Today’s recipe is short and sweet- The boys are back to school in a few days, and we’re currently battling the elements: labeling school supplies, filling out papers, buying uniforms, doctor appointments- it’s like the holiday season, minus the cheer… I made a batch of tabbouleh to keep in the
My office looks like a giant garage sale. And by garage sale, I’m referring to the excess amount of blogging paraphernalia including (but not limited to) Anthropologie bowls, dishes, legos, stacks of bills, a random nesting suitcase, and other props that seem to make sense all in the name of creativity. But it’s absurd.
This light and fluffy zucchini slice recipe is a brilliant way to use fresh zucchini when in season. All you need is 15 minutes of prep! Serve hot or cold for brunch, lunch and make-ahead; it's excellent with everything. Makes 12 squares.
Yes, I know. Kale isĀ so last year. Clearly, I’m a bit late to the party but honestly, this is the first kale salad I’ve ever made! And lately, I’ve been into curly kale.
I’m always looking for new ways to prepare zucchini. Typical household favorites include this soft sourdough zucchini bread, these jammy zucchini quesadillas and this amazing lemony courgette linguine. The possibilities are never ending (so is zucchini season). But more often than not, we tend to grill zucchini and call it
