I have a little array of potted herbs nestled near my patio door – chives, two kinds of basil, parsley, oregano, thyme and mint … oh, and catnip for my darling kitties to wig out on – so last night I decided to highlight most of them in a nice big salad
I did it! I concocted a stuffing recipe to accompany beef … quite good and certainly worth making again with a few, flavor tweaks.
For some reason, I have accumulated several boxes of Mrs. Cubbison’s stuffing mix in my pantry … This is when being able to cook creatively out of one’s cupboards comes in handy – with that much stuffing to use, it’s important to be able to change up the flavors a bit.
We used these pickles as a side with sandwiches, skewered them instead of olives for our martinis, and put heaping bowls of them out as appetizers and condiments with meals.
This is one of my “booke” dishes because you add, substitute whatever you want, as long as the nutritional value is high. Otherwise, you are leaving the “super food” category for a regular ol’ salad.
Reasons why I fell off the blogger’s map, along with some great restaurant recommendations.
The beauty of soup is that it makes a great lunch all on its own, a light supper when served with crusty bread and a salad, or an impressive first or second course for a multi-course meal.
Quick! Before squash season succumbs to the abundance of fresh asparagus and artichokes we’ll find in the market soon, create something beautifully delicious with a squash!
here is no right or wrong way to make borscht, and I’ve never tasted one I didn’t like.
Every year for as long as I can remember, my mom has prepared a holiday feast of borscht, perogies and cabbage rolls, followed by apple or carrot strudel in honor of my father’s Old World roots.