Wine Poached Pears are one of those beautifully presented desserts that is so easy to make, it almost feels like cheating. As a minimalist, I prefer to make desserts that don’t require a variety of equipment or special pans. This one is great, because it looks so beautiful and yet requires so little. Wine Poached Pears are a definite favorite at our house. You can see the mouths begin to water anytime someone brings it up, and really, no one wants to wait for a special occasion to have it again.
Chocolate Chip Cheesecake Dip
Chocolate Chip Cheesecake Dip is always a crowd pleaser. Whether I whip it out for holiday get togethers or simply serve it as a family snack on movie nights, everyone devours the entire bowl. I serve this chocolate chip cheesecake dip with sliced apples or homemade graham crackers. While this treat is surely decadent, it’s also wholesome. That’s because I prioritize using butter from grass-fed cows, organic cream cheese from cows raised on pasture, naturally-sweetened chocolate chips made with soy-free, fair-trade chocolate, and honey from my local beekeeper.
Honey Whipped Cream in 30 Seconds
Homemade honey whipped cream is a delicious addition to almost any dessert. It pairs particularly well with fall treats. The only thing that can make a perfect pumpkin pie or apple crisp taste better is a dollop of honey whipped cream! Whipped cream is often made using a stand mixer or hand mixer, this recipe uses an immersion blender instead. This method is quicker, easier and requires much less clean-up. It takes only 30 seconds, so there is no excuse for taking a bite of pumpkin pie without it!
Simple Sprouted Lentil Soup with Bacon
As the temperatures cool down I make this sprouted lentil soup with bacon, or some version of it, at least once a week for our lunch. It is super simple to make, cooks up quickly, and is very economical. When I am on the ball I will sprout the lentils ahead of time. You can…
Chai Ice Cream Recipe
Autumn came with a vengeance where I live this weekend – while I write this I’m wrapped up in wool blankets and sipping honey caramel apple cider – so perhaps it’s odd that I’m writing an ice cream recipe to share. However, this recipe, with rich, warm Chai spices and the nourishment of raw egg yolks from pastured hens, raw cream, and raw milk, IS most definitely a treat for every time of year — winter and summer alike. Decadence from simple, down home ingredients — now that’s worth celebrating!
Roasted Acorn Squash
Fall is completely in the air – the air is crisp, the leaves are turning, and a freshness whips in with the wind. Along with the chilly weather and beautiful array of colors, Fall also brings flavors all its own! It seems that cinnamon, spices, and squash are forefront on the menu this time of year.
That is why I wanted to share with you one of my favorite, and incredibly easy, recipes for Roasted Acorn Squash. It’s sweet, spicy, and buttery-rich (and not-to-mention “husband-approved!”). With a little bit of roasting time and a few simple ingredients – you will have a mouthwatering side dish to bring Fall to life in your kitchen!
Creamy Chorizo Potatoes Au Gratin
Nothing spells comfort food like cheesy, creamy, potatoes au gratin! In my home, we recently put a twist on this old family favorite by adding homemade chorizo and a creamy queso dip to the mix. YUM. It’s deliciously, mildly spicy and oh so indulgent. If your family enjoys the kick of chorizo and the perfect creaminess of homemade nacho cheese, they will love this Creamy Chorizo Potatoes Au Gratin casserole.
Lacto-Fermented Carrot Sticks
When I put a jar of this crunchy, tangy, garlicy lovelies on the table I can be sure everyone’s eating a couple at today’s meals and that jar will be gone in no time. So I make them for our health and for our tastebuds. Because they’re just delicious.
Roasted Brussels Sprouts and Bacon
Think you don’t like a particular veggie? Want to know my secret for getting just about anyone to drool over it? Put some bacon on it. This simple commandment has my kiddos loving their spinach, asparagus, and — yes — brussels sprouts. And no, before you lambast me about bacon, I’m talking about the good kind. The kind from hogs raised on pasture, rich in the healthy monounsaturated fats your body needs. With this recipe for Roasted Brussels Sprouts and Bacon, you’ll be sure to enjoy these fantastically cute veggies. (As my three year old would say, “They’re baby cabbages.” She also calls broccoli “baby trees.”)
Marguerite’s Zucchini Casserole
Marguerite lived in the red farmhouse next door the entire time I was growing up. She and her husband Bob were well into their 70s by the time I was born, and yet every year they grew summer squash, pumpkins, green beans, and corn on their 5 acre property, which they sold from a garage under their house that they converted into a farm stand. This recipe is from Marguerite, and is my favorite way to eat the abundance of zucchini available each summer. This dish is delicious to bring to potlucks, or to serve as a side for any dinner.
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