Friday, again, and a three day weekend at that – what lucky people we are! On Friday when I left you, we had Chicken Enchiladas for dinner with a couple of friends (Hi, friends!) and Ana’s Kale Salad. As always, …
Well you guys, the dog days of summer are here, and that means more and more delicious ingredients are being harvested. I love when the harvest season comes and the vegetables and fruits seem stretched out for miles. Here’s what …
Hey y’all! As you may remember, George and I hosted a test kitchen in June that was vegetarian, and in July we wanted to do the same thing with our friends Ellen (who you know as our paleo contributor) and …
Now that you’ve got a glass of White Wine Sangria in your hand, you’re ready to conquer dinner. (If you don’t have a glass of White Wine Sangria in your hand, go back to Monday. It’s worth it.) This dinner …
We’re getting into summer and that means some pretty exciting months of fruits and veggies that just.won’t.quit. Right now, you’re going to be obsessed with stone fruit, but come August you’ll be just whipping up cobblers and calling it a …
Serves four + lunch leftovers (note: my four includes two ladies, one hungry husband, and a toddler) Ingredients 1.5 lbs or so Yukon Gold potatoes, diced, no need to be precise on amount 1 small onion (or in our case, …
Serves: 3-4 Ingredients: 2 lb red potatoes, diced 1 bell pepper, diced 1 medium red onion, diced olive oil s/p Directions: 1. Dice all your veggies. 2. Sauté onions about five minutes, until soft, in olive oil. 3. Add your …
Ingredients: 10 oz. gf bread, cubed (we used Udi’s hamburger buns) 5 ounces of cubed brown portabella mushroom caps (or mushrooms of your choice) 1 head broccollini, rough chopped 4 leaves of kale, rough chopped ¼ white onion, rough chopped …
Recently, we had a craving for gluten free bread pudding. After some poking around we didn’t find a recipe that quite fulfilled the craving, so we used a few as guidance, mostly Noshing with the Nolands, and struck out on …
