A farmer’s crop is her pride and joy. There is nothing quite like the short trip from seed to soil to market to plate, is there? Many thanks to DeLallo Foods for coming alongside me to share this spread of farmer’s crudité with herby yogurt. Pre-COVID, I attended a dinner hosted by …
Bruschetta in a Jar on Crostini
Bruschetta: in-season tomatoes, a little acid, herbs and garlic is all it takes. A staple Italian antipasto, (first course!) bruschetta is usually served on top of crusty bread rubbed with a little garlic. Amp it up with some fresh basil, shaved Parmigiano-Reggiano and maybe even a drizzle of balsamic vinegar. …
Eggplant Fries
Fried eggplant: it’s not revolutionary, but it certainly is delicious. For those of you who think you don’t like eggplant, I beg of you to give this method a try. Forget soggy, limp, bland eggplant! Forget it! Crispy outside, gooey (dare I say, cheesy) inside. Fried eggplant holds a special …
Grazing Table
If you know me well, I don’t need much of a reason to host a gathering centered around a good lookin’ cheese board. A Tuesday is a fine excuse. But when music award season rolls around, what better way to celebrate your favorite artist taking home that shiny gold gramophone …
White Bean Chipotle Hummus
Hi friends! I submitted this recipe to the Kroger Live Naturally Vegan recipe contest earlier this year and although it did not win, it’s by far the best hummus I’ve ever had. The addition of white beans gives it extra heartiness. Chipotle provides some kick– I’m into it lately. Cooking …
Café Style Raspberry Muffins
Photo Credit: Ashley Cuoco I cannot say enough about these raspberry muffins. The best part is: my picky husband LOVES them. I mean loves them. To the point where I am not allowed to share them with family or friends. When I make a batch, they stay in the kitchen …