This is one of my favorite spring dishes from my new cookbook, First We Eat. If you're unfamiliar with a Dutch baby, it's basically a giant custard-y pancake that you bake in the oven rather than cooking on the stovetop. When you combine this with blueberries and nuts and a little bit of maple syrup, you get some real sweet breakfast magic!
A recap of another homesteading workshop-scratch session on edible flowers and spring wreaths with Eva Kosmas Flores and Sarah from Selva Floral Design !
A bright and springy white sauce pizza made with a chevre, greek yogurt, dill, ricotta and garlic sauce smeared atop a homemade crust and baked to perfection. I highly recommend using a baking stone to cook the pizzas on if you have one!
A bright and springy white sauce pizza made with a chevre, greek yogurt, dill, ricotta and garlic sauce smeared atop a homemade crust and baked to perfection. I highly recommend using a baking stone to cook the pizzas on if you have one!
