Our CSA is starting next week and I’m so excited. I feel like a got a head start last week though, picking up produce from Mosby Farm who donates ingredients for the Healthy Cooking on a Tight Budget Program. I LOVE Mosby and totally need to make a video about them sometime. Not only do they donate all the produce ingredients I need for each class, they also donate large quantities of the produce they have an abundance of to raffle off to class participants. Last week, we got lots of rhubarb to send participants home with, and Facebook was filled with their excited updates about making this lovely rhubarb crisp recipe over the weekend.Rhubarb is a plant with a long history. The earliest records of rhubarb use date all the way back to ancient China when it was used for medicinal purposes. One of the most unique qualities of rhubarb is that it is a vegetable that is used like a fruit, typically in pies and other rhubarb dessert recipes.
“Tra La! It’s May! The lovely month of May! That darling month when everyone throws self control away.” I’ve always loved musicals. As a child the magic of Camelot captured … Read more
I had never had this salad before moving to Washington. Apparently it’s a potluck staple in the Pacific Northwest. My mother in law has made this a few times for me and I’ve played around with it quite a bit since. There are variations of course, raisins or grapes, mayonnaise or milk based dressings, but this version is my favorite.
These enchiladas are simple, affordable, and oh so satisfying. Eric was responsible for bringing a main dish to a work potluck, so I started going through our fridge and freezer trying to decide what I could make that wouldn’t require buying any ingredients. Cooking for a potluck can be tough when you’re on such a tight food budget. I discovered I had everything I needed to make enchiladas except for tomato sauce (to make the enchilada sauce that gets poured over the top). Rather than admit defeat, or buy enchilada sauce, I decided that these would be delicious with salsa on top as well. Guess what, I was right!
Are you ready for some more pomegranate goodness? You have got to try this easy pomegranate tuna salad recipe for a quick no cook dinner. I’ve been planning my meals out … Read more
I try to bring something different to every party, barbecue or get together we’re invited to. It’s fun to test recipes out on people and, since I love to cook, it’s an easy way to show a thank you to whoever invited us. When my parents invited us over for a BBQ night, I offered to bring the vegetables. I had a ton of fresh green beans and knew I could think of a fun way to serve them.
Holiday Cookies are a part of the Christmas season, they’re perfect for gifts, parties, or just to have on hand. These Persimmon and Ginger cookies are a special Christmas cookie recipe to me. When I imagine holiday cookies I think of these soft, chewy, and delightfully spicy cookies. They may look simple, but their texture is almost muffin like, and the flavor is so complex. Plus they’re made with persimmon puree so the cookie is actually pretty healthy.
I was asked to try making a Safeway holiday recipe of my choice this weekend. I decided to try out three of their recipes! I love our local Safeway, and not just because my husband used to work there 😉 (Yesterday was his last day! Woo-hoo!) Although I’m getting reimbursed for my ingredients for these three posts, I am only doing this because I shop at Safeway and Eric and I both enjoyed these dishes. Check out Lemon Dill Marinated Shrimp and Gingerbread Cookies.
The next recipe I made was the fudge ring…that’s right…FUDGE RING!!!!
How could I not make this beautiful bounty of chocolate sweetness? You’ve got milk chocolate, butterscotch chips, m&ms and Oreos. Sign me up!