A few days ago we had a heat wave come through...in March. It was 85 degrees. In March. So, we decided that if it was going to be hot, we might as well grill!

I'll set the scene for you: It's Wednesday and tomorrow is Thanksgiving. You just got invited to a potluck and you have no idea what to make or bring. Let the panic being...or...use this three-ingredient recipe to be the star of the party. I was chatting with a co-worker yesterday about what we were making and taking to our respective Thanksgiving events. I'm lucky enough that my mom and dad are still doing all the heavy lifting when it comes to the meal, so I get to sit back and have fun with a side or two. I had already...

Squoodle is a funny word. Everyone these days has heard of zoodles, but I feel like the squoodle is the under appreciated veggie noodle. Now, if I'm going to honest with all you WST groupies following along, I should probably tell you that I really wanted to make zoodles for this recipe, but my local Aldi was completely out of zucchini. Therefore, you get squoodles this week. You'll thank me later.  If you caught my previous blog post, you know that I am living the pesto life right now. Seriously, y'all, it's good on EVERYTHING. Until recently, I only enjoyed pesto...

How many of you saw Sarah's recent announcement about Well Seasoned Table's newest product, Farm & Forager's Pesto? How many of you can't wait to try it?! Not even I could get my hands on this incredible product before its release at HempX and Hemp Hootenanny out at Franny's Farm tomorrow, but it got me thinking about pesto. Pesto is one of the most versatile condiments around. You can dress your pasta of choice with it, you can toss some veggies ready for the grill in it, you can spread it on a good toasty loaf of bread, you can add it to...