Cooking with Barry & Meta
The new Bon Appétit magazine had arrived, Barry had some extra chicken thighs on hand, and he discovered a few volunteer leeks.
I found this recipe on Facebook —the directions were included but no source was listed.
This soup makes a great starter for a fall menu.
We eat cabbage year round, from coleslaw to roasted or steamed as a side dish but for winter, cabbage is a go-to soup addition .
Shopping at Zey’s (Abilene, KS), we happened to run across a couple of frozen turkey legs and with winter weather still evident in spring.
Our row of garden-fresh kale was calling to me.
Delicious! This is a simple soup that is full of flavor.
We are definitely spilt pea soup fans and I’ve already posted two perfectly good Split Pea Ham soup and Split Pea Soup .
In anticipation of soup weather, I've begun to experiment with some new soup recipes.
Barry picked the last of our kale crop before the BIG freeze, and in anticipation of the current cold spell, I made soup.
It's traditional and we try to eat a black eyed pea dish on New Year's Day.
Barry is under the weather so plain 'ole Chicken Noodle Soup is on the menu .
After coming home late and with no meat thawed for dinner, a vegetarian meal is definitely what came to mind.
Cream of Carrot Soup in my Grandma Richardson's china soup bowls.
Rice & Pasta Pilaf was the starchy side dish for our Easter dinner menu: Creamy Carrot Soup --- Roasted Cornish Hens Rice & Pasta.
Sautéed squash side dish for dinner; leftovers become soup! In truth, the soup was an afterthought — a very yummy one indeed! The recip.
As the weather cools off, it's the perfect time to turn fall produce into hearty, comforting, soup! For this soup, I paired a head of our .