A recipe is simply someone else’s idea of how to make something.
I live by this quote. When I come up with a recipe for this group or any other recipe I will look at several different recipes and take parts of what I like and incorporate ingredients that I have. I rarely make a recipe as written. I hope you do this too. Swap out what you have in your share or your pantry.
Whenever I pick up a lovey head of lettuce, I make this. It’s easy and delicious.
Warming and delicious.
I have nothing against soft and chewy dehydrated apples, but once you’ve had a crispy, crunchy, snappy, flavorful homemade apple CHIP, you’ll never be the same! Plus, the family will think you’re a magician, turning unappetizing apples into the best thing they ever ate.
by Beth Sorrell
WOW! Sometimes the easiest recipe is the best. This is super versatile as well. You can play up the sweetness of the potatoes or make it savory with just a few changes.
by Beth Sorrell
WOW! Sometimes the easiest recipe is the best. This is super versatile as well. You can play up the sweetness of the potatoes or make it savory with just a few changes.
by Beth Sorrell
I usually double this recipe because I love it so much! Snow is on the way and this is the perfect dish for a winter meal.
by Beth Sorrell
This is traditionally made with sweet potatoes, but I love using butternut squash instead.
by Beth Sorrell
Here’s what I did the other half of that giant head of cabbage.
by Beth Sorrell
This week my recipe was inspired by a pasta recipe from the New York Times. Their recipe called for walnuts, but since I picked up the cabbage, pasta, leeks and pecans at the same time, this version was meant to be. And it’s delicious!
