Posted in Recipes

Granola Topped Banana Bread

A delicious and creative way to incorporate a little extra crunch in your banana bread! You can use any kind you want, we used our Fruit Cave flavor that we sell at the market!

Try it topped with a little greek yogurt and fresh berries!

  • 1/4 cup butter (or butter substitute), softened
  • 1/3 cup brown sugar, packed
  • 1/2 tsp vanilla
  • 3 ripe bananas, mashed
  • 1 egg (or equivalent egg substitute), beaten
  • 1/8 tsp ground cinnamon
  • 1/8 tsp kosher salt
  • 1/2 tsp baking soda
  • 1/2 cup whole wheat flour
  • 1/2 cup all purpose flour
  • 1/4 cup of your favorite granola

Preheat your oven to 350F. If you’re using a cast iron bread pan, remember to put it into your cold oven before preheating.

  1. Whisk together your flours, salt, baking soda, and cinnamon. Set aside.
  2. In a separate bowl, cream together your butter and sugar until fluffy.
  3. Add in your egg and vanilla, and mix until well combined.
  4. Mix in your mashed bananas.
  5. Gently mix in your flour mixture, stirring until just combined.
  6. Pour into a greased loaf pan, and sprinkle the granola evenly on top of the batter.
  7. Bake for 30-45 minutes, or until the batter doesn’t shake anymore, and a toothpick comes out almost clean. (Due to the amount of banana it won’t come out completely clean like a cake, but you don’t want to pull out a toothpick and have it pick up a ton of batter.)
  8. Allow to cool for 15-30 minutes before serving or storing. Enjoy!

Tip: If during the baking process, your granola looks or smells like it’s turning too toasted, feel free to cover the top with aluminum foil to prevent burning.

Posted in What's New?

THANK YOU!

We took last Friday off of new recipes to prepare for our first day at the market Saturday, but fret not. We’ll be back to our regularly scheduled programming this week. It went so well! We absolutely loved meeting lots of new friends and seeing everyone’s smiling faces in the beautiful (but windy!) weather. Thank you for making our first market day awesome. ❤

Posted in Recipes

Teriyaki Sauce

Teriyaki sauce, a staple. Use it on rice, noodles, meats, seafood, or veggies. It’s also great for meal prep! This week I used it to make a few veggie teriyaki boxes. So good!

Teriyaki Sauce: Makes 1 1/2 Cups

1 tbsp soy sauce

1 tbsp dark soy sauce

1 tbsp honey

3 garlic cloves, minced

2-3 tbsp minced ginger

2-3 scallions, minced

3/4 cup vegetable or chicken stock

1 tbsp cornstarch

1 tsp rice wine vinegar or lime juice (optional if you like your terriyaki zippy)

1 tsp sambal (optional)

  1. Mince all of your garlic, ginger, and green onions.
  2. Place all ingredients in a mason jar or plastic container.
  3. Shake!
  4. Add to your favorite foods in the last 3 minutes of cooking.

Note: As you add it to your favorite foods, it will continue to thicken, so don’t worry if it looks too thin.

If you’d rather use it as a ready-to-use sauce or marinade, you can simmer all the ingredients in a small pot until thickened and no longer tasting starchy!

Posted in Recipes

Mystery Basket #2: Citrus Adobo Vinaigrette

One thing we like to do every once in a while is a mystery basket night, where my husband or kiddo pulls some random ingredients together and I have to use all of them in making dinner. It’s a lot of fun, and get the creativity juices flowing! One of my favorite recipes to come out of a mystery basket night was a citrus adobo vinaigrette. Great on salad, as a marinade for meat, or just for dipping veggies, it’s tart and flavorful!

Remember, if you ever make one of our recipes, feel free to tag us and send it our way!

Citrus Adobo Vinaigrette: Makes 4OZ

1/2 lemon, zested and juiced

1/2 lime, zested and juiced

1/2 – 1 tsp honey (to taste)

1 tsp mayo of choice (we used vegan mayo)

1/2 – 1 tsp adobo seasoning (we use The Spice House adobo blend, which is lower salt content so we can use more)

1 tsp olive oil

1. Zest and juice your citrus into a small bowl. Make sure to remove any seeds that may have snuck their way in there.

2. Add your mayo, adobo, and honey. Whisk thoroughly!

3. Whisk in your oil. (If the dressing is too thin for your tastes, you can always add more, just be sure to pour slowly and whisk quickly, or your dressing will break.)

Posted in What's New?

Hello there!

Hi! I’m Mack, and I love food. I particularly love good food. A groundbreaking concept, I know. 

However, good doesn’t necessarily mean the healthiest, or the most organic, or the most convenient. Good food feeds your body the fuel it needs to run, sure, but it feeds your soul too. You can’t tell me that after eating your favorite food, or some food that Grammy used to make, that you don’t *feel* the magic of good food. We laugh? Food. We cry? Food. The magic of good food is quite frankly, irreplaceable, and my goal is to make it so that everybody knows how to create (and eat) good food. 

I started something called Kasia’s Cave a little while after the pandemic started. It was a little food diary to keep me busy after being laid off from my job in a commercial kitchen. A way to show my friends that I was still studying and creating, albeit at home. I studied food psychology for a little while, and it clicked. That was it. I’ve always known I’ve wanted to feed people good food (though my original plan was a restaurant, we’re not quite there yet), but now I knew I had to come up with a good way to do that from afar. I started posting more regularly, wrote some recipes, made a few videos, all while managing a kiddo at home with remote learning and my husband working from home. If some food photos, maybe a how-to here and there, or some of my favorite recipes made even 1 person more likely to dive into the wonderful world of good food, and kept me sane during all of this, I’m all in. 

This brings me to the second part of this revamp. Being a high risk individual, I’ve been really careful during the pandemic. Only go out for supplies when we need it, and only if I know I can find it. Masks always, and wash your hands religiously. While doing all this, I was trying to use some of the staples we had sitting in the back of the pantry for rainy days. The boys and I were all home for 3 meals a day, 7 days a week, and it now included snacks! So, I got a little creative. I made anything and everything that the boys would eat, and tried not to make the same thing a bunch of days in a row, to break up the already tough monotony. Want a snack that you can switch up easily, make quickly, and keep several generations happy? Granola. Got some chocolate chips? Throw it in. Nuts that have been sitting on the baking shelf since cookie season? Throw those in. Dried fruits that need rotated out of the emergency stock? Throw. Them. In. It was flexible, easy, touched on all of the macro-calories, and most importantly, it tasted good. 

Luckily for you guys (and them) I’ve buffed out the edges on my recipes to bring you fresh small batch granola and snack mixes to give you something relatively wholesome and definitely delicious to munch on. Great for gifts, even better to stock the pantry. I’m hoping to bring some good food from our little kitchen to you.