What’s more quintessential spring than asparagus? We paired it with another of its green veggie friends for a soup that delighted the tastebuds and the eyes. We also tried our hands at something new — sunflower cream. We wouldn’t typically turn roasted asparagus into soup because it’s just too yummy on its own but we
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
“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
What did we love about this recipe? EVERYTHING. And, while I’ll give the most credit to the recipe itself, I believe the use of fresh, local peanut butter and honey made it that much better (not to mention carrots, cucumbers and radishes from the farmers market). Also, the roasting of the carrots and chickpeas added
This recipe should more aptly be called “Colorado Farmer’s Market Ratatouille” as we were able to make nearly the entire dish with ingredients from our local farmer’s market. And, not only was it all local produce, but we were able to achieve nearly zero waste for the entire recipe. Oh, and I would be remiss
In case you missed it a few weeks ago, I love squash. Squashy, squash, squash. (I’m really hoping you said that in your head with your best Ron Burgundy.) And so does my fiance — we love squash. Squashy, squash, squash. (Okay, that’s the last time — promise). So, to fulfill what has been an
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