A list of all the recipes Megan M. has tested.
Roast butternut squash. Nutty whole grains. Fragrant fall spices. Bitter radicchio. Sweet dates. Our sorta salad.
“Really super easy.” “So good, I made it twice.” “Pure joy.” That’s what folks are saying about this homemade nut butter recipe.
This recipe is actually not so much veggie spaghetti. It’s more like veggie squiggles. So what the heck to do with it? Lotsa things.
You’re not going to believe how ridiculously quick and easy it is to toss together this flashy hot pink pickle.
“Heavenly.” “The best cornbread we’ve ever had.” “Like eating cake.” “Stop me before I make another!” That’s what folks are saying about this cornbread.
No sugar. No creepy preservatives. Nothing but blueberries, plain yogurt, honey, lemon juice, purple smiles, and requests for seconds.
“What’s up?” you ask. We actually prefer “What’s sup?” as it more pointedly asks what lovely thing you’ve been supping as of late.
There’s literally no comparison between homemade almond milk and store-bought almond milk. None. No way. Nuh uh. Nope.
This recipe is easy, elegant, dairy-free, gluten-free, paleo-friendly, kid-approved, and vegan. You’re welcome.
Think you don’t care for cauliflower soup? Think again. Rather, take a sip of this creamless wonder, then think again.
Fro yo never tasted quite so sweet or seemed quite so simple as this lovely little rendition that calls for 3 ingredients and 10 minutes.
Pucker up, cuz you’re going to want to smooch the bejeebers out of this ridiculously easy, sweetly tart sipper. Wowsa.
Stylish on any salad, this versatile little number is a staple in every discerning cook’s recipe wardrobe.
Quickles. It’s what we call pickles that can be made in mere minutes without the usual canning. (Quick. Pickles. Get it?!)
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