It was such a great surprise to receive this in the mail the other day: Carapelli Organic Extra Virgin Olive Oil is full of fruity and lightly peppery flavor, and smooth — really really smooth. The certified USDA oil is obtained only from organically grown olives and produced according to organic farming standards. It’s perfect… Continue reading Zuppa di Farro made with Carapelli Organic Extra Virgin Olive Oil
I love Mexican food, so here are some of my favorite recipes that would make great additions to your Cinco de Mayo menu. Enjoy! Fresh Adirondack Salsa Gluten free, vegetarian and vegan Quick and Easy Portobella Fajitas Vegetarian, and vegan depending on the wraps used. Creamy Mexican Macaroni and Cheese Vegetarian and gluten free depending… Continue reading Fun Cinco de Mayo Recipes
Leftovers. Some people love them. Some people hate them. I happen to be a fan. Even if there is just a little bit in the pot, I will usually save it and either have it has a snack the next day or incorporate it into something else I’m making. The other day I was eating… Continue reading How Do You Eat Leftover Spaghetti?
When I think Spring vegetables, asparagus is the first one that comes to my mind. So, when I decided to make a gluten-free, vegan risotto for Easter, asparagus seemed like a natural choice. Just to be sure though, I posed the question on our Facebook, and the response was pro asparagus. I have to admit… Continue reading Asparagus Lemon Risotto
My apologies. I typically like to post something everyday, but the past two weeks have been very busy and I’ve slacked off on my postings. But, there were some things that had to get accomplished, leaving little time to write. After two years, I finally finished painting the last room of my house. It was… Continue reading Busy Few Weeks & Exciting News