This dish is the perfect combination of spicy and crunchy, a great way to use some of the zucchini in your garden. Ingredients: 2 Tbsp olive oil 1 lb zucchini, diced 1 med onion, diced 1 small bell pepper, diced 1-2 jalapeño pepper (depending on taste), seeded and diced 3 C tomatoes, peeled, seeded and…
This recipe is very flexible and so it will never get old. Use any vegetable you have on hand and any herbs or other flavorings that sound good, with cheese or without. I especially like this in the fall when I’ve brought in all my vegetables from the garden. It’s a good way for me…
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…
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…