Right now, my garden is an explosion of chard. It was growing well before we took our vacation to Maine at the end of June, but upon returning, everything in the garden just exploded in green! It’s now more than I can keep up with so I’m trying to find all the chard recipes I can, especially ones that preserve some of that green goodness … Continue reading Chard Pesto
When we visited my Toby’s parents in Montreal in the fall, I asked my mother-in-law to show me how to make her pork and shrimp wontons. They are so delicious, but quite a project to individually wrap each one, so multiple hands for assembly are appreciated. The photos below are from our trip, but when I made these at home, I adjusted the pork/shrimp ratio … Continue reading Pork and Shrimp Wontons
Wow – this has been a month of good eating! So many Christmas cookies, all-inclusive buffets, rich holiday foods, and delicious party hors d’oeuvres. All amazing food, no doubt, but its time to move past all those delicious, rich foods and build back the resolve to eat delicious, healthier foods. This soup is the perfect recipe to do just that. We made a similar version in … Continue reading Sweet Potato Black Bean Soup
Each year after Thanksgiving, I always look forward to making turkey and wild rice soup with the left over carcass and turkey meat. And this year was no exception, although I was looking to change it up this time around. Inspired by the curried roasted veggies that our friend brought to Thanksgiving dinner, I wanted to give a curried spin to this soup. With the … Continue reading Coconut Curry Turkey and Wild Rice Soup
Making your own chicken stock is one of the easiest things you can do in the kitchen, resulting in a versatile, high-reward product. Some recipes suggest boiling a whole chicken or using chicken meat to make the stock, but that seems wasteful to me. So, I always use chicken carcasses or bones for my stock, and with the addition of vegetables, my stock is always … Continue reading Roasted Chicken Stock
A few weeks ago, a frost hit our area, but since we are so close to the Potomac River, the temperatures didn’t hit low enough for the frost to hit the garden. My two pepper plants, along with the chard, buttercup squash and acorn squash were spared for now, but the frost will happen eventually. I’ve been playing around with recipes to use up or … Continue reading Stuffed Pepper Soup
Fall is my favorite season. I love the cooler temperatures after a long, hot summer. Plus, I’m a BIG fan of winter squash – butternut, acorn, buttercup, pumpkin – you name it! They are so versatile in recipes as they can lend both a savory and sweet kick to winter dishes. Fall also means warm, comforting soups, stews, braises and chilis. This recipe combines what … Continue reading Bison Pumpkin Chili
I planted carrots this year despite having two lackluster carrot years, but this year made up for it as I had a pretty booming crop of carrots in the small area I designated for carrots. I pulled some carrots a few weeks ago to make a braised honey carrot recipe and felt it was time to pull the remaining ones to make room for something … Continue reading Roasted Carrot Soup
Half Pint Garden 