See this at: pinchmysalt.com| Added on 02/13/09

Looking for a quick and healthy snack that doesn’t taste quick or healthy? With just a few simple ingredients, you can whip up a restaurant-quality...

See this at: jamieoliver.com| Added on 02/13/09

Serves 8 This fantastic soup is best made with varieties of squash that have dense, orange flesh, such as butternut or onion squash. It’s important to use good chicken stock and season the soup well to bring out the nutty, sweet flavour of the... See more

Serves 8 This fantastic soup is best made with varieties of squash that have dense, orange flesh, such as butternut or onion squash. It’s important to use good chicken stock and season the soup well to bring out the nutty, sweet flavour of the squash. Once you’ve mastered this recipe, you can take the soup in different ways by adding pearl barley, dried pasta, or some chopped smoked bacon. Even the smallest amount of dried porcini. PS I made this in my pressure cooker the other day, with really great results – it’s so quick! Put a very large saucepan on a medium heat and pour in a couple of lugs of olive oil. Add the sage leaves and fry for around 30 seconds or until dark green and crisp. Quickly remove them with a slotted spoon to a bowl lined with kitchen paper – you’ll use these for sprinkling over at the end. In the pan you’ll be left with a beautifully flavoured oil, so put it back on the heat and throw in your onion, celery, carrot, garlic, rosemary leaves, chilli and a good... See less

See this at: blog.kingarthurflour...| Added on 02/13/09

McMake ’em yourself: breakfast sandwiches. » Love brownies. Love their shiny, flaky top that shatters into micro-thin shards that shower onto your fingers as you eat. Love their dark, gooey center. Their “chocolate nirvana” flavor. Sometimes can’t... See more

McMake ’em yourself: breakfast sandwiches. » Love brownies. Love their shiny, flaky top that shatters into micro-thin shards that shower onto your fingers as you eat. Love their dark, gooey center. Their “chocolate nirvana” flavor. Sometimes can’t deal with the bake, wait to cool, cutting into squares messiness and fuss of brownies. Want something I can enjoy within 5 minutes of its exit from the oven. Something I can put on a plate and take with me—fast. Want Fudge Drops. Every time I make these cookies (which, truth be told, is quite often), I think of a former colleague, Ana, who left King Arthur last year in order to be a full-time mom to her 2-year-old twins. Ana was our resident chocolate “apprecianado.” She could smell a brownie baking from three offices away; if something made with chocolate appeared in the taste-test area, Ana was invariably the first to know, to taste, to comment, and to come back for more. The test kitchen bakers loved Ana. She was absolutely reliable in her... See less

See this at: pinchmysalt.com| Added on 02/13/09

Want to wow your guests during this year’s round of holiday parties? Serve them this Smoked Tuna Dip and watch the compliments flood in. They’ll never...

See this at: blogchef.net| Added on 02/13/09

I love stuffed shells… From Italian and taco stuffed shells all the way to chicken stuffed shells. Chicken stuffed shells are a great way to make good...

See this at: thepioneerwoman.com| Added on 02/13/09

Flower Pot Desserts Printable Recipe Back on the golf course, I used to have a traditional back-to-school party for my friends and me every year. Because I apparently had nothing better to do with my time and focus, I’d have Cranes invitations... See more

Flower Pot Desserts Printable Recipe Back on the golf course, I used to have a traditional back-to-school party for my friends and me every year. Because I apparently had nothing better to do with my time and focus, I’d have Cranes invitations printed, would dress in my finest floral dress or suit, and welcome 15-30 girls into my parents’ house, where we’d all toast one another with sparkling grape juice and feast on chicken salad with dill and baked brie and things like that. And so what if most of us have long since replaced the grape juice with the hard stuff…and so what if few of us look as good in our floral suits today as we did back then. But at least we don’t have perms anymore! I spit on 1986. Anyway, for the party after my sophomore year, I made these delightfully fun little flower pot desserts. Don’t ask me where I heard about them; all I know is, one minute I was buying a bunch of tiny clay flower pots at the store…the next minute I was serving my friends dessert in them.... See less

See this at: localharvest.org| Added on 02/04/09

Why Locally Grown? People worldwide are rediscovering the benefits of buying local food. It is fresher than anything in the supermarket and that means it is tastier and more nutritious. It is also good for your local economy--buying directly from... See more

Why Locally Grown? People worldwide are rediscovering the benefits of buying local food. It is fresher than anything in the supermarket and that means it is tastier and more nutritious. It is also good for your local economy--buying directly from family farmers helps them stay in business. Family farmers sell their products directly to the public through various channels. See less

See this at: reimerseeds.com| Added on 11/22/07

Plant produces high yields of 1" red cherry tomatoes all season long. These bite size cherry tomatoes are super sweet and are extra high in Vitamin C. Plant produces hundreds of cherry tomatoes in clusters like grapes. Excellent for salads or snacks.... See more

Plant produces high yields of 1" red cherry tomatoes all season long. These bite size cherry tomatoes are super sweet and are extra high in Vitamin C. Plant produces hundreds of cherry tomatoes in clusters like grapes. Excellent for salads or snacks. Suitable for home garden or market growers. See less

Highlights: Interdeterminate/Cordon/Vine

See this at: allrecipes.com| Added on 12/29/07

* In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato...

See this at: nosheteria.com| Added on 10/10/07

I grated and salted a few zucchini and left them to drain for a half hour in a colander. In a saute pan, I softened a few sliced scallions and one clove of sliced garlic. Then I stirred in the drained zucchini, and cooked until the zuke was just... See more

I grated and salted a few zucchini and left them to drain for a half hour in a colander. In a saute pan, I softened a few sliced scallions and one clove of sliced garlic. Then I stirred in the drained zucchini, and cooked until the zuke was just beginning to color. I added few tablespoons of flour, and continued cooking , just to get the raw taste out of the flour. Then I removed the whole mess from heat, and placed it in a mixing bowl. I crumbled in some salty feta cheese, and a handful of fresh sliced dill. I tasted the mixture, seasoning with salt and pepper. After mixing in an egg or two, I had a loose, not watery batter. Then I heated a few tablespoons of olive oil in a shallow pan, spooned in the batter, a few tablespoons at a time and cooked until golden brown on both sides. About 5 minutes. Flip gently. Elaborating upon the original recipe, I added a yogurt sauce for dipping. Simply take a small container of plain yogurt, grate in half a clove of garlic, another handful of... See less