and I had Cafe Aion’s roast beets recipe on our first trip to the restaurant, and they impressed me both with the richness and simplicity of the flavors. I didn’t really know I even liked beets until this past year, but it turns out I only disliked the mushy canned nonsense that...