Heather says: This recipe for mushroom risotto is about as simple as risotto can get. You see, while risotto is rice, it’s a needy rice. It’s rice that needs a little nurturing and love, but then when it’s ready to serve? It brings the awesome. If you really want to make this recipe company worthy … Read more
Heather says: Dressing is and always has been my favorite part of Thanksgiving Dinner. I love it day of and straight out of the fridge over the next few days. It turns out Ray has missed dressing the last few years. I always make a cornbread dressing that is gluten free without modification, but we … Read more
Heather says This ridiculously easy recipe is what I refer to as a ratio recipe. You can scale it up or down depending on how many or few you are serving. : Lime and Cilantro Cabbage Slaw : Great topping for tacos 1/2 head of green cabbage, sliced thinly or shredded 2 TBSP lime … Read more
Heather says: I mentioned a couple of weeks ago that I was finally able to take advantage of our local CSA. If you’ve never participated in a CSA, it’s a program where you pay a farm a predetermined amount at the beginning of the growing season. The farm then divides up the produce harvested between … Read more
Heather says: Tri-color roasted potatoes. Pretty? Yes. Delicious? You bet. Is the recipe simple? Totally. Company worthy? Yes. This year I’m doing an American-Italian twist on recipes in the Countdown to Turkey Day Example menu. While I still plan on getting traditional mashed potatoes added to the recipe index, I thought this simple, but beautiful … Read more
Heather says: If you have ever even given cornbread dressing a favorable nod, add this shrimp and andouille sausage recipe to your repertoire right this very moment. Heck, don’t even wait until Thanksgiving or Christmas to give this side dish a try. Yes, you want to double the recipe, it’ll work as an amazing post-Thanksgiving … Read more
Bobbie says: Have you ever been almost, but not quite, ready to serve dinner when a giant light bulb goes on over your head (so brightly that everyone in the room gets an instant tan) because you suddenly realized that all you actually have prepared for dinner is grilled chicken and potatoes? Or burgers on … Read more
Bran says: I thought I hated brussels sprouts. I think a lot of us have felt that way. After all, to many people, the boiled things that get served up to us as children, sodden and vaguely buttered, are not exactly the most appetizing of vegetables. But brussels sprouts can be a great winter green, … Read more
Heather says: As we head into winter, using seasonal vegetables can become much more difficult. Frozen broccoli and other vegetables are a great way to keep variety in your menu. However, there are only so many times you can serve plain, steamed broccoli before the troops rebel. The garlic and butter add flavor and the … Read more
Heather says: I used to hate peas. Deep down in my heart I knew the cafeteria ladies despised me each time they plopped a spoonful of wrinkly, mushy peas onto my tray. Thankfully, I have learned that most often it isn’t the original food item I have hated, but simply the manner in which it … Read more