teacher by day - chef by night
There are a ton of different types of Eggplant! When this Asian Eggplant first showed up in our CSA share last year, I was a bit confused as to what to do with it (stir-fry always works – but we had just done that). A …
Zucchini Season! When the heat is on, zucchini season is here, and they are ready to take over your kitchen! I personally loved being at the point of saying “OMG, what am I going to do with all of this zucchini!?”. During the height of …
I don’t know about you, but I LOVE Ice Pops! I don’t really think that there is a kind of Ice Pop that I’ve met that I don’t like. Making Ice Pops at home is SO easy. Any flavor that you can dream up – you can make up. You can use Ice Pop Molds, get plastic sleeves for ice pops (also great for spiked-adult only Ice Pops!!), get mini-pop molds for the littlest members of your family, use silicone sleeves, or even just use paper cups or an ice cube tray with a popsicle stick!
The options when you make Ice Pops are truly endless. Continue reading Watermelon Mint Ice Pops
Garlic Pesto Snow Pea Tortellini… a long title, but worthy of every bit of it. Sometimes the simplest dishes are the best ones. I threw together this tortellini on a whim when Sister Chef saw a package of fresh tortellini at Aldi and told me …
I know that beets continue to be a contriversal subject, you are probably in the LOVE IT or in the LEAVE IT school of thought. If you are of the LEAVE IT mindset, not matter how much I try to convince you otherwise, you aren’t …
I LOVE Quick Breads (Banana Bread, Zucchini Bread, Pumpkin Bread) – you name it, we love it! Bonus Points get awarded to these breads if I can also whip them up into a muffin tin, and they can earn the Highest Honors if they can be made “healthy”* enough to be eaten for breakfast.
When the mornings get busy (as they so often do), we love to have quick go-to breakfast foods ready to go. A good rhubarb bread like this Continue reading Rhubarb Bread