Recently I had the opportunity to try some new food at Sprout Salad Company, a locally owned chain of three fast-casual restaurants that’s chugging along doing cool things in the salad space. I know, I know. Salad can be wahhhh wahhhh sometimes, but these guys are really damn good and they know what they’re doing.
Similar to my Dill Pickle Snack Mix recipe, I found out about this Honey-Sriracha Chex Mix recipe and just had to develop a variation I could try because it sounded so, so good! This one is even easier to create gluten and dairy free than my dill pickle snack mix and I highly recommend it. It’s quite addicting with that sweet, salty, spicy thing going on. It really hits the spot. Perfect for a book club or girls night or a game day party, what have you!
I have to be honest and tell you that I never actually had buckeye balls (a.k.a. buckeye candy, a.k.a. buckeyes) growing up. I had heard they were essentially peanut butter and chocolate—the very best dessert combination in my eyes. Continue reading
Annnnnd we’re back. I had to follow up that b-a-n-a-n-a-s vegan caramel puff corn recipe with something a little closer to my vibe: easy roasted broccoli. It gets perfectly charred and fresh, drizzled with lemon juice and zest, just like my roasted Brussels sprouts. This is another veggie recipe you’ll have to resist eating straight off the pan!
Happy April Fools’ Day! In honor of today, I thought I’d share a bunch of silly behind-the-scenes photos of my favorite fool: my golden retriever, Gordon. Whenever I have food on set and I’m trying to get a shot, he’s always sticking his nose right in or blocking my light! Sure, he’s adorable, but he’s also a terrible sous chef.
I kind of hate that this vegan caramel puff corn is in my cupboard right now. Mind you, it’s because it’s absolutely delicious and I have no self control around regular puff corn, so when it’s encased in butterscotch-y goodness it’s all over.
Sauce makes everything better, doesn’t it? Hollandaise sauce was probably my first foray into sauces when I was a kid. My mom would make it on occasion for eggs Benedict and I just loved it. It is rich and buttery and lemony-bright.