We’re nearing the tail end of blood orange season, so I definitely wanted to get one last recipe there before the last blood orange is gone! And trust me, you’re not going to want to miss this blood orange and shrimp ceviche, which will be…
Stuffed pork chops are one of my favorite things to cook for a dinner party. They look impressive, but they’re actually pretty easy. And you can change out the flavors based on whatever is in season. Right now, that means persimmons! So try out my…
Spring is finally here! And now that winter is behind us, farmers markets will move back to their outdoor locations, and more variety in produce will arrive. One of the first non-winter crops harvested is a perennial favorite: carrots. This transitional time of year is perfect to make my spicy carrot and cabbage slaw, since it uses much of the late winter – early spring farmers market bounty.
Additionally, don’t forget about the other artisanal food products at the farmers market. These can be incorporated into your cooking to great effect, and you’ll be supporting local businesses at the same time.
