Month: July 2013
Salted Peanut Butter Cookies // Raw, Vegan + Gluten Free
Salted Peanut Butter Cookies: 3/4 cup raw almonds (cashews work great as well) 1/2 cup nut butter (I used peanut butter, but almond butter will also work) 8-10 medjool dates, pitted 1 teaspoon vanilla […]
Zucchini “Noodles” with Pesto and Tomatoes
I have always generally liked zucchini. In bread, cakes, pancakes, grilled on the barbeque and sautéed over the stove. But I have never really loved it nor have I ever […]
Jalapeno Hummus
This week I made a big batch of hummus, and then separately made three different options. One topped with toasted pine nuts and feta cheese, another drizzled with extra-virgin olive […]
Radicchio Salad with Balsamic Soaked Cranberries + Goat Cheese
Ok, I know living in the Pacific Northwest we shouldn't complain about the heat. But it is hot! And when it is this warm I have very little motivation to […]
Garlic Scape?
Recently my CSA box, from Hood River Organics, has been including garlic scape. Now I have to admit, even as someone who loves cooking and attends farmers markets regularly, this was […]