Finally, for the first time in four years, I have a garden that actually did something. At least from my perspective, I’m really getting a bumper crop. We’ve got so much zucchini that I can’t even give it all away. So I’m using these freshly harvested veggies, and because of a pregnant wife’s weird food (in)tolerances, I’ve had to make my breakfast at work in the microwave. Here’s what I’ve come up with.
This is a great recipe with a video for a zucchini pappardelle with an almond garlic sauce.
When it’s super cold outside, there’s nothing that is more comforting to me than a big bowl of soup. What really takes soup over the top, though, is that you can get a complete slow-carb meal together in one bowl. When I have a soup with herbs, vegetables, and some chicken, I feel like I’m eating healthier. It was a perfect way to start the new year.
The turkey: the keystone of all traditional American Thanksgivings, so much so that they even make them out of soy (what don’t they make out of soy these days?).
A lot of people are afraid of messing up the turkey. You don’t have to be an expert chef to be an expert turkey handler. In this post, I’ll cover the preparation, presentation and provide some tips along the way.
Who else loves chili?
Over on the Facebook group, I asked for some chili recipes. Then somehow folks on Twitter started posting them. I spied a photo by @willadam and asked if he’d be willing to share the recipe. As you can see, he obliged!
Here’s the recipe Will sent me. I’m certain you’ll like it a lot!