|*Photo courtesy of |
Scotch Hill Farm, Broadhead, WI
No share delivery this week, so we have begun to use what we have in our freezer. It was a very slim week, though, as everyone in our family had a cold at some time during the week. A lot of soup was in order. This is perfect, because we have a lot!
We used the following from our fully loaded freezer stock:
Healing Cabbage Soup
Ligurian Fish Stew
We also had a birthday party for our little "princess." She requested her birthday meals - one with family and the other with friends.
Package of 12 Hawaiian Rolls
3/4 to 1 lb. ham
Put the sandwiches in a greased 13x9x2. Melt one stick of butter with:
1 Tbsp minced onion
1 Tbsp poppy sees
1/2 tsp worcestershire sauce
1 Tbsp mustard
Pan-fried Sweet Potatoes
|This is only the basement freezer, the other is packed as well!|
Baked Kale Chips
1 head kale, washed and thoroughly dried
2 tablespoons olive oil
Sea salt, for sprinkling
Preheat the oven to 275 degrees F. Remove the ribs from the kale and cut into 1 1/2-inch pieces. Lay on a baking sheet and toss with the olive oil and salt. Bake until crisp, turning the leaves halfway through, about 20 minutes. Serve as finger food. * Recipe from Melissa d'Arabian at foodnetwork.com
Brown Butter Sage Pasta and Sage Chips
Cook pasta according to directions. Brown butter in a frying pan. Add whole sage leaves. Cook until stiff, remove leaves. Once pasta is cooked add to browned butter and crumble a few sage leaves over top. Eat the rest on the side. Our kids think these are the best treat!
Pan-cooked turkey dogs.
And my favorite new photo from friends in Italia:
|LOVE the Italian way! |
As long as they can share good food and drink with friends,
nothing else really matters :)