Really not difficult to do and sooooo much more tasty! Beats any pre-packaged meal – I control what is in the dish: Salt, sugar, herbs and spices. You say you don’t have the time to make a “from scratch” meal? These two meals took about 30 minutes and they were on the table. Local products whenever possible – beef, potatoes, tomatoes, bread, gravy (made from scratch) and onions. And the Tomatillo Salsa Verde was definitely all local and made from scratch. 12 half pints made and canned! The end of the tomato season is upon us, so what better use than to make salsa. In this case, from tomatillos. Check with your local farmers market – that includes local produce stands – for locally grown and produced beef, potatoes, tomatillos, onions, peppers and herbs. It’s just so much better than commercially produced produce. The Boise Farmers Market moves indoors this week and runs through mid December. Then it closes until next Spring. Can and freeze those products and have “fresh” all winter. Here is what you can make for dinner and breakfast. Enjoy!
Here are two – now three, I added another – recipes that I think you will like. And just in time for the holiday season. The first one is Banana Cream Pie that is awesome. Rich banana flavor in a light and smooth banana cream custard.
The second one is a Spinach Bacon Onion Dip. Full of bacon. Great combination of the onion/spinach and bacon. Topped off with a lightly browned cheese. This will go fast! Enjoy!
And for turkey or chicken? Try this Robin’s Cranberry Orange Relish. It is a good alternative to the stand-by canned cranberry jelly. Tart, yet sweet.