The first food item I think of when I think of winter is stew. During the colder months I love how easy they are to cook and warm me up. This Mushroom White Bean and Kale Stew is just that – easy to make while nourishes the body and soul. Waking up to 12 degree…Read More
Sweet and oh so savory is our Gluten Free Beer Braised Brisket with Fennel & Fig Jam! After receiving a hefty jar of our neighbors delicious homemade fig jam, score, I started wondering what else could I make with this amazing gift besides slather it all over…my bread of course. Thinking about what to make…Read More
Baked Manicotti (Gluten Free) Ingredients: 1 box Jovial gluten free manicotti 1 15 oz Container of ricotta OR 2 containers of Kite Hill Vegan Ricotta 1 C Mozzarella cheese, grated ½ C Pecorino Romano grated cheese 1 Eggs 4 C Spinach (1 medium box triple washed) 1 Heaping cup shiitake mushrooms, diced ( 4 medium…Read More
Wild Mushroom, Heirloom Tomato, Spaghetti Squash Casserole Ingredients: 1 medium spaghetti squash, cooked (recipe follows) Olive Oil Heirloom tomato sauce (recipe follows) or your favorite homemade or bottled sauce Wild mushrooms, (recipe follows) 1 small diced zucchini (optional) ¼ – ½ C Pecorino Romano grated cheese 1/4 C Sheep or goat feta, crumbled 1/2 C…Read More
welcome to our kitchen! come and stay awhile.
We're Meg and Pegs of the Curry Girls Kitchen, a mother-daughter health coach duo here to help YOU revamp your life from OK… to fabulously delicious! We invite all your senses to play with us.