razzberry

Preheat oven to 350°F. Add first 8 ingredients to an ovenproof dish. Mix well. Bake for 60 min. Add pumpkin mix and vegetable stock to a big saucepan. Bring to a boil and simmer for 10 minutes, stirring occasionally. Stir in milk until incorporated. Cook on medium high for 5 more min. If the soup… [keep reading]

Harvested more succhini than you know what to do with? Think dessert! Preheat oven to 350°F. Grease a 12-cup muffin pan with cooking spray. Set aside. Shred the zucchini with a box grater. Pat the shredded zucchini with paper towels, removing as much water as possible. In a large bowl, mix butter, eggs, milk, and… [keep reading]

Crisp Topping Filling Preheat the oven to 350°F. Grease a 9 × 13-in. baking dish. Using a spoon, your hands, or a mixer, combine all the topping ingredients in a big mixing bowl until everything is incorporated. Set aside. In another bowl, whisk the eggs and cornstarch. Add vanilla, yogurt, and honey and stir. Fold… [keep reading]

When life gives you lemons, you know what to do. Grated ginger and fresh basil leaves make this the perfect summer tonic. Add the ginger and honey to a small bowl. Pour 1 cup boiling water into the bowl and stir until the honey dissolves. Set aside for 15 minutes. Then strain the liquid, removing… [keep reading]

This Echiopian vegetarian staple is as hot as the summer sun and packed with protein! Add 2 T. olive oil to a pot and heat on medium for 2 minutes. Add the chopped onion and cook for 6 minutes. Add in the garlic and tomato paste. Cook for 1 minute, stirring constantly. Toss in the… [keep reading]

Its springtime and everything is turning green and lush. Celebrate with this cool as a cucumber cocktail (or mocktail). Add everything to a blender and pulse until smooth. For an alcohol free version, omit the tequila and double up on the elderflower tonic water. Serve in chilled glasses with lime salt around the rim and… [keep reading]