Yogurt Margherita
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Redwood Hill Farm recently invited me to join a few fellow bloggers in creating our own yogurt flavors. Instead of the typical fruit-on-the-bottom (yawn), we were encouraged to think “outside the cup” and come up with fun new twists on yogurt mix-ins. I decided to go savory.

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Posted In: Breakfast & Brunch, Snacks & Appetizers
3 Comments
Fennel-Roasted Wild Alaskan Halibut
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Even if you hate fennel, I dare say you might like this dish. One of our guests — who usually hates the stuff — cleaned her plate. The sauteed fennel was sweet and mild, and the fennel stalks baked with the fish kept it moist, infusing a subtle licorice flavor.

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Posted In: Entrees
6 Comments
Michelle’s Weeknight Baked Tofu
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The secret to this easy baked tofu recipe is simple: “Bake the hell out of it!”

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Posted In: Entrees
13 Comments
Vegan Raspberry Spelt Scones
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These easy Vegan Raspberry Spelt Scones are perfect for bringing to your next holiday party… or any party, for that matter! They’re moist and fluffy, a little chewy, with a sweet/tart punch from the raspberries. Oh, and did I mention they’re whole-grain?

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Posted In: Bread & Muffins, Breakfast & Brunch, Desserts
10 Comments
Green Bean Casserole with Smoked Goat Cheddar and Fennel
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This Smoky Green Bean Casserole with Smoked Goat Cheddar and Fennel will be my contribution to the holiday table this year. (Don’t tell anyone, but it’s actually really easy to put together!)

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Posted In: Veggies & Sides
8 Comments
Purple Power Smoothie
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Just a small chunk of fresh, peeled ginger launches this smoothie into orbit.

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Posted In: Smoothies & Beverages
13 Comments
Raw, Vegan Peanut Butter Fudge Truffles
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These chocolate truffles are raw, vegan, and unprocessed… and filled with delicious!

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Posted In: Desserts
5 Comments
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