After preparing and polishing off this cauliflower fried rice, I’ve come to the realization that I’m a bona fide fan of the cruciferous vegetable. I avoided cauliflower for the longest time but can’t seem to get enough of it lately.
Did you know May is National Salad Month? To be honest, I had no idea until the feedfeed team reached out and asked if I’d like to help celebrate the holiday with Earthbound Farm Organic. If you follow me on Instagram, you’re probably well aware I’m a salad devotee. So of course I jumped at the opportunity!
It was a quiet, lonely Mother’s Day. Typically, I’d bake something sweet for my mom and deliver it in person. However, she was out of town this year, and so I had no one to spoil but me. And that’s exactly what I did.
It was a productive three-day weekend. I baked, filled my front porch planter (with hostas and begonias – so pretty!), and got a new hairdo. And I made this cream of cauliflower soup to deplete some old produce in the fridge.
Rhubarb is in season, and so I decided to make this honey rhubarb galette on a whim. I blame it on the folks at Tasting Table and Crate and Barrel, who shared a recipe – and mesmerizing video – for a similar dessert on Instagram. After seeing it, I had to create a version.
I’m not Jewish, nor do I celebrate Passover. But lately, matzo has taken over my mind. That’s because mouthwatering photos of food featuring the unleavened flatbread, like Danielle Oron’s pecan banana matzo pancakes and Real Simple’s chocolate-covered matzo, keep popping up on Instagram.