This started as a wild experiment for a family member who was trying to become a vegetarian. Made from thinly sliced zucchini “cured” in olive oil and spices, it can be served cold as antipasto, or baked onto a pizza.
Baklava was always the treat I bought or was gifted. I never attempted making it at home because it seemed like it would be an overly tedious task. Once you get into the rhythm of things though, the act of layering each sheet of phyllo and chopped nuts, becomes quite cathartic.
This is a hearty broth made with slow roasted mushrooms and has very deep and developed flavors. I had some mushrooms to use and wanted to try something different with them. This is a recipe for someone who wants to spend the day making the house smell amazing!
Fresh, healthy, and oh-so-eye appealing, this Cran + Berry Tart is a delightful twist on a fine French pastry dessert that delivers a blast of sweet-yet-tart berry goodness in every flavor-explosive bite!