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!
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!
by Beth Sorrell
This was so easy! I will never make them any other way.
by Beth Sorrell
You can roast any pepper this way. Jalapeño peppers get a bit milder when roasted. Red bell peppers are delicious roasted and puréed in a sauce. I roast a lot of my hot peppers and peel them.
by Beth Sorrell
You can roast any pepper this way. Jalapeño peppers get a bit milder when roasted. Red bell peppers are delicious roasted and puréed in a sauce. I roast a lot of my hot peppers and peel them.
by Beth Sorrell
I really wanted to make paw paw bread because all the cool kids are doing it right now. Unfortunately only one of my paw paws were ripe enough…
by Beth Sorrell
This is delicious with chicken and rice or just chips!
by Beth Sorrell
My first watermelon of the season deserves some special treatment! This is summer in a bowl for me. So easy and delicious.
by Beth Sorrell
It’s too hot to cook so I grabbed that cabbage in the back of the fridge and went to town.
by Beth Sorrell
One can’t have too many summer squash recipe suggestions!
