Spring vegetables seem to have come and gone so quickly; however, we’ve been taking full advantage of all the other fruits and veggies available this time of year. Here are some ways we’ve put summer produce to use.
Read MoreRoasted Butternut Squash, Kale, Sausage, Blue Cheese and Walnuts Recipe
This is one of those recipes we improve on each time we make it, adding or subtracting ingredients we think make a difference. We feel we’ve finally got it down, so before kale and butternut squash season (aka winter) is completely over, we’re making it again.
Read MoreSpaghetti Squash with Sausage & White Beans Recipe (from Mom)
This is one of those recipes that is handwritten into my spiral bound, covered-in-images-of-tomatoes, food splattered recipe book that I haven't updated in years but will never get rid of. This recipe book represents the time in my life when I was first cooking for myself (college), kind of learning as I went, calling my mom whenever I had a question (on the regular, from both the kitchen and the grocery store) and dutifully gathering favorite recipes from family and friends to write down for future use.
Read MoreFarmers' Market Finds (+ Colorful Summer Salsa Recipe)
In order to relish these last days of August, we chopped up all of summer and put it in a bowl.
Read MoreFarmers’ Market Finds (+ Collard Green Mexican Wrap Recipe)
Cherries, which always make me think of my grandma, as she loves them, made their debut at the market last weekend. She eats them as is, which we have mainly been doing as well. They’re a lot of work to cook or bake with, what with all the pitting, but could be worth it for the right recipe. In the meantime, we’ll pop ‘em in and spit out the pit, or cut a few up along with fresh market strawberries to top homemade chia seed pudding with.
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