Spring weather means the farmer’s market bounty is back! Drawing inspiration from my overflowing vegetable basket, I prepared this Farmers Market Pasta with organic asparagus, cherry tomatoes, and fresh English peas.
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Tasting Jerusalem: Couscous, Creativity, and a Contest!
Tasting Jerusalem is cooking with couscous in April. Tiny grains of couscous are most commonly made with durum wheat semolina. Join our virtual cooking community as we explore the flavors and ingredients of the Middle East through the lens of “Jerusalem: A Cookbook” by Ottolenghi and Tamimi.
Tasting Jerusalem: Goodbye Roses, Hello Barberries!
Tasting Jerusalem is cooking with barberries or zereshk in March. Barberries are tart and tangy, resembling miniature cranberries in form and texture. Join our virtual cooking community as we explore the flavors and ingredients of the Middle East through the lens of “Jerusalem: A Cookbook” by Ottolenghi and Tamimi.
Food Poetry: Ode to Nutella
I interrupt my regularly scheduled food stories, for a poem! In honor of the Nutella Breakfast Truck Tour reaching the Bay Area, I bring you a poem about Nutella, written by my very own Nutella-loving daughter.
Strawberry Jam Spiked with Pineapple Guava
An unexpected fall fruit, pineapple guava marries beautifully with your last stash of strawberries for an unusual tropical strawberry jam
Eat With Your Eyes Open – Join the October #Unprocessed Challenge
Eat with your eyes open – join the October #unprocessed challenge — learn how to see and choose healthy unprocessed food over processed artificial options.
Fast and Flavorful Frittatas – A Flexible Recipe For Even the Most Frantic Schedule
Are you frantic, frazzled, and fearful of the new frenetic back-to-school schedule? Are you as shocked as I am at the fast-pace at which fall is running towards us while summer seems to just be drifting away? In the midst of all the chaos, fast and flavorful dinners that multi-task as breakfast or lunch are [...]
Embracing Summer’s Bounty with Fresh Fruit Crisps
Today is #PieDay in the blogosphere/twittersphere, and though I have conquered most of my phobia around pie crust, and would jump onto this crusty adventure in a heartbeat, alas my summer schedule so far favors preparing quick crisps. Fresh fruit pie filling and crisp filling really are one in the same. So the real difference [...]
Welcome to OMG! Yummy
I'm Beth - a seasoned marketing professional, food blogger and full-time mom. Join me as I make cooking like Granny cool again, blending and stirring ingredients and memories alike.
