There’s no doubt that winter is around the corner. There’s snow on the ground (in Alaska, anyway), and the nights are getting longer and longer. Which means, soup season is officially back! I mean, I’d eat soup year round, but truly, there’s nothing better than…
Turnips don’t get a lot of love. Usually, they just get sneered at, the vegetable we all ignored as a kid. But let me tell you, these Whole30 mustard roasted turnips will completely change you mind about this oft-maligned root vegetable. Roasting the turnips brings…
I find cantaloupe to be an extremely polarizing fruit. For some, like my brother, cantaloupe is one of their favorites. For others, its the fruit they leave for last when eating fruit salad. As for me? When cantaloupe is ripe, I love it. It’s sweet and succulent, and it reminds me of summers as a kid when my mom would buy cantaloupes weekly and keep them cut up in the fridge. However, because cantaloupes continue to ripen even after they are picked, they can turn quickly if they’re not used immediately. That’s why I decided to try pickling the melon balls, and the results blew me away! The pickled cantaloupe was both sweet and sour, and they get better as they sit in the refrigerator.
Sure, pickling takes some time, but I think you’ll agree that the wait is worth it!
