Sprout & Pea

When we’re not hav­ing fleet­ing days of sum­mer weather, it cer­tainly feels like fall has arrived, and I’m enjoy­ing every minute of it. The cozy sweaters, the nights snug­gled up with your loved ones enjoy­ing a glass of wine, the din­ner par­ties galor. The one thing that most sig­ni­fies fall to me is food. That tran­si­tion into hol­i­day spices and warm meals is one that com­forts me to no end. After mak­ing an impro­vi­sa­tional stuff­ing with car­damom, orange zest, gin­ger and honey, I found myself days later still crav­ing the taste and aroma of car­damom. Read more:

The other night, I noticed some bananas in the bas­ket on my kitchen counter that were ready for the trash can. Being that I don’t like to waste any­thing, I brain­stormed a bit on what I could make with this now black­ened on the out­side, over­ripe on the inside fruit. Read more:

I lovvvve pick­led green toma­toes. I often buy them in large jars and snack on them when I’m hav­ing a crav­ing for some­thing tangy, which hap­pens quite often.  Truth be told, I like pretty much any­thing that you would nor­mally find pick­led.  I’m a tang and tart-​​addict.
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