I’ve been jonesing for Shrimp Har Gow (otherwise known as crystal shrimp dumplings) lately. If you’ve ever been to dim sum then you know about these delicate flavor bombs encased in a translucent dough made with wheat starch and tapioca starch (which you can find on-line and at Asian markets).
Read MoreLoon Organics Farm owner, Laura Frerichs, shares a nacho that begins with yummy sliced sweet potatoes. It has now become a farm favorite and a great healthy snack for game day or weekend gatherings!
Read MoreChristina creates the perfect pairing for a hummus dip that has caramel tasty and still a bit healthier.
Read MoreThis fall/winter soup can be served in cups as an appetizer, or in hearty bowls as the main event! The Hardneck garlic, much of it native to states of the former ussr, thrives in the Upper Midwest.
Read MoreWho doesn’t love biting into cool and refreshing Veggie Summer Rolls with Mint and Thai Basil on an end of summer day? And guess what? They are naturally gluten-free and vegan.
Read MoreNeed some recipe tips and a fast and fabulous appetizer? Why do so many people avoid radishes? Brenda Langton uses the radishes and herbs from the spring/summer bounty to create this palette treat! Simple, beautiful, and delicious.
Read MoreIf you think you don’t like lima beans, this soup will win you over. It’s a simple and straightforward variation of traditional Greek avgolemono. Find more recipes from Brenda, in her Spoonriver Cookbook!
Read MoreBrenda Langton’s Asparagus Soup recipe from her Spoonriver Cookbook, reminds us that Spring might finally be around the corner. An added nutritional bonus is the potato and zucchini help give this dish a perfect consistency without a tradition roux of flour and butter, making it a healthier dish.
Read MoreMartina McBride’s Kitchen Mix Cookbook shares a rare treasure of a recipe from Julia Childs. It’s such a great and low-carb alternative to pizza. It’s also extremely versatile because it can be used as a first course, a main course, or a side dish!
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