The weather is FINALLY warming up in the PNW which means I’m keeping the oven off and opting for quick and easy meals like this gorgeous green salad with semi-sweet pink grapefruit tossed with raw red and golden beets (yes, eat them raw and save the roasted beets for another time), cherry tomatoes, sliced almonds, and
Get out your fork because it’s time to eat some amazing lasagna…and it’s gluten-free. My gf lasagna might even be better than your regular glutinous lasagna. Did I just go there!? Yes. Yes, I did. Game on.
I originally intended to write up some smart, witty post about this Spicy Red Quinoa Salad that I wanted to share with you today. A post that focused on a dish that is fantastic and flavorful, great for summer, loads of health benefits, yada yada yada…. But today I can’t write that post.
Sometimes cooking magic happens in my kitchen. Let me set the pre-cooking magic scene for you…
I’m on a brussels sprout kick. A couple of weeks ago I posted a very autumn-ish sprout recipe which I feel like is sooo taboo to do around here. Pacific Northwesterners like to keep things seasonal ya know. So I kinda broke the PNW foodie rules, but sometimes with food ya just gotta.
Let’s talk brussels sprouts…. These pan-roasted brussels sprouts with sausage, apples, and pecans are definitely NOT the sprouts you heard about as a kid from the previous generations who had to eat them plain, boiled and waterlogged with maybe just a pinch of salt. These sprouts are dreamy and will have you asking for a second
There’s a bright blue sky in the PNW and the temperatures are starting to rise! And it’s AAAWE-SOME! If it’s not sunny and warm where you are, get on a plane and come here. Like right now. And hurry, because I feel like me telling you to come here right now to enjoy the sunniness