Blog
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The Kentucky Anti-Trans Law (and what my school district did about it)
Below is a section of the email I received from the school board just a few days ago. What they’re doing is beautiful. [read more]
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Spicy Pork, Cranberry, and Sage Stuffing
Preheat oven to 400°F. Combine the first 8 ingredients in a bowl. Lightly grease a 12-in. sheet of aluminum foil with olive oil. Lay out two rows of sage leaves down the center of the foil. Overlap the ends of the leaves. Take half the pork mixture. Form it into a log on top of the sage leaves. Make an indentation along the pork meat. Fill with chorizo. Encase the chorizo with the remaining pork mixture. Lift one side of the foil and roll up the pork mixture. Make sure the foil is tight. Twist the ends of the foil… [read more]
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Spicy Pumpkin Soup
Preheat oven to 350°F. Add first 8 ingredients to an ovenproof dish. Mix well. Bake for 60 min. Add pumpkin mix and vegetable stock to a big saucepan. Bring to a boil and simmer for 10 minutes, stirring occasionally. Stir in milk until incorporated. Cook on medium high for 5 more min. If the soup looks thick, add a few T. of water to thin it out or use a stick blender to smooth it. Ladle into 4 bowls. Juice the lime and divide between bowls. Top soup with 1 slice of chevre and chopped cilantro. Serve with crusty bread.… [read more]
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Chocolate Zucchini Muffins
Harvested more succhini than you know what to do with? Think dessert! Preheat oven to 350°F. Grease a 12-cup muffin pan with cooking spray. Set aside. Shred the zucchini with a box grater. Pat the shredded zucchini with paper towels, removing as much water as possible. In a large bowl, mix butter, eggs, milk, and vanilla. Add cocoa powder, sugar, salt, baking soda, and flour. Mix and stir in the zucchini. Fill each muffin cup about halfway full with the batter. Cook for 20 min. or until you can insert a toothpick and it comes out clean. The recipe serves… [read more]
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Gluten-Free Blackberry Crumble
Crisp Topping Filling Preheat the oven to 350°F. Grease a 9 × 13-in. baking dish. Using a spoon, your hands, or a mixer, combine all the topping ingredients in a big mixing bowl until everything is incorporated. Set aside. In another bowl, whisk the eggs and cornstarch. Add vanilla, yogurt, and honey and stir. Fold in the blackberries and peaches. Pour mixture into the baking dish and evenly cover with the crisp topping. Bake for 45 min. Serve with ice cream or just eat it by itself! Serves 6. — Gwion Raven [read more]
