RECIPES
How we eat and what we eat is foundational to who we are, it defines us.
Words about food, c’mon! Ancient books are so full of knowledge it would take more than a lifetime to learn about all the wonderful things that grow on this blue ball we all live on.
I hope you’ll engage and together we can explore the infinite possibilities… all written down in the form of recipes.
Grand-Mere’s Friday-Night Chicken
from Jennifer Robson, The Gown My mother made a version
Honey Roasted Salmon with Mousseline Sauce
from Titanic: The Cookbook Honey brings a gentle, not overpowering,
Grilled Shrimp Cubano Salad
from Smokin Jon’s Ingredients (one serving): • 2 heaping tablespoons
Natural Egg Dyeing and Easter Trees
from Seven Seasons Easter trees are a beautiful tradition that
Charcuterie Board and Wine Pairing
from Sprucewood Serves 8 Ingredients: 1 box Herbes de Provence
Whipped Cheesecake with Shortbread Crumble
from Sprucewood Serves 6 Ingredients: 1 package original cream cheese
Chanterelle and Onion Jam
from Food Culture Place Ingredients: 4 onions, peeled halved and
