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Wholistic Woman
Embracing a whole life approach to wellness
I remember the first time I got a Napa cabbage from my CSA. It was HUGE! And what the heck would I do with it? I used some in stir fry, some in salads; it's really quite versatile. And this Asian salad is perfect for potlucks!
Last Saturday I took a class on Simple Cooking. We had delicious beans, rice, and coleslaw dishes. I was inspired to find the local store that someone said had a great selection of dried beans and lentils. Tonight I dug out my copy of Extending the Table: A World Community Cookbook and decided to try a variation of the recipe for East Indian Spinach and Lentils.
Welcome to another #SundaySupper! Today’s theme is finger foods. I’ve been researching spring recipes, and when I saw this I knew it would fit perfectly with the finger food theme. It goes together quickly and uses two of my favorite spring vegetables: Spinach and green onions! The Verdict: The flavor was great, but I could …
My husband claims that since this has no meat in it, I cannot call it chili. Moreover, “chili” with beans is not chili, either. I’m not sure who makes up the rules, but this is called Vegetarian Chili in Simply in Season.
I’ve been trying to use up the meat in our freezer to make room for the deer that DH will hopefully get, and when looking through More-With-Less Cookbook (World Community Cookbook) I came across this recipe for sausage-sweet potato bake.
