(recipe by Lindsay Chandler) Serves 2-4 1-28 ounce can of tomatoes 4 large fresh eggs 3 cloves garlic, crushed 1-2 Teaspoons red pepper flakes (to taste) 1 Cup water or stock of your choice 3 Tablespoons olive oil 1 red bell pepper 1 white onion Fresh basil, sliced Salt and pepper Prepare ingredients. Crush tomatoes,[…]
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by Robin Nielsen What a funny name – squash! I have several butternut squash leftover from Christmastime that were a gift from a family member’s garden. They can last a long time because of their hard outer shell. I thought it would be fun to share some information on this great food source while they[…]
It’s Sunday morning and time to use all the veggies still remaining in my vegetable drawer so I can fill it with more fresh veggies for this coming week. Here is what I found in my kitchen to make a big pot of soup for the week: 4 stalks of celery with leaves 2 sweet[…]
