Tapioca cheese bread bites with butternut squash and shallots are an easy version of Pao de Queijo (Brazilian cheese bread) with a California fresh and seasonal flair. Perfect for pairing with wine from Suisun Valley Filling Station for your holiday party appetizers. Today’s dash of science: Tapioca starch – what is it and how to use it.
Butternut squash is more versatile than you think! Beside a quick sauté adding swiss chard and pomegranate to the butternut squash, I’ve rounded up several other vegan and vegetarian recipes to inspire you (plus some storage tips). Today’s Dash of Science: What are carbohydrates and starches?
A recipe for homemade potato gnocchi with a bright and creamy sauce that answers the what to make with fennel question.
A brighter spring take on roasted beets, marinated with mint and garlic and drizzled in yogurt.
An amazing citrusy cake with stabilized whipped cream and multiple types of citrus fruits and a slightly caramelized glaze.
A subtly spiced pomegranate liqueur that is delicious added to some soda water or in a bright cocktail – like this Dr. Blossom recipe! Alright, the last of the promised winter syrups and liqueurs (for now): pomegranate spice liqueur. For those just joining us, you can read the rest of this saga in Part 1, Part 2, and Part 3. Part 1 has most of science notes about making liqueurs. There’s not a lot to say about this recipe, besides that it was born out of an “I have pomegranate arils in the fridge that need to be used up”…Continue Reading
A chewy, thick crust flatbread pizza with creamy cheeses, sweet onions, and seasoned radicchio. And some notes on flavours in dough – because of yeast!
Delicately flavored romanesco mixed with white beans and green onions with just a hint of spice tops this pasta for a quick vegetarian meal.
Sweet, citrusy, orange coconut macaroons dipped in dark chocolate for an everyday-is-a-special-day treat.
An earthy, wintery vegan soup with cauliflower and parsnip that is rich and creamy (without any cream), highlighting the subtle sweetness of parsnip as an under-appreciated vegetable.