Rhubarb is here in Michigan and TODAY is the perfect day to make this slightly sweet, definitely sour, shrub that feels like the essence of spring in a bottle! What’s a shrub, you ask? A shrub is your basic simple syrup plus vinegar. The vinegar gives it an interesting complexity and cuts down on the sweetness. This rhubarb shrub makes a really nice and simple spring cocktail when you mix it with ice, gin, and soda water. I recommend adding a sprig of thyme for extra spring freshness.
I might be in it for the snacks and commercials, but I LOVE a good Super Bowl Party! We’ve spent the past couple of years developing a snack spread that minimizes waste and includes everyone’s favorite goodies!
Happy New Year! I haven’t been blogging much this year, but as I sat down at the computer to unearth one of my favorite dessert recipes for a New Years Eve party tonight, I just had to come on over to share it with you too. The lavender in this recipe makes an otherwise ordinary chocolate pie something extraordinary that will surprise and delight!
I’m always looking for ways to use the lavender I harvest and dry each year from my herb garden. Hopefully you have a small bundle of lavender hanging around your kitchen or pantry just waiting to be turned into something wonderful!
This recipe was originally posted in 2020. It’s still a family favorite and at the top of our recipe pile these days. The bright, fresh flavors are everything I wish for in a summer dinner. And I love that I get to use the dill and chives from my herb garden too. I even find myself skipping the yogurt and using the bean/pea/dressing mixture on top of a fresh greens salad. If you’re lucky enough to still have peas in your garden or farmers market, here’s a great recipe for you!
Let me introduce you to my FAVORITE fall soup: Roasted Red Pepper Curry Soup. It’s easy to make, gluten free, dairy free, and EVERYONE in my family is happy to eat this meal! Sure you can buy roasted red peppers in a glass jar at the grocery store (and glass is definitely better than plastic), but have you ever roasted your own? Now is the time! Carpe diem! They freeze really easily so you can have home-roasted red peppers to cook with all winter.
Anyone else overwhelmed with zucchini? I’ll take ’em all and turn them into this delicious summer salad. It’s quickly become my “go to” dish for zucchini and I’m so happy to share it with you!
It’s tomato season! It’s tomato season! IT’S TOMATO SEASON!!!! I’m celebrating with a roundup of my favorite recipes for eating them fresh and preserving them for later.
I know I’m late to the countertop mushroom kit party, but I’m making up for it with my unbridled enthusiasm… I LOVE growing mushrooms! Here’s my favorite recipe to make with my homegrown oyster mushrooms.
Do you remember the epic amounts of local fruit I froze last summer? Now that it’s the middle of winter and I’ve realized that I’m still not very good at eating local food during the winter months, I’m pivoting my focus to creatively using all of this delicious frozen fruit. I’ve begun modifying many of our favorite recipes, including our perennial breakfast favorite dutch babies, and let me tell you that our new favorite topping is tart cherries!
If you have extra hot, medium, or mild peppers hanging around your house, I highly recommend making your own shatta. If you don’t have peppers hanging around your house, I recommend you go find some from your local farmers market or roadside stand and make your own shatta. However you […]