Let’s Talk Pumpkin
Let’s talk pumpkin, because you and I both know it doesn’t really taste all that great and yet we all swoon over pumpkin in October!
Let’s talk pumpkin, because you and I both know it doesn’t really taste all that great and yet we all swoon over pumpkin in October!
Classic Italian Sage Chestnut Sauce is a vintage Italian sauce Recipe, with chestnuts, pancetta, garlic and white wine, so move over tomato sauce!
Spicy Beetroot Chili Ketchup, made from roasted beets, sweet and sour flavors and a kick of heat from chili peppers, ain’t your kids ketchup!
Freshly harvested Fig and Garlic Chive Pizza with zucchini rolls, over ground meat, feta and a drizzle of honey over an Almond crust pizza dough.
Keto Chocolate Pumpkin Bread, a vitamin rich pumpkin bread with almond flour, pumpkin spice, and drizzled with stevia infused chocolate.
A Unique Almond Pizza Crust, using both almond meal and barley or spelt flour for a nutty flavor and crisp texture, offers a swap from wheat dough.
Homemade Savory Or Sweet Fig Jam with chilies, garlic and bourbon or simply sweet fresh figs; the perfect rich dressing, sauce or jam.
Garden Inspired Beetroot Ice Cream, naturally sweet and earthy beetroots, cooked and pureed, whirled into a creamy, sweet, rich unusual Ice Cream.
Homemade popsicles are easy, so Let’s Make Summer Watermelon Frozen Fruit Popsicles, with 2-ingredients, fresh watermelon and honey!
An Almond and Garden Fresh Basil Pesto, with sweet almonds, aromatic basil, and lemon whirled into a fresh pesto for summer or winter meals.
Smoked Fresh Okra Vegan Gumbo with lightly smoked peppers, carrots and herbs, simmered with red beans for a fabulous meatless gumbo.