There’s nothing more enticing to the eye, nose and palate than eggs Benedict, especially when made with a couple slices of Canadian bacon and poached farm-fresh eggs with their nutrient-rich orange yolks. It’s a work of art on the farm-breakfast plate.
Photo by Judith Hausman Lemon (or lime) juice, cilantro and lemon grass impart bright, Asian flavors to this turkey soup. The Thanksgiving parades are over and the football has begun. In between the two, you reduced that proud bird to a pile of rubble, didn’t you? Don’t give up just yet. Break out the plastic containers and […]
Heat up the table with this chili made with beans, tomatoes and beef.
Put an unexpected twist on your bowl of chili by adding pumpkin and turkey.
This simple breakfast casserole has its origins in England, where it has taken the chill off many a cold morning.
Assemble this hearty breakfast before bed for a warm and delicious greeting come morning.
Warm up your morning breakfast with oatmeal and fruit straight from the oven.
After a near-tropical burst of warm weather here in Wisconsin lately, the reality of the real-deal hard frosts knocks at our farm door. Or more specifically, the fall greens are on their last hurrah.
Spice up the holiday table by throwing hot peppers into your stuffing.
