From Field to Feast

featured this week

  • Turmeric Ginger Paste

    Turmeric Ginger Paste

    Turmeric paste will thicken substantially as it cools and is placed in the fridge. Store in an airtight container in the fridge for 2-3 weeks. Paste can be used for stir-fry, stews and savory dishes as well as smoothies, sweets, and golden milk.

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  • Almond Chocolate Zucchini Cake

    Almond Chocolate Zucchini Cake
    Top your almond chocolate zucchini cake with more chocolate chips and bake for 45 to 50 minutes, or until a toothpick inserted comes out clean and the tops spring back to the touch. Remove from the oven, cool completely and enjoy as a tasty breakfast option or an after dinner dessert.
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  • Mocktail Recipes for the Fall

    Mocktail Recipes for the Fall
    A fall mocktail is a great way to celebrate the changing seasons and embrace the beauty of autumn. These seasonal drinks are about the fall flavors like figs, pumpkins, and apples. Here are some of the best fall mocktails to add to your drink list.
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  • Roasted Poblanos with Cilantro Cashew Crema

    Cutting board with roasted poblano peppers, cilantro cream sauce in bowl and sauteed onions.
    Heat a medium sauté pan with 1 tbsp olive oil, add onions and garlic, and caramelize for 5-8 minutes. Add peppers directly to the pan with onions and garlic. Mix in 1/2 cup of the cashew crema and combine completely. Serve with fresh cilantro sprinkled on top.
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  • Grilled King Trumpets

    Grilled King Trumpets
    Once all your mushrooms are grilled, place them on a medium plate and sprinkle with some flaky salt. Drizzle the salsa all over and serve it on the side as well. 
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