

As you can see, I’m still on a tart kick. You might say I’m ‘practicing’ for Thanksgiving, but in my defense, when the air gets cold outside, I love to be bundled up inside with a steaming casserole (or hot bowl of soup) and a tart is really just a fancy…

This vegan Portobello Wellington is pretty enough to serve as a main course for Thanksgiving or Christmas. It features layers of rich beluga lentils, whole portobello muchrooms and sauteed garlic spinach. I made a vegan Wellington last year using chestnuts and portobello mushrooms as the predominant ingredients. While the dish was…


It’s Apple Harvest time! And you know what that means… Dessert. How about a twist on the traditional apple pie? I don’t mean to knock America’s favorite dessert, because I will make a couple of those too this season, but I have been on a kick for mini or two-bite appetizers…

There is a reason pasta is a fan favorite. It’s fast, versatile and oh so satisfying. It’s easy to adapt ingredients to feature the best of the season when you know the most abundant fruits and veggies are at their peak freshness and also their least expensive, due to good old supply and demand.…



These delicious and pretty poached pears could be your new holiday treat! This recipe showcases the pears natural delicate flavor but adding a few spicy peppercorns and anise, along with the richness of the vanilla and brandy to the sugar syrup creates a wonderfully flavorful dessert. These lovely pears can be…

great blog Joyce. Nice to see you on Tuesday. I’ll follow for sure and good luck.
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Thanks Sue!
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Oh wow, I love these recipes!
Kiss
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Can’t wait to try I’m making cold brew coffee, will send photos, looks like breaking bad coffee set
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Thanks Linda. Happy New Year!
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Hi Joyce,
Making the mushroom soup tonight. Add the soy sauce in towards the end?
Thanks,
Michelle
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Thank you for your post. I just made it again tonight because my guys ate so much there was enough leftover. Anyway, I noticed that I left that off and updated the directions. I’m definitely a home cook and not a professional. Add the soy sauce when you add the broth.
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