Blog Archives

Easy Pickled Carrots

3/25/2026

Ingredients

Instructions

Wash a wide-mouth pint mason jar and its lid in hot soapy water. Then rinse and let air dry.
eel and cut the carrots into sticks, about 1/2-inch thick and the correct length that will fit in the ar. If you prefer, you can slice them into rounds instead. Fill the jar with the carrots.
Peel the garlic cloves and slice them in quarters. In a small saucepan, combine the garlic, vinegar, water, sugar, salt, peppercorns and bay leaves.
Once boiling, remove from the heat and pour the brine into the jar. Tap the jar on the counter to release any air bubbles. Discard any remaining brine.
Screw on the lid tightly and allow to cool to room temperature, about 1 hour. Refrigerate 24 hours, then enjoy. You may want to remove the garlic after 24 hours, as the flavor intensifies over time (or leave it if you’re a garlic lover).
Keeps up to 1 month refrigerated.

3/18/2026

Ingredients

Preparation

Preheat oven to 350
Butter 9” loaf pan
Beat eggs, sugar, yogurt, butter and vanilla until smooth. Stir in grated rutabaga.
Combine almond flour, baking soda, baking powder, cinnamon, allspice and salt, mix well.
Stir dry ingredients into rutabaga egg mixture and combine until smooth.
Bake 30-40 minutes or until tester comes out clean and top of cake springs back to the touch.
Serve on its own or add a light coating of icing of your choice - vanilla or lemon complement it well.

3/11/2026

Ingredients

Instructions

In a bowl, combine the microgreens and sliced radishes.
In a small bowl or jar, combine the olive oil, lemon juice, honey or maple syrup, salt, and pepper. Shake or whisk to combine.
Pour the dressing over the microgreens and gently toss to combine.
Sprinkle on pumpkin seeds, if using.
Serve immediately.

3/4/2026

Ingredients

1/2 cup extra-virgin olive oil, divided
3 large garlic cloves, thinly sliced
4 pounds chard, thick stems discarded, inner ribs removed and cut into 2-inch lengths, leaves cut into 2-inch ribbons
Kosher salt
Freshly ground black pepper
1/2 teaspoon finely grated lemon zest

Directions

Heat 1/4 cup plus 2 tablespoons olive oil in a large pot over medium-high. Stir in the garlic and cook, stirring occasionally, until lightly golden, about 1 minute.
Add the chard leaves in large handfuls, allowing each batch to wilt slightly before adding more. Season the chard with salt and pepper and cook, stirring, until the leaves are softened and most of the liquid has evaporated, about 8 minutes. Transfer the chard to a bowl. Wipe out the pot.
Add the remaining 2 tablespoons olive oil and chard ribs to the pot and cook over medium-heat, stirring occasionally, until crisp-tender, about 5 minutes. Stir in the wilted chard leaves and season with salt and pepper. Transfer to a bowl, sprinkle with the lemon zest, and serve right away.