Ahhhh, pesto. It’s so simple, yet adds such complexity to hot or cold dishes. It has so few ingredients and takes so little time to make. In the case of this pesto, it’s nut-free and also packs a powerful probiotic punch. [by Lindsey Dietz]
I got tired of swiping a dozen pieces of sourdough toast twice every day. You know the drill: peanut butter AND jam, or butter AND honey, or some other fat AND some other sweet. Too much swiping! So I came up with this Spiced Honey Coconut Spread, a new family favorite — just one swipe and you’re done. [by Jenna Ettlich]
Our family’s scones are a far cry from the large, overly sweet, glazed concoctions found in an upscale coffee shop. Our recipe makes more of a small, lightly sweetened biscuit. We bake and enjoy them often. In fact, nearly ten years ago and in honor of my British heritage, I — with the help of a bridesmaid — baked hundreds for my high tea wedding reception. I hope you enjoy these scones and cream as much as we do! [by Jenny Cazzola]
I’m at my friend Shannon’s Nourishing Days blog today, sharing how I make a big batch of cultured butter. How is this different than my cultured butter in the food processor? For one, it is a bigger batch, like 7 to 8 times bigger — instead of yielding 1 pound of butter, I get between 7 and 8. I like this because I can make more butter less often which equals less work. I also employ another time saver — culturing the cream while it’s still in the milk.
Please welcome Nikki from Project: Family Cookbook. I’ve been working on a big project myself, thus the lack of posts here for the past few months — more on that later. So Nikki volunteered this beautiful recipe to fill the gap. (Anyone else interested in guest posting? Contact me.) I’m so thankful — and so excited to make some of her Roma Fresca myself. Thanks, Nikki! –Wardee
We get around 4 gallons of milk per day from our Jersey cow. For our family, this is plenty to make cheese, butter, kefir, ice cream and more — plus we have some to share with friends AND some to clabber (spontaneously sour) for the chickens and dog. I figured out a really easy way to get both clabber for the chickens and sour cream for us, with hardly any work at all. This week’s free video shows you how I do it.