Recipe: Serves 6-8 Cut the ends of the squash and cut in half, and cut in half again so you have 4 halves per squash. Take the seeds out. Season the flesh side with salt and pepper. Roast, skin side up, for 30 minutes at 350. Remove from the oven, and when cooled, slice each […]
Recipe: Serves 4-6 Place the Job’s Tears in a medium-sized pot and add enough water that there are at least 3-inches of water on top. Bring it to boil over high heat, then reduce the heat and simmer for 45 minutes or until tender. Drain the job’s tears and dump them into a bowl. While […]
I love green beans and have the best memories of me cleaning green beans with my grandma from the garden when I was little. I think we ate half the beans before we even cooked them! From a young age, I have always been very sensitive to canned green beans! This romesco is so creamy […]
l love this simple toast. A great balance of sweet and tangy. I love serving this as a starter or tapa with some Cava. Or it is a great light meal alongside a big green salad. Sometimes I will roast the grapes and keep in a bowl in the fridge and eat as a snack! […]