Okay, how cute are these little fellas? If it were possible to have a crush on a food item, empanadas would be mine. I find these pockets of goodness so captivating. Crisp and golden on the outside and filled with something delicious (the question is what!) on the inside. Is it just me, or are you crushing now too?
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Nothing in the world compares to a great piece of bread.
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This soup works so nicely because, unlike most tortilla soups, it’s not super heavy. Instead of a thick bean & cheese base, I did a refreshing tomato/veggie and lime based broth with lots of fresh cilantro. The fresh and tangy broth is the perfect complement to the nutty yucca and avocado flavor.
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They’re quick to bake and oh so lovely. You definitely have time to throw these together, especially if you’re in a Valentine’s Day pinch like me!
Plus, there’s nothing more romantic than the sweet scent of roses…
Tricking yourself into thinking its springtime is one way of looking at it, but sprouting lentils is also a great way to add a super fresh, nutrient packed component to a meal or salad.
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Today’s recipe is special because it’s one I came up with for a guest post on one of my favorite food blogs,Green Kitchen Stories. Husband and wife, David and Luise are pair of creative food lovers who, as you might have guessed by the title of their blog, keep a super healthy and fresh kitchen. They recently had a baby named Elsa (love that name!) and are currently traveling around Vietnam eating and exploring the culture. Sounds like a dream. I’m thrilled to be part of the guest series on their blog while they’re away.
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It’s citrus season in Florida!
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It’s what cotton candy was intended to be before someone decided it should turn your tongue blue. Seriously, heavenly. Like strands of cookie that melt in your mouth.
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