This one is still a bit of a work in progress. The flavour was good but it was a little soupy so I've adjusted some of the numbers in this recipe for another trial next time.
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.
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A friend originally made this for us and it is great.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.
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 we took out of the library and adapted it a little. Alleia ate it quite well after all the excitement of making it.
we took out of the library and adapted it a little. Alleia ate it quite well after all the excitement of making it.