A few months ago I published a recipe for a Vegan Risotto with mushrooms and peas, based on a recipe in one of my favorite cookbooks, “Run Fast. Cook Fast. Eat Slow.” I used that recipe as inspiration to create a dairy free Zucchini Risotto with dill, fresh rosemary, and […]
All summer, our local farmer’s basket has included beautiful green and yellow squash, gifting us with ample opportunities to create new preparations. As we move into fall, I’m seeking out more ways to incorporate cinnamon, cardamom, nutmeg, and cloves into my baking – to me, these best represent the aromas […]
Our late summer farm baskets have included beautiful summer squash, and we’ve been having fun finding news ways to serve it. Thanks to Paleo Running Momma for the original recipe for these fritters, which include crumbled bacon!
Last week’s farm basket included some beautiful summer squash, basil, and parsley. Instead of cooking the zucchini, we decided to try a raw preparation. We based this recipe on one we found in The New York Times by Alexa Weibel; her version included pecorino, garlic, and almonds. Ours is vegan […]
This is an easy grain-free sweet bread, made with bright yellow summer squash (aka zucchini) and flavored with pumpkin butter and toasted walnuts. The original recipe from the Food Network called for unsweetened apple butter, but we had some Trader Joe’s Pumpkin Butter on hand, so we used that instead. […]
Our weekly farm basket included an array of bright green and yellow summer squash. We transformed them into a delicious snack using vegan Parmesan and gluten-free bread crumbs. The original recipe came from Ellie Krieger of the Food Network.