1 bunch asparagus, about 3 cups diced 1 tablespoon olive oil 2 shallots, minced 2 cloves garlic, minced 12 ounces orzo pasta, cooked to al dente and cooled 15-ounce can artichoke hearts 1-1/2 cups sun-dried tomatoes in olive oil 1 lemon, zested and juiced 1/4 cup white … [Read more...] about Spring Vegetable Orzo Pasta Salad
Eat Well, Spend Less: When Two Meals Become Five
Last week in the Eat Well, Spend Less series I did a lot of talking about menu planning and making your meals fit together, and this week, I'm going to demonstrate with five of my favorite go-to meals and a typical week of meal planning in our household. In our house, we often … [Read more...] about Eat Well, Spend Less: When Two Meals Become Five
Southwest Chicken and Vegetable Soup
2 tablespoons olive oil 1 1/2 cups leftover chicken, shredded or diced 2 teaspoons smoked paprika 1 teaspoon chili powder 1 teaspoon ground cumin 1 teaspoon brown sugar 1/2 teaspoon salt 1/2 teaspoon dried oregano 1 tablespoon ground black pepper 1 teaspoon cayenne … [Read more...] about Southwest Chicken and Vegetable Soup
How-To: Basic Cinnamon Rolls
The essential cinnamon roll recipe that everyone needs to have tucked away in their bag of tricks. This one is Swedish in origin, a kanelbulle or "cinnamon bun," and rest assured there is plenty of cardamom in the dough for a spicy kick. I'm the oldest of five in my family. … [Read more...] about How-To: Basic Cinnamon Rolls
Swedish Cinnamon Rolls
1 1/4 cups whole milk 3/4 cup unsalted butter (1-1/2 sticks or 12 tablespoons) 1/2 cup sugar 1 teaspoon ground cardamom 1/2 teaspoon salt 2 1/4 teaspoons active dry yeast 4 cups all-purpose flour For the filling: 6 tablespoons unsalted butter, melted 1/2 cup sugar 3-4 … [Read more...] about Swedish Cinnamon Rolls
