I was determined that this was going to be the year that I used up the ENTIRE cabbage. And so, I went in search of leftover cabbage recipes. Fortunately, my search took place the day after St. Patrick’s Day when I understand a lot of folks like to boil the heck out of cruciferous vegetables…
Month: March 2023
18 Mar 2023: Sheet Pan Gochujang Shrimp & Green Beans
This ticked all of the boxes: quick, spicy, used what I had in the freezer (shrimp), and was delicious. Ali Slagle, who is one of the awesome Food Editors from the New York Times, developed this recipe and, as she suggests, it is flexible. Replace the shrimp with tofu to make it vegetarian, or substitute…
08 Mar 2023: Low-Fat Lemon Yogurt Muffins
Maybe it is because my Dad worked in a business related to livestock and agriculture, but I think I’ve always been aware of what a great resource County- and State-sponsored cooperative extension services can be. This recipe comes from the University of Maine’s Food and Health, and is a real treasure trove of nutritious food…
07 Mar 2023: SkinnyTaste’s Pasta with Cauliflower
I misread a shopping list item this week ending up with 2 heads of cauliflower instead of one 2-pound head of cauliflower. Oops. With a head of cauliflower needing fairly immediate use, I went searching for a recipe for dinner yesterday that would use items already on hand in our pantry. This recipe from SkinnyTaste…
Four Nights A Week 