You can’t have peach season without making AT LEAST one peach crumble. This one has the most delicious combination of peach and cherry topped with a crunchy almond and oat topping and when cooked, becomes bubbly and crisp. It’s truly what peaches were intended for, in my opinion! I baked them up in individual ramekins and had every ... Read More
I have been in full on peach mode over here looking for new ways to use my bounty of peaches! I last shared this recipe that featured grilled peaches which I’ve made multiple times over the last few weeks. If you haven’t tried it yet, you better get movin’…they are GOOD. Today I’ve got a recipe for the ... Read More
Freekeh, Freekehhh! What is freekeh you ask? This relatively new-to-me grain is a Middle Eastern superfood that is made from roasted green wheat. It has a deliciously nutty taste to it and is versatile in what it can be added to. I plan on using this in similar ways I’d use quinoa or farro. Freekah is the perfect ... Read More
It seems as though once June rolls around I’m no longer looking for meals that warm and comfort me, instead I’m looking for something light and fresh. In the warmer months, I tend to want to spend less time in the kitchen and more time enjoying my day. That’s when recipes like these come into play. A light ... Read More
Normally when I think of quinoa I don’t think of it as a breakfast food. I usually reserve it for lunch or dinner and I think it’s safe to say that the majority of you are thinking along those same lines. Well, I’m here to change your mind. Quinoa is so dang tasty at breakfast! I’m a big ... Read More
I’ve mentioned before that I often start the week by making a batch of quinoa that I then keep in the fridge for quick meals. I’ve become a pro at finding different ways to use “day old” quinoa and I actually prefer it in recipes to fresh quinoa (which is usually a little to wet). This week I’m ... Read More
Happy May! I get a lot of questions about quinoa from friends and family, often asking for new ways to use the superfood grain. This month I’m going to share my favorite ways to incorporate quinoa into a dish. Sometimes I let it take center stage and other times I use it to add protein to a quick ... Read More
I’m usually not one to bake bread, in part because I’m a little too impatient to wait for it to rise and because while I love a tasty roll, I try to refrain from having them around the house. I decided that Easter Sunday would be the perfect occasion to bake up some Rosemary Brioche Rolls. They turned ... Read More