I suppose I should have gotten this recipe for Dead Easy Pumpkin Soup done before Halloween. You know, with a name like that. I really don’t know what happened to the month of October, but here we are. It’s November and it’s still all things pumpkin in the culinary world, right? So this recipe is so crazy easy you will think it can’t be that good but trust me it is. It is silky smooth from the coconut milk, just a hint of sweetness from the maple syrup, and a slight floral flavor in the background that comes from the cardamom. Don’t leave the cardamom out. It is what sets this pumpkin soup apart I think. It’s what makes you say, “Hmmm, what is that hint of flavor?” Besides, you will need cardamom for your Speculoos Spice Mix and Cookies.
The other day I made Roasted Asparagus and Mushrooms as a side dish for dinner. Truly a match made in heaven. Healthy, earthy satisfying and quick. And, I said to make extra. One reason is so that you can make this Roasted Asparagus…
This Spinach and Sun-Dried Tomato Dip is inspired by an appetizer we recently had at the La Fonda in Santa Fe. We had company from out of state here, so we took a day trip to Santa Fe. Yes, we did the touristy stuff…
This year the tomatoes came on late. I had two plants, one heirloom yellow cherry tomato and the other, sweet 100’s. I planted them in leftover molasses barrels for the cows Just shoot a few holes in the bottom and fill ’em with a…
I made this on the fly a few mornings ago and oh my gosh. What a keeper! This frittata is great fresh from the oven, the next day warmed up in the microwave or at room temperature. If possible, cook it in a cast…