This delicious vegetarian chowder recipe is made with fresh Brussels sprouts, cheddar cheese, and Yukon Gold potatoes. This is how you soup.
This homemade cranberry sauce is swirling with ginger and orange zest. No need for that jiggly stuff from a can ever again.
My friends over at Whole Foods Market wanted a pumpkin recipe. In honor of fall starting today, this seemed like the perfect one. It is Halloween and Thanksgiving combined all into one with sprinkles on top…literally.
Here’s another fun and tasty twist on caprese salad. This Grilled Peach Caprese Salad is easy to make and a great BBQ salad for your summertime activities.
This simple food storage tip keeps fresh kale from spoiling using items you already have at home. Plus, why you shouldn’t store kale with tomatoes, apples, and more.
While the flavors required to make an amazing chili are complex, the recipe itself only has one simple rule. If you don’t cry while making it or sweat while eating it, you’re doing it wrong! This quinoa and coffee chili does both. Oh, and you’ll be surprised to find out that it is vegan. 1. […]
This vegetarian recipe uses curry to take traditional mashed potatoes to a new level. With yogurt, garlic and source cream, these taters are bound to be a favorite.
This goat cheese fondue has less cheese and more pumpkin, so you could call it “healthy,” (though you’d be lying) or you can just eat more of it.
Have you ever had a Mexican mocha? That was my inspiration for these pumpkin seeds. I wanted the depth you get in coffee, plus some of that heat from chili.
What is it about sweet and salty? These pumpkin seeds are the perfect combo. The maple syrup provides just a hint of sweetness against the sea salt.
It’s spring! Celebrate with this simple Strawberry & Jasmine cocktail made with rosé wine, and finished with an edible flower. It’s as tasty as it is pretty!
A plant-based vegetarian spin on traditional corn dogs. This recipe uses broccoli and carrots in place of hot dogs, and a delicious organic IPA for the beer batter.
Selecting a fresh, ripe, and delicious persimmon, such as a Fuyu or a Hachiya, is easy with these simple grocery shopping tips.
I am always looking for fun and exciting ways to add heat to a meal. I put it in my sangrias, popsicles and pretty much everywhere. Well, sometimes I just want to go straight to the source.
This sweet potato soup recipe is simple to make and big on flavor, with curry spice and maple syrup. It’s also vegan. Fresh cilantro and ground clove top it off.
Fennel is not only tasty but high in Vitamin C and fiber. The plant’s bulb can be used in a variety of ways. It is perfect caramelized, on pizza, in a soup, over a salad or braised. Once you learn how to cut it properly, you will be adding fennel to everything!