Roasted Veggie Hash with Eggs
Conserving and using what we have is key in cooking now. When grocery shopping, which we are keeping to the absolute minimum, we look for food that has a longer shelf life. White and yellow potatoes, sweet potatoes and onions are very versatile and keep for a long time, as do eggs. We had some Brussels sprouts on hand that needed to be used so I made a roasted hash and topped it with scrambled eggs for me and fried eggs for my husband.
Lemon Asparagus Risotto
Congratulations! We’ve lived through another week of quarantine and can take a deep breath and begin this new week with a commitment to stay home and stay healthy, plowing past this virus as soon as possible. Yesterday, I completed my workout without tears, so...
Spicy Noodles Primavera
Businesses and services are closing down one by one, leaving mostly grocery stores and pharmacies the only open businesses. Sadly, the coronavirus will hit our community and businesses as hard as it will impact others around the globe. In our neighborhood, the...
Roasted Squash, Red Onion and Pomegranate Salad
The quiet was as soft as could be, with only the occasional sound of the kitty’s paws padding along the wood floors, so it was a perfect morning to spend a little extra time curled up in bed with the fireplace and a steaming latte warming me up. Outside, the...Shop Kitchen Essentials
