The use of edible flowers in cooking and baking—along with freshly milled flours from heirloom grains like einkorn, buckwheat, and spelt—are having a moment. Rose Wilde takes advantage of both in Bread and Roses: 100+ Grain Forward Recipes featuring Global Ingredients and Botanicals, a recent Food52 Baking Club pick. (Snacking Bakes by Yossy Arefi is...
High Protein Salads in Jars that Make the Perfect Lunch Four easy high protein salads in jars that make the perfect meal prep lunch! These mason jar salads are filled with fresh veggies and packed with protein from chicken. Customize each salad with a homemade or store-bought dressing for ease, and enjoy lunch in no...
Wild Blueberry Pie with Shortbread Crust This wild blueberry pie is topped with a brown sugar streusel (I know, streusels are life!) and the shortbread crust is so rich and buttery! I don’t know that there’s a huge benefit to me posting pie recipes every few months. No one seems to love pie exactly like...
Peanut Butter Blueberry Banana Smoothie This creamy 4-ingredient peanut butter blueberry banana smoothie makes the perfect healthy breakfast or snack. Top this easy blueberry banana smoothie with your favorite granola, extra banana slices and blueberries, and a drizzle of peanut butter! Options to add extra protein or sneak in veggies, too. Before having 3 kids...
Vegan Chocolate Chip Cookies (gluten free, too!) The best vegan chocolate chip cookies made in one bowl with a mix of almond flour and oat flour to keep them gluten free! These easy vegan chocolate chip cookies are deliciously chewy with crispy edges and tender middles. You truly won’t need another vegan chocolate chip cookie...