Hummus is such a simple mix of ingredients. When stripped down to the essentials, it’s really just chickpeas, tahini, lemon juice, and garlic.
It’s easy to get into a rut with salads. I can find myself tossing the same greens and chopped vegetables and dressing together over and over again.
It’s fine. But it’s boring.
This rhubarb curd is what I turn to when I want a rhubarb dessert without those pesky fibrous bits.
This one is perfectly smooth and just lovely.
This strawberry rhubarb crisp with oat flour might be the best version of the humble, rustic dessert I’ve ever eaten. And it happens to be gluten free and 100% whole grain.
This baked sweet potato stuffed with marinated feta is perfectly balanced between hot and cold, sweet and salty, creamy and crunchy, bright and mellow.
It’s a spin on a stuffed baked potato.
This peanut sauce is seriously delicious.
It’s easy to fall for such sweet-salty-spicy-creamy goodness whether it’s paired with chicken, noodles or serving as a dipping sauce for egg rolls or satay.