Yet another quick and easy vegetarian meal. This one gives you a use for all the leftover veggies in your fridge.
Looking for a quick, easy and delicious vegetarian meal? Look no further than these Polenta Mushroom cakes.
You don’t need to rely on fried green tomatoes and piccalilli to use up your green tomatoes. This recipe is so easy and healthy you’ll curse the supermarkets for not selling the green ones.
I don’t even know if this is a recipe test drive of a Heidi Swanson recipe or something I created based on her turnip green tart, but it was a delicious dinner.
You know it’s time to have a luncheon party when the menus just fall into place from random recipes.
Nothing can beat oven-roasted Brussels sprouts, though I do think some of Heidi’s ideas can combine with roasted sprouts beautifully.
When the weather cools, there’s nothing like a warm bowl of soup — or twelve — to keep that chill in the air far from your dinner table.
