Appetizers Italian Stuffed Zucchini Cups 27-Nov-2018 Smooth & Creamy Garlic Hummus with S&P Pita Chips 17-Oct-2018 Frico Crisps 15-Sep-2018 Soups/Salads French Green Bean & Fennel Salad w Lemon Garlic Vinaigrette 22-Jan-2019 Citrus Salad with Pomegranate & Pistachios 11-Jan-2019 Winter Slaw with Cilantro-Lime Dressing 28-Oct-2018 Chickpea Salad with Quinoa 10-Sep-2018 Vegetarian Tortilla Soup 7-Sep-2018 Chicken-Veg-Rice Soup... Continue Reading →
Gooseberry Lemonade Syrup
Makes 2-3 cups syrup Tip: I find that gooseberries and rhubarb can be used interchangably in recipes. I've had great success subbing in baked goods, so I decided to experiment with a rhubarb syrup recipe discovered several years ago. After a couple of tries and a little tweaking,... Continue Reading →
Sesame Sandwich Buns
Makes 6 large sandwich buns (can divide dough into smaller pieces for 12 slider buns). Tip: If you have a local bakery that can make delicious buns for your summer grilling needs, by all means, support that bakery! If grocery store buns are your only alternative, consider giving this recipe a... Continue Reading →
Savory Egg & Veggie Muffins
Makes 12 muffins or 6 jumbo muffins (shown) Tip: As with most of my recipes, this one is all about your personal tastes. Use ingredients you have on hand, or shop for your favorite veggie combination. You may prefer to spice things up with a hot pepper or you may wish to add meat... Continue Reading →
Late-Night-Craving Chocolate Chunk Cookies
Makes about 30 cookies Adapted from Joanna Gaines' Chocolate Chip Cookies Tip: Keeping the advice simple this time...use the highest quality ingredients you can buy and always, always have these ingredients on hand! You just never know when you might need these cookies. 😀 Ingredients 2½ cups all-purpose flour 1 well-rounded tsp baking soda 4... Continue Reading →
Nut Butter-Espresso Brownies
12-16 servings Tip: Variations in ovens, baking pan size and material, baking ingredients or preparation techniques can all affect the outcome of baked goods. When a recipe states (for example) a recommended baking time of 17-20 minutes, be aware that the product result you want may require only 14 minutes, or up to 25 minutes... Continue Reading →
French Green Bean & Fennel Salad w Lemon Garlic Vinaigrette
6-8 side servings Tip: Recipes can inspire...and I'm always looking for inspiration in the kitchen. Yesterday, I was looking for jam inspiration. 😉 In addition to a jam recipe, I found praise for the blogger plus comments about simple changes some made to the posted recipe. One writer, however, admonished those who posted recipe modifications,... Continue Reading →
Oat Bran Breakfast Bowl
1 serving Tip: I like hot cereal for breakfast, but it gets a little boring sometimes (my own fault, I'll admit). I'm going to work harder at making hot breakfast more interesting and nutritious. I think my body will thank me. 🙂 If you'd like to join me in one new creation, give this oat... Continue Reading →
Orecchiette w/Butternut Squash & Sage
3-4 servings Tip: I do eat meat, but continue to look for meatless options and find them very satisfying when they include hearty, textured vegetables and beans. Of course, you can add meat or other proteins to this recipe, but we found it to be quite tempting and flavorful. If you haven't already, give meatless... Continue Reading →
Farro Bowl w/Sundried Tomatoes and Roasted Veggies
Serves 2 Tip: Whole grains and dry beans can take more time to cook than many of us want to spend at mealtime. When I cook grains like farro, brown rice, bulgar, quinoa (though that cooks quite quickly) or any dry beans...chickpeas, black beans, cannellini, butter beans, for example, I almost always cook more than... Continue Reading →
