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.
Vegans really can do some things right … like create some awesome baked goods to keep the eggless from losing their minds.
I wanted to make Elmo birthday cupcakes for Cooper’s second birthday, but making red icing proved to be more difficult than I could have imagined.
Most beer drinkers I know wouldn’t be caught dead with a fruity beer with pumpkin-y spices. Most of the time that’s me, too. However, every October I need to get my pumpkin on; call it my weird obsession with Halloween.
