We get fruit and vegetables delivered to us weekly, and for the past few months, it has always included pears. I like to make them into a crisp. This recipe is the bare-bones pear crisp that I make when I'm in a hurry. It's tasty, but I feel like I'm cheating for using granola.
This is a good, hearty bread that makes a substantial companion to a lighter entree. It's also nice toasted, with butter. It's my first original yeasted bread recipe, so feedback is appreciated. Don't let the long instructions scare you away. It's not as complicated as it sounds, especially if you're accustomed to making yeasted bread.
A nice variation on a classic food. This recipe was inspired by Banana Bread (with a twist) #17180 posted by Barb Talkington. This does not take the place of regular banana bread, but I recommend it for a break from the beaten path. You can also successfully make this into muffins. Reduce the bake time accordingly.
This pasta has a nice creamy taste without a lot of fat or dairy. It's nice and quick to prepare, and you can make it with whatever vegetables or pasta you have on hand. Exclude the cheese or replace with soy cheese and it's vegan.
A warm spicy soup that I made for lunch on a cold, sunny day. Molasses goes wonderfully with curry. Feel free to substitute other vegetables for the carrots, especially potatoes. Goes well with cornbread.
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