So I have to admit something. I’m a picking addict. There, I said it. I’ve come clean with berry stains on my hands. When it’s picking season, I pick and pick until the kids beg to go home and my husband threatens to leave me in the fields. Needless to say, we always have plenty…
4th of July Celebration
Happy July 4th (almost!)!! I love the 4th of July-filled with summertime fun in the sun, and a cookout with friends and family. Uh, oh! Cookout?! As plant-based peeps, we can have a great cookout too! There is such beautiful food in season right now, and as I always say-I’m “in-season for a reason”! Utilize…
Strawberry Rhubarb “Cream” Pie
I’m creating new ways to use 2 foods that are at their peak right now: strawberries and rhubarb! I recently made a strawberry rhubarb compote. It’s awesome on top of oatmeal, waffles, and chia seed pudding, but I wanted to find another way to use it. Why not add it as a flavoring to a…
Strawberry Rhubarb Compote
Rhubarb packed into your CSA farm share? Have no idea what to do with it? Well here I am to save the day! In fact, this recipe was created for a class I’m teaching this week entitled, Cook the Share! Rhubarb is quite versatile and helps to thicken sauces, lending it a perfect accompaniment to…
Hazelnut Ginger Biscotti
I just made these biscotti, along with my chocolate macadamia nut biscotti, for an upcoming brunch I’m hosting. They’re gingery, lemony, and yummy all wrapped up in several bites! What’s better (and a good thing so you don’t eat them all), they freeze really well! I doubled the batch, as well as the chocolate biscotti,…
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