Black Bean Tostadas with Pico de Gallo and Cilantro Lime Slaw While this recipe has several components, these tostadas are simple and easy to make —no fuss, no frills – just fresh, Mexican flavors sure to please even the most serious carnivores. A crisp corn tostada gets a layer of warm, lightly seasoned black beans, […]
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pimento cheese deviled eggs This pimento cheese deviled egg recipe takes the classic party favorite and gives it a Southern twist by folding diced pimentos and cheese into the yolk filling for a creamy, tangy, and slightly smoky bite. Start with perfectly hard‑boiled eggs, halve them, and scoop the yolks into a bowl like normal;
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winter citrus salad with grapefruit ginger vinaigrette Winter might not be the season that comes to mind when we think of citrus, yet it’s actually when these vibrant fruits are at their very best. From late Fall through early Spring, oranges, grapefruit, lemons, limes, mandarins, and those irresistible Satsumas reach peak sweetness and juiciness. It’s
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tinto de verano While Spain is most well known for Sangria, summertime in Andalucia gives way to another wine cocktail, Tinto de Verano. Meaning red wine of summer, tinto de verano is a popular drink in Southern Spain that mixes equal parts red wine and citrus soda (gaseosa). Traditionally lemon Fanta or La Casera brand
grilled magda zucchini & burrata This summer has been fun because we’ve been back at a couple of local farmers markets as a vendor again, selling our Preservation jams and spices. Our neighbors at the Westfield market, Atchley Family Farm, gave us one of their Magda Zucchini to try. The taste is more similar to
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quinoa tabbouleh Originating in the country of Lebanon, Tabbouleh is a side dish that is traditionally made with bulgur wheat, tomatoes, green onion, cucumbers, parsley, mint, olive oil and lemon. It is a super fresh, easy to make vegan recipe that is also heart healthy. When we make it, we usually substitute quinoa for the
pesto & italian sausage pasta While our family enjoys a good homemade tomato sauce, I prefer creamier sauces for pasta like carbonara or vodka sauces. Since it is summer, it’s a great time to make pesto with the bounty of fresh basil available, which makes all the difference in the taste of this recipe. It
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blueberry rhubarb mojitos A couple of years before opening our restaurant, Toby and I started a jam company called Preservation. My mom had been teaching me how to make fruit preserves and we created a few to sell at local farmers markets. We focused on unique combinations that were not available most places like Strawberry
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croque monsieur casserole Growing up in the Midwest, I am all about comfort food, especially when it comes to breakfast. I find a lot of similarities between French food and Indiana food – lots of butter, ham, cheese and bread – so I took my favorite Parisian sandwich and made it into a brunch casserole.
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harissa cauliflower, potatoes & arugula Middle Eastern breakfast has become more popular worldwide in the last few years, from Turkish eggs to labneh with tomatoes and za’atar. I’ve recently become a big fan of harissa, typically a paste made from red peppers, Baklouti peppers, garlic, cumin, and citrus. I have a powder version that I
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