In my rendition of creamy lemon pasta, I decided to use Bon Appetit's Pasta al Limon as a base recipe, but sub in mascarpone for butter, use slightly less parmesan and add in some spinach to give the dish a bit more color and texture. The result is nothing short of delicious.
Read MoreSpring has almost sprung, so I have fresh herbs on the mind. But with dozens of herbs to choose from, things can get complicated. In this post, I describe the flavors and pairings for my favorite herbs.
Read MoreHaving my birthday this past week got me thinking: how can I make my birthday cake more sustainable? In this post, I give you my top 5 tips for baking cake sustainably.
Read MoreI’m normally a grapefruit hater, but this recipe is powerful. Sugar and maple syrup are enough to cover a world of hurt, and the flaky salt just kicks the whole dish up to the next level.
Read MoreLeafy greens can be a tricky ingredient. One day they're bright and fresh and the next they're wilted and sad. In this post, I'll give you my top tips for making your favorite greens last longer.
Read MoreWhen I was a kid, my parents and I used to visit family in California during the summers. On one of our trips, I distinctly remember a coffee cake sitting on my aunt's dining room table. I thought it looked like the most delicious thing in the world, but my mom told me not eat any. I was a pretty obedient kid, so I held out as long as I could. But one morning, I couldn’t resist any longer. I woke up before everyone else and snuck a slice.
Read MoreLiving "zero-waste" entails reducing the size of your trash can to the size of a mason jar, with the goal of never taking out the trash or recycling bins again. The zero-waste movement has become increasingly popular in recent years, but how effective is this trend? In this post, I explain the pros and cons of the zero-waste lifestyle.
Read MoreI've tested a million wheat bread recipes in my day, but I decided to post this one because it uses 100% wheat flour, rather than the 50/50 situation that is common in single-day loaves. This recipe also calls for molasses, which you know I absolutely adore. The last secret weapon in this recipe is orange juice, which mellows out the bitterness that wheat flours can create.
Read MoreCabbages are a v underrated vegetable in my opinion. They have a neutral flavor and satisfying crunch and develop a smooth, buttery texture when cooked. In this post, I’ll explain the similarities and differences among my favorite cabbage varieties.
Read MoreMost roasted carrot dishes call for warming spices, maple syrup or some sort of sugary glaze. These flavor combinations are great during fall and early winter, but now that it’s mid-January, I’m ready to brighten things up a bit. In this recipe, I decided to pair my carrots with lemon juice and everything bagel seasoning.
Read MoreTrying to eat nutritious foods and sustainable foods can be uber overwhelming. Luckily, these two goals can go hand in hand. In this post, I’ll explain how eating sustainably can help you eat more nutritiously.
Read MoreWhen I was in high school, one of my friends did a science fair experiment comparing the nutrients in store-bought vs fresh-squeezed orange juice. She took that puppy all the way to the state science fair. Science was never my favorite subject so I don't remember what exactly she measured or what the results were, but I do remember her raving about how tasty her homemade OJ was
Read MoreNo, that isn’t a picture of a laboratory or a spaceship. It’s a vertical farm. In this post, I’ll tell you all about this up and coming trend in sustainable agriculture.
Read MoreNormally my recipes aren't as butter-heavy as these biscuits (I used 2 cups!!), but using up all my butter was my most sustainable option this week. So, if you ever find yourself with an excess of butter, give these biscuits a try!
Read MoreSo you made a resolution to eat more sustainably in the new year. But where should you start? And how should you keep it up? In this post, I'll tell you how to make sustainable food resolutions and stick to them all year long.
Read MoreAfter overcommitting my time and eating too many gingerbread cookies and tea ring rolls over the holidays, I knew I needed to make a quick, easy, and extra healthy recipe for the blog this week. Since it's been a little snowy and blowy here in the Midwest, I also wanted this week's recipe to be warm and hearty.
Read MoreHaving reached the end of a decade, it’s the perfect time to reflect on where the blog has been and where it’s going. This blog has been a creative outlet for me over the past year and a half and I am so grateful for all my readers and fans! In the new year, you can look forward to more recipes, more sustainability tips and more (gorgeous) photography. But before moving forward, let’s take a moment to look back at your favorite posts of 2019.
Read MoreThis recipe makes 2 fairly large tea rings so that you can give away the second tea ring. Sharing your second tea ring with neighbors, friends or family is part of what makes this recipe so special. My version of the recipe is also special because I upgraded the topping from my mother's usual store-bought Pillsbury frosting to a homemade cream cheese frosting. The tanginess of the cream cheese perfectly compliments the rolls’ cinnamon-sugar sweetness.
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