Update: Hands down, this was the most popular recipe from my previous site, Mel’s Food Blog. I’ve re-tested and re-shot it and made a few changes to the recipe, mostly improving the instructions for clarity. I’ve also upped the carrot a bit and reduced the overall liquid for a thicker soup. Feel free to play
Traditional pesto is made with basil, olive oil, pine nuts, garlic and Parmesan cheese. It’s delicious served with pasta, spread on sandwiches, and as a base for your favorite homemade pizza. The problem is, it can be expensive to make. Pine nuts are not cheap and those tiny plastic containers of basil at the grocery
Update: This was one of the most popular recipes from my previous site, Mel’s Food Blog. I’ve re-tested and re-shot it, making some minor wording changes. I’ve also tried this out with some other vegetables and it works great. Try zucchini, carrot, or cucumber. Earlier this month, I was inspired by Desiree Nielsen to make
Hash is a wonderful dish to make for Sunday brunch. It’s also a great weeknight dinner, if you’re a breakfast-for-dinner person, like me. Hash is usually best when you use leftovers for the starch component, but you can start with fresh turnips and it works out just fine. These instructions are given for fresh turnip.
Make Crostini! You’ll save five bucks on the store bought kind and be a food waste hero at the same time. Here’s how: 1. Thinly slice the baguette. 2. Toss with olive oil and your choice of dried herbs. 3. Lay slices on baking sheet and bake at 350°C for 8-10 minutes, until golden brown.
Pasta is one of my go-to dinner dishes. Why? It’s quick, easy, and leftovers are perfect for lunch the next day. One of my favorite ways to serve pasta is with pesto. While I do love a traditional basil pesto, I make it out of a lot of other things. I’ve learned that pretty much