Last week, Chris came back from an unsupervised day in Santa Barbara with a giant box full of oranges from a roadside stand (it was $11!). We are on a serious orange kick in my …
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Recipe: Fresh Orange Sherbet
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Recipe: Springtime Orzo with Peas
We received our first spring CSA box last week, which contained the most beautiful shelling peas for us to enjoy. I was inspired to make a nice orzo with peas to use these little gems …
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Recipe: Ultimate Hidden Veggie Turkey Meatballs
Now that gardening season is in full swing, it’s officially time to clear out my freezer of last year’s frozen zucchini jam to make space for this year’s zucchini haul that will be gracing our …
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Recipe: Cumin Carrots
I got my second covid vaccine over the weekend – which was super exciting, although it did make me pretty sick (that means it worked!). So, in my times of trying to relax while feeling …
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Recipe: Soy Maple Tofu
Now that I’m back to working full time (no more Work from Home lunches for me!), I’m back on the meal-prep bandwagon for my lunches. While adjusting to everything in my new job has been …
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Recipe: Par-Baked and Frozen Sourdough Pizza Crusts
Chris and I have been really enjoying perfecting our bulk baking and freezing method for home-made sourdough pizza crusts, and I’m so pleased to report that we have finally landed on an awesome method that works …
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Recipe: Taco Meat with Hidden Veggies
This idea came to me last night when I was thinking about dinner, and about our garden, and about zucchini. We had planned to make taco salad for dinner, which has genuinely become a fan …
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Recipe: Sweet Potato and Carrot Fries
We were in a sweet potato mood at the Farmer’s Market last week, and we whipped up a big batch of sweet potato fries to munch on during our last Trivia night. We also had …
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Recipe: Creamy Parsley and Garlic Pesto
This recipe has been on repeat in my house over the last few weeks, as I’ve been chipping away at my giant bundle of fresh parsley that I received in my latest CSA box. It’s …
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Recipe: Escabeche (Lacto-Fermented Fermented Cauliflower)
Back in the early days when I first moved to California, my friend and coworker Patrick (our resident fermentation fan on the team) brought in a batch of escabeche for the group to try. Although …
