With July just around the corner, my food thoughts begin to turn to fresh blueberries. We are fortunate to live in an area that is brimming with fresh produce, farmers markets, and pick-your-own farms. One of our favorite stops is a local, organic blueberry farm. Not only is the price amazing, but the blueberries, picked fresh from the bush, are amazing as well.
Are you sneaky? Like hiding veggies in your recipes to amp up the nutritional value? Well, if you answered “yes” then this recipe may be right up your alley.
Winter seems to be holding a tight grip on the Northeast this March. We’ve had several large storms in the past few weeks, most packing quite a punch as they knock down trees, wires, and poles.
As is the norm, local grocery store shelves empty out at record pace the day before a storm. I’ve never been one to run to the store to pick up last minute items. We simply try to work with what we have on hand and weather the storm.
I am one of many whose ancestry is a fiery mix of Italian and Irish. While I am heavy on the Italian side and light on the Irish, I do yield to my Irish side once per year. It’s right around this time that I succumb to the traditional Irish fare of corned beef (minus the cabbage), carrots, potatoes, and soda bread.
You know when you create a recipe and you feel like you’ve struck gold? Well, that’s kind of how I have been feeling of late. A few weeks back my friend Lisa inspired me to create a gluten free version of lemon cake. I did, and what resulted has become my family’s favorite gluten free recipe of all time.