My Roasted Red Pepper and Pumpkin Seed Dip is creamy, smokey and absolutely addictive. It’s made with pumpkin seeds (hence the name!), blanched almonds and spices, so it’s vegan, dairy free and gluten-free. This dip is best served with tortilla chips, raw veggies or crackers, but it makes an awesome spread for sandwiches or wraps […]
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Just in time for the holidays, my Toasted Pecan and Aged Cheddar Spread is the perfect appetizer for your next party. It’s creamy, smoky, salty and absolutely delicious slathered over top of crusty slices of artisan bread and serve alongside a glass of rich red wine. ‘Tis the season to be merry after all. In
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If you like it hot you are going to love my Grilled Habanero Hot Sauce! It packs some heat, yes, but it’s not insanely hot. And, unlike many Habanero Hot Sauces, this sauce has tons of flavor – a wonderful floral aroma from the peppers and natural sweetness from the carrots. I love this hot
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It’s late summer and the tomatillos are in season. It’s a great time of year! I absolutely love tomatillos and their bright and sour flavor. They add wonderful acidity and tang to dishes and lend well to grilling or roasting, which mellows their intensity, bringing out their sweeter side. Tomatillos are a small green tomato-like
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Walla Walla sweet onions are in season and that means one thing…my Caramelized Onion Dip. This dip is sweet, savory and absolutely delicious; a great way to celebrate the official vegetable of Washington State and what I consider the best onion around (sorry Vidalia). For those that have never tried one, Walla Walla sweet onions
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My Fruit Skewers with Yogurt Dip are hands-down one of my son’s favorite after school snacks. I mean, what kid (or mom!) wouldn’t love wooden skewers stuffed with large chunks of fresh fruit and served with a dipping sauce made from Greek yogurt, brown sugar and cinnamon? These skewers are delicious, fun to eat, and
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I absolutely love pesto and look forward to making it every summer when the basil plants are in full production mode. Pesto is so versatile and can elevate any dish, from an egg and toast to pasta. I almost never use pine nuts in my pesto. Instead, I use a nut that I always have
Similar to garlic, radishes lend themselves well to roasting. When roasted, the radishes mellow becoming tender, creamy and sweet; a far departure from their raw state. Roasted radishes are great in salads, on top of pizzas or in sandwiches, but I absolutely love them in my Roasted Radish Dip. This dip is sweet, creamy and
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This Vegan Mushroom Gravy is everything that it should be. It’s thick, rich and creamy with lots of spice from the black pepper and earthiness from the mushrooms and thyme. It’s absolutely delicious served over potatoes, Buttermilk Biscuits or noodles for a very satisfying breakfast, lunch or dinner. To make, heat up 2 tablespoons of
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Fill a half-pint glass mason jar with ¼ cup of red pepper flakes. Set aside. In a small saucepan, add ¾ cup of canola oil and the following ingredients: ¼ teaspoon of salt, 2 whole star anise, ½ teaspoon of crushed fennel seed, ½ teaspoon of crushed Sichuan peppercorns, 2 whole cloves, ½ teaspoon of
