Pasilla peppers are a little bit sweet, a little bit spicy…but just a bit. These dark green peppers add great earthy flavor to dishes and are a delicious addition to this creamy, roasted tomato soup. Do you still have roast turkey or chicken in the fridge? Here’s a great way to use it up and … Continued
I love this time of year. It brings back childhood memories of running through late-summer orchards, eating ripe peaches from the tree and not caring that the fuzz tickled and that juice was running down my face and neck. My home town was the epicenter of fruit-growing in Utah. The road, two blocks from my … Continued
Fennel is a most misunderstood and underused vegetable, herb, and spice. Want to learn more about it and ways you can use it? Take a look at this post. And, definitely try out the tomato and roasted fennel soup recipe!
Monster soup is perfect for a family get-together or a Sunday-night football potluck. Serve it up with some hot cornbread, and anything else that strikes your fancy.
Fresh roasted corn and heirloom cherry and pear tomatoes add color and sweetness to this Roasted Corn Quinoa Salad
I bought some kale the other day thinking I would make soup out of it. While it still feels like winter where I live, it is June and a light pasta dish sounded like a better way to use these lovely greens. The dish is simple, a great way to get your greens, and you can easily add other ingredients to the recipe to suit your tastes or turn it into a heartier meal.
When the weather changes as drastically as it does here in Utah, what I crave does as well. When the snow hits, I gravitate towards soup and other comfort foods, and rely on a strong dose of color and spice to make up for the lack of sun. Red lentil soup fits the bill.