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Recipe of the Week | Samosa Appetizers

Recipe of the Week | Samosa Appetizers

According to The Samosa Connection website: The samosa probably traveled to India along ancient trade routes from Central Asia. Small, crisp mince-filled triangles that were easy to make around the campfire during night halts, then conveniently packed into saddlebags as snacks for the next day’s journey. By the early 14th Century, it was not only […]

Recipe of the Week | Robin’s Twice Baked Biscotti

Recipe of the Week | Robin’s Twice Baked Biscotti

This is a low calorie, low-fat treat that dips well in either coffee or red wine. Leave the almonds out, and the individual biscotti have approximately 75 calories and one gram of fat. Try it with or without almonds with or without coffee or wine, but try it. You’ll like it!   Ingredients: ¾ cup […]

Recipe of the Week | Chimichurri Tofu Kabobs

Recipe of the Week | Chimichurri Tofu Kabobs

I looked up chimichurri on the Internet the other night. One website says that it is “a piquant sauce or marinade traditionally used in South American and Mexican cooking.” Another definition says that it is used as a marinade for or topping on grilled meat.” There was nothing in any of the definitions that indicated […]

Recipe of the Week | Creamy Avocado-Cilantro Pasta Salad

Recipe of the Week | Creamy Avocado-Cilantro Pasta Salad

This vegan dish benefits from the combination of ripe avocado and fresh cilantro. The avocado gives it a creamy flavor. The cilantro provides an herbal back-beat (my apologies for mixing metaphors). If you are not a fan of cilantro, substitute Italian parsley. This recipe doubles with no problem so it is perfect for sharing with […]

Recipe of the Week | Back To Our Root Vegetables

Recipe of the Week |  Back To Our Root Vegetables

  Parsnips, rutabagas and the like are common fare in Norway. Although it may be a clumsy play on words, I call this the “back to our roots” recipe. Here’s why.   My grandfather’s “grandfather,” Amund Eidsmoe, came to America in 1852 from Norway settling in southeastern South Dakota. It was there that my grandfather […]

Recipe of the Week | Pasta with Quick Roasted Cherry Tomatoes

Recipe of the Week | Pasta with Quick Roasted Cherry Tomatoes

  This recipe is a quick dish for two that is easy to prepare and doesn’t heat the kitchen much at all because of the quick cook time. If you don’t care for feta cheese, substitute a mild Chèvre. This also works with just about any type of pasta. As a changeup, I like to […]

Recipe of the Week | House Granola

Recipe of the Week | House Granola

Add this to your breakfast bowl or bag and take it on a hike. Either way it is wonderfully tasty and nutritious.   Ingredients: 4 cups rolled oats (instant oats will not do) ¼ cup raw sunflower seeds ¼ cups raw pumpkin seeds 1 tablespoon poppy seeds 1 cup raw cashews (chopped) 1 cup raw […]

Recipe of the Week | Lemon-Fresh Fennel Salad with Burrata

Recipe of the Week | Lemon-Fresh Fennel Salad with Burrata

This is a very different and satisfying salad that is perfect for lunch, or as a light starter salad with dinner. I think you’ll find that the creamy, rich burrata is a perfect complement to the tang of thinly sliced fennel and lemon. Ingredients: 2 large fennel bulbs (cored and sliced thin) 2 tablespoons extra-virgin olive […]

Recipe of the Week | Ricotta Bake

Recipe of the Week | Ricotta Bake

This is a recipe that my cousin, Sandy, sent for me to try. It is cheesy, tasty, and easy to make. It goes from prep to table in approximately 30 minutes. This recipe makes I loved it. I think you will too. Ingredients: 8 ounces whole milk ricotta cheese  1/2 cup grated Parmesan cheese 1 […]

Recipe of the Week | Ravioli and Rosemary Soup

Recipe of the Week | Ravioli and Rosemary Soup

This is a simple soup recipe born one cold day shortly after the Thomas fire. I call it my “healing soup.” I had a few leftover things in the refer (green beans) and fresh rosemary from my herb garden, then I went to the store for the ravioli. The texture of the green beans and […]

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