Carrot cake is a quintessential dessert of spring. This recipe is moist slightly sweet, and perfectly spiced. It is paired with a rich and velvety cream cheese frosting.
Asparagus is so beautiful this time of year, so I wanted to create a recipe around it. I made some basil and pumpkin seed pesto, and drizzled it on toasted bread with asparagus, avocado, and shaved Parmesan.
Because his family is a true-to-the-bone pancake family, I really wanted him to share with me the secrets to making a good pancake, thin and delicate, perfectly browned on the outside, soft on the inside. He gave me a recipe, one that he has memorized. A set of very specific instructions, the right temp, the right amount of time for frying. I followed it to a tee, and sure enough, the pancakes came out the way I had always dreamed they would.
One of the ways in which I like to incorporate walnuts into my diet is via these super healthy high fiber seedy crackers. When I first moved to the west coast, I became absolutely obsessed with a cracker called raincoast crisps.
It's moist and tender. Full of all sorts of good things like carrots, zucchini, raisins, and walnuts. I like to eat mine with a generous layer of cream cheese frosting, enough frosting for each bite of cake. It's spiced with cinnamon and ginger, sweetened with brown sugar, and maple syrup. Some days I'll have a slice for breakfast, and others, I'll have a slice in the afternoon with tea. It satisfies the sweet craving but also feels healthy and substantial. You won't be disappointed.
