I went on a cleaning spree this past weekend, which involved re-organizing my bedroom, breaking down boxes and scrubbing down the kitchen countertops. It also led to a pantry purge, a refrigerator re-organization, and an overall evaluation of my current food inventory.
Read morequinoa and mixed green salad with dried cherries and butternut squash
Quinoa is one of our favorite ingredients around here. It is just so versatile—delicious hot or cold, on its own or combined with a bunch of other yummy stuff. In this case, we went the cold route, and threw it in with some of our favorite fall ingredients.
Read morehoney sea salt almond butter
I've loved peanut butter for as long as I can remember, so until recently, I never gave almond butter much consideration. But when I began contemplating making some kind of nut butter at home, almond butter seemed like the way to go. It would be a nice change of pace from my routine jar of Jif, and besides, I still had almonds leftover from making almond milk.
Read morewhole wheat espresso shortbread with golden sugar crunch
I used to think of shortbread as a plain, somewhat disappointing (if not boring) cookie. Maddie and my dad were sold on its simplicity, but I was not convinced. This shortbread, however, completely re-imagines the crumbly dessert. In fact, these might be the most flavorful cookies to come out of my kitchen. Make these, and you'll have self-proclaimed shortbread haters begging for seconds. I promise.
Read morebroccoli, cheddar, and brown rice casserole
I feel like the term casserole brings to mind some not too flattering associations. Perhaps you think of something that is made with canned soup, or is overly rich, or is a one-note dish with mushy texture. Well if that is the case, then this casserole was made with the goal of disproving all of those stereotypes- because it is straight up good.
Read morepumpkin maple granola with pecans and pepitas
Honestly, a granola recipe on double thyme seems long overdue. Granola is one of my favorite things to make—not only because it smells like heaven while it's baking, but also because it's super simple to whip together and much cheaper, healthier, and tastier than store-bought. And because it's October and I had leftover pumpkin from these pumpkin biscuits, it seemed only logical to pumpkin-ize the recipe.
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