Honey-Oat Granola Bars (GF/V)

These are the easiest, yummiest, fastest, healthiest, fail-proof honey-oat granola bars you’ll ever make. They’re vegan and gluten-free (as long as you use gluten-free oats), and they have a perfect crispness and sweetness. But my favorite bonus is that they don’t crumble! This is a snack filled to the brim with iron, fiber, protein, vitamins,…

Rustic Spring Herb Tart with Flaky Gluten-Free Sourdough Crust

This gorgeous Rustic Spring Herb Tart with Flaky Gluten-Free Sourdough Crust is made with foraged and garden ingredients, and is completely flexible–you can make it with all kinds of delicious herbs and foraged ingredients. The gluten-free sourdough crust is rustic, rich and flaky, and will be a go-to for us now forever forward. I’m not…

Planting Potatoes on Good Friday: The Darkness and the Light

Above all, this is a post about how to prep and plant potatoes for your garden. However, it includes a longer narrative not typically added to my posts of late. If you’d rather skip the narrative, you can hop to the videos about prepping potatoes for planting, and planting potatoes, which appear at the bottom…

How To Make Corn Tortillas & Tortilla Chips From Scratch

We’re out of chips here at our house, how ‘bout you? Here’s how to make your own from start to finish in 7 minutes. You need masa harina, extra warm tap water (at a nearly 1:1 ratio water to masa, but a bit less water), high-heat oil, and salt. That’s it. Watch the tutorial and…

Old-Fashioned Life Hacks: Seasoning Beans, & Keeping Soup on the Stove

Recently, The New York Times wrote an op-ed about beans, A Boom Time for the Bean Industry. In it, staggering statistics like this show up: “Many canners and packagers are hiring staff or adding shifts to meet the surge in demand. Typically, Rancho Gordo receives 150 to 200 orders a day for its specialty beans….