On this Valentine’s Day I wanted to make something pink and sweet.
I spied this recipe for white chocolate and cherry shortbread cookies from Love and Olive Oil three years ago. Recipe link >> HERE!
I decided it was finally time to make my own. And they did not disappoint.
Isn’t tortilla soup one of the best things ever? Warm soup with what is practically nachos piled on top?
But us veggies get left out a little bit. Everywhere you look there’s chicken tortilla soup. And the recipes just don’t work in the taste or nutrient areas without the chicken. So I made my own.
I’ve been experimenting over the years with trying to make a yummy tortilla soup. They always tasted too bright, without enough savor. Too watery. Too much like tomato-lime broth over nachos.
Until I found the right additions: zucchini and black beans.
About two years ago I stumbled across a recipe for a magical blueberry breakfast cake.
I’ve made it several times since and this time I decided to change it up and use cherries.
Whether you use blueberries, cherries or something else juicy (imagine the possibilities: pears, strawberries, raspberries, apples oh my!).
Get the recipe >> HERE!
Juicy, red and slightly tart — cherries are such a tasty addition to a dish. Now, picture those partnered with a dash of vanilla and toasted pistachios — on top of pancakes.
Yum!
