Farmer's Market Veggie StackIngredients: · 2 large Pueblo squash · 2 heirloom tomatoes · 8 large leaves of basil · ¼ - ½ cup parmesan · 1 cup bread crumbs · 2 eggs,...
Roasted Rhubarb & Fennel SaladIngredients: · 2 cups rhubarb, sliced in ½” pieces · 1 fennel bulb, sliced and fronds reserved · 1 cup corn · 1 cup quinoa · 2...
What's the deal with Vanilla?I've talked to many of you about vanilla in the past. And I'll keep talking about it - because I'm passionate and I want you to be the...
Fermented Garden SalsaThis Fermented Garden Salsa uses fresh veggies out of your garden to make a tangy, effervescent salsa like no other! Great for gut...
Coconut Pancakes with Caramelized Pineapple in Rum SauceFinally! Pancakes for grown-ups!! Pro tip: Let the batter rest for at least 30 minutes for perfect, fluffy pancakes. Ingredients: For...