Like most nights, I was busy. I got home after a long photoshoot day for work and I needed to throw together some dinner. Tacos sounded good (especially since they’re so easy to throw together), so I scavenged the fridge to pull out anything I could that would go well with tacos. When I pulled out the two avocados I got that week from our Imperfect Foods box, an idea sparked. How hard could it be to make guacamole?
When I first heard the term “carrot fries” I was super skeptical. I mean, I love me some fries. If I want fries, I’m going to make some of my oven-baked fries. However, when my first box of Imperfect Produce came with a bag of carrots, I decided to wing this whole “carrot fries” thing. And, um, my world was officially rocked.
No matter the season—winter, summer, spring, or fall—I am a huge fan of roasted Brussels sprouts. I know, I know, they aren’t exactly in season year-round, but they are a vegetable that I thoroughly enjoy eating. Especially when they are roasted to a crisp!
I know most red sauces come in glass jars. It’s one of those foods where plastic can easily be avoided, so yes, making sauce for the winter technically isn’t a necessity. But in my family, canning tomato sauce from scratch has always been an annual routine.