GreenMade

GreenMade is a multi-contributor blog project focused on sustainable living. Visit us at http://greenma.de

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It wouldn’t be asparagus week without a simple asparagus soup!

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While I find asparagus delicious, it has never been the most inspirational vegetable in my life. To start off the week, I tried my hand at making an asparagus pesto. I paired the pesto with homemade herb pasta (but it would also be delicious on toast or fish) and the final result had a clean and bright taste which embodied the spring perfectly.

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Behind the scenes at a maia photoshoot

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Gluten free cereal!

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Ingest your daily dose of “good” fats with this deliciously spicy and healthy pudding!

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Dishes are stupid.

Doing stupid dishes in the shower this week because the stupid sink is broken. #stupid

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I have been eyeing these Hail Merry Choco Macaroons at work for months now. They are quite the steal at only $3.79 for eight vegan, gluten-free macaroons.

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It’s still a little early in the growing season for our farmer’s market, but we managed to pick up a few choice ingredients and decided to throw them together into a delicious crostini featuring local beets, local goat cheese, local arugula, local raw honey AND bread from a local bakery!

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There was a 0% chance I was going to make it through a vegetable week without trying to make that vegetable into a dessert. Since parsnips resemble carrots and are sweet in their own unique way, it was a no-brainer: parsnip cupcakes! 

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Of all the types of meals out there, my boyfriend is obsessed with soup, which is why I really wanted to make a parsnip, carrot, and potato soup for Parsnip Week! I was surprised at the lack of highly-rated recipes online.