You don’t need to rely on fried green tomatoes and piccalilli to use up your green tomatoes. This recipe is so easy and healthy you’ll curse the supermarkets for not selling the green ones.
I don’t even know if this is a recipe test drive of a Heidi Swanson recipe or something I created based on her turnip green tart, but it was a delicious dinner.
You know it’s time to have a luncheon party when the menus just fall into place from random recipes.
After a summer filled with healthy recipes and lots of vegetables, the colder weather creeps in and brings cravings for baked goods along with it … and hopefully not any extra pounds!
Nothing can beat oven-roasted Brussels sprouts, though I do think some of Heidi’s ideas can combine with roasted sprouts beautifully.
When the weather cools, there’s nothing like a warm bowl of soup — or twelve — to keep that chill in the air far from your dinner table.
Feast your eyes on our Friday night dinner. It was worth a little (and I mean a little) extra effort to have a special meal worthy of an entire bottle of red wine.
