Friday Food
Recipes with sustainability angles, seasonal cooking, and food preservation.
Hot Artichoke Dip
The party appetizer that always gets finished first—cream cheese, parmesan, mozzarella, and artichoke hearts baked until golden and bubbly. Naturally gluten-free.
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Seely Brownies
Fudgy, rum-spiked brownies topped with milk chocolate chips—the potluck staple that always disappears first. Better than a box mix, just as fast.
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The Jeanius Cheesecake
Raspberry white chocolate cheesecake on a Lorna Doone shortbread crust—Jean's signature dessert that beats Claim Jumper at a fraction of the cost.
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Grandma Norma's Peanut Butter Balls
80-100 chocolate-dipped peanut butter Rice Krispie treats in one batch—the holiday cookie that makes homemade gifts obvious winners over store-bought every time.
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Homemade Bone Broth
Rich, flavorful broth from bones you were going to throw away. Better than store-bought, costs nothing but time, and stores for months frozen or pressure-canned.
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Mexican Casserole
All the flavor of a burrito in a single 9×13 pan—rice, protein, beans, salsa, and melted cheese. Batch cooks to 8-10 servings, naturally gluten-free, freezes beautifully.
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Instant Pot Korean Beef
Melt-in-your-mouth Korean beef from the Instant Pot—10 minutes prep, 15 minutes pressure cooking, restaurant flavor at $3.33 per serving.
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Mom's Thai Curry
Restaurant-quality Thai curry at home—Maesri curry paste, coconut milk, and lime leaves. Ready in 35 minutes, zero takeout packaging, and better than delivery.
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Grandma Seely's Banana Muffins
Turn those brown bananas into breakfast gold. Works gluten-free, freezes perfectly, and rescues produce most households throw away.
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