Our CSA started out small, mostly with leeks, swiss chard and lettuce greens. The very first week I made this frittata with the leeks and chard. It’s so simple and makes a light but satisfying lunch or pairs perfectly with a little salad for dinner. This is such a lovely garden recipe, especially made with farm fresh eggs. Read more
I had never had this salad before moving to Washington. Apparently it’s a potluck staple in the Pacific Northwest. My mother in law has made this a few times for me and I’ve played around with it quite a bit since. There are variations of course, raisins or grapes, mayonnaise or milk based dressings, but this version is my favorite.
Have you ever heard of a breakfast salad? I don’t normally have salad for breakfast, but if I do it’s this salad. Poached farm fresh eggs and crispy homemade bacon are stand out stars in this oh so simple spinach salad. Read more
Okay, so I’ve showed you how to make your own bacon from scratch, but what’s the best way to cook your bacon once you’ve made it? I’ve cooked bacon in the microwave and in a skillet, but my absolute favorite way to cook bacon is in the oven.
These enchiladas are simple, affordable, and oh so satisfying. Eric was responsible for bringing a main dish to a work potluck, so I started going through our fridge and freezer trying to decide what I could make that wouldn’t require buying any ingredients. Cooking for a potluck can be tough when you’re on such a tight food budget. I discovered I had everything I needed to make enchiladas except for tomato sauce (to make the enchilada sauce that gets poured over the top). Rather than admit defeat, or buy enchilada sauce, I decided that these would be delicious with salsa on top as well. Guess what, I was right! Read more
