The weather is cold and crisp. Spooky decor and pumpkins are everywhere, and we have started considering our options for the holidays. It’s nearly Halloween! Will you be going to a party to celebrate? We will be, and I think we’ll be taking this recipe to share.
Not more than a week ago, we were grocery shopping at Wegmans and a box of Krusteaz Pumpkin Pie Bar Mix caught our attention. Brent loves pie—we made a pumpkin coconut pie last year—but we rarely make it. When he asked me if I could make pumpkin pie bars, I agreed. Instead of the graham cracker crust, he requested I use a gingerbread crust (something I’ve played around with, but haven’t quite perfected).
This is more of a savory than a sweet dessert, but you can easily top these bars with a little drizzle of maple syrup or a dollop of coconut whipped cream for a little extra sweetness for your resident sweet tooth. We know you will enjoy it!
Early fall is the season of apples for me, and I get excited to use all kinds in every way possible. So, when Brent suggested we try to create our own Waldorf salad–in which apples are a main ingredient–I was completely on board. The original Waldorf salad recipe is attributed to the dinning room manager of New York’s Waldof-Astoria Hotel in the late 1890s. It contained apples, celery, and mayonnaise, and was served on a bed of lettuce.
Soon thereafter, walnuts became another main ingredient and over the decades other ingredients have come and gone. Some common additions are chicken, turkey, dried fruits, and yogurt. I imagine that yogurt plays an integral role in helping the dressing stay light and flavorful. So, I wanted to recreate that experience, but keep it dairy-free.
This Waldorf salad is sweet and light, and can be served as a refreshing lunch, appetizer, snack or even dessert. (Yes, I said dessert. I had the leftovers as “dessert” for three straight dinners.) We hope you will enjoy it, too! Continue reading →
Growing up, I remember my mom sharing with me the fact that when she was my age, they ate everything from the animals on the farm. She shared stories of tongue, sweetbreads, and ham hocks—and you couldn’t have paid me enough money to try them. Thankfully, with a bit of persistence from my parents to always try new things, and this crazy paleo adventure we’ve embarked on over the past two-plus years, we’ve come to eat (and love) a lot of foods that fall off the beaten path of traditional American cuisine.
Just a few weeks ago, we brought this buffalo tongue that we bought at Cibola Farms along to Russ’ house for cooking along with a day of cooking as well as photographing a few items for an upcoming project (more on that soon!). If you’ve never had tongue before, or are trying to convince a wary friend or family member, this is exactly the recipe you’ve been looking for. We hope you’ll give it a try.
Like it or not, fall is quickly approaching—which means it is time to start preparing for colder weather and warming recipes. Fall is by far my favorite season of the year (strongly influenced by football), and I also love having a hearty stew, soup, or other warm meal to pair with the changing leaves and cooling weather.
This seafood stew is partially inspired by our friend Russ, of the Domestic Man, as he gifted us with some homemade fish stock (UPDATE: get the recipe here) when we last visited. He’s one of our aspirational cook friends (check out our review of his cookbook here), and we wanted to take full advantage of the offering. This stew may be made with a variety of seafood, depending on what is available where you are, and is quite delicious. We hope you’ll take this recipe on and make it your own this fall. Continue reading →
It’s late summer and that means the heat and humidity are high in the metro DC area. Still, with fall just around the corner, I have been eager to enjoy the comfort of soup. This weekend, we created a slightly sweet and tangy gazpacho. It’s hearty but smooth and bright, so you can eat it as an appetizer or a meal. We hope you savor our sweet potato gazpacho as much as we did! Continue reading →