This is a great way to turn more veggies into a savory, crunchy snack, especially when you get inundated with squash this time of year. Consider your oven space before making these, since you will need to keep the slices to one layer. Otherwise, if you pile them on top
I saw this idea a while back on Pinterest, and it looked so fun! I impatiently waited until finally, fresh peppers were available from my CSA share this week! It was time to act. This is a really fun take on the egg-in-hole toast, but will veggies instead of bread.
I am so excited to be reviewing Diane Sanfilippo’s new book, Practical Paleo! Diane, who is a Certified Nutritional Consultant, has compiled a really impressive 400+ page book, outlining the health reasons of why a Paleo diet and lifestyle may benefit you. As a disclaimer, I don’t consider myself “Paleo”,
Happy Father’s Day Dad! Thank you for all you’ve done for me, and for instilling your love of food in me. Not sure if I’d be doing this without you! If you continue to help taste test, I’ll continue to experiment. We had a fairly low-key Father’s Day, since we
Hi friends. I’m sorry for neglecting you. You see, we started spending time together back in the dead of winter – actually, wait, bad excuse seeing as we didn’t have winter this year. Anyways. We got together at a time of year where there’s a lull, and I needed to
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