I bought flageolet beans at a the Rollingsford Winter Market and decided to make a vegetarian cassoulet as an experiment. I love slow cooked foods and I tweaked the recipe a bit so it is a combination of a vegetarian French cassoulet and a local favorite here – New England baked beans. First I chopped … Continue reading
I took a break from posting to take a family trip to Oregon over Easter. It was so wonderful to see my daughter and family and catch up with everyone in person. The Oregon coast is so beautiful and majestic and I just feel so at peace when I’m walking or running along the … Continue reading
There are days where you just don’t feel like going to the store and instead look around in your cupboards and veggie drawer for inspiration. The ingredients for this dish are fairly common and even if you don’t regularly use quinoa I would recommend keeping it on hand. It’s an ancient grain that is … Continue reading
I had a bunch of Honeycrisp apples and some nice spring rhubarb from the farmer’s market and I decided to make this applesauce with them. I love eating applesauce warm from the pan but it’s also a great thing to have on hand and it’s really not difficult to make. First I cut the … Continue reading
