Every time we make vegetable stock, we wonder why we ever bother buying it in the store. It's so easy! Chop up some vegetables, cover with water, and simmer. Done. You'll have enough stock to make your soups, casseroles, and pilafs for weeks to come, and all in just a little over an hour.
The warming recipe includes a hint of star anise within Chinese five-spice powder that gives this dish character. You can chop and change the vegetables a little depending on what you have in your kitchen – celeriac instead of parsnip, for instance, or shredded cabbage rather than sprouts – but this is a particularly fun way of using Brussels sprouts in a meal.
Country-style chicken cooked low and slow in your slow cooker. Vegetables give it a fantastic flavor. Entire Meal In One Pot The slow cooker is an excellent choice if you want to make a whole dinner in just one pot. This chicken dinner is an good example. Everything cooks together. I’ve just discovered this feature...Read More »
Warm Winter Vegetable Salad: 1 red onion, 1 small sweet potato, 1 carrot, 1 parsnip, 1 celery root,**** I substituted a butternut squash instead, 3 T extra virgin olive oil Salt and freshly ground pepper 1/4 cup walnuts 1 and 1/2 teaspoons balsamic vinegar 1 and 1/2 teaspoons fresh lemon juice