Carrot Butter and Shiitake Mushroom Escargot

I am sure most of you have heard of ComicCon. A convention where adults (and children) dress up in costume and do whatever they do there. I have never been to a ComicCon  and have no desire to go get my “Geek on” there but, a couple weeks ago I went on a “Mommy Vacation” without my family to get my “Geek on” at CookieCon in Salt Lake City. No, we didn’t dress up as our favorite Keebler elf or as an Oreo but we learned different techniques with decorating sugar cookies. 450 of us from 44 states and 16 Countries across the globe came to the CookieCon. We were all hopped up on sugar from royal icing! Continue reading “Carrot Butter and Shiitake Mushroom Escargot”

Corn and Tomato Tart (gluten free-but they will never know)

Corn and Tomato Tart
Corn and Tomato Tart

I have been loving my heirloom tomatoes from Bountiful Baskets- and so has everyone else in my family.  We have all enjoyed discovering the different flavors that come with each different color and pointing out the best ways to use all the colors to create “the perfect bite”.  The best quote of the night came from my 13 year old while enjoying the little dish I’m about to share with you.  She said “You know what’s great about these tomatoes?  They taste like tomatoes.  A lot of the time tomatoes don’t really taste like anything.  But these are full of tomatoey goodness”.  Yes my dear, yes they are.  And since these little gems have the guts to actually have a flavor, I thought they deserved a dish that showcased it. Continue reading “Corn and Tomato Tart (gluten free-but they will never know)”

Wheat Berry Risotto

I have been exploring uses for my bag of wheat berries that is living in my pantry. I had a major risotto craving so I thought I would try to sub the wheat berries in for the rice. This recipe turned out really comforting and rich like traditional risotto.  I really liked how the wheat berries made it a little chewy. Continue reading “Wheat Berry Risotto”

Citrus Rosemary Salt Blend

Citrus Rosemary Salt Blend

Prep Time: 5 minutes

Citrus Rosemary Salt Blend

I love having special spice blends in my pantry so it is easy to whip up meals. During the winter, when citrus is plentiful, I zest the fruits and let it dry on a napkin then store it in a jar. I used that zest in this blend along with Rosemary that I received in an Italian Veggie Add-on. This blend is wonderful fragrant and tasty on poultry or roasted veggies.


  • 1/4 C Sea Salt
  • 1 T Orange Zest
  • 1 T Rosemary


  1. Put all of the ingredients in a food processor and pulse until well blended. You don't want to overpulvarize the salt.

Cream of Celery Soup

This recipe has become a real favorite in my house. I searched desperately for a recipe to use multiple bunches of celery before settling on this one, which is my own version of many cream of celery recipes. It is super yummy! If I happen to have scallions (green onions) then I add them, saving a few of the green ends for a garnish at the end, but if I don’t have any, I don’t worry about it – the soup is still amazing!
Continue reading “Cream of Celery Soup”