Carrot Greens Pesto

Recently I splurged on a bunch of pretty rainbow-colored carrots with beautiful green tops. A friend told me you can use the greens to make pesto, so that's what I decided to do with them instead of feeding the composter. I was afraid the tops would be very bitter, so I scoured the net to find recipes featuring carrot greens. Turns out, you can use them to flavor stocks, accent salads, turn

Peach Pie Filling

The other day I intended to make peach pie, but I ran out of time. So I threw the filling into a baking dish, topped it with Nut Free Crumb Topping, and baked it at 375 degrees for about 25 minutes and called it dessert. It was so good we called it breakfast the next day, too.As an aside...supposedly, peaches are easiest to peel when you dunk them into boiling water for a few seconds. The skin

Crock Pot Boston Brown Bread

I grew up with Boston Brown Bread. It is a steamed bread traditionally served with baked beans, but I liked it better served plain for breakfast with butter or cream cheese. I only ever had it from a can (B&M) and for me it was an acquired taste. It was dense and very filling, tasting strongly of wheat and rye and molasses. As is the case with so many other foods I introduce my girls to, I

Blueberry Kuchen

Blueberries are on sale! I love blueberries in baked goods and decided to make some blueberry kuchen for breakfast. I decided to follow a Penzey's recipe, which converted to being gluten free and vegan splendidly. It was easy to make, taking only a few minutes to throw together, and the end result is delicious. My pictures don't do it justice.For this recipe, I decided to replace the egg with

UnSoy-Ginger Dipping Sauce

Last week I tried making Gluten Free Gobsmacked's Radish Cakes. I also tried roasting them as she mentioned she'd done. As interesting as these things sounded, I'm just not sure I'm a fan of radishes. However, I am a fan of Soy-Ginger Dipping Sauce! I have modified Kate's recipe to be soy-free. The coconut aminos make the sauce taste very slightly like coconut, but it's not distracting. In

Chipotle Sweet Potato Biscuits

I braved the temperature (hot, hot, hot!) and turned on the oven today to make biscuits. I had leftover mashed sweet potatoes - they gave my biscuits a lovely orange color with a hint of a bite. It was definitely worth it to turn on the oven. We'll have biscuits with dinner tonight and we'll split them tomorrow and enjoy them as sandwiches for lunch. What to use as a filling? I'm thinking

Beets from Our Garden

The other day I harvested two medium beets from the garden. For dinner I decided to cook them on the stove top because it's really far too hot to roast them in the oven. They turned out quite good sauteed with garlic, white wine and their leafy green tops. I regret not planting more beets, because they are so delicious! They were also different than what I can buy in the stores - a softer red