In honor of Mother’s Day, here’s a juice recipe adapted from something my mom found on The Well Daily. They have a really great mini kale cookbook which you can get when you sign up for their mailing list, with recipes from juices, to salads, sauteed dishes and more. I’m
I’m going to make this post short and sweet, because the point is a quick & easy dinner utilizing local, in-season ingredients, so you can utilize your precious time. The best part is, most of the work is already done for you in the form of Valicenti Organico pasta! This
It’s been an uncharacteristically warm New England spring, so I thought I’d celebrate with some tacos and margaritas! Below is the pollock that I got from Cape Ann Fresh Catch, my second week participating in the Community Supported Fishery (CSF). I signed up for seven weekly pick-ups of 4-6 pounds
This juice is perfect to have mid-afternoon, when you’re dragging a bit and need a pick-me-up. It’s chock full of vitamins and antioxidants, so it’ll give you plenty of energy to finish your day strong. Although there is sugar in beets and carrots, it’s minimal and this will definitely keep
Here’s a lovely breakfast that’s perfect for a spring morning. Two tasty, farm-fresh poached eggs with mixed veggie homefries. It’s a great use of leftover veggies and is wonderful to enjoy outside! 2 fresh eggs per person Any number of veggies for the homefries: leftover cooked (but not overcooked) sweet
I love any kind of event, like a potluck, where guests have to bring a dish. I think it’s so fun to see what people come up with and what flavors they like the most. To bring in the spring, a friend recently hosted a chili cook-off. I was impressed
So, as some of you may know, I recently got a juicer and won’t shut up about it. I’ve honestly used it over 10 times since getting it less than a week ago. I’m just amazed at the yummy, healthy drinks I can make with it – and also the
A few weeks ago, I visited a friend in Charleston, SC and we went on a week-long food tour of the city. So incredible! I had never tried confit before, which is meat cooked in its own fat. This technique was used to preserve meat before refrigerators, but lends an
I’ve always loved mushrooms, ever since I was little. My dad used to make big dishes of scrambled eggs on Sunday mornings, and my favorite part was the sautéed mushrooms. They’re just so meaty and flavorful, and they really enhance any dish they’re in. This week at the Newburyport Farmer’s
There’s something satisfying about not knowing what to cook for dinner, and whipping up a balanced meal in an hour on a weeknight. It’s like unexpectedly checking off a big task from your to-do list; it just feels good! Last week we had cod, but I didn’t want the plain,
All things considered yummy 