It may sound a little odd...but I promise this soup won't disappoint! It's one of my favorite recipes from Myriad!Read More
We're down to the wire with only 3 weeks until our Capstone exhibition set up! This image is from today's final shoot for our recipe book, Myriad; a closing shot for marketing use. We're now working on book inserts and packaging, ingredient packaging, recipe cards, and the display itself.
Our books are on their way here and should arrive by Wednesday! We are very excited to see them completed. There have been a few edits since our last preview of pages, so stay tuned!
We send our book to print tomorrow! :) If you haven’t had a chance to order yours, visit my shop before midnight tonight. We’re only doing this one small run, so nab a book while you can!
We have a cover and title! After long hours of brainstorming, we decided on the title Myriad, an informative recipe book introducing alternative every day options. We felt the word myriad, defined as "a countless or extremely great number," summed up the book's intention nicely; it offers up a lot of information and ideas so that you can discover options that work best for you.
If you're still on the fence about preordering, check out the table of contents page to see a full listing of what will be in the book!
For our senior Capstone project, Rosie Adams, Becca Reitz, and I are collaborating on a lifestyle recipe book promoting well-being. All sharing a similar aesthetic vision, we combined each of our own taste preferences and backgrounds to create a diverse recipe book that makes important information about food easily accessible and understandable. The creation of this book has broadened our awareness of food and all the simple things we can do with it; we hope that the book will inspire the pursuit of knowledge and well-being in others.
After many friends and family members expressed interest in purchasing this book, we have decided to open up the option to preorder. The books (should be) in by the beginning of May, and we will distribute them then. Check out the details on my shop!
Another successful recipe and shoot! We loved this soup; it was quick and delicious. It also kept in the fridge for easy and tasty leftovers.
3 tbsp. olive oil
1 onion, chopped
3 garlic cloves, chopped
2 cans Italian diced tomatoes
1 c. tomato sauce
2 c. vegetable broth
1 package (12 oz) refrigerated raviolis
5 oz. fresh baby spinach
1. Put olive oil in a large pot. Add onions and garlic. Cook for 2 minutes, stirring occasionally.
2. Set heat to medium-high and stir in diced tomatoes, tomato sauce, and vegetable broth, bring to a boil. Add ravioli and chopped spinach.
3. Continue to cook over medium-high heat, stirring occasionally, for 10 minutes or until tortellini is fully cooked and soup is thoroughly. Remove from heat and let stand for 5 minutes.