Filed In: The Recipe Box
The day that I thought to randomly drizzle honey over my avocado toast was the day that everything changed for the better. At first I was skeptical, but it turned out to be a very sweet surprise! Somehow the avocado, pepper, and honey work together in perfect harmony and make for a wonderfully savory and naturally sweet breakfast treat. Have you ever tried avocado toast with honey? Let me know your initial thoughts in the comments below // xo melissa
This creamy carrot soup with coconut milk has been on repeat at the farm for the past month. It’s so tasty, simple, flavorful, full of good ingredients, totally comforting, and the perfect soup for a fall evening. I found the recipe from this food blog and am so thankful that I did! Head on over to wholesomelicious for ingredients + directions. Be sure to add cilantro on top too, if you like it! It adds a nice little bite. The soup is also extra good if served with warm, fresh, crusty bread. #YUM // xo melissa
This past weekend I made it a point to spend a lot of time in comfy clothes, in the kitchen, and cooking yummy things- including these pumpkin chocolate chip cookies. It was a rainy and windy weekend on the east coast, so this plan could not have been more perfect and I thoroughly enjoyed every moment. I had discovered this recipe via the everygirl and could not wait to give it a try. Long story short, these cookies are dangerously good, but thankfully made with good-for-you ingredients including organic pumpkin, blended oats (instead of flour), and organic cinnamon. Head on over to chelsea’s messy apron to get all of the ingredients + the simple recipe // xo melissa
Soups, chicken, beets, kale, sweet potatoes, rosemary, and so much more! Fall is my favorite time to cook and I always find myself wanting to stay home more and have people over for dinner, instead of going out. Hamilton’s farmhouse is extra-dreamy this time of year, so the pull to stay there more for dinner instead of going out to Annapolis or Washington DC is extra strong. Comfy clothes, wine, good company, + a home-cooked meal is my kind of happy. Below are recipes that I have on my list to try this fall, plus two that I have already tried and love. Instead of a physical recipe box, I email myself recipes that I find online or on Pinterest. I have a folder in gmail labeled RECIPES, where I file all of the emails that I send to myself. When it’s time to cook, that folder is the first place I go to for inspiration. To make it extra easy, sometimes in the body of the email in addition to the recipe link, I will copy & paste the ingredients and directions. That way, everything I need is right there when I open up the email. How do you guys keep track of recipes that you want to try or recipes that you love and always go back to? Let us know in the comments below!
creamy carrot and ginger soup (*made it & love it!)
curried chicken wild rice soup (*made it & love it!)
Impress your guests with this salad while you secretly know that it is the easiest thing in the world to make. This is my go-to for greens when having people over for dinner.
- Caesar Salad dressing (I love the Annie’s brand from Whole Foods, but you could totally make your own!!)
- Croutons (Wholefoods actually had bruschetta in the bakery section that I bought and crumbled up- so good)
- Shaved parmesan
— Wash the kale and put in a big salad bowl. Top with the parmesan and croutons and finish with the dressing. Serve with salad tongs and enjoy!
Hello, easiest dessert ever. We were having people over the other night and I was randomly inspired to create a dessert. Sweets aren’t really my thing (weird, I know) but others enjoy a little something sweet after a savory meal, so I decided to give it a go. I scoured the kitchen and came up with this. I’ll spoil the ending and tell you that all of our guests LOVED it. The taste ends up being just the right amount of sweet and the different textures work so well together.
Here are the simple ingredients + directions:
Creme Fraiche + Toppings
**We used organic ingredients + raw honey, but it’s totally up to you of course. I made 10 small-ish servings and used 2 of the small containers of Creme Fraiche from Whole Foods and about 3 packages of blackberries in total.
1. Spoon desired amount of creme fraiche in each ramekin.
2. Top each with several blackberries.
3. Sprinkle slivered almonds and coconut flakes on top.
4. Drizzle with honey.
Yes, I promise, it is THAT easy. And everyone will love it! Hopefully.