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
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
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
“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
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
trajectoryoflife.com 