EAT

If Eggo waffles are part of your rushed weekday mornings, consider this waffle recipe for freezing your own. Fewer artificial ingredients and less packaging/waste. And I daresay, they *taste better, too!

Rhubarb is one of the first harvests in many regions, ripening in early spring. This rhubarb crisp is a delicious way to use it while it’s in season! 

This healthy homemade granola is an easy breakfast food to make at home, plus it will save you bundles of cash. Persimmons give this granola a rich flavor.

Made from the zest and flesh of lemons, lemon marmalade can be used in a variety of ways in both sweet and savory dishes.

There’s nothing like fresh bread to make a meal shine. This sourdough boule recipe is simple to make and a great introduction to sourdough baking.

Comfort food in a hurry! This Instant Pot beef chili recipe has all the flavor you love in a chili, with the speed of fast food.

These pickled green beans are a great way to preserve a summer harvest for the winter pantry. They’re crisp, delicious, and perfect for snacking (or Bloody Marys).

These stuffed nasturtium leaves are like a forager’s version of Greek dolmades, made with peppery, edible nasturtium leaves. Make them vegetarian or not.