Chocolate and beets are a perfect pairing. Both are earthy, and they enhance each other’s flavor. It’s one of my favorite combinations, and they come together beautifully in my recipe for chocolate beet marble bread. I’ve mentioned this before – I am not much of…
I cannot believe it is August already. The summer is flying by, and I’m soaking up every bit of it that I can. Summer markets are always my favorite, probably because of the wide variety of produce that’s in season. And in August, we’re right…
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.
Can you believe it’s already the end of July? It feels like the Fourth was just yesterday. The summer heat is here, and now is the time to enjoy “no-cook” dinners. More salads are on the menu this week, as are sandwiches and other easy…
