Recipes
Recent Recipes
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Summer Squash Rye-sotto
In my opinion, more people should be cooking with whole grains, and rye berries are a delicious place to start. Once boiled, they have a firm and satisfying texture. This “rye-sotto” requires a slightly different technique than a traditional risotto made with arborio rice, but the end result is similar in creamy-richness with a little more variation in texture. Add in charred and simply marinated summer squash, and this makes for a delicious side or dinner in and of itself.
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Savory Summer Shortcake
This savory summer shortcake swaps strawberries for juicy peaches and tomatoes, layered with chive-olive whipped cream and flaky biscuits for a fresh, seasonal twist on the classic dessert.
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Pasta With Brown Butter Wilted Greens and Walnuts
An easy weeknight pasta that comes together in less than 30 minutes.
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Cacao Cherry Ice Cream
This cherry "ice cream" is Lydia’s go-to post-run treat—sweet, cold, and packed with good-for-you ingredients. Inspired by her time in Hawaii, this was her go-to while training for a marathon. It’s made with frozen cherries, almond butter, cacao, and a touch of cardamom for a soft-serve-like dessert that tastes as good as it makes you feel.
Cacao Cherry Ice Cream
This cherry "ice cream" is Lydia’s go-to post-run treat—sweet, cold, and packed with good-for-you ingredients. Inspired by her time in Hawaii, this was her go-to while training for a marathon. It’s made with frozen cherries, almond butter, cacao, and a touch of cardamom for a soft-serve-like dessert that tastes as good as it makes you feel.
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