Baked in the oven with olive oil.
390F for 40-45 mins
asparagus and tomatoes

asparagus and tomatoes



Lumpy gourd
lumpy gourd

Sauteed mushrooms

Potato salad!
potato salad

Ezekiel bread.
Slighly on the bland side, but
tasty as toast with Kerry Gold butter.
Ezekiel bread

Fresh, sweet corn
fresh, sweet corn
green split peas
green split peas

Artichoke season!

I looooove artichokes!


Tomatoes from the garden!
fresh from the garden!

sliced tomatoes in olive oil with basil and pink salt
baked tomatoes

Garden tomatoes
growing on the vine

Extra fluffy homemade macaroni and cheese
Extra fluffy homemade macaroni and cheese

My recipe for Thee Best Ever Macaroni and Cheese

1/2 pound elbow macaroni
3 cups milk
4 cups shredded sharp cheddar cheese
1 large egg
3 tablespoons butter
3 tablespoons flour
1 tablespoon powdered mustard
1/2 teaspoon paprika
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1 teaspoon sea salt- more or less to taste
fresh black pepper to taste

1 1/2 tablespoons butter
1/2 cup panko or Italian seasoning bread crumbs

Preheat oven to 350 degrees F.

Cook the pasta to al dente in salted water.
While the pasta is cooking, melt the butter in a medium size pan.
Whisk in the flour and mustard, whisking frequently to remove lumps, for about five minutes.
Whisk in milk and seasonings. Simmer for 15 minutes and temper in the egg.
Stir in 3 cups of cheese. Fold in the macaroni and pour into a 2-quart casserole dish.
Top with remaining 1 cup of cheese.
Melt butter in a pan and toss the bread crumbs to coat.
Sprinkle evenly over the top.
Bake for 30-40 minutes.
Remove from oven and rest for five minutes before serving.

Add the cheese
Extra fluffy mac and cheese
Homemade macaroni and cheese

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and vegan recipes

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