This incredibly flavorful soup is vegan and gluten-free depending on your stock and garnish choices.
The pear adds just a hint of fruity sweetness to these herbal, savory pastries. Perfect for bringing to a tea party with some lemon curd.
With so many sweet potatoes and apples in our winter veggie CSA I had to figure out *something* to make with them. The fennel and mascarpone just top it off with a luxurious touch.
This may just be my all time favorite scone recipe. I love the combination of tangy lemon with herbal rosemary. And served with fresh homemade lemon curd it’s an absolute treat.
Beautiful, fresh corn all creamy and buttery with herbs.
Tender mushrooms, creamy white beans, crunchy collards, a sweet and earthy base.
While this is absolutely no substitute for mashed potatoes, it is a fantastically flavorful pile of green mush that I liked so much, especially left-over the next day, that I bought more Lima beans and made it again the next week just to have for lunches/snacks for work.
The cake has tang and twist from goat cheese and lemon and it’s topped with pears cooked down with fragrant rosemary. One of my all-time favorite recipes!
It may sound a little odd to put apples in a meatloaf, but the flavor meshes well with the meat, rosemary, and mustard, plus it adds an extra bit of moisture.