This recipe is modified from a soup made by the Ovens of Brittany in a small cafe on a busy business thoroughfare in Madison WI. For nearly five years, I ate this soup at least once a week; it’s still my very favorite tomato soup.
Read more: Comfort Food: Tomato Dill Soup
From the snowy woods of Vermont, Kate offers maple-glazed nuts; now you can make them too!
Read more: Kate’s in the Kitchen: Maple-Glazed Nuts
Unmeatloaf is a “mileage” food for sure (when something takes a little longer to prepare but you can freeze some for later use). It’s not hard to make, but there are a few steps involved. I think you could add whatever vegetables you wanted into the saute, just as if it were your own “meatloaf” recipe. Feel free to experiment. It feels great to have this in the freezer for that weeknight home cooked meal.
Read more: Ina’s Unmeatloaf
We’ve been slowly moving away from any processed foods in our household, and crackers have been a holdout. I never could seem to get something that was crisp enough and with enough flavor. These are yummy, crispy, and soooo easy to make with real ingredients!
Read more: Sourdough Crackers – Easy and Versatile
Easy to make, full of autumn goodness, and yummy! Spicy without a hint of curry.
Read more: Spicy Coconut Sweet Potato Soup with Collard Greens
These croquettes are tasty. They are made with millet and short grain brown rice, which together, create a chewy binding for the vegetables. If you only use one grain, I suggest trying the millet, especially if you’ve not tasted it before. The addition of red pepper adds beautiful flecks of color throughout the croquette.
Read more: Meatless Monday: Cauliflower Croquettes
Everything is interconnected, and all actions have consequences. Whether they are intended or not, some consequences are better than others. My recent discovery that New York’s Greek yogurt production is getting whey out of hand is exemplary. But I’m getting ahead of myself.
Read more: Whey-ing the Pros and Cons: It’s All Greek to Me!
Now that summer is in full-swing, it’s time to take advantage of the season! That means making use of all the seasonal produce we can get our hands on, but it also means making quick and affordable meals that you can take on-the-go.
Read more: Kate’s in the Kitchen: Quick, Seasonal, and Affordable!
In summer it’s often too hot to eat warm or hot food. But on a cool night, a rainy day, NOW in June, or late August into September, red lentil, roasted tomatoes and dill soup tastes divine with fresh garden tomatoes! You can also just cut them up and plop them in the lentil pot.
Read more: The Pulses of Life!