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Wood sorrel is often mistaken for the traditional Irish shamrock, so in this spirit whip up your own ‘shamrock’ butter with the bright, almost lemony sorrel instead. If you had visions of mint shamrock shakes when you read shamrock butter and want to try mint butter instead, I would welcome the idea, although I have yet to try it myself.
A deeply nourishing vegan broth that will add a boost of nutrients to cooked grains, veggies, soups and more. This recipe was developed by Dr. Kaycie Rosen Grigel.
The naturally gluten free Amaretti cookies make for a beautiful, unique crispy coating for ham. Apricot jam and mustard are combine to coat on the mostly cooked ham, then the simple crust is sprinkled all over the ham.
This is my daughters request as she absolutely adores the sweet peppers that look like colorful jalapenos. And actually if you are a spice addict, jalapenos would be a great idea to try. Raisins make the perfect ants, but cranberries are also fun for ‘red ants’. We occasionally substitute hummus for a dairy-free/vegan option, too.
During turkey season you can use leftover turkey or your favorite deli-sliced meats (roast beef or even ham could work). Thin slices of apple add crunch and sweetness. If available, a few leaves of spinach are a delicious addition.
