Burgundy Blue Basil Beans

More beans arrived on my doorstep this week. I am so truly grateful. I am blessed. I am. You know what, blueberries are also still in season. AND, both basil and balsamic vinegar are always amazing…together. With the rich, dark, and dirty purple color created from this vinaigrette/pesto of sorts, we really wanted to entitle…

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Paleo Pad Thai

Pad thai, “fried Thai style” is a stir-fried rice noodle dish commonly served as a street food and at casual local eateries in Thailand. It is made with soaked dried rice noodles, which are stir-fried with eggs and chopped firm tofu, and flavored with tamarind pulp, fish sauce (nampla น้ำปลา), dried shrimp, garlic or shallots, red chili pepper and palm sugar, and served with lime wedges and often chopped roast peanuts. It may also contain other vegetables like bean sprouts, garlic…

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Ginger Lemongrass Soup

It was 41 degrees on August 19 when I originally made this soup. 41 degrees. Seriously. That’s freezing for August! I am not ready for winter, that’s for sure ~ and the frigid air outside reminds me of it’s impending arrival. I’m not a fan of the cold, by the way. In fact, I despise…

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Marvelous Mustard and Manchego Mosaic

Manchego cheese truly is one of the best things on earth. It’s nutty. It’s buttery. It’s a bit sharp…but it’s also creamy. It’s amazing. Manchego (officially Spanish: queso manchego, pronounced: [ˈkeso maɲˈtʃeɣo]) is a cheese made in the La Mancha region of Spain from the milk of sheep of the manchega breed. Official manchego cheese is to be aged for between 60 days and two years. Manchego has a firm and compact consistency…

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Simmered Miso Eggs

It was over the winter, I believe, on one of those cold and gloomy mornings, that I thought to myself, I really just need the warmth of a bowl of soup. Miso soup. Not only is miso soup warming from the inside out physically, but the warmth and über goodness of the umami paste nestles…

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Cock a Leekie Pizza

  The moment I encountered the eponym for this enticingly creative concoction, I giggled, but also became quite determined to put my own spin on this european tradition. After all, I am in love with everything French and apparently this silly little soup originated in France. Cock-a-leekie soup is a Scottish soup dish of leeks and chicken stock, often thickened with rice,…

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Cucumbers and Cabbage

The gardens are certainly plentiful this time of year. Although I missed out, once again, on a year of garden boxes in my own yard, I continue to be blessed by the bounty of friends. This week I found myself with a basket full of cucumbers (and green beans and squash too!). With a little…

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Zesty Fresh Mixed Beans

Inspired by Bon Apetit Magazine, I simply had to pair with my dearest of dears, Valerie, to recreate our own version. She has a garden bounty. And, she’s so very generous. I just love her. Oh, and I just LOVE this salad. It’s amazing. And, I believe our version is waaaaay better than the original….

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How Not to Make Coconut Flour Noodles

I’ve sooooo been wanting to try my hand at grain-free coconut flour noodles. It’s been months that I’ve been cogitating and contemplating my plan of action. Actually, it’s been since the beautiful display of laminated Parsley Pasta Perfection inspired and co-created with my dear friend’s garden greens. So with this gumption, we made a plan…

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Better Breakfasts

breakfast of champions breakfast = brainpower breakfast is good breakfast for kids is really good these breakfasts are just better Honored, once again, to accompany these children on their learning journey in the kitchen, we tackled “Better Breakfasts on the Go.” Simple, slightly sweet, a little bit different, and super duper easy and fun –…

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