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Dinner Menu: Spicy Potato Soup and Gooey Chocolate Treat

Spicy Potato Soup_Snap2Well, in parts of the Front Range there was 10 inches of snow. Here…rain. Bixby was disappointed but I was not. Still cold enough to keep the soups going.

I rifled through my files and decided on another soup for the dinner menu this week:

When the cold weather hits, it is great to hunker down with some hot soup, buttery biscuits and finish with some melt-in-your-mouth cake warm from the oven. This is my go-to potato soup, over the traditional cream of potato soup; I like the spiciness and the sautéed onions add a deep, rich flavor. The garlic biscuits are a nice complement to the soup. I was going to find a healthy dessert for tonight, but then thought to heck with it, it’s cold and we need chocolate.  Rich, gooey, chocolaty goodness.

JeffW's awesome biscuit photo. So beautiful I wouldn't even try to compete with my own.

JeffW’s awesome biscuit photo.

On the board tonight:

  1. Spicy Potato Soup
  2. Garlic Biscuits
  3. Salad
  4. Mocha Cake

Spicy Potato Soup

  • 1/4 cup butter
  • 1 yellow onion, diced
  • 2 celery stalks, chopped
  • 1/2 tsp salt
  • 1/4 tsp cayenne
  • ½ lb spicy ground sausage, browned and drained
  • ¼ tsp crushed red pepper (opt)
  • 1 bay leaf (remove before serving)
  • 1 tsp crushed garlic
  • 16 oz chicken broth
  • 6 potatoes, well scrubbed, unpeeled and cubed
  • 4 cups milk
  • 4 tbsp flour
  • 8 oz shredded cheddar or jack


Melt the butter in a large saucepan over medium-high heat. Add the onions, celery, salt, and cayenne and cook, stirring, until the onions are soft and lightly golden, about five minutes. Add sausage, crushed red pepper, bay leaf, garlic, broth, & potatoes. Mix milk & flour, add. Bring to a boil for 1 minute, stirring constantly. Reduce heat to medium low, cover and let simmer, stirring occasionally for 30 minutes until potatoes are soft. If it’s too thick, add water. With a potato masher, slightly mash a few of the potatoes. Serve with cheese to garnish.

Garlic Biscuits

  • 2 cups flour
  • 4 tbsp buttermilk powder*
  • 1 tbsp baking powder
  • ½ tsp salt
  • 1/2 tsp sugar
  • 1/3 cup butter or shortening
  • 3 tsp crushed garlic
  • 1 cup milk*

bowl and baking sheet or cast iron skillet, greased

I prefer using butter over shortening because it gives the biscuits a buttery, garlic flavor that is irresistible.

Sift together dry ingredients. Cut in butter, stir in garlic, add milk. Stir quickly with a fork until completely moistened, don’t over mix. Knead gently on floured surface for 10-12 strokes. Roll out to ½ inch thick, cut into biscuits. Place on baking sheet or cast iron skillet, and bake at 450° for 10-12 minutes, until golden brown.

*or substitute 1 cup buttermilk,  then omitting buttermilk powder and milk.

Mocha Cake

  • 1 cup flour
  • ¾ cup sugar
  • ¼ cup unsweetened cocoa
  • 2 tsp baking powder
  • ¼ tsp salt
  • ½ cup milk
  • 3 tbsp oil
  • 1 tsp vanilla


  • 1/3 cup sugar
  • 2 tbsp unsweetened cocoa
  • 1 cup very hot coffee**
  • 8×8 inch baking dish, lightly oiled

Preheat oven to 350°

This is a pudding style cake, so you don’t want to over bake it. You’ll serve it warm and directly from the pan. When you cut into it a thick, gooey chocolate center will be revealed.

From the top list: combine flour, sugar, cocoa, baking powder & salt. Combine milk, oil, & vanilla, mix well and add to flour mixture. Stir well. Pour batter into baking dish. From the bottom list: combine sugar & cocoa and sprinkle over batter. Pour hot coffee over batter – DO NOT stir. Bake for 30 minutes or until center springs back when touched, do not over bake.

** for a stronger coffee flavor, double the ground coffee to water ratio, or use espresso.

Shopping list:

  • Salad fixin’s
  • 2 sticks butter
  • 1 yellow onion
  • 2 celery stalks
  • ½ lb spicy ground sausage
  • 16 oz chicken broth
  • 6 potatoes (russets work best)
  • 5-1/2 cups milk
  • 8 oz shredded cheddar or jack
  • 1/2 cup unsweetened cocoa
  • Coffee or espresso to make 1 strong cup

Also: flour, sugar, crushed garlic, bay leaf, crushed red pepper, cayenne, salt, pepper, baking powder, oil, vanilla

Originally posted on February 2011


Snow Is Gonna Fly So It’s a Cream of Chicken Soup Night

Cream of Chicken Soup2

They are predicting a quick hitting snow storm for tonight and tomorrow with some locations having blizzard-like conditions. Seemed like a good time to make a batch of soup.

Because I have a vita-mix,  most of the soups I make start with a thick vegetable broth. It gives a great depth of flavor. It’s also chocked full of nutrients and anyone who knows me well, knows I don’t eat enough vegetables, so I do what I can to up my daily veggies. But you may not want to go to that trouble, so you can substitute 4 cups of chicken broth for the vegetable broth in the recipe below.

Cream of Chicken Soup


  • 1/4 tsp rosemary
  • 1/4 tsp thyme
  • 1/4 tsp basil
  • 2 stalks celery (with leaves), rough chopped
  • 2 medium carrots, rough chopped (or frozen sliced)
  • 1 cup cut green beans (I use frozen)
  • 4 cups of water


  • 2 skinless chicken breasts (bone-in or boneless, doesn’t matter it will be shredded)


  • 1/4 cup butter
  • 1/2 sweet onion, chopped
  • 1 clove garlic, crushed
  • 1/4 cup flour
  • 2 cups milk


  • 1 cup diced carrots
  • 1 celery stalk, chopped
  • salt and freshly ground black pepper to taste
  • 2 tablespoons chopped Italian parsley

small saucepan, dutch oven or large saucepan, blender

Stock: In the blender, add rough chopped carrots, celery and green beans, spices, 2 cups of water and blend until smooth. Add to dutch oven or saucepan.

Add chicken breasts and 2 additional cups of water to the saucepan. Bring to a low boil, stirring constantly, reduce heat to medium and cover. Cook for 15-20 minutes until the chicken is cooked through. Remove the chicken to a plate to cool. Add diced carrots, celery, salt and pepper to the liquid and cover. Cook until vegetables are tender crisp.

While the chicken is cooking, melt butter in the saucepan, add onions and garlic, and sauté until the onions are translucent. Whisk in flour and cook about 2 minutes or more. Turn the heat up to medium-high, slowly stir in milk and bring to a low boil, whisking until thickened. Reduce heat to low. Cover and let simmer, stirring occasionally.

While the vegetables are cooking, shred the chicken. The easiest way to do this is to use two forks and pull across the grain of the meat in different directions. You can then use your fingers to break apart any large pieces.

Once the vegetables are tender crisp, whisk in the white sauce and then stir in the chicken. Cook an additional 10 minutes. Serve with parsley garnish.

Makes about 6 cups.


Dinner Menu: Herbed Fettuccine and Apple Salad

Apple Salad1

Still not a lot of cooking going on here this week. This menu is quick and easy for those kinds of weeks.

On the board tonight:

  1. Herbed Fettuccini
  2. Apple Salad
  3. Ice Cream or Frozen Yogurt

Herbed Fettuccini

  • 9 oz fresh fettuccine
  • ½ cup chicken broth
  • 5 green onions, thinly sliced
  • 4 oz fresh spinach, torn
  • ¼ cup snipped fresh parsley
  • 2 tsp dried basil
  • salt & pepper to taste
  • 2 oz fresh parmesan, grated or goat cheese (chevre)
  • 3/4 cup milk
  • 2 tbsp butter
  • 1 large tomato, chopped
  • 1/4 cup chopped hazelnuts
  • 6 oz artichokes hearts (opt)

2 large saucepans, large serving bowl

Cook pasta according to pkg. directions. Next bring broth to boiling in second saucepan. Add green onion and spinach. Reduce heat, cook and stir for 2 to 4 minutes or until spinach is slightly wilted. Add parsley, herbs, salt & pepper; mix well. Remove from heat; cover and set aside. Drain cooked pasta and remove to serving dish, cover and keep warm

In saucepan combine cheese, milk, and butter. Cook and stir until cheese is melted. Add pasta; toss to coat. Remove from heat. Add vegetable mixture, hazelnuts, opt artichokes, half of the tomato to the pasta mixture; toss gently to mix, heat until warm through. Transfer back to a serving bowl, garnish with remaining tomato.

Apple Salad

  • 16 oz spring greens, washed
  • 2 Granny Smith apples
  • 2 Fuji (or other sweet red) apples
  • ½ cup raisins
  • 2 oz toasted  slivered almonds
  • ¼ cup apple cider vinegar
  • ¼ cup olive oil
  • salt & pepper to taste
  • 2 oz feta cheese, crumbled

serving bowl

Layer greens in bowl.  Core and cut apples into large chunks.  Layer over greens, add raisins and nuts.  Mix together vinegar, oil, salt & pepper.  Drizzle over salad, toss, then crumble feta over the top.

Note: If you can’t find toasted almonds, heat a skillet, add almonds and stir constantly until they are lightly toasted.


Copyright What’s 4 Dinner Solutions Cookbook: Spring Edition

Dinner Menu: Pasta with Marinated Vegetables and Bruschetta

Photo courtesy FoodNetwork

Photo courtesy FoodNetwork

Just finished giving the Beast a bath. He hasn’t been in the tub all summer because he loves sprinklers, his pool and my neighbor hosing him down. The first thing I noticed: he’s grown. I’ll post pictures later.

Keeping in the vegetarian theme, here is this week’s dinner menu.

On the board:

  1. Pasta w/ Marinated Vegetables
  2. Tomato & Olive Oil Bruschetta
  3. Grapes

Pasta w/Marinated Vegetables

  • 10 oz Rotini pasta
  • 1 tray ice cubes
  • 1 tbsp olive oil
  • 1 small eggplant, peeled & chopped
  • 4 mushrooms, sliced
  • 2 zucchini, sliced
  • 10 to 12 cherry or grape tomatoes, halved
  • 6 oz jar marinated artichoke hearts
  • 1 red onion, sliced in rings
  • 2 oz black olives
  • 2 oz grated parmesan


  • 1/4 cup olive oil
  • 1/4 cup red wine vinegar
  • 2 oz fresh basil, minced
  • 1 tsp minced oregano leaves
  • 1 to 2 tsp crushed garlic
  • Salt & pepper to taste

Saucepan, skillet, bowl, serving bowl

Mix together dressing and refrigerate. In saucepan, cook pasta according to package directions, drain, rinse in cold water and toss with ice cubes. Set aside and let cubes melt. While pasta is cooking, in skillet, heat oil and sauté eggplant, mushrooms and zucchini until tender. Remove and cool in refrigerator while preparing remaining vegetables. In bowl, toss all vegetables with dressing. Remove any un-melted ice cubes from pasta, and toss with vegetables, refrigerate 10 minutes. Add cheese.

Tomato & Olive Oil Bruschetta

  • 1 loaf Italian bread, sliced in half lengthwise
  • 2 tbsp olive oil (more if needed)
  • 2 tsp crushed garlic
  • 4 basil leaves, chopped
  • 2 Roma tomatoes, sliced
  • 3 green onions, chopped

baking sheet and bowl

Gently toss 1 tbsp of olive oil, 1 tsp crushed garlic, basil, tomatoes and green onions and set aside. Mix togethere 1 tbsp oil and 1 tsp garlic. Spread on sliced sides of bread. Broil bread until golden brown on top (watch carefully). Layer tomato mixture on each half of the bread and then slice each half into quarters or eighths.

Shopping List:

  • 10 oz Rotini pasta
  • 1 small eggplant
  • 4 mushrooms
  • 2 zucchini
  • 10 to 12 cherry or grape tomatoes
  • 6 oz jar marinated artichoke hearts
  • 1 red onion
  • 1 loaf Italian bread
  • Large bunch of basil
  • Small bunch oregano
  • 2 Roma tomatoes
  • 3 green onions
  • Grapes or any in season fruit

Also: crushed garlic, olive oil, red wine vinegar




Asian Pear and Grape Cabbage Salad

Today sucked. I mean really and truly sucked.


But in other news, there’s water on Mars and the Blood Moon did not bring on the apocalypse and in the words of Scarlett O’Hara, tomorrow is another day.

I have a bunch of nice vegetarian sides and main dishes piled up in my to post file, so I thought this week would be a good time to focus on a few. Farm stands are still going strong, the weather can’t decide if it’s grilling or soup weather, this seemed like a safe bet.

Savoy Cabbage

Savoy Cabbage

Asian Pear and Grape Cabbage Salad


  • 1/4 cup apple cider vinegar
  • 1 tsp spicy brown mustard
  • 1 tbsp maple syrup
  • 1/4 cup olive oil
  • salt and pepper to taste

Whisk together all the ingredients, except oil, slowly whisk in oil to create vinaigrette. Taste and adjust seasonings as desired.


Red Anjou Pears

Red Anjou Pears

  • 1/2 head of red cabbage
  • 1/2 head Savoy cabbage
  • 1 Asian pear, halved, cored and sliced into thin strips
  • 1 Red Anjour pear, halved, cored and sliced into thin strips
  • 1 cup seedless red grapes, halved
  • 1 cup seedless green grapes, halved
  • 1/2 cup toasted walnut or almond pieces


Cut each cabbage in half to create two wedges, remove core and slice crosswise into thin shreds, toss with pears, grapes and nuts. Drizzle with vinaigrette and toss thoroughly. Let set for 10 minutes and serve.

Asian Pears

Asian Pears














Soup Season: Updated Tomato-Spinach Soup

Spinach Tomato Soup

It’s been a rough week – mostly for people around me. I found myself retreating to the kitchen often to cook. Definitely helps clear my head and regroup. Soup season is in full swing as Autumn is fast approaching. We may actually blow off work tomorrow and head up to the mountains to see the colors.

Today I decided to make a big batch of one of my favorite soups. It did not disappoint. I ‘beefed’ it up because I had some ground beef that I needed to use up. I’ll do that again. Yum.

Tomato-Spinach Soup

  • 1 lb ground beef (or 1/2 ground beef, 1/2 spicy Italian sausage)
  • 1/4 of a small onion, chopped
  • 24 oz diced tomatoes (fresh or canned)
  • 2 cups loosely packed baby spinach, cleaned
  • 8 oz sliced carrots (I use frozen)
  • 1 cup green beans
  • 1 cup water, as needed
  • 2 tsp crushed garlic
  • 1 tsp dried basil, crushed
  • 1 tsp dried oregano, crushed
  • 1/4 tsp red pepper flakes (opt)
  • salt and pepper to taste
  • Grated Parmesan for garnish
  • spinach chiffonade for garnish

blender, saucepan

In saucepan, brown ground beef and onions. In a blender, blend together spinach and tomatoes, until smooth*.  Add to beef mixture, along with vegetables and spices.  Bring to low boil, stirring frequently, reduce heat and let simmer for 15 to 20 minutes.  Serve with Parmesan and spinach chiffonade.  Makes 4 generous servings.

*Blending the spinach, tomatoes together gives you a nice hearty tomato base for the soup.  You can add some additional spinach leaves at the end if you like, letting them get limp but not overcooked.

Original vegetarian recipe is here.


Friday Recipe Exchange: A Dash Less Salt

Cranberry Chicken 3_Snapseed2

Over the last couple of weeks I’ve had requests to pull together some of my recipes that go easy on the salt. I found quite a few and this week lemon made the biggest appearance, but tonight’s featured recipes bring in a whole host of other flavors that make it easier to go lighter on the salt.

Reducing salt with out losing flavor can be managed with several steps. First of all, try to use fresh foods whenever possible.  If you begin to read labels you’ll see many packaged foods contain extra fat, salt & sugar that you wouldn’t add if you prepared it fresh. And good, fresh ingredients bring their own flavors to a dish.

When you need to buy something, such as canned tomatoes or frozen vegetables, go with the no-salt version whenever possible. Then you can be in control of the sodium.

Adding flavors that enhance a dish is the key to cutting back on salt. Wine vinegars (especially on potatoes and meats), lemon juice (great for fish, vegetables and chicken), limejuice, and different spice mixes, including peppers, garlic, basil, rosemary, celery seeds, dill, toasted sesame seeds and citrus zest – go wild, try something new, you might surprise yourself – can transform a dish.  You can also buy prepackaged spice mixes to shake on, just make sure to read the label looking for sodium content.

With all that in mind, I went searching through my recipes to find ones that used a dash less salt.

I started the week with Lemon Ricotta Pasta with Chicken and Spinach, recipe here.

This week’s dinner menu (pictured at top) is Cranberry Chicken and Lemon Cheese Cauliflower, click here for menu, recipes and shopping list.

JeffreyW makes a flavorful Shrimp,Ham and Kale in Garlic Lemon Sauce, recipe here.

And finally, click here for Grilled Lemon Salmon with Corn Pepper Relish.

For the pet lovers, lots of pictures of Bixby in the next Bixby Diaries installment here.

How about you, what do you use to spice up a dish? What’s on the menu this weekend?

Tonight I’m featuring a few recipes that bring in some sweet and spicy flavors. These beans and rice are a nice change-up from the standard Wash Day Beans and Rice I usually make.

Caribbean Jerk Beans & Rice

  • 2 cups water
  • 1 cup rice
  • 1 tbsp olive oil
  • ½ onion, chopped
  • 1 stalk celery, chopped
  • ½ green pepper, sliced
  • 1 tsp crushed garlic
  • 1 lb lean boneless pork, cubed in large pieces
  • 14 oz can diced tomatoes
  • salt to taste (this is a good recipe to substitute white wine vinegar for salt)
  • pepper to taste
  • ¼ to ½ tsp red pepper flakes
  • 1 to 2 tsp Caribbean jerk spice (you can buy it or make your own, recipe below)
  • ½ cup fresh chopped cilantro (Italian parsley works well in this recipe if you aren’t a fan of cilantro)
  • 14 oz can black beans, drained and rinsed (or substitute dry beans, soaked and cooked)

saucepan & skillet

Add water & rice to saucepan, bring to a boil, cover, reduce heat and let simmer until all liquid is absorbed, about 20 minutes. Heat oil in skillet, add pork and brown on all sides for 5 minutes, add onion, celery, pepper & garlic, sauté for additional 5 minutes. Add tomatoes & spices. Let simmer 15 minutes, add cilantro, black beans and simmer additional 5 minutes, until beans are heated through. Add cooked rice & mix thoroughly.

Caribbean Jerk Seasoning

  • 2 tablespoons dried onion flakes
  • 1 tablespoon garlic powder
  • 4 teaspoons crushed dry thyme leaves
  • 2 teaspoons ground allspice
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon brown sugar
  • 2 teaspoons black pepper
  • 1 teaspoon cayenne pepper

Blend together and store tightly covered (I keep old spice jars around for mixtures like this)

Orange-Mango Coleslaw

  • 8 cups shredded green cabbage
  • 1-1/2 large mangoes, peeled, pitted and diced
  • ½ medium red bell pepper, thinly sliced
  • ½ medium yellow bell pepper, thinly sliced
  • 6 green onions, thinly sliced
  • ¼ cup chopped fresh cilantro

Combine cabbage, mangoes, bell peppers, green onions and cilantro in large bowl; stir gently to mix. Add Orange-Mango Dressing; toss gently to coat. Serve, or store in refrigerator up to 1 day.

Orange-Mango Dressing

  • ½ mango, peeled, pitted and cubed
  • 6 ounces plain nonfat yogurt
  • ¼ cup frozen orange juice concentrate (not diluted with water)
  • 3 tablespoons limejuice
  • ½ to 1 jalapeño pepper, stemmed, seeded and rough chopped
  • 2 tsp minced fresh ginger (substitute 1/2 tsp ground ginger if desired)

Place mango in food processor; process until smooth. Add remaining ingredients; process until smooth.

That’s it for this week. Have a great weekend – TaMara


Grilled Lemon Salmon with Corn Pepper Relish

This is a great recipe and you can cook it on the grill or indoors in the oven.  Add baked potatoes or rice and fresh greens from the garden for a nice summer meal.  Serves 4.

Grilled Lemon Salmon:

  • 1 tbsp olive oil
  • 1 tbsp fresh lemon juice
  • 1 tbsp lemon zest
  • 4 – 6 oz skinless salmon fillets

zip-lock bag

Add ingredients to bag and refrigerate 1 hour or overnight.  Grill on a clean, oiled grill or use a well oiled grilling pan, or broil in oven in a heavy skillet or broiler.  Cook for 4 minutes on each side, or until fish flakes easily.  Serve with relish.

Corn Pepper Relish:

  • 1 cup cooked corn (or canned, drained)
  • 4 green onions, chopped
  • ½ green pepper chopped
  • ½ red pepper chopped
  • ½ yellow pepper chopped
  • 1 tbsp olive oil
  • 3 tbsp red wine vinegar
  • 2 tbsp chopped cilantro
  • 1 tbsp chopped jalapeno
  • salt & pepper to taste
  • ½ tsp crushed garlic


Combine all ingredients and let marinate while salmon cooks.  You can use the remaining peppers in a salad for your next dinner.


Lemon Ricotta Pasta with Chicken and Spinach

Lemon Sunshine

Someone asked me if I could post a few recipes that limited the amount of salt, so this week I thought I’d focus on that. I’ll start with lemon. It makes a great substitute for salt, it adds flavor, a bit of bite and enhances the flavors of many things like fish, chicken and pastas. In this recipe, both ricotta and Parmesan are salty enough that additional salt should not be necessary.

Lemon Ricotta Linguine with Chicken and Spinach

  • 1 lb boneless chicken breasts
  • 2 lemons
  • 2 oz fresh basil leaves
  • 2 tbsp olive oil
  • 10-12 oz dry linguine pasta
  • 1 cup reserved pasta water
  • 6 oz baby spinach, washed
  • 12 oz ricotta cheese
  • fresh ground pepper to taste
  • 1/2 cup fresh shredded Parmesan, additional for garnish

shallow dish, large pot, skillet

Place chicken between plastic wrap, pound flat and place in a single layer in a shallow dish. Zest lemons and then juice them. Reserve 2 tbsp of juice, mix the remaining juice with 1 tbsp of oil and basil leaves and pour over chicken, making sure it’s well coated. Cover and marinate for 30 to 60 minutes, turning the chicken halfway through.

Cook pasta according to directions. While it is cooking, heat oil in skillet, remove chicken from the marinade (toss the marinade) and cook chicken breasts over medium high heat until cooked through. Remove from heat, cover and let rest. Alternately you can grill the chicken.

When pasta is al dente, remove 1 cup of water and then drain the pasta and return it to the pot. Over low heat, add lemon juice, ricotta, lemon zest, 1/2 cup of Parmesan and toss. Slowly add a 1/2 cup of pasta water, tossing to make a sauce, until the pasta is coated evenly. Add more water as needed. Slice chicken into strips and add to pasta mixture, then add spinach leaves and toss. Add pepper as desired and serve immediately with more shredded Parmesan. Serves 6

p.s. Schedule is still crazy this week, so time for recipes, but not photos. I may update later with pix as time allows. ;-)


Friday Recipe Exchange: Garden Bounty

N1106NIWO126.JPG Eddie Running Wolf of Boulder is carving figures with a Northern Arapaho theme out of the remaining stumps and trees along Niwot Road. The town of Niwot has commissioned him to do the work. For a video of the project, go to Cliff Grassmick / November 5, 2009

Carving by Eddie Running Wolf of Boulder, Photo from Times-Call

I am completely slammed again this week. Though I am hoping to escape early today and head out to Chainsaws and Chuckwagons to see some of the artists. We take our old tree stump carving very seriously here. Since I didn’t have time to cook this week, I decided to raid JeffreyW’s recipes and photos.

DSC_8683 (1600x1060)

Let’s start with his Stuffed Anaheim Peppers, pictured above and recipe here

Then there is his Homemade Sauerkraut, for instructions click here.

I bought ribs on sale and am going to make my slow-cooker Polynesian Ribs this weekend, the complete dinner menu and recipes are here. Even if I can’t find time to cook, these are easy and quick.

DSC_0818 (1600x1060)

JeffreyW took some of his garden harvest and made a fresh batch of Hot Giardiniera last weekclick here.

Have any recipes to share using fresh from the garden bounty? What’s your recipe for fun this holiday weekend? Cooking up anything special?

DSC_0817 (1600x1060)

I picked two featured recipes tonight, both taking advantage of fresh garden veggies and herbs, like JeffreyW’s lush basil, above. They are simple and quick to make, so you can get back outside to take advantage of the last unofficial weekend of summer.

Pasta w/Fresh Basil

  • 10 oz bow-tie pasta
  • 3 tbsp olive oil
  • 1 bunch basil (1 loose cup)
  • 2 tomatoes, chopped
  • ¼ cup grated parmesan


Cook pasta in saucepan according to package directions.  Drain well.  In saucepan, heat oil, basil, tomatoes and sauté for 1 minute, add pasta and toss with cheese.  Serve immediately.

Collard Greens w/ Bacon

  • 4 slices bacon
  • 6 green onions, chopped
  • 1 bunch collard greens (or spinach)
  • 4 tbsp balsamic vinegar
  • 1 tbsp honey
  • salt & pepper to taste

skillet, saucepan, steamer

Wash collard greens. In skillet, cook bacon till crisp, remove, cool and crumble. In bacon drippings, sauté onions, remove. In saucepan, place steamer and enough water to come to the bottom of the steamer, add greens and steam until tender. Mix honey & vinegar, and a little of the bacon drippings if you like. Toss all ingredients together and serve.

Aren’t JeffreyW’s photos fun? I’m so lucky he came on board years ago. That’s it for this week. Have a safe and fun holiday weekend.  – TaMara





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