This recipe doesn’t need a sauce. We prefer to dice a few tomatoes and sprinkle them with balsamic vinegar and a pinch of salt for a light and colorful topping. This filling is versatile: try different vegetables like spinach, chard, asparagus, or broccoli. Olives or walnuts make a nice addition. Two crepes and a salad are a complete meal, or serve one crepe with a grain (try wild rice or quinoa) and a salad.
Read More'“This is one of those desserts that it is hard to keep away from. It’s a classic, delicious dessert that many of us remember from our childhoods.”— You can find this recipe in Brenda’s Spoonriver Cookbook!
Read MoreToo many people avoid using squash, perhaps fearing that it is too much work. Make this comforting fall soup when your local farmers’ market is loaded with winter squash. Kabocha, butternut, and buttercup are wonderful varieties to try.
Read MoreMaking stock does not take much time. It can be simmering while you are preparing the soup vegetables; it can also be made ahead of time and refrigerated or frozen until you are ready for it. Some soups can be made with water instead of stock, but stock always adds to the flavor. We do not have one all-purpose stock recipe: our stock varies with the kind of soup we are making and what we have on hand. Extra credit! Check out these optional ingredients for Stock Making!
Read MoreScones are an easy morning treat. This recipe calls for currants, but any dried fruit will work.
Read MoreRed lentils are a terrific ingredient because they are quick cooking and have a wonderful texture and color. This vegetable-packed soup is a very simple to prepare crowd pleaser. // serves 8.
Read MoreKanten is a traditional Asian fruit dessert. It is like a refreshing, creamy fruit pudding.
Read MoreDried mushrooms make this dish special. They add a rich, earthy flavor. Serve the sauce with a very rugged pasta, such as rigatoni or penne.
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