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There is no denying it: Brussels sprouts are IN and not going away. We just don't get why these veggies ever had a bad rap! BUT if you're still a hater... this recipe may just convert you. Roasting makes these little guys crisp and sweet, while our tangy Honey Mustard adds pop. Try it!
Green bean casserole is back! And thanks to our Slow Roasted Garlic, it's better than ever! We use coconut milk for the sauce, so this update is also gluten free, grain free, and dairy free. We won't tell your guests it's healthy if you don't! (Let's just let them ohh and ahh about how it's the best green bean casserole they've ever tasted.)
Right now, their are turkeys and pies on the cover of every magazine in the news stand. It can mean only one thing... THANKSGIVING is almost here! All we can say is YES!!! This time of year is about #brininitbackhome: cooking, eating and sharing it all with our family and friends. So all month long we will be sharing our favorite recipes for the big day. They're good enough for Thanksgiving, but simple enough that you can make them all month. Up first, our #1 super favorite squash: delicata. It's as creamy as butternut but doesn't need to be peeled. Amazing.
This Halloween weekend, warm everyone up with our hearty pumpkin lasagna. We used Cappellos lasagna noodles, to make it gluten free. You can also use regular, cooked, lasagna noodles, or even strips of roasted zucchini.
It's Taco Tuesday! Try this fall spin on tacos, using leftover pork from our Roasted Pork Tenderloins.