It’s beet season and I’ve been coming across them at the markets. Since they’re everywhere (and my sister hasn’t given me the recipe for her famous beet soup yet) I decided to make a simple snack – Baked Beet Chips with Blue Cheese Dip. Might sound strange, but not when I say that these turn to chips – baked not fried – that are crispy, delicious and addicting!
These vegan sugar cookies are easy to make and have a great taste and texture. Turns out the first batch I made weren’t actually vegan, but that was easily corrected with the next batch.
Picking fruit in the desert in the dead of summer? Crazy, right? That’s what I thought, too. Prickly pear fruit are abundant in the Phoenix desert and ready for the picking. The reward of a prickly pear margarita at the end of a harvest was a great summertime surprise!
Lentil soup with veggies and pasta is so easy to make and this version takes kindly to substitutions. Now that I have a recipe in hand I’m hooked!
I love to bake. It’s creative and process-oriented, and you have to be precise with your ingredients otherwise there’s no telling what you’ll end up with. Fortunately, the day I made these, I was level-handed and the result was this batch of amazing blueberry mint hand pies.