Editor’s Note: Please welcome back our newest FSC Contributor, Jennifer Wilkerson, for her follow-up piece. Her first piece, Jennifer’s Sandwich Bread & Rolls, is a must read & do kinda piece! Welcome back Jennifer! -Christina Last weekend my husband and I debated how long it had been since we had been to a big box…
Tag: cheese
{Enjoying} Swiss Chard: Quiche
I love quiches. They are my go-to dish and since I am a total cheater and use store-bought pie crusts, they are really easy to make. It doesn’t matter what kind of veggies you have on hand, you can somehow turn them into a quiche filling. Although now that I think about it, carrots might…
{Dark Days} Week 16: Blissful Blintzes
Editor’s Note: This is the 16th week of a 19-week challenge, Dark Days, a pledge taken by 88 blogs spanning the country, to eat one meal a week as sustainable, organic, local and ethical possible. Alexis rocked her final meal- way to go! – Christina +++++ Although I have Jewish heritage, I’m not sure I…
{dark days} Week 15: Lux Grilled Cheese
Editor’s Note: We are taking a break from our St. Patrick’s Day theme week for our Dark Days Challenge entry. This is the 15th week of a 19-week challenge, Dark Days, a pledge taken by 88 blogs spanning the country, to eat one meal a week as sustainable, organic, local and ethical possible. Honestly, these…
Tomatos- No, not sauce…….
SANDWICH’S, what to do with the ones that didn’t make the cut, for the sauce. I love all things tomatoes, but I am the WORST tomato grower ever, I mean WORST. This year we planted three different varieties The sauce/ eating tomato I can’t remember the name of, Sun Gold ( Orange Cherry) and Golden…
Stacked Burrito Pie
Back when I only cooked using a recipe, I used to go to the library to search through cooking magazine’s (I like magazine’s best because they always have picture’s- this helps me). I would usually come home with a few good ideas- but not to many things were kid friendly. So then ding, ding, ding…
Garlic Scape {Pesto}
Hello all. I know that you’re all as excited as we were to have received your first share. I’m with Leslie. If anyone has some ideas on how to use the chinese cabbage I would appreciate them. It’s beautiful, but man is it mammoth!!!! Anyway, though I would share that I used our garlic scapes…
