What can you do with one limp carrot, some leftover apples, half an onion, some cabbage and other odds and ends? My solution this time – Veggie Hash!
Love Your Veggies!
Ask Chef Christy first started because of all the calls I get at this time of year. As soon as Turkey Day looms on the horizon, my phone heats up with calls from friends saying “I have a cooking question for you!” I’ve written many posts over the past few years concerning Thanksgiving foods, …
Full of Fall flavors, this rich soup has a creamy texture even if you don’t add any cream or non-diary milk! Fresh chestnuts make an appearance in the Fall and early Winter, the perfect time to make some Chestnut Puree. Once you’ve made the puree, use it to make this as a starter for your Thanksgiving meal, or create this delicious autumnal soup for a cold night to pair with a soup or sandwich!
Scary looking foods are all the rage on Halloween!
Fresh herbs are one of life’s great pleasures, with the variety of flavors, textures and scents they offer both in the garden and on our plate. I recently taught a class for the Herb Society of America’s local Chattahoochee Herb Guild chapter, and they chose the topic of Herbal Drinks and Snacks. Making up Snacks …
Squash blossoms are one of the most beautiful signs of the promise of summer gardens. In late spring the vines put on a show of glorious big yellow flowers, but only the females will produce the fruit later on in the season. The male flowers are fair game then, for plucking and stuffing and enjoying for all their flavor and texture.