Eric and I love carrots.  This is a good thing since they’re a much cheaper vegetable than some of our other favorites like asparagus and bell peppers.  This year I wanted to come up with a few more affordable Thanksgiving side dishes.  I’ve been doing a lot with the food bank and talking to their clients about using special ingredients in small amounts to turn ordinary foods into fancy dishes.  These Maple Orange Carrots with Sage are a great example, and go amazingly with roast turkey or chicken! Read more

I use a lot of taco seasoning.  I mean A LOT!  Not only do I use it regularly for my own family, but I also make taco soup 2-4 times a month for festivals, classes or friends.  I used to buy premixed taco seasoning in a big jar at Sam’s Club; but when they switched to a brand that wasn’t gluten free, I decided it was finally time to make my own.  Although no one in my home is gluten intolerant (that we know of), I prefer to use gluten free ingredients whenever possible for the events that I provide samples for. Read more

Happy Halloween!!!    After posting the healthy pumpkin chocolate chip cookies last week, I wanted to post another seasonal dessert that I’ve been looking forward to making for a whole year!  It’s, unfortunately, not healthy at all.  But it’s so adorable, cheap to make and perfect for Halloween!  It’s a basic Rice Krispies Treat Recipe, but made in a bundt cake pan with the addition of candy corn and Reese’s Pieces. Read more

Have you been looking for a guilt free autumn dessert? You have to try these cookies! Whole wheat flour, oats, organic sucanat, fresh pumpkin and dark chocolate chips turn these cookies into a healthy dessert perfect for any fall or winter holiday. Read more

After my first experience with fennel a couple years ago, I’ve become a bit obsessed.  Fennel is in season year round (check out what food is in season when!) but I seem to always use it as a transition vegetable.  I love to work it into recipes when the season is changing.  For this one, I use some of summer’s zucchini roasted with fresh picked fennel, onion and garlic. Read more