While I was cooking 4-12: Cheesy Sliced Baked Potatoes, I also was working on this recipe–however be careful with this one: it takes a WHILE to make. 🕰
This recipe takes 2+ hours–most of which is just it baking in the oven. Just an FYI. 🙂
Making 4-8: Roasted Peppers with Dressing arose more out of a need to use up peppers more so than a desire to eat the recipe itself. However, that being said–it wasn’t terrible.
The recipe card uses multi-colored peppers, and I used monochromatic ones. While the taste doesn’t vary much, the more colors you use, the more visually appealing it may be.
First of all, ANY mention of 3-8: Gazpacho must immediately be followed with a reference to this episode of the Simpsons.
“It’s tomato soup served ICE cold!”
Yes, Lisa. Yes it is. 🍅
It was the end of summer and we had a ton of tomatoes. It’s a winning combination. 🏆
An old favorite that I’d like to share with you today: 4-21: Herb-Roasted Potatoes. 🍃
These are essentially homemade oven fries, and they’re super easy to do. So easy, in fact, that I used to use these as one of my recipes for when I taught elementary & middle school kids to cook in an after-school program a few years ago. If a kindergartener can do it, you can too.
I jumped several sections ahead a few weeks ago when I needed to make a pasta side dish for something (I don’t even remember what at this point). I don’t have this group scanned yet and I procrastinated on scanning the card–oh well. 🌿
We find 12-6: Seasoned Pasta Toss in Book 2, Group 2 (Main Courses), Subgroup 12 (Pasta & Rice). I still have a ton of parsley in my freezer and gluten-free rice pasta in my pantry, and it’s time to clean house.
Too bad it turned out to be less than impressive. It’s my fault, but still.
Soup is technically easy to make, but can still quickly go wrong. Our CSA box came with 2 lbs. of white sweet potatoes this week, and it was time for something else besides sweet potato fries. The trusty interwebs told me that white sweet potatoes were pretty similar to regular ones, so I thought I’d give 3-1: Sweet Potato Vichyssoise a whirl.
Vichyssoise is originally a French-American creation. This version is definitely more of an autumn/Thanksgiving-type of flavor, but it was still easy to make and pretty good. Obviously the recipe card depicts the use of an orange sweet potato, but white sweet potatoes work pretty well also.
Soup’s on!