After making the ever-famous one-ingredient banana ice cream for several years now, I’ve found that there’s a little more nuance to it than just “freeze, blend, and eat.” I’ve made terrible bowls of this, and some amazing ones. Here are my tips, that in my experience, make this legendary vegan creation the best it can possibly be. Read more…

As soon as September hits, I’m so ready for fall that it hurts. (Really, as soon as January hits, I’m ready for fall.) When my parents brought over a tiny portion of their gigantic garden haul for me, I started to feel incredibly inspired. Their basket included summer squashes, plump tomatoes, enough banana and jalapeño peppers to feed an army, crookneck squash, and one of my favorites - acorn squash. These sometimes take a backseat to the more popular butternut or spaghetti squash (and don’t even start on pumpkin!) but they have just as much flavor as any other gorgeous autumn squash. So for this I paired together roasted acorn squash, toasted slivered almonds, and a beautiful cracked pepper fettuccine made locally here at Flour City Pasta.  Read more…