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Okay. This is not exactly a recipe, but rather sometimes the best pairing for your meal is a crusty loaf of French bread. My family lineage is French, what can I say crusty bread seems more appropriate then not. So, here it is.
Let’s call it a reminder. In addition, here are a few tips on how to store it, keep it fresh, or use it up. Whenever possible try to find those crusty gorgeous whole-grain varieties.
Apples provide the sweetness and the binding agent to make this granola delightful and more importantly, sweetener-free. Use your preferred cooking oil or butter. The apples do not need to be peeled and add a bit of cinnamon to give this more flavor.
There is something slightly disappointing about how much of the artichoke has to be removed to get to the tender, flavorful hearts. But, really you only discard the inedible parts. Here is a simple guide for simmering your own artichoke hearts from the full blossom. It is easier than it seems— especially this method that allows you to cheat a bit.
A breakfast dessert of juice goodness to make your day a bit brighter and sweeter. Nourishing agar agar comes in powder form in little packets. This recipe is brought to you by Dr. Kaycie Grigel.
Juicy, candy sweet summer tomatoes will drip and ooze with the basil and olive oil amongst the threads of pasta. Only use the ripest tomatoes and you will melt into every bite.
