Food for the Ravenous Soul
The mini lemon goat cheese caprese was made as an ode to the passing summer season. The mini caprese is a nice way to use some of the beautiful tomatoes at the peak of their sweetness. The fresh basil and the lemon Montchevre goat cheese rolled in Pollen Ranch fennel pollen combine to make a [...] Read more »
As the punctuation to a very long and busy week with holiday cooking prep on top, we thought a Fennel Friday that celebrates Drinking Fennel was in order. And yes, we are starting with lunch! To that end and to complement your Easter Brunch, we present the Spicy Fennel Pollen Bloody Mary – light, delicious [...] Read more »
Easter has always been one of my favorite eating holidays. My Mom and my Grandmother would have food from dawn to late evening – breakfast, brunch, lunch, grazing and dinner – and never forget the dessert. The best part of this Easter? We are going to have my Grandmother’s Hot Milk Sponge Cake for the [...] Read more »
This is a busy week for holiday cooking – Passover 2012 begins on Friday, April 6 in the evening and ends in the evening of Saturday, April 14. Since I have never cooked a Passover meal, I turned to the expert – amazing Food Blogger, Sharon Matten of Kosher Everyday. Sharon is a Kosher Food Writer and Blogger, Wife, [...] Read more »