Butternut Squash is my favorite seasonal fall ingredient. It’s so versatile – It tastes great roasted or sautéed in grain salads, mashed, in soups, in pasta sauce and so much more! You can add so many flavors to it as well – cinnamon/honey or ancho/cumin are great flavors combinations. Chopping up a butternut squash for… Continue reading Seasonal Ingredient: Butternut Squash
These little bites are a delicious but healthier way to enjoy carrot cake. The carrots give you vitamin A and the antioxidant beta-carotene, the almond butter fills you with protein, and the only sugar is natural from the honey. These are so easy to make and just one batch makes a ton of bites! This… Continue reading Carrot Cake Granola Bites
Wild Rice is one of my favorite gluten-free grains to work with. It provides so much protein and goes well with so many ingredients; sweet or savory. This salad is a perfect mix of earthy rice, bitter greens, vinegar dressing, and sweet dried cranberries and persimmon. As someone who likes to work with fresh… Continue reading Wild Rice with Baby Kale and Persimmons
*Fun Fact: Pickle was my first word* Last summer, I found this recipe for Homemade Refrigerator Pickles in a pile of recipes I had ripped out of old Food Network Magazines. I had been trying to find a pickle recipe that didn’t involve buying all the complicated canning equipment. Unfortunately, I didn’t find this until… Continue reading Homemade Refrigerator Pickles
Cooking With Spinaci 