Culinary school. Work. A wedding in four days.
The past couple of weeks have left little time to cook. Visit Simple, Good, And Tasty to find out how I used my CSA box.
Visit Simple, Good, and Tasty for the newest installation of Farm To Fork, A CSA Series where I address vegetable fatigue. Find out how I put zucchini and corn to work in chocolate zucchini bundt cake and Korean Pa Jun filled with bulgogi and sweet corn.
You can probably tell that I’m lagging by my lack of posts during the past couple of weeks.
Work has been especially draining, which has led to me through some necessary soul searching and major life decision making.
I am hoping I can deliver a delicious announcement soon, but am still waiting for some final confirmation. Thank you for your readership and keep sending over any well-wishes.
I share simple, veggie-centric recipes for the busiest of weeks such as Mexican-inspired corn, roasted potato wedges, silky cabbage, and pasta tossed with fresh tomatoes and toasted breadcrumbs flavored with garlic and anchovy.
Visit Simple, Good, and Tasty for the latest installment of my Farm to Fork: A CSA Series.
Despite boxes of produce from our Bluebird Gardens CSA share, the past couple of weeks were all about food fails. A good vinaigrette was the only exception. I added it to a cold, Cafe Latte-inspired salad and re-purposed it into a warm salad.
I’ll meet you there