Don’t be misled by the photo! This warm, hearty paleo main course is just as good served with crispy roasted brussels sprouts, lemon-herb asparagus, and baked carrots for a dinner that can be shared by your paleo, gluten-free, and unpicky eaters alike.
One of my favorite road recipes is this sage infused venison bone marrow creme brulee I made from farmer’s market finds in Montreal.
I made these easy vegan Asian-fusion tacos in Fargo. You can throw these together in 15 minutes using a $6 bag of just-add-water meat substitute, and condiments you already have in your fridge.
No fridge required! You can make this pasta dish in 10 minutes using pantry staples – or 20 using a few ingredients from your fridge and freezer. Either way, it’s a fast and easy main dish!
To my own surprise I’ve become the traveling chef who will cook anything! Check out the 14 different animals I’ve cooked in the last 12 months!
Most purple veggies lose their color, but to my shock and delight purple tomatillos stay beautifully vibrant when cooked! If you see some at your farmer’s market, whip up a batch of this vibrant salsa for your next taco night!
Shakshuka is cheap, it’s easy, and it’s incredibly forgiving. I like to mix it up on the road, teaching broke vegetarians how to make it using their favorite flavors.
My Deadwood, SD host and I threw this easy cobbler together from random ingredients in her pantry plus her favorite sweetener. The Sorghum really makes it sing!
My Minnesota hosts had two teenage daughters who wanted to make something easy and fun, featuring local ingredients, that would impress their friends. They were thrilled when I whipped up this no-churn ice cream.
Snowed in? Fed up with using all the milk and eggs you bought on yet another French Toast breakfast? Try turning those pantry staples into this deceptively decadent depression era cake!