Back in October, my dear friend, Kris and I decided to head up to Portland for a short week. It all started back in the summer when Kris and I went to a local tattoo parlor here in the Verde Valley for our Vegan ‘V’ matching tattoos. The
Last year, I was gifted with a volunteer pumpkin plant. It produced several small, round, hearty, deeply-orange-fleshed pumpkins, much to my sheer delight. They made their way to the expected pumpkin pie but also became pumpkin ice cream, pumpkin bread, and
My most recent love affair with a vegetable is with King Oyster Mushrooms. Such versatility! So much fun playing in the kitchen, tweaking recipes like this one for ‘Pulled Pork’.
Last week’s have-at-it was transforming these mushrooms that look like fattened-up rods into scallops. So
Today we harvested the last of our plum tomatoes from the garden. Wanting to luxuriate in the last of our bounty, I was determined to make the most of the richness and umami flavor that can be imparted when a plum tomato meets high temperatures, as in roasting.
That being said, however, that were only five beauties; so it seemed sinful to turn on the oven for such a small batch. Ah, but alas! Not to be diverted from my goal. The perfect solution was the air fryer, which has become my go-to appliance on the kitchen counter.
The prep was simple – I cut the plum tomatoes in half lengthwise, laid them cut side up in the air fryer frying basket, sprinkled a dash of Himalayan pink sea salt, sesame seeds, garlic powder, and fresh ground white pepper on top, put them in the air fryer at 390 degrees Fahrenheit for 15 minutes, and let the air fryer do its duty.
Looking for a show-stopping appetizer for your Holiday dinner party that will have everyone thinking you toiled over it for hours on end (but really didn’t—shhhh, I won’t tell!) This Free-Form Savory Moroccan-Spiced Roasted Root Vegetable Tart will fit the bill exquisitely, I promise!
While this recipe may look like it has lots of steps, trust me…it’s really easy to make. Additionally, you can prepare the individuals components and park them until you are ready for the assemblage and baking.
Before I start telling you about my recent culinary demonstration, I must clarify a frequent misnomer about the event which we have come to refer to as ‘High Tea’. It actually isn’t a true ‘High Tea’ at all. In fact, High Tea is something quite different from the regal British tea, properly referred to as ‘Afternoon Tea’.
This time of year always make me think, “PUMPKIN”. I adore that amazing vegetable. This summer, our garden gifted up with two absolutely beautiful pumpkins, both volunteers as we did not plant them. What a lovely surprise. So, the question remained, what to do with them?
Well, there’s always the ubiquitous pumpkin pie but you probably already have a plethora of recipes for one. And, at least for me, one can never have too much chocolate.
My answer to the question became a Pumpkin Pecan Chocolate Magic Bar….one spring form pan, a couple of quick recipes put into one pan, and viola! you have a multi-tiered dessert that is as impressive as it is luscious.
I absolutely adore entertaining and feeding people. But I also want to enjoy their company when they arrive rather than being held captive in the kitchen, thus missing out on all the lively conversation.
If you’re like me, I have just the answer for you! A vegan charcuterie platter and a make-ahead entrée.
Looking for a quick and easy dessert? It really doesn’t get much simplier than this one, especially with the wonderful fruits that are in season. A fresh fruit tart with a cookie crumb crust and a custard filling is just the thing to whip up when you need a dessert with only a couple hours notice.