Can you believe it’s October already?! My head is seriously back in June, so I’m having a hard time coping with the rapidly changing months. But hopefully a couple of crisp days and some fall-flavored food will help me get my head in the right month! So today’s cooking 101 is about one of myRead more
Can you believe that Thanksgiving is next week?! I’m not sure how it snuck up on me, but I’m in shock that it’s approaching so quickly! I made this salad for Carroll Cafe, but it would be a great addition to your Thanksgiving spread. It’d also be great to make with leftover roasted vegetables. ThisRead more
My poor mom had some dental work done this week and has been feeling under the weather. So in an effort to get her back in tip-top shape, or at least eating again, I created this soup for her. It’s a quick soup, but tastes great: creamy and comforting, just what you need when you’reRead more
This semester I’ve been taking an online nutrition class. It’s been really fun and interesting. Our last project of the semester was to try 5 new, whole foods, meaning foods that haven’t been overly processed. As a child who grew up with a strict one-bite rule, I’m a big fan of trying new things andRead more
This is a great vegetarian dish. It was a great vegetarian option to go with the Moroccan Chicken recipe. The spices are a bit more subtle in this, but I thought it was a great dish that highlights the flavors of the sweet potatoes and the butternut squash. I love when a dish brings out theRead more
Holy yum, guys. These are delicious. They come together quickly if you have leftover squash. You can also use pumpkin, but I’m more likely to have butternut squash on hand. These are the perfect combination of slightly sweet, salty, doughy and tender. I’m excited to try other variations. I think green onions would be reallyRead more