Because French green lentils stay firm when cooked, they are ideal for a warm salad.
Baking soda softens chickpeas – allowing you to peel them and make a super creamy hummus.
Leeks, cooked low and slow become a savory spread with many delicious uses.
After three months of no kitchen and way too much take out food, I was finally able to make what my body has been craving. Warm Buckwheat and kale tossed with oven roasted root vegetables.
Need some resources to get started canning? Check this out….
When the garden is in full swing, this simple salad takes advantage of the season. Smokey fire roasted eggplant and bright fresh vegetables combine in my take of a Turkish classic.
The old adage, “If it grows together it goes together” was never more true in this early spring combination of Ramps and Fiddlehead ferns.
Take another look at that old fence you’re replacing. If it’s weathered, some simple cuts and some nails can repurpose it into rustic planter, or country style shelves.
An elegant yet simple dish, this torte is a vegetarian delight.