Guacamole. It’s simple, it can stand by itself as an appetizer (that stands NO chance in our house, as we can gobble down chips and guac almost as fast as an avocado will turn past it’s prime) or it can be used as a creamy and colorful topping to your salads, tacos, or morning eggs! But sometimes the simplicity of good ole’ guac feels little
October in our family holds a lot of special occasions. It’s Ma & Pop’s anniversary, we have 3 birthdays in the family, and even more occasions we celebrate with friends and family before the holidays really kick into gear. And whether you are celebrating something big with 15 people or a small celebration just the two of you, this dinner always makes it feel special.
Some nights of the week you just feel like you want to pig out! And this Maple-Dijon Pork Tenderloin has been a favorite of ours for YEARS. (If you’re a part of our #MapleMonday email list, you’ve probably seen this recipe raved about before! This is an incredibly flavorful and easy entrée for us, perfect for week nights, featuring maple syrup, tangy Dijon mustard, and
I am aware I am not the only one that grew up thinking brussels sprouts were better off in the garden than on my plate. They can be bitter and have a weird texture… just so unpleasant! But sweet potatoes have always been a favorite at our house and especially with a maple syrup drizzle! When Emily from FORK’D showed me this easy way to
I don’t know about you, but at our house when the seasons change so do our go-to breakfast recipes. We enjoy a lot of smoothies, yogurt, and egg sandwiches in the summer, but when the leaves start to change we start craving something a little more “stick to your gut”. But, I’m sure we’re not the only ones who find we don’t have time in
Ah…September. These cool mornings are a refreshing and welcomed change to the hot, muggy summer nights, but they arn’t without reminder that another Vermont winter will be here soon! As we watch the leaves start to change from vibrant green to golden and red hues, our taste buds start to really crave those comforting fall flavors. The best way to capture these seasonal changes is