Spring and early summer means it’s time to harvest blueberries. And when I get fresh berries, I love to bake up a batch of clafoutis! Clafoutis is a baked French dessert with fruit. It has a flan-like batter that’s thick and slightly sweet.

If you're a gardener like us and have ever planted swiss chard, you too know that when it produces, it produces a lot! Often time we are left wondering what to do with it all, or how do we preserve our swiss chard harvest. Today we are going to share with you how we preserve the remainder of our spring swiss chard harvest for months to come by making a homemade pesto sauce that is easily frozen for use later.

So you grew the peas and had a bountiful harvest, and now A LOT of peas, but now what? How does one preserve their garden peas for the months to come? The beauty of backyard gardening is enjoying all the fresh vegetables that come with it, but how do you preserve the fresh vegetable taste?

We love making broth! But, like most people, I always wonder what is the BEST way to make bone broth. So (for the sake of science) I decided to make 3 identical batches of broth in 3 different methods to finally find out what was the “best” version.

Bacon. Arguably the best meat of all meats. It’s the one that brings joy to everyone’s faces when crisped to perfection. But who likes slaying over the stove and making it in batches? The bacon grease splattering everywhere. Well, we are here today to share with you our recipe on how to bake bacon.

We often joke that our marriage would not have worked out if either of us didn’t like garlic. Thankfully the amount of garlic we put in our food is something we both agree on.

Shopping for others can be challenging and stressful, especially if you don’t share similar hobbies! Lucky for you, I asked Lucas to come up with his favorite gizmos and gadgets from the kitchen to share with all of you - and we think any home chef or aspiring home cook needs these and will love using them. Everything we have listed below is something we use and love!

Carnitas – a Mexican restaurant staple and favorite of many who frequent these establishments.  Carnitas are traditionally prepared in a slow and low process over many hours….

But really who has time for that?

With the use of the ever handy Instapot, you too can have a deliciously tender and juicy product to add to your favorite Mexican dishes. This carnitas recipe can be ready in as little as an hour and a half…

This recipe is perfect for the family during the winter season. It’s rich and creamy, the crumbled sausage is hearty, and the kale gives a bit of color and diversity to the soup. This recipe is similar to the Italian chain favorite, ‘Zupa Toscana’ but ours has a twist.

Stock is so easy to make and light years better than anything you buy from the store PLUS it is super inexpensive as you are re-using the carcass. This recipe is a great Sunday project, small amount of prep time and a few hours on the stove will fill your house with an amazing aroma and end with a delicious product to use in all sorts of applications.

A naturally creamy and hearty turkey and wild rice soup that takes less than an hour with simple pantry ingredients. Our recipe calls for shredded turkey and turkey stock, since we usually make this right after Thanksgiving, but you can easily substitute chicken and chicken stock instead to make this soup accessible all season long.

Thanksgiving is here and it’s hands down the best food holiday. The meal is great, but let’s be real.. the leftovers are the best part! And we’re here to share a great way to do something new with your holiday leftovers instead of the typical turkey sandwiches. A Thanksgiving galette!

Spicy pickled carrots are so satisfying. They’re crunchy and pickley and have just the right amount of zip that wakes up the taste buds. We make these every year and they are always the first jars to disappear. So here is our easy recipe and hope you enjoy! In our recipe we include all the instructions on how to water bath can so you can batch make these carrots and enjoy all winter long!

Dilly beans are a well awaited treat towards the end of summer. We long to re-stock our pantry with tasty and crunchy pickled dilly beans. This is a super simple recipe that takes only 30 minutes of prep and 20 minutes of cook time.

The list of benefits from roses is seemingly endless. A simple Google search yields hundreds of beauty and health uses for roses. To make rose water, literally all you need are fresh rose petals (free from any pesticides), distilled water and a way to boil.

It is literally the perfect companion to your next charcuterie night, it’s amazing on ice cream, and will in-fact cheer up your next breakfast toast. Need an inexpensive gift idea? The color of this jam will wow anyone you give it to PLUS they will think you are a wizard in the kitchen. I have one rose bush in my backyard and only needed about four large blossoms for this recipe.

Preserving and canning your own food is arguably the most intimidating project for a gardener and home cook. We are here to share our canning secrets to give you success in 4 easy steps. We tell you the tools needed to start canning along with tips on how to can like a pro.

Some may call this a dip, others a salsa, whatever you choose to call this you won’t be disappointed! This recipe is our version of Cowboy Caviar. We love it because it’s packed with protein and fresh veggies. We love bringing this to parties along with your favorite bag of tortilla chips, and it’s also a great topping for taco night!

Lemon Balm has a very strong lemon zest taste (similar to biting into the rind of a lemon) and therefore, can replace lemon zest in many recipes! In moderation, it adds just the right amount of fresh lemony taste to any recipe you add it to. My favorite so far are Lemon Balm Cookies. I wouldn’t call these a typical dessert cookie, but rather the best breakfast cookies.