I don’t recall when I first learned of Half Baked Harvest but I do remember I was immediately intrigued. The recipes sounded delicious and followed a similar ethos to our cooking — simple, seasonal and whole foods. The composition of the photos was also impressive and I appreciated that Tiegan Gerard was a fellow Coloradan
It’s been a hot minute — or two — since I’ve posted a recipe. No, this doesn’t mean we’ve gone to eating prepared foods and are no longer experimenting with recipes (we are). In fact, I have recipes and pictures piled up from many yummy dishes (most are now out-of-season so I’ll wait until next
Some people prefer sweet. I tend to lean more towards savory. I can pass up a piece of candy, cake, etc., with little to no effort but put something hot, cheesy, salty in front of me and that’s where my will power gets a run for its money. This dish combines all of the elements
Spring has sprung and that means all of the yummy produce we can handle! And, while we’re still anxiously awaiting the best part of spring — the opening of our local farmers’ markets — we’re finding many treasures at our local grocery store to experiment with new recipes. Most recently, we tried a to-die-for carrot
Wheatlet, son of Milklet, Son of juicy Bacon, Is mine own name. Honeyed Butter-roll Is the man’s That bears my bag. Haunch of Mutton Is my dog’s name, Of lovely leaps. Lard my wife, Sweetly smiles Across the kale-top Cheese-curds, my daughter, Goes around the spit, Fair is her fame. Corned Beef, my son, Whose
“I think if you follow anyone home, whether they live in Houston or London, and you sit at their dinner table and talk to them about their mother who has cancer or their child who is struggling in school, and their fears about watching their lives go by, I think we’re all the same.” ~Brene
“Mushrooms were the roses in the garden of that unseen world, because the real mushroom plant was underground. The parts you could see – what most people called a mushroom – was just a brief apparition. A cloud flower.” ― Margaret Atwood, The Year of the Flood True to its name, this salad was an herby treat!
They say cooking is a labor of love. If you buy into that thinking (I do), then you probably also know that risotto is a whole other level. And if you’ve not attempted a risotto yet, you’re about to find out if you try this recipe. Please don’t let me scare you off because it’s
Looking for a meal that is: Easy? Check. Healthy? Check. Vegan? Check. Delicious? Double check. This is one of those recipes that could easily convince you that veganism is the way to go. Seriously. It’s not only super simple and easy to make but packs such flavor while also offering a diversity of textures.
Intended as a side, we made this dish our main and it more than held up to the job. In full disclosure, I gobble up any type of winter squash — especially if it’s roasted — so my review is probably a bit skewed. But, we enjoyed the diverse flavors and textures of this dish.