Pat sent us another great recipe from the GACC kitchen. It wowed us the first time we tried it, with it’s sweet, savory, tangy and rich flavor, packed full of seasonal veggies. She got it from the cookbook: Ladle, Leaf, and Loaf. Continue reading »
We found this recipe in Deborah Madison’s cook book “Local Flavors” years ago. The combination of kale, cabbage and beans didn’t jump out at us at first, but we tried it and we’ve loved it ever since. The dark green of the kale, light green of the cabbage and reddish-brown and white of the beans … Continue reading »
This tastes like a classic (thanks to a little white wine and nutmeg) and is a favorite in our household. Because it uses milk instead of cream, it’s rich and smooth without being heavy. It’s also very easy and quick to put together. Originally from our well loved Best Recipe Cookbook. Continue reading »
Puttanesca is a hearty, robust, tangy pasta sauce of tomatoes with olives, capers and garlic. Olivia sent us this recipe, saying “celeriac pasta with spicy sauce… VERY cool gluten/grain-free alternative the spaghetti, but still warm and filling in the winter!” It comes from one of our favorite recipes sites: My New Roots. Continue reading »