Since I’m a fanatical bread baker, I tend to have leftover bread quite frequently. I try to give it away or freeze it before it goes bad, but sometimes I still end up with stale bread. When I made the French Couronne a couple of weeks ago, the first attempt turned out less than stellar so obviously, I didn’t want to save it or give
Beans, beans, and more beans. That’s what I have in my cupboards. I like to buy different types of beans because they are so cool! I mean what’s not to like about beans? They are packed with protein, nutrients, and flavor. Beans are beautiful and inspirational. In fact, they were the inspiration for this photo I took at the Plated Stories Workshop this past May.
This Slow Roasted Tomato Soup is made with tomatoes from my garden that I slow roasted and froze last summer. I planted a bunch of tomato plants last year and ended up with a pretty good harvest. After making marinara, salsa, soup, and tomato bread, I ran out of ideas so I ended up slow roasting a bunch and freezing several containers for later use.
I picked a bunch of tomatoes from my garden the other day and since the weather has gotten a little bit cooler, I decided to make tomato soup. This Classic Tomato Soup is made with Roma tomatoes and herbs from my garden. Nothing beats the taste of fresh tomatoes from the garden. At least that is what I’ve always heard. I had never really been
I’ve been looking for ways to utilize my tomato harvest. I have an assortment of 30+ tomato plants. I planted a lot of Roma tomatoes to make marinara and tomato sauce, but I also have lemon cherry, Virginia Sweets, First Prize, Giant Belgium, Early Girl, Viva Italia, San Marzano, Beefmaster, and Black Russian. Some of them are heirloom and some aren’t, but I started all