With summer comes beach days, family vacations, and the first harvests of our homespun gardens! This recipe highlights an easy-to-grow staple that many of us have an over-abundance of or can easily find at any farmers market or grocery store: the mighty zucchini!
Read MoreThis dish is naturally vegan, simple, relies on kitchen staples and with the addition of the seaweed marinara blend your tomatoes gain a complexity of flavor that’s delicious but hard to completely describe.
Read MoreStrawberries, English peas, asparagus, Fava beans, oh my. A spring farmer’s market harvest makes for a quick and delicious (seaweed infused!) pasta dinner for one.
Read MoreI’ve only made it through winter because of spices like harissa, cinnamon and cardamom. In the US we largely associate the latter two spices with dishes on the sweeter side, however they are wonderful in savory cooking. They add so much depth and a different type of warmth.
Read MoreYogurt and (seaweed) pasta may or may not seem like an obvious pairing to you, but the really good thick yogurts aren’t that far removed from cream, so trust me this combination actually makes a lot of sense.
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