Refrigerator Roundup – Veggie Hash
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!
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Peak of the Season
Christmas Recipes Round-up
I love cooking for Christmas! I obviously love to write about it as well, since I’ve posted several articles of Christmas Recipes over the years. I even published a little cookbook called “Mrs. Claus Cooks For Holiday Entertaining“. I thought I would go back and revisit some of those posts, especially because I want to
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Thanksgiving Round-Up
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,
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Chestnut and Butternut Squash Soup
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!
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Chestnut Pancakes – The Flavor of Fall!
My early autumnal CSA (Consumer Supported Agriculture) box gave me chestnuts recently, which first became Chestnut Puree and then developed into Chestnut Pancakes! Rich and hearty, full of protein, these delicious pancakes make a fantastic start to a chilly Fall morning.
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Nasturtium Butter
Nasturtium Butter features these gorgeous blossoms for use on chicken, fish, mashed potatoes, rice and other light dishes. It also gives you a great way to preserve summer bounty!
Nasturtium Butter
Nasturtium Butter features these gorgeous blossoms for use on chicken, fish, mashed potatoes, rice and other light dishes. It also gives you a great way to preserve summer bounty!
Snacks From the Herb Garden
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
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