Pear Cider Vinegar

This post has been a long time in the making – I took the first pictures for it on March 19th, nearly 3 months ago. But all good things take time – and this, believe me, is very, very good. It certainly helps that it’s also practically free. If you know me and my boyfriend…

Chipotle Refried Beans & Mexican Rice

  Mexican rice is one of my most requested recipes. Why? I haven’t the slightest idea. It’s as straightforward as it gets…I mean, it’s rice, people have been eating it for 10,000 years. And whenever it comes into conversation, people are weirdly surprised I make Mexican rice from scratch. “What, you can make that???” I’m…

Fermented Celery Root – 3 Ways

Whenever I tell someone I’m fermenting/pickling something, without fail, their first response is always “what are you going to do with that?” And, without fail, my response is “everything”, said with a shrug. I made this post to delve a little deeper into what I mean by everything. Celery roots are pretty large, so I’m…

Jicama Slaw

I first made a version of this Jicama Slaw for last year’s Gato de Mayo (my cat’s birthday) and loved it. Despite loving it and, upon first bite, thinking ‘wow I’m going to make this all the time’, it never became a staple. I just don’t think about jicama often, or even give it a second…

Walnut Butter with Dates & Vanilla

This post probably doesn’t need to exist. Making nut butters is so simple, intuitive even. But, I suppose, if I inspire even one person to make vs. buy then I’ve done my job. I’ve also got a post in the works that uses this walnut butter so I figured why not give it it’s own…

Cashew Sour Cream

    I’m in love with this cashew sour cream. While I’m not the biggest fan of the nuts themselves, cashew milk has always been my favorite nut milk. It’s so rich and creamy, and happens to be the easiest nut milk to make as it doesn’t require any straining. Just a little bit of…

Colcannon with Celery Root & Carrot Top Pesto

I’ve never cared for St. Patrick’s Day, but the odd compulsion I have to be festive wouldn’t let me pass up an excuse to make a traditional Irish recipe today. But, of course, I’ve never been a very traditional human, nor do I care to be. This recipe makes use of things people generally discard, the root…

Preserved Lemon Dressing with Tarragon & Honey

My Sunday was so familiar. Got up early and cleaned a bit while Burton started seeds (brussels sprouts, cumin, stevia, milkweed and chamomile), went out for breakfast (with his dad and brother, good dudes) and ran around the rest of the afternoon. Once we got home, we were both hungry but wanted something light after…

Sauerkraut

Sauerkraut is one of the most popular fermented dishes, especially in Wisconsin. It’s easy to make and is as rich with vitamins as it is history. It’s been around for 4,000+ years and was the only vegetable that supplemented the rice fed to workers building the Great Wall of China. It was used as an ancient Roman pharmaceutical. The antioxidant…

Homemade Ricotta

If you’ve never made ricotta before, you are seriously missing out. It doesn’t even resemble what’s sold in stores. It’s luxurious, impressive and so, so easy. Making homemade ricotta is as easy as making boxed macaroni and cheese. The huge jump in quality also makes it more versatile; it’ll find its way into salads, dips, every baked…