Looking for something different to do with asparagus? This asparagus, goat cheese, and fresh herb bread pudding is a fast and easy recipe for a weeknight meal or special weekend breakfast.
Pin ItSorrel, Chive & Duck Egg Frittata
April 30, 2012 By 2 Comments
I think duck eggs are available year round, but I seem to notice them at the farmers market more in the spring. So I decided to pick some up and make a frittata.
Pin ItCreamed (Asparagus or) Spinach (Omelet)
March 15, 2012 By 2 Comments
Artichoke Heart & Parmesan Frittata
March 14, 2012 By 11 Comments
Behold, the frittata. I had to repost this recipe from last year for egg week in our Back to Basics cooking series. Frittatas are so easy, perfect for using up leftovers and they go together quickly.
Pin ItPlum Tomato Pie {Really a Galette}
February 9, 2012 By 9 Comments
When I was researching tarts for this week’s Back to Basics theme, I combed my archives and discovered Plum Tomato Pie. At the time, I described it as “Not really a pie, more like a pizza.” Now I realize it was a galette! Or tart, whichever you want to call it.
Pin ItPenne-Wise Pumpkin Pasta
November 16, 2011 By Leave a Comment
There was a gorgeous hubbard squash (a small-ish one) sitting on the counter for the past few weeks. I was waiting to decide what to do with it. When DH went hunting, I decided that I wanted to make something with squash. Nothing fussy, preferably something I could use as a main dish (for myself, and I don’t mind vegetarian). Rachel Ray to the rescue!
Pin ItVegetarian Chili (a.k.a. bean & butternut squash stew)
November 9, 2011 By 4 Comments
My husband claims that since this has no meat in it, I cannot call it chili. Moreover, “chili” with beans is not chili, either. I’m not sure who makes up the rules, but this is called Vegetarian Chili in Simply in Season. Pin It
Pin ItButternut Squash Lasagna
October 30, 2011 By 6 Comments
When I saw this recipe in last year’s Mother Earth News, I knew I wanted to give it a try. A year later, I finally got around to it. Pin It
Pin ItPolish Wild Mushroom and Potato Soup
October 17, 2011 By 10 Comments
We are gradually getting over our colds here at the Hammond household, but soup is still the food of choice. Since I had potatoes from last week’s CSA pickup I went looking for a soup that incorporated them. It was a bonus that this recipe happened to incorporate another of my favorite foods–mushrooms!
Pin ItEgyptian Rice and Lentils
October 10, 2011 By 3 Comments
Wondering what to do with celery leaves? Look no further than this international recipe from Extending the Table: A World Community Cookbook.
