Simple, easy, delicious, chocolate cupcakes. Recipe from NY Times.
This is my absolute favorite spring salad. The asparagus rules, but the avocado is really the star of the show.
Like a cross between pistachio butter and marzipan, this thick and flavorful pistachio paste can be used on its own as a spread or as a base for colorful pistachio desserts.
To prevent overcooking, roast at a high heat and on one side the whole time.
This incredibly flavorful soup is vegan and gluten-free depending on your stock and garnish choices.
I took the same basic method as my fave curry roasted cauliflower recipe and twisted the flavor profile with slightly different ingredients.
Smooth, creamy, farm-fresh comfort food. A perfect side to any fall or winter dish.
Cauliflower and leeks are two of my fave vegetables. Make em creamy with some additional flavors and I’m happy.
It’s that time of year… We recently went apple picking at QuonQuont Farm. Then I picked up some fresh baby ginger and turmeric from the Hampshire College Farm. What better way to meld these beautiful flavors than to cook up a sauce for any occasion.
Rich, creamy, delicious comfort food. Can be made vegetarian/vegan if you use vegetable stock and omit the fish sauce.