Your boring tomato soup just got a serious, elegant, caramelized upgrade, just in time for fall.
Cannellini beans, bright greens and buttery crushed tomatoes create a heavenly sauce for pasta. A creamy red sauce without the cream, and dare I say better without it. The new vodka sauce is here – and it’s called Pink Greens & Beans.
In this post, we’re going to revisit a classic recipe that has become a staple in my house.
Almond milk? That’s old news, baby. Behold—Pistachio Milk.
What if I told you that it was okay to eat an entire pan of melty, bubbly, decadent lasagna?