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Spring penne with broccoli pesto

School’s out! Finally, time/energy to invest in buying, preparing and writing about good food again. I’ve been in quite the culinary rut over the past couple of months–just absolutely no creative juices percolating in the food realm. My diet has consisted of lots of trail mix, peanut butter-banana sandwiches and scrambled eggs–the basics. I was ready…

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Balsamic roasted asparagus salad

And…we’re back! Please pardon that long pause. It kind of evolved out of spring break, during which I was deliciously disconnected from all forms of modern technology, and then gained momentum, and…you know. Anyway, here’s to spring and getting back to regular posts.  I bought a bunch of asparagus to take to a BBQ yesterday, and…

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Loaded granola, lightly sweetened

I LOVED the blueberry/chia/almond accidental granola I made Sunday. My only reservation was the amount of sweetener. The recipe called for 1/2 cup of sucanat or alternative sweetener, plus a 1/4 cup of brown rice syrup. I used coconut sugar instead of sucanat, and less than a 1/4 cup of honey in that recipe, but…

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Blueberry oat almond granola

Full disclosure: I followed an Oh She Glows recipe to make blueberry almond chia squares and ended up with granola. Albeit, granola good enough to warrant posting. Here’s the part where I come up with an excuse (and this time, it’s a legitimate one). I accidentally turned my oven off when turning the oven timer…

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Springy vegan tartlets

To say that “spring is in the air” is a terrific understatement. What has occurred outside over the past week is utterly staggering. I suppose spring is just like this in a climate with a year-round growing season, but it’s new to me and absolutely astonishing. Big, pink blooms that have fallen from the trees…