This assortment of sweet root vegetables produces a very rustic, comforting soup. No single vegetable dominates, resulting in a delicate flavor. We like to make this in the fall and early winter, when root vegetables are freshest and at their sweetest.
Read More“My sister-in-law Baylee Gordon often serves this at parties in her home in Appleton, WI…and loved listening to her guest’s rave!“ - Sue Zelickson’s Gramma.
Read MoreThese Polenta bites provide your tailgating guest with a bite of pizza that’s vegan and yummy.
Read MoreThis very colorful salad with thinly shaved vegetable ribbons is an elegant start to any meal. Take special care to crisp your vegetables for at least an hour before assembling and serving the salad.
Read MoreKatie’s legendary chef/restauranteur mother Leeann Chin’s incredible story inspired her to share one of the most popular dishes from her Mom’s restaurant menu, Shrimp Toast. Her eponymous restaurant chain must have served millions of this appetizer to her legion of fans. So now I’m sharing it with you too!
Read MoreLaura Frerichs Loon Organics Farm team creates weekly recipes that feature the veggies and fruits that are hot and in season right now! We adapted this recipe from the New York Times Cooking Page.
Read MoreShakshuka is a traditional Mediterranean dish made of eggs poached in a sauce of tomatoes, olive oil, peppers, onion and garlic, and commonly spiced with cumin, paprika, cayenne pepper, and nutmeg. Enjoy the YouTube presentation!
Read MoreTrue to its heritage as a 19th Century Sultan’s residence, Ciragan Palace Kempinski is a leader in reviving historic Ottoman fare for modern taste buds. This Tugra Mash Cucumber Salad is easy to prepare at home.
Read MoreTurkish Airlines’ award-winning Flying Chefs and Ciragan Palace Kempinski are leaders in reviving historic Ottoman fare for modern taste buds. One of the hotel’s famous salad recipes – This Avocado Salad – are easy to prepare at home.
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