Hello everyone! It’s been so cold outside I haven’t even been going out for my walks in the morning. Time to get out my workout DVDs again. How do you stay fit in the winter? It’s an ongoing conundrum for me. I swear I’d be skinnier if it never snowed in this state. Oh wellllllll………
Spa Cuisine Recipes
classic carrot salad
by Melissa • • 2 Comments
I hit the cookbook jackpot today while antiquing and thrifting downtown Red Wing. I found several vintage volumes that make me so happy, including the Tassajara cookbooks, a few by the Frugal Gourmet (Jeff Smith), a Mark Bittman classic, a hardcover copy of Beard on Bread that looked like it had never even been opened,…
italian trattoria omelette
by Melissa • • 2 Comments
captain morgan’s spiced rum cherry vinaigrette
by Melissa • • 0 Comments
apple core chicken stew
by Melissa • • 5 Comments
creamy bbq ranch dressing
by Melissa • • 9 Comments
I’m baking a Swedish Apple Pie this weekend. Not just any Swedish Apple Pie THE Swedish Apple Pie. This is quintessential trip-to-the-apple-orchard fare. I’m excited to cook with Macouns and sour cream and that crumbly, buttery topping….OH MY. Well just make one and see. Soon you will see why I call this the best apple…
thai peanut butter hummus
by Melissa • • 0 Comments
Hi Lovelies…. It’s been a long day and I’m headed to bed. Before I drift off to dream land, I thought I’d post this easy, delicious, Asian-inspired hummus recipe. I thought of adding peanut butter when I realized we were out of tahini (sesame butter). That didn’t sound like too much of a stretch, and…
king of naples salad
by Melissa • • 2 Comments
triple bean stew with sweet potato biscuits
by Melissa • • 2 Comments
I made a big kettle of this yummy stew and we munched on it over the weekend. It’s especially good with sweet potato biscuits, so I made up a batch of them too. This is delicious, healthy and oh-so-cozy. If you’re a vegetarian, simply substitute your favorite vegetable stock in place of the chicken stock,…
gazpacho
by Melissa • • 10 Comments
I’ve made about 3 gallons of this lovely, cold, tangy, healthy tomato lusciousness over the last few days and it’s almost gone. We are all completely in love with it. The key to truly amazing gazpacho is to use the freshest, organic vegetables and herbs possible. We get ours from our garden and nearby farm…