A word about my cooking: I don't follow recipes, and therefore I'm not going to be able to tell you in tablespoons and pounds how much of anything goes into anything. All you have to do is pay attention to what you're doing, and think about what you're doing, the flavors, the textures, etc., and you'll be fine. Really being present when you cook is what makes it so enjoyable and rewarding, anyway. Enjoy this part of your day.
Here are links to all the recipes on this site:
Green Pesto with Whole Wheat Pasta and Zucchini
Best-ever Refried Beans
Lentil Salad, lots of ways
Chick Pea Curry with Potatoes and Green Beans
Frontier Pie (like Shepherd's pie, but with bison!)
Moroccan Tagine of Chicken with Olives, Dates & Preserved Lemon
Bearnaise Sauce
Lemony Spinach Salad
Mashed Cauliflower
Red Pasta Sauce
Turkey Brine (or chicken, or pork)
Swedish Pepparkakor (thin ginger cookies)
Roasted Tomatoes
Portuguese Bread and Garlic Soup
