garlic scape mashed potatoes

lovely garlic scape potatoes

This if my first year working with garlic scapes. I have been intimidated by them when I’ve seen them at farmers markets in year’s past, but as I received some in my local box this year I felt challenged to learn how to use these perfectly edible (and as it turns out perfectly delicious!) early summer vegetable. Teamed with some green onion, butter and sour cream, you’ve got the makings of some very tasty mashed potatoes!

Garlic Scape Mashed Potatoes
makes 2-3, easily doubled

10 new red potatoes
3 garlic scrapes
2 large green onions (whites and greens both)
4 tablespoons butter
½ cup sour cream
salt and pepper to taste

1. Scrub, but do not peel, your potatoes. Cover with salted water in a large pot and boil until tender but not mushy.

lovely garlic scape potatoes
lovely garlic scape potatoes

2. While potatoes are boiling, dice fine your garlic scrapes and green onion (in fact, after I made this recipe I wish I had put them in the food processor, but a fine dice works nice, too).

lovely garlic scape potatoes

3. In a medium sauce pan, melt one tablespoon of butter over medium heat and saute the scrapes and onions until nice and tender, about 10 minutes.

lovely garlic scape potatoes

4. When your scrapes are tender, remove the pan from heat, and add the remaining 3 tablespoons of butter to the pan to allow it to melt.

5. When the potatoes are tender, drain and put them in a large mixing bowl. Pour the scrapes/melted butter combination over the potatoes.

6. Add sour cream, and, using your electric mixer, whip the potatoes well. Taste and add salt and pepper to your taste, and mix again.

lovely garlic scape potatoes

I served these with baked chicken and Strawberry Salad on the side- a delicious early summer meal! I hope you have an opportunity to cook with garlic scrapes soon, including this great potato recipe. Enjoy!

-Nicole Marsh-Mueller loves to cook locally and organically for her family and blogs at The Armchair Housewife

photo credit: Nicole Marsh-Mueller

cream of asparagus soup

lovely soup

Seasonal locavore types general have a deep and abiding love for asparagus, as its one of the first green, fresh foods we get access to once the growing season starts. Its a very versatile vegetable, freezes nicely because its hardiness, and makes an absolutely fabulous soup because of its rich taste and beautiful green color. This is an easy, delicious cream of asparagus I made recently.

Cream of Asparagus Soup

lovely soup

2 lbs (or roughly 4 cups chopped) asparagus
3 tblspoons butter
1 medium or large onion
5-6 cups chicken broth
1/2- ¾ cup half and half cream
tblspoon lemon juice
2 tsp sugar (optional)

lovely soup

1. Rinse your asparagus well and remove the woody ends of the spears (the woody parts are harder to the touch and tend to look white or gray). Cut the asparagus into roughly one inch pieces. Set aside.

lovely soup

2. NOTE: if you want to garnish your soup with a few asparagus tips, save a few out from the soup and cook them separately in a small pan of water.

3. Dice your onion and in a large soup pot saute the onion, until glassy, over medium heat in 2 tblspoons of your butter, stirring occasionally to keep the onion from sticking.

lovely soup

4. Add your asparagus and stir to thoroughly coat with the butter/onion mixture. Continue to saute on medium heat, stirring frequently, for about five minutes.

5. Add your broth, about five cups or just what is needed to cover the asparagus by one inch, and bring to boil.

6. As soon as the soup comes to a boil, reduce to low heat and simmer, with your pot lid half on, until asparagus is nice and tender, about 15-20 minutes. Add more broth as needed to keep the asparagus covered.

7. When asparagus is fully cooked, you’ll want to blend your soup till smooth. I have a hand-held immersion blender, which I highly recommend investing in if you make a lot of soups, but if you dont have one you can use your standard blender. Simply add the soup in batches to your blender, being VERY careful not to burn yourself with the hot liquid.

8. Once the soup is completely blended and back in the pot, add your half and half cream and bring the soup back just to a boil and return again to low head.

9. To finish, add your lemon juice, remaining tablespoon of butter, and your sugar if you like to add just a touch of sweetness, as I do, to round out the flavors.

lovely soup

This is soup is hearty enough to act as a meal if served with a veggie tray and nice loaf of crusty bread, or acts as a great appetizer. Enjoy!

-Nicole Marsh-Mueller loves to cook locally and organically for her family and blogs at The Armchair Housewife

photo credit: Nicole Marsh-Mueller

sweet potato soup

lovely sweet potato soup

I was looking through some sweet potato soup recipes and as none of them were particularly to my liking, I made a bit of a Frankenstein concoction by taking from here and adding it to some of there and I was quite happy with what I came up with! The peanut butter might seem like an odd addition to some of you, but it gives a wonderfully nutty, sweet base to the soup and makes it very unique indeed! This soup could be adapted for vegans very easily by using olive oil instead of butter and coconut milk instead of the cream. In fact, had I had some coconut butter on hand, I probably would have used that anyway, but the cream worked out lovely!

Best Ever Sweet Potato Soup
2 ½ cups cooked and mashed sweet potatoes
1 large yellow onion
3 tablespoons butter
2 tblspoons curry
½ teaspoon ginger
½ teaspoon cinnamon
2 whole fresh tomatoes
½ cup natural peanut butter
1 litre vegetable broth (or more to liking)
1 tblspoon brown sugar
3/4cup cream
salt to taste

1. Dice your onions in a food processor or very fine by hand.

lovely sweet potato soup

2. Melt the butter in a large soup pot and add the onions. Saute on medium until glassy, stirring occasionally.

3. Sprinkle spices evenly over onions and allow them to saute and become aromatic for just a few minutes, stirring frequently.

4. Add tomatoes, peanut butter, brown sugar and vegetable broth, using a whisk to blend the peanut butter until smooth.

5. Add the cooked, mashed sweet potatoes, and once again use a whisk to blend the ingredients as well as possible.

lovely sweet potato soup

6. Cook on medium low for ½ hour, stirring occasionally.

7. Blend the soup to completely smooth by either using a submersion blender or carefully putting the liquid into a blender in batches and being very careful not to burn yourself.

8. At the finish, add the cream and stir well. At this point I like to taste the soup and check its consistency- if it needs salt I add it, and if it is too thick I add a little more broth and heat on medium low for another ten minutes.

lovely sweet potato soup

This soup with its high protein content would make a fabulous meal with some naan or a slice of your favorite crusty french bread. Enjoy!

-Nicole Marsh-Mueller loves to cook locally and organically for her family and blogs at The Armchair Housewife

photo credit: Nicole Marsh-Mueller

oregano rice with lime

lovely oregano rice with lime

This is one of those dishes that you look to see what you have in your fridge and you put it in a dish and cook it! But those can be some of the best ones you make, and there is nothing more satisfying than knowing you are preventing waste AND making a delicious meal.

Oregano Rice with Lime
1 1/2 Cup cooked rice
3 tblsps butter
½ small onion
½ large stalk celery
1 small carrot
¼ green bell pepper
1 ½ teaspoon oregano
juice of one lime
salt and pepper to taste

lovely oregano rice with lime

1. Dice onions, celery, carrot, and bell pepper very fine (I like to use the food processor). In a large saucepan, melt 2 tbls of the butter and add the diced vegetables. Add the oregano and some ground black pepper to the veggies and saute until the onions become translucent.

lovely oregano rice with lime

2. Add the 3rd tablespoon of butter and when melted, add the rice. Stir rice and vegetables well.

lovely oregano rice with lime

3. Add lime juice and stir again.

4. Cook for five minutes on medium-low heat, stirring frequently. Add salt and more pepper to taste.

lovely oregano rice with lime

Serve this as a side dish for any Mexican or Greek dish. Enjoy!

-Nicole Marsh-Mueller loves to cook locally and organically for her family and blogs at The Armchair Housewife

photo credit: Nicole Marsh-Mueller

jambalaya pasta

lovely jambalaya pasta

This is a great, very versatile recipe that brings in the flavors of Cajun cuisine but instead of serving it with the traditional rice, it is made as a pasta dish. The dish is versatile because as long as you keep the proportions more of less the same, you can change the vegetables and protein- you could use corn or okra instead of carrots and sweet bell peppers if you wanted to. In the same vein, instead of the hot Italian sausage and shrimp I use here, you could use chicken breast, a good quality veggie sausage, or even an equal amount of cooked beans, or any mixture of the above. Just about anything that you cook for an hour or two in this sauce is going to be tasty!

Note about shrimp: many people, including my husband, are particular about seafood. As such, I always prepare my shrimp separately for this dish and add it to the mix at the end.

Jambalaya Pasta
2 cups uncooked penne or other small pasta
1 tblsp olive oil
3 organic hot Italian (or any other) sausage
2 cloves garlic
1 large onion
1 carrot
1 parsnip
1 bell pepper
1 cup vegetable broth
1 large can tomatoes
¼ teaspoon cayenne pepper (not needed if you use hot Italian sausage)
1 tsp salt
1 tsp thyme
1 tsp oregano
1 tsp balsamic or red wine vinegar
1 ½ tsp Worcestershire sauce
1 tsp maple syrup (optional)
½ cup organic cream

For the Shrimp:
10-15 medium shrimp
1 tablespoon butter
½ teaspoon Cajun seasoning

1. In a large saucepan, cook the penne in salted water until very al-dente. The pasta should still have bite to it as you are going to cook it in the jambalaya before serving.

lovely jambalaya pasta
lovely jambalaya pasta

2. Dice the onion, carrot, and parsnip together in a food processor or very fine by hand and set aside. Dice the bell pepper but leave it in larger chunks and set it aside.

3. Slice the sausage in 1 inch medallions. In a large dutch oven or pot, heat the olive oil on medium high heat. Add the the sausage medallions in a single layer and brown on both sides. Remove sausage and set aside.

lovely jambalaya pasta
lovely jambalaya pasta

4. In the remaining oil, sauce the onion/carrot/parsnip mixture with the bell pepper and the garlic on medium heat, stirring frequently, until onions become translucent.

5. Add the broth, and while the mixture comes to a boil, scrape the bottom of the pan to bring up all the browned bits from the sausage (this will give great flavor to the sauce).

lovely jambalaya pasta

6. Add the tomatoes, all the seasonings, Worcestershire sauce, maple syrup, and vinegar. Bring to a boil on medium heat for just a minute, adding the sausage back in at the boiling point. Reduce the heat to low and simmer for an hour, or even longer if you have time.

lovely jambalaya pasta

7. While the jambalaya is simmering, prepare your shrimp. Shell and devein your shrimp, and sprinkle with cajun seasoning. In a medium saucepan, melt butter and saute the shrimp on medium-high heat for just a few minutes, until the flesh is pink and opaque throughout. Set aside until serving time

8. In the last five minutes of simmering your jambalaya, add the pasta and cream to the sauce and stir well. If needed, top up the mixture with a little broth or water, so that the liquid just covers all the contents of the jambalaya.

lovely jambalaya pasta

When serving, plate your jambalaya and add your shrimp and garnish with sour cream. The only thing that makes this dish better is a nice loaf of crusty bread to eat with it. Enjoy!

-Nicole Marsh-Mueller loves to cook locally and organically for her family and blogs at The Armchair Housewife

photo credit: Nicole Marsh-Mueller

traditional spinach salad

lovely spinach salad

When I was in college I worked in the kitchen of a very old-fashioned eatery. The restaurant had been in the same family for five generations, and some items had been on the menu for decades. We served things like creamed cod, old-fashioned homemade chicken pot pies, lobster bisque, and spinach salad. Not the spinach salads you see today, with strawberries and chicken, served with a new-fangled raspberry vinaigrette. No, sir. The old-fashioned spinach salad with artery-clogging bacon and hard-boiled egg, a hearty helping of raw onion and a thick, sugar-and-mayonnaise-based dressing.

lovely spinach salad

When I saw the lovely baby spinach in my combo box last week, I started craving this old-fashioned salad and got to work at making it. I am trying to avoid eating refined sugar right now and I was out of mayonnaise, so I reinvented the dressing and it turned out scrumptious.

Traditional Spinach Salad
makes one dinner-sized salad
2 cups firmly-packed baby spinach
2 strips of organic bacon
1 organic hard-boiled egg
10 very thin red onion slices (or to taste)

Dressing
¼ cup organic plain yogurt
2 Tablespoon extra virgin olive oil
2 Tablespoon maple syrup

lovely spinach salad

1. To make your dressing, whisk together the ingredients and refrigerate while you create the rest of the salad.

2. Cook your bacon until nice and crispy, drain and cool on a paper towel. When cool, dice into bits.

3. Unlike other salads, I do not like to mix and toss this salad with the dressing, but rather prefer to plate the salad greens and dress the salad with the other ingredients, sprinkling the dressing on at the end.

lovely spinach salad

I enjoyed this meal with a nice slice of homemade bread and butter. Hope you have a chance to enjoy this traditional Spinach salad soon!

-Nicole Marsh-Mueller loves to cook locally and organically for her family and blogs at The Armchair Housewife

photo credit: Nicole Marsh-Mueller

mexican beans and greens

lovely green beans

While our household is trying to eat more and more local and seasonal produce, it’s good every now and then to shake it up and let yourself enjoy a more varied selection of fruits and veg- especially when spring is so long in coming as it has been this year. Instead of our usual local box, this past week we treated ourselves to a combo box, which features such mouth-watering delights as oranges, kiwi, bananas (expect a recipe with these goodies soon!) and some lovely baby spinach. While I love baby spinach raw in a salad, I also love the flavor it gives when sauteed into a dish, and my wheels began turning on how I could best put these box of green gold to use.

lovely green beans

I love Mexican food. I lived in Arizona as a kid and my palette has never been lacking in fidelity to southwestern cuisine. We often eat dishes with lots of chili powder, cumin, and cayenne. Even our little girl enjoys our Mexican food, just with lots of sour cream and cheese to mellow out the flavors.

Mexican Beans and Greens
Makes 2-3 servings
1 Large carrot
1 medium onion
2 cups firmly-packed baby spinach leaves
2 tablespoons butter
1 tablespoon olive oil
1 tsp minced garlic
1 cup cooked beans (any will do, I used a 6 bean medly in this version)

Spices:
2 teaspoons chili powder
2 teaspoons dried oregano
½ teaspoon oregano
¼ teaspoon cinnamon
¼ cayenne (or to taste)

lovely green beans

1. Peel and shred your carrot and set aside.

lovely green beans

2. Assemble our spices in a small dish.

3. Peel and dice your onion very fine (I like to use my food processor). In a large saucepan, heat olive oil and butter over medium heat and saute onions and minced garlic for a few minutes, stirring frequently.

lovely green beans

4. Add spices to onions, making sure you spread them evenly over the pan so they are able to toast and become aromatic evenly.

5. Add your shredded carrot, mixing in well. Next add your spinach, and add just a tablespoon or two of water to the pan to help steam the spinach quickly and keep it from sticking to the bottom of the pan. Saute the carrots and spinach until the spinach is sufficiently wilted.

lovely green beans

6. Add your cup of cooked beans, stirring in well. Saute until heated through.

lovely green beans

Serve with your favorite rice or other grain, with sour cream and fresh avocado to garnish. This is a great dish for little ones, I combine a scoop of the beans and greens, a scoop of rice, and a nice big dollop of sour cream in the food processor and pulse until desired consistency for baby. Enjoy!

-Nicole Marsh-Mueller loves to cook locally and seasonally for her family and blogs at The Armchair Housewife

photo credit: Nicole Marsh-Mueller

hash browns & freezing potatoes

 

lovely hash browns

We were sick in our house this past week, which means I didnt do the amount of cooking I usually do in a week. Result: by Tuesday I had a drawer full of potatoes staring at me. I try to use up the produce from my local box each week before I get the next one, so I started meditating on the best way to use up these taters before I had another batch in my bin.

We love home fries with our breakfasts, but I dont make them very often because they are a multi-step process. Often in the morning I am looking for something easy, so the beloved home fries get left out. But what if I could have most of the work done ahead of time and have the potatoes in the freezer, ready to fry? I decided to give it a try and see if it would work.

lovely hash browns

And it did! I did a nice big batch of potatoes and froze them. The next day I used them in my regular home fries recipe and they worked like a charm. From now on whenever I have potatoes that need to get used up before they get soft, Im going to process them like this and have a nice stash in the freezer for early mornings when a full breakfast sounds delicious but Im too tired from being up with a baby at night to bother.

Freezing Potatoes

1. About 6 medium sized potatoes worked great for one “batch” of potatoes to freeze at a time. You want just enough to create a single layer on whatever baking sheet you are going to use to flash freeze them, so you may need to play with sizes and quantities of potatoes.

2. Wash and peel your potatoes. Dice them into about 1 inch cubes. Don’t dice them too small or the freezing process will turn them into mush when you try to cook them.

lovely hash browns

3. Soak your potatoes in very cold water for about 10 minutes. This helps get rid of some of the starch and makes for a crispier fried potato. Drain.

4. Place potatoes in a large pot and cover with cold water (allow just about an inch of water over potatoes). Add some salt, cover, and cook on medium high heat.

5. Keep a close eye on your pot, and once it starts to boil remove the lid. You want to cook your potatoes just until fork tender, not all the way. This is important as you cannot freeze fully cooked potatoes, they will turn to mush. Keep checking them with a fork and as soon as the fork can comfortably skewer the potato, drain immediately.

6. Cover potatoes with cold water to stop cooking process. I cover them once, then drain them, them let them sit in a cold water bath for a few minutes before draining again.

lovely hash browns

7. Drain potatoes and lay them out on a dish cloth, allowing them to dry very well. Salt and Pepper your potatoes.

lovely hash browns

8. On a baking sheet that will fit nicely in your freezer, line with parchment paper or plastic wrap, and place potatoes in a single layer on the sheet. Both lining the sheet and placing them in a single layer only is important, so they will freeze properly and will not stick to your baking sheet.

lovely hash browns

9. Place your sheet in your freezer and allow a few hours so that that potatoes are completely frozen. Don’t leave them in longer than needed, as they are uncovered and can become freezer burned.

10. Once frozen, the potatoes will come off the sheet nicely and you can pop them in a freezer bag or a container of your choice. Label and return to freezer. I have read that frozen potatoes are good for up to two months.

Hash Browns with Frozen Potatoes

      3 T butter

 

      1 small onion

 

      2-3 cups frozen potato cubes

 

    salt and pepper
lovely hash browns

1. Peel and dice your onion. In a large frying pan, heat butter on medium high heat and saute onions for a few minutes, stiring frequently.

lovely hash browns

2. Add frozen potatoes. Salt and pepper as needed to taste. Toss the potatoes to coat in butter and onions, and then leave them to brown.

3. After a few minutes, turn your potatoes over, let them brown again. To get a nice brown, I cooked mine from frozen for about 10 minutes, stirring ever few minutes to keep from burning but trying not to stir so much that they didn’t brown nicely.

4. Serve immediately with breakfast or any other dish.

lovely hash browns

These could also be used in other dishes that call for parboiled potatoes, or thrown into soups (as long as you take into account the fact that they are partially precooked). Enjoy!

-Nicole Marsh-Mueller loves to cook locally and seasonally for her family and blogs at The Armchair Housewife

photo credit: Nicole Marsh-Mueller

roots curry

lovely roots

Who doesn’t love a good curry? Well, as it turns out, my husband. Poor fellow. Apparently his dad grew up in a house where the only spice used was curry powder, and as such grew an understandable dislike of the flavor, and thus my husband was never exposed to anything Indian. So sad- I could eat curry three days a week. Maybe four. And thankfully, our baby girl has inherited her mamma’s taste for international cuisine and digs this flavorful dish (see the end of the post for tips for serving this to babies).

lovely roots

I call this meal Roots Curry because it’s made primarily of root vegetables, and also as a little tongue in cheek reference to the very Canadian ingredients for a late winter/early spring seasonal dish. If you aren’t accustomed to making your own curry but enjoy Indian food, do yourself a favor and go out and invest in the necessary spices to do so (Bulk Barn is a great place for exotic spices). Don’t be intimidated- curries are a bit like chilis in that once you have the right spices, the rest is rather forgivable.

Roots Curry
makes 4-6 servings
(T= Tablespoon, t = teaspoon)
Spices :

    3T Curry powder
    2 t sugar
    1t salt
    1t corriander (dried spice, not cilantro leaves)
    1t garam masala
    1t dried ginger
    ½ t cinnamon
    3 bay leaves
    4 whole cloves
    1/3 C butter, divided in two (must use butter or ghee to get the right flavor)
    2 medium onions
    1 small parsnip
    2 small potatoes
    1 medium orange carrot
    1 cup cooked chickpeas
    1 large can tomatoes (or 3 cups of your own canned tomatoes)
    1 can (400 ml) coconut milk
lovely roots

1. Assemble all of your needed spices in a small dish so that they are ready to go when needed.

2. Cube your parsnips, potatoes, and carrots into ½ inch cubes and set aside.

lovely roots

3. Dice your onions very fine (I like to use my food processor).

4. In a large saucepot or dutch oven, melt 1/6 C of butter over medium heat and stir in onions. Cook onions for a few minutes until just starting to become translucent.

5. Add your spices to your onions. What you want to do is stir them into the onions well, and then make sure the onion/spice mixture is evenly spread across the bottom of your pot. This will allow the spices to become nice and aromatic. Cook 3-4 minutes, stirring so your spices and onions do not burn.

lovely roots

6. Add your other 1/6 cup of butter, and once it starts to melt add in your root vegetables. Stir the veggies in and make sure they are covered completely by the onion/spice mixture. Saute, stirring frequently to prevent burning, for 3-4 minutes.

lovely roots

7. Add coconut milk and canned tomatoes, and stir well. The liquid should be just covering allt he veggies- if it is not add just enough water to cover. Bring the mixture to a boil only for a moment, then reduce heat to low. Simmer for about an hour, until veg is nice and tender and the flavor comes together nicely (and what I like to do is cook the dish for about 45 minutes and then put it in my crockpot on low for another hour or so before dinner to let the spices get even happier).

lovely roots
lovely roots

Before serving, remove bay leaves and give everyone a head’s up to look out for the whole cloves- they won’t hurt you but they’ll be bitter if eaten whole. Serve with basmati rice or preferred grain, and naan bread if you have any on hand. This dish freezes very well; I like to make a nice big batch and freeze in individual servings for lunches.

Tip for babies: For those babies over 9 months and toddlers, this can be a great dish. For our daughter (who is 11 months now) I combine the following in our food processor:
¼ cup cooked rice (or other grain)
½ cup Roots Curry
¼ cup plain, full-fat yogurt

lovely roots

I blend just enough to bring all the ingredients together and make the food into pea-sized lumps, but feel free to blend further for wee ones who still prefer puree. The yogurt helps take a bite out of the spices and gives baby the fat they need in each meal.

-Nicole Marsh-Mueller loves to cook locally and seasonally for her family and blogs at The Armchair Housewife

photo credit: Nicole Marsh-Mueller

sesame stir-fry with shiitake mushrooms

 

lovely stir-fry

I was so excited to see some beautiful shitake mushrooms in this week’s local box. I started thinking of ways to prepare these little treasures, and a nice vegetable stir-fry jumped to the top of the list.

lovely stir-fry

Stir-frys are great and so incredibly versatile. They sort of like chilis in that you almost can’t mess them up. I prefer sesame oil and a good base of onions, garlic, and fresh ginger, but really as long as you have some oil, some veggies, and seasoning to your taste, you’ve got a stir fry in the making.

lovely stir-fry

As with salads, I don’t list quantities with my stir-fry recipes, because its really about who you’re making it for and what your preference is for proportion of ingredients. I could have made this stir-fry half mushrooms, but I was reluctant to use so many in one shot.

Sesame Stir-fry with Shitake Mushrooms

Sesame oil (3 Tablespoons for stirfy for two)
butter (a dollop)
soy sauce
Onion
Garlic
Fresh Ginger
Shiitake Mushrooms
Carrots
Water Chenuts
Celery
(any other veggies you like that cook quickly)
Cooked basmati rice

1.Dice the onion, garlic, and ginger together in your food processor or dice fine by hand.

2. Julienne or slice thin (I like to use a mandolin) your carrots, celery, water chesnuts, and any other veggies you want to add. Gently slice your mushrooms into thirds (any thinner and you’ll fall apart and you won’t be able to appreciate their delicious flavor and texture).

lovely stir-fry
lovely stir-fry

3. In a wok or appropriately-sized saucepan, heat your sesame oil with a dash of butter (the butter helps keep the burning point of the oil down and adds to the flavor)

4. Add your onion, garlic, and ginger mix to the oil once it’s hot and saute until onions become translucent.

lovely stir-fry

5. Add the rest of the veggies, add soy sauce to taste (about 2Tblsp for two servings), and cook on medium-high, stirring constantly, until the veggies are tender but not over-cooked.

6. When the veggies are tender, either mix in your rice before plating or serve alongside on the plate.

lovely stir-fry

I love to eat this with some yummy vegetable spring rolls and duck sauce. Enjoy!

-Nicole Marsh-Mueller loves to cook locally and seasonally for her family and blogs at The Armchair Housewife

photo credit: Nicole Marsh-Mueller