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DIY Herbal Infusion 001: Nerve + Stress Tamer Tea

New blog series coming in hot and inspired by my continuous self soothing via herbal tea. My mental and emotional selves have been put through the ringer in the passing weeks. Anyone who ever tries to tell you transitioning into working for yourself is cake, has likely never tried to work for themself. But aspiring entrepreneurship aside, my greater source of stress was a traumatic run in with my number one tangible fear. I’ll spare…

garlic scape pesto

How to Make Garlic Scape Pesto 3 Different Ways

The rain has delayed our early summer produce harvest here in Upstate New York. But one thing you can find an abundance of are garlic scapes — the green stringy top of hard garlic. Garlic scapes have a deliciously pungent garlic flavor blended with a fresher greens taste. You can roast or sauce them up, or you can use them the same way you’d use garlic. My favorite way to use fresh garlic? All the…

Honey Basil Strawberry Lemonade: Perfect For Hot Summer Days

Strawberry season’s in full swing here in the northeast and I’m so here for it! The fresh quarts of bright red berries have been truly irresistible over the last week. Which, needless to say, means recipe testing was essential. Remember when I said I’d be drinking ginger rose lemonade all summer? Forget that. This honey basil strawberry lemonade is everything summertime dreams are made of! You’ll definitely want to make a batch of this ASAP.…

crispy brussels sprouts

Sweet & Spicy Maple Sriracha Glazed Brussels Sprouts

Brussels sprouts definitely rank somewhere at the top of my favorite crucifers list. But it’s rare that I season them beyond basic garlic, salt and pepper! Lately I’ve been challenging myself to go beyond my typical flavor and seasoning choices. Or using a favorite kind of flavor on a food I’ve never tried it on before. Maple Sriracha is a flavor I’ve used on chicken, but not on vegetables — until now. This is how…

Rustic Thin Crust Pizza With Herbed Goat Cheese & Local Sausage

Sundays are made for pizza and wine, am I right? As much as I love a good pizza dough that’s been given time to rise, thin crust pizza will always be my favorite. Thin crust pizza just has the PERFECT crisped texture. Standard pizza dough usually requires a couple of rise phases, so opting for a thin crust pizza is a great option when you’re trying to make dinner a bit quicker. Though it won’t…

SPICED LENTIL LETTUCE CUPS

Spiced Lentil Lettuce Cups With A Creamy Sriracha Lime Slaw

Summer meal coming in hot! As the temperatures climb my appetite tends to prefer lighter, plant-focused meals, but I get bored of salads quickly. Thus I find it necessary to get creative and make a variety of dish styles. One style of dish I’ve had in a variety of restaurants, but had yet to make at home until recently was lettuce cups. I wanted to create a dish that blended hispanic and asian flavors and…

Crunchy Veggie Ciabatta Sandwich With Chipotle Mayo + Goat Cheese

Nearly every time I eat a sandwich I declare it my new favorite sandwich, and this ciabatta sandwich is no different. Vegetables are often an after-thought when it comes to sandwiches, acting as toppings for a meat or protein base. Bored by lunchtime salads, I’ve felt inspired to create a variety of go-to veggie sandwiches of simple ingredients with complex flavors. Let’s deconstruct how to make my new favorite lunch: the crunchy veggie ciabatta sandwich…

Sweet + Spicy Spring Salad w/ a Maple Balsamic Vinaigrette

An endlessly rainy spring has delayed the spring harvests here in upstate New York. Our farmer’s market opened, but fresh produce is pretty limited. Fortunately, a few spring veggies, like asparagus and radish, have been able to weather through the soggy season! With this week’s mini market haul, I bring you a sweet, spicy and zesty spring salad full of seasonal goodies and topped with a homemade dressing and torn bread chunks. Most of the…

How To Make Smoky Roasted Cauliflower Steaks

Vegetarians, vegans or omnivores alike can enjoy this simple plant -based meal staple: roasted cauliflower steaks. In our home we tend to eat 2 or 3 vegetarian dinners per week. Since we like to choose organic and pasture-raised meat as often as possible, cutting down on our meat consumption helps us keep our grocery bill in check. I used to scoff at the term “cauliflower steaks” as if it was insinuating that cauliflower could ever…