Confession: lately this cheese-loving lady has been putting a cashew-based, completely cheese-free ‘cheese’ sauce on everything. Everything, I tell you. I’ve drizzled it over baked potatoes and sweet potatoes, pasta,…
…but is actually just pure, healthy bliss. Let me break it down for you: Medjool Dates are literally nature’s candy. They look like giant raisins, but they are much more rich…
…carrot cake when left a bit soft. Eat immediately, or let cool and store at room temperature for up to 5 days. These also freeze well for packing in lunchboxes,…
…Feta- my favorite one comes in a pound container, and, you guessed it, I’m the only one in the house who likes the salty, tangy, briney, glorious flavor of feta…
…Vegetable Broth. You can make your own or just buy a box at the store! Pro tip: I keep a bag in the freezer labelled ‘veggie scraps’ where I toss…
…to college and found, amongst other critical coming-of-age-discoveries, just how many different winter squashes there are besides Butternut, my reaction was almost identical to this. What’s this? What’s this? There’s squashes…
…toothpick inserted into the center comes out clean. Let cake cool in the pan for 5 minutes, then turn out onto a wire rack and let cool completely before frosting…
…grass-fed butter (or use vegan butter like Miyoko’s for a vegan/dairy-free option), strawberries, maple syrup, chia seeds, vanilla, and coconut butter, to yield a buttery, flaky pie crust, sweet, fruit-forward…
…jar. Easy, super flavorful weeknight dinners are what it’s all about. Did you know the majority of the peach crop across New England was destroyed by a late spring freeze this…
…dairy-free + vegan, super thick and creamy salad dressing is sure to become a family favorite! SALAD DRESSING. The best way to win friends and influence people. Okay, maybe not….