Mega Veggie-Loaded Nachos

Mega Veggie-Loaded Nachos

It’s time to stuff your face folks.  Have a crowd to feed?  Need to use up a bunch of vegetables?  Got a hangover that needs curin’?  This will do the J.O.B.  It’s summer comfort food at it’s veggie best!  These nachos are piled high with tons of fresh summer vegetables and layered with ooey-gooey-melty shredded cheese.  Top them with your choice of condiments and it’s a gosh dang party in your veggie-lovin’ mouth!

Healthier Blueberry Crisp (+ Fermented Blueberries)

Healthier Blueberry Crisp

Bluebs! …as my friend endearingly calls them.  It’s blueberry season, and since I’m now hooked on fermenting fruit– check out this post on how I fermented strawberries — I had to try it with blueberries!  The turned out even better than the strawbs!  I also came across an incredibly simple, quick, and healthier version of a blueberry crisp that I’m excited to share.  I brought it to a BBQ and folks loved it!  It’s adapted from pinch of yum, and also happens to be gluten-free and vegan.  With 4th of July just around the corner, both of these would be wonderful to share at picnics or grill-outs!

Summer Virtual Progressive Dinner: Drinks


Welcome to the Summer Virtual Progressive Dinner blog tour hosted by Lilly’s Table!  I’m excited to be the first stop on the tour and share these summertime beverages with you!  Lilly selected my Peach Cucumber Basil Infused Water and Watermelon Rum Fizz for this starter course – they’re fantastic picks for leading us into the warm months when you need a refreshing cool down!

Skillet Shortcake with Fermented Strawberries (plus Kraut Source Review)

Skillet Shortcake with Fermented Strawberries

I am so pumped about this post!  I did something ya’ll.  I tried something new.  Some might think it’s slightly coo-coo.  But it’s not.  It’s a thing…a big thing…a real game changer!  I fermented fruit!  And I used some new equipment to help me…which made my (fermentation) life WAY easier!

Creamy (vegan) Asparagus Soup with Shiitake “Croutons”

Creamy (vegan) Asparagus Soup with Shiitake “Croutons”

Ok, so this is my third asparagus recipe in a row, but I suppose that’s what happens when you primarily eat seasonally and locally. {sorry/not sorry}  This soup is velvety, full of spring flavors, and just happens to be vegan.  I wanted to make a creamy soup, but didn’t have any cream in the house…BUT I did have a big bag of cashews, so I made cashew cream.  It’s easy and adds such a wonderfully luscious texture and richness to the soup.  I’ve also got a trick to making the soup super green…souper green?!

Leek and Asparagus Scrambled Eggs with Parmesan

Leek and Asparagus Scrambled Eggs with Parmesan

Springtime is one of my busiest times of the year.  I help run a farmer’s market and a kids program at that market, so the couple months leading up to Opening Day is hella hectic!  Not to mention it’s one of the busiest times of year for my husband, too; a professor and sculptor.  So…our meals tend to be quicker and easier and use fewer dishes — mostly because they’re all piled up in the sink waiting to be washed.

This spring-y breakfast (or breakfast-for-dinner) hits that “I want eggs/I want vegetables/But I don’t want to do dishes” spot.  It’s all done in just one pan — no separate bowls for whisking eggs or a separate pan for cooking the vegetables.  You just cook the vegetables first then break the eggs directly into the pan and stir ’em around (a.k.a. scramble them) as they cook.  It’s easy, virtually mess-free, and really good!

Pin It Party!

Pin It Party - the Seasonal Veg Head

Hey there and welcome to the Pin It Party hosted by Liz from the scrumptious food blog Pumpkin & Peanut Butter!

A Pin It Party is a great way for bloggers to support each other and for readers to discover new blogs and fantastic recipes.  Here’s how it works, bloggers create a post sharing their 5 favorite posts and link it up over at Pumpkin & Peanut Butter, so we can all check out the 5 Favorites of other blogs and Pin away!  Liz has her 5 favorites up to start us off and I’ve pinned them all, they all look so good!  I mean, Thai Red Curry Noodle Soup…yes please!

Orange Soy Grilled Asparagus

Orange Soy Grilled Asparagus

The spring sun is out and that means it’s time to fire up the grill!  This is a simple, bright and refreshing side dish that goes well with just about anything.  It’s perfect for a weeknight dinner, and while the asparagus is marinating you can get the rest of your meal ready and preheat the grill…and pour yourself a glass of wine.  Because wine’s important.  And so is multitasking.  With wine.

Pasta & Peas in Parmesan Broth

Pasta & Peas in Parmesan Broth

Spring has officially arrived, but the fruit and vegetables have to yet show they’re pretty little vernal faces.  The warmer weather is shifting us away from heavy, hearty foods to lighter, quicker fare.  We want to spend more time enjoying the spring sun and less time hovered over a huge pot of stew.  But it looks like there are still some cool days ahead before we can truly shed the sweaters and warm, comforting meals.  This pasta bridges that gap between craving light, springtime meals and still wanting something warm and satisfying.  And it comes together in less than 30 minutes, so we can all enjoy more time in the fresh spring air!

Irish Whiskey Salted Caramel Corn

Irish Whiskey Salted Caramel Corn

How’s about a little sweet treat to go with your St. Patrick’s Day eats?  This caramel corn is freakishly easy to make and only takes about 8 minutes to prep!!  With a hint of warm cinnamon in the boozy caramel sauce and a sprinkling of course sea salt, it’s hard to resist this salty-sweet Irishy treat!