Homemade hummus is a bold investment. A jar of tahini isn’t cheap, a ~15 oz. jar is around $6. BUT once you’ve invested in that jar, hummus is just a few small steps away! (You can get +15 servings of hummus for one jar of tahini) Overall you can save if you home make your hummus. Plus if you’re like me and Mike, you don’t like/always want the same flavors. So homemaking hummus let’s you control the amount you make. No more wasting hummus or eats flavors you don’t love!
Fun Fact: Lebanon currently holds the world record for largest plate of hummus, according to local media, Lebanese chefs used 8 tons of boiled hummus, 2 tons of tahini, 2 tons of lemon juice and 154 lbs of olive oil in the dish.
This side dish for dinner is perfect for any party or gathering. Everyone will absolutely love these potatoes.
Cultural Fact: According to the Idaho Potato Museum, the average American eats about 124 pounds of potatoes per year while Germans eat about twice as much.
It’s that time of year again to get your squash on. And if you’re like me, and forgot to harvest your squashes from the garden, you have obnoxiously large zucchini.
Seriously. Look at that monster. Just a tip! If you can pierce the skin easily with your fingernail the zucchini is still fine. If it’s super tough there’s a chance you let it grow too long. When they’re tough like that I’ll make zucchini bread with it but I wouldn’t use it in a recipe like this one.
Fun Fact: The Guinness World Record for zucchini length is 2.52 m (or 8ft 3.3in), measured in 2014 in Canada.
Eggplant Parm* was one of my favorite comfort foods growing up as a vegetarian. I’ve also found it’s one of those things that omni’s will eat willingly and without a second thought. Therefore Mike and I have attempted countless methods of preparing the cooking eggplant to get that perfect crispy bite.
We tried baking, we tried frying, we tried baking and then frying, we tried thin slices, we tried thick slices, we tried cubes, we dried different brands of breadcrumbs, different flours types and even different milk types.
Now Mike would not agree but below is my favorite method that we’ve come up with.
Eggplant Preparation Fact: Eggplant fruit can often have a bitter taste which is why the practice of salting of the eggplant comes from. Salting the eggplant also softens the flesh and reduced the amount of fats and oils absorbed during cooking.
Bonus Useless Personal Fact: There’s no valid reason for it but I really hate the skin of the eggplant. It’s totally edible and probably nutritious but I always skin an eggplant if I’m planning on consuming it.
Everyone either hates or loves a good green smoothie, but as we move out of smoothie weather and into fall I start looking for something to warm my tummy. This soup recipe is just the thing for you green smoothie lovers!
Because most of the ingredients can be found locally and fresh near me I like to make this soup at the end of the summer and freeze or can it for the fall and winter months.
This soup is packed with essential vitamins A, C and K as well as minerals like copper, potassium, iron, manganese and phosphorus. It’s high is fiber and protein as well!
Soup History: Evidence of soup dates back as far as 20,000 BC where hot rocks from a fire were placed in the water to heat it.
So, you might be asking yourself why I would post a recipe on hot soup in the middle of the summer. But really, it’s because if you grew tomatoes at all in your garden this year then you’re getting pretty sick of making tomato sauce and salsa. It’s time to mix it up!
This recipe is perfect because all the vegetables are in season and thus are more affordable, then after you make it you can store it in the freezer until fall rolls around.
Personal Fact: I actually successfully grafted a tomato plant this past March. The scion (top part) is an heirloom variety, and the root stock (bottom) is just a regular more hearty variety. It’s currently producing tomatoes the size of softballs in my garden and they’re delicious.