Farmers’ markets are exploding with goodness this month, and fortunately, much of the produce growing now doesn’t need much cooking, if at all. Now’s the time to…
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Farmers’ markets are exploding with goodness this month, and fortunately, much of the produce growing now doesn’t need much cooking, if at all. Now’s the time to savor a ripe peach over the sink.
The tomato plants I grew from seed this spring are finally yielding red (and purple!) tomatoes. We’re still house hunting, and we’re hoping to get away to the mountains this month. It’s nice to have something to look forward to.
- Kitchen Safety 101: How to Prevent Cuts, Burns, and Other Injuries
- This Raccoon: Since we could all use a laugh
- New York City’s Community Fridges: Offering free food for those in need
- These Cafe-Style Lights (affiliate link): A small detail that brings a lot of ambiance to our backyard (and this set survived the winter)
See notes for gluten free and vegan suggestions
“I just had to come here to say that my husband LOVES this recipe. He begs for it every week and even told me he loves it just as much as pizza! haha 🙂 Of course I love it too – so easy and delicious!” – Erin