Spicy Sesame Lime Carrot Ribbon Salad
If you have a particular hatred for eating giant heaps of vegetables, turn away. Actually, no, wait! Come back! Stay here and get convinced that turning vegetables into long, thick…
If you have a particular hatred for eating giant heaps of vegetables, turn away. Actually, no, wait! Come back! Stay here and get convinced that turning vegetables into long, thick…
…hottest setting is. 2. Put all wet ingredients into a medium-sized mixing bowl, and whisk to combine. Add the dry ingredients, then stir with a wooden spoon or rubber spatula…
In an unexpected plot twist, the muffin man is actually a woman who lives on Braeburn Road. She’s 27, loves hiking, baking, sustainable agriculture, and can be most often found…
…maple syrup, and olive oil. Whisk to combine. Add all remaining ingredients (flour, baking powder, salt, blueberries), and stir with a spoon until just combined. 4. Increase the heat on…
…love for those luscious green fruits. I love the way the flavors of avocado and hummus work together, with their extra creamy textures and fresh-yet-comforting flavors. Yet, until last week,…
…Eat immediately with extra butter, if desired. Scones are best on the first day they’re made. I like to store leftovers in the freezer, then pull them out and reheat…
…One time I came home with 40 bananas, which I was pretty proud of. Did I mention I have a chest freezer?; I wouldn’t have room in my regular freezer…
In the past few years I’ve come to realize several new adult-preferences about myself; things I didn’t think twice about in previous years that just seem right these days. Like…
…perfectly warm and cozy on these chilly nights (which, frankly, is the main motivation for most of the dinners I make this time of year). Come, let me tell you…
…prettymuch any warm, sunny day from now until winter). The secret to making it so velvety and luscious? Frozen banana + avocado. That’s the whole secret. The combination of these…