If you grow cucumbers, it can be easy to end up with more than you need. I guess that’s why pickles were invented, right? I had just a few too many cucumbers, though, so I decided to turn one into cool, creamy tzatziki. If you’ve never had it, it’s a savory Greek cucumber sauce/dip with […]
Real Mint Chocolate Ice Cream
Have you ever had mint ice cream made with real mint leaves, not mint extract? It’s actually quite different–it’s more mellow, but also more complex, with extra flavors from the mint leaves. Add in some dark chocolate, and you’ve got a killer mint chocolate ice cream.
Caramelized Honey Miso Butter Grilled Corn
Caramelized honey miso butter grilled corn is a delicious twist on a summer barbecue staple.
Cardamom Berry Oatmeal Crumble Bars
These cardamom berry oatmeal crumble bars might be my new go-to for casual summer potlucks. They’re sweet and chewy, but they’ve got a little spice from the cardamom, and some whole wheat flour to make them a bit hearty. Plus, the berries mean they just taste like summer.
How to Make Mustard
It’s one of those everyday condiments that most of us take for granted, but did you know that you can really easily make mustard? It’s fun to customize the flavors, plus it gives you a great excuse to eat more pretzels. I made three flavors, honey mustard, rosemary thyme mustard, and beer mustard, but I’m […]
Roasted Tomato Pesto Zucchini Noodles
Since he isn’t a big fan (not quite a hater) of zucchini , I was a bit worried when I fed Steven these roasted tomato pesto zucchini noodles. But he took a few bites, and said, “I don’t know why we’d ever make regular spaghetti again when we can make zucchini noodles.” And then we proceeded […]
Roasted Carrots with Carrot Top and Garlic Scape Pesto
Between growing a vegetable garden and signing up for a CSA (community supported agriculture) box, I’ve been learning to get a lot more creative with vegetables. But that has kind of multiplied my choices, because at some point I learned that most of the greens that are attached to our favorite root vegetables are also edible. […]
Traditional or Vegan Strawberry Rhubarb French Toast
The first time I made this baked strawberry rhubarb french toast, I made it with eggs and cow’s milk. Then I made it again, but vegan. And I think if I served them side-by-side, with the exact same ingredients otherwise, people might not be able to tell which is which. Brunch at my place this […]
Watermelon Mint Popsicles and Sake Slushies
Make these refreshing watermelon mint popsicles for those hot summer days ahead.
