This is a wonderful way to use Swiss Chard or other greens that are plentiful in the fall and winter months. I love adding the walnut oil, walnuts and goat cheese. It is a match made in heaven. This can be a meal in itself or served with grilled chicken or fish to …
This is the time of year, with Memorial Day here, when we start thinking about the outdoors, gardens, grills and food. As I sit today, I am thinking of the types of burgers (meat or not) and the vast condiments that accompany our meals through the summer. First, I can …
Spring is here and with it brings an abundance of ingredients to the table. The season opens with a splash of green lettuces, pea shoots, fava beans, asparagus and parsley and moves on to a broader palette of color by introducing luscious skinned citrus, deep red strawberries, mango, spring salmon …
It is soup time in the Bakke household. We have cleaned out and defrosted refrigerators and freezers, trimmed and racked the garden and watched football today in preparation for getting ready for the fall season. And what is next? The Holidays!!! It is a busy but wonderful time of the year. …
Follow this link for Laurie’s Stuffed Gourmet Meat Loaf!
I took the opportunity last week to visit Poppies in Brevard, NC. I had been there before, but I wanted to get reacquainted since I will be teaching a cooking class there on February 17th. I was very interested in looking at their meat choices for more natural selections. I was planning on …
