When lemons go on sale in the winter, buy a whole bunch and preserve them. Preserved lemons will last a year, or more. At least that’s the theory. I don’t really know, because there are so many wonderful ways to use preserved lemons that they never last more then a few months in our house.…
It’s asparagus season and hopefully you have more than you know what to do with and are able to share with family and friends. I use only the very top 5-6” of the spears. If any of the remaining stem is still tender, I save it to either dehydrate or make Cream of Asparagus Soup.…
(If you’re new to cooking with dry beans, read up on everything you need to know about dry beans here.) Don’t throw that Easter ham bone away! Even if it has just a tiny bit of meat left on it, there’s still plenty there to make a nice soup. I especially like ham cooked with…
(If you’re new to cooking with dry beans, read up on everything you need to know about dry beans here.) This is an Anglicized version of a traditional Indian dish. Feel free to add more curry if you like curry. If you use leftover rice and canned or frozen beans, this is an instant meal.…
Our family loves this creamy golden-colored soup. Served with hearty bread, it makes the perfect meal on a cold autumn day. If you don’t have Jerusalem artichokes, just about any root will do: parsnip, turnip, rutabaga or even radish. Ingredients: 1 pound Jerusalem artichokes 2 Tbsp lemon juice 2 stalks celery 1 medium onion, diced…
My son made these for us for our New Year’s celebration. They were gone in just a few minutes—SO delicious! These are amazingly easy to prepare with simple ingredients and so, so yummy! Ingredients: 24 Babybella mushrooms 4 oz blue cheese 8 oz cream cheese a few dashes of sriracha or tobasco sauce 12 slices…