I love coming up with recipes to use up kitchen scraps. Often, these things are perfectly edible, but they end up in the compost pile because we don’t know what we can do with them. With a little bit of creativity, however, we can come…
While it’s still technically summer everywhere else in the US, Anchorage seems to have moved into its rainy season. But I’m not complaining, because that means the return of soup season! Is there anything more comforting that a steamy bowl of soup when it’s cold…
It’s the start of National Farmers Market Week! And to start it off, I’m making my Farmers Market Celebration Bread. I’ll start this off by saying that I’m not much of a baker (though I am a great armchair critic of The Great British Baking Show), but this bread is truly foolproof. And it kind of looks like a cross between a funfetti cake and zucchini bread.
So you know how I keep mentioning that you should keep the beet tops? If you didn’t know what to do with them before, try this out. One of the trends I find most exciting in the food world is repurposing what a lot of us used to think of as scraps. By finding new uses for the “scraps,” we really get the most out of our food, and not just in the nutritional sense; its quite economical too. If we are spending more money up front for the best fruit and vegetables, we should get as much out of them as we can. This recipe is one such way to stretch our farmers market buys further.
