Baseball, Check. Hoedown, Check. Mud Run, Check. Collision with a deer, Check. Our weekend in a nutshell and what's on deck for this week!
Alright folks, this one’s a game changer. I think I found the trick to making super smooth homemade hummus. For years, my hummus has always been lumpy as heck, and despite searching the Internet and Pinterest a million times over, I have never really found a recipe that suits my fancy.
Pea shoots are one of my favorite things to eat in the spring. They’re so fleeting, here one day and gone the next, so eat them while you can and enjoy. I got my shoots in today's delivery and wanted to use them immediately, but didn’t just want to gobble them down any old way.
I have been wanting to try portobello fries for a while and, frankly, mushrooms seemed like a wise alternative to the Dairy Queen my husband suggested we have for a mid-evening snack. Go figure.
Here's our Monday morning Howdy Do and what's new.
This week’s Use-It-Up is a twist on classic potato salad. A big twist. It’s nothing like the quintessential BBQ staple -- the mayo-laden-white-potato-with-egg-and-celery-kind. Not that I don’t love that as well...
Looking for an alternative to pasta salad? This week in my Washington’s Green Grocer box I ordered some farro (my new favorite super grain) and quinoa and combined the two for a super healthy, fiber-packed dish that is perfect as a side or full meal.
A lot of you ask us how we keep our greens fresh once we get them home so I thought I'd make a little pictorial of our super easy method!
No cooking required! Well...unless you count the bacon. But I like to think of that as perfume for my home.
What happens when a vacation to an island that grows practically none of it's own food has you craving vegetables so much that you make a dressing out of vegetables.