Carrots
Some friends sent us this recipe in preparation for a virtual Burn's Supper – and we were surprised that the kids rated it highly! No sheep entrails required.
This soup has a peanut sauce undertone which is quite good.
All in the pot at once and you don't brown the ground beef. It's my new favorite one-pot-save-your-sanity-at-5:00 meal!
I was weeding the flower bed by the mint patch and remembered this delicious salad. I thought I'd share the recipe. (Best to make it just before eating it)
A friend originally made this for us and it is great. We use a rotisserie chicken from the grocery store, clean the meat off to chop for the soup and then boil the rest of the carcass to make some of the chicken broth that is required.
We got this recipe with our CSA share when the kohlrabi came in. It's a nice side dish.
Here's one crockpot recipe that's a standby at our house--pea soup. We often eat it with cornbread.
I biked over to the local farmer's market today and picked up a bunch of fall/winter produce without a real plan for what to do with it all. This was an original creation and has a lot of different "wintery" flavors blending together.
We enjoyed this recipe last night. It's got crunch, lots of sauce and a nice flavour (although Jon and I both said that next time we'd add hot sauce for a little more kick). Thought I'd pass it on...
We got this recipe from the back of a children's book
I think Bev introduced us to this recipe. It is a favorite to use for picnics and potlucks.
Chop and mix together:
- 1/2 head cabbage (or part red cabbage)
- grated carrots
- 3-4 green onions
Prepare the dressing and pour over:
- 3 Tbsp. sugar
- 3 Tbsp. vinegar
- 1/2 cup oil
- 1/4 tsp. pepper
- dash of salt
- 1 pkg. Chicken Ramen Noodles seasoning
Just before serving crumble over top:
Mix together in bowl:
- 4 1/2 cups cooked, sliced carrots
- 1/2 cup chopped onion
- 1 chopped green pepper
Combine and boil:
- 1 of 2
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