The chestnut soup is one of my favorite soups during wintertime. It combines the perfect nutty flavor, the creamy texture and the rich taste. I find out that the best time to buy fresh chestnuts at grocery stores in the United State is between Thanksgiving… ...
each designed with the idea that functionality, color, shape, and stone can coexist. The stone found in the rooms is meant to resemble that of Kalelarga Street,
Kale is loaded with antioxidants that help fight inflammation and promote healthy digestion. It’s also a great source of vitamin C and calcium. Another green leafy vegetable worth mentioning is Swiss chard. With its vibrant colors ranging from red to yellow to white stems, Swiss chard adds bea...
It takes a long time for a lemon to ripen on the vine. Liz in her entire seven-year life span so far has only brought five lemons to maturity. But the fruit isn’t really the joy of her, nor the point of this story. In the beginning, when she was a young sprout, I may have ...
1/3 cup fresh lemon juice (please use fresh lemons for this! It will take 2-3) 2 Tbsp unbleached flour 1.5 Tbsp cornstarch Sifted confectioners sugar, optional (this is to sift on top of the bars after they have cooled!) Preheat your oven to 350*F. Grease & lightly flour an 8×...
a pita – anything made with my fresh flour and know they are getting much of what their little bodies need. My bread is going to be a nutritional powerhouse. They may not eat the turnips, squash, kale or peas but if they are eating my bread, buns, pizza crust or crackers, they...
When I started this microgreen kale experiment I had only grownRed Russian Kalewhich is one of my fairly regular crops. The main reason I like this crop is for its beauty. If grown until the first true leaf stage the leaves have a beautiful frill to them, they can get long with jagged...
When I started this microgreen kale experiment I had only grownRed Russian Kalewhich is one of my fairly regular crops. The main reason I like this crop is for its beauty. If grown until the first true leaf stage the leaves have a beautiful frill to them, they can get long with jagged...
But the pasta: next level. Regularly changing menu, but the brown crab cacio e pepe is ridiculously, silkily rich, crabby, and beautiful; the rigatoni with kale and garlic, which we order mostly just to be completist and to show we're not actually frightened of vegetables, is a surprising...
So, that nudged me to try a homemade granola recipe. This super easy granola recipe uses ingredients that you are likely to find in your pantry, along with a fresh apple to give that fall flair – albeit we are really closer to winter than fall!!