This is a creamy, dreamy, fast and easy pea soup. It’s made with frozen peas. They’re elevated to something quite fresh and lovely. White wine, basil and fennel give it a complex flavor. If you don’t love fennel, you can omit it with good results. But, it quietly complements the flavor of the peas … Continue reading
Hello Everyone! There’s just a few recipes that I’ll be sharing on my new blog. This is one of them. Please click on the link to view this recipe: Potato Leek Cakes with Fresh Dill xo ~ Jilly
Here, I toss green veggies, chili, Thai basil and lime with elbow shaped pasta. The dish can be finished with a flurry of grated Parmesan and a sprinkle of sea salt. Salt, chili and lime are a classic combo. They work well in this recipe, creating a feisty, healthy and unexpected weeknight pasta toss. … Continue reading
This is light, lemony pasta dish can be bumped up with sauteed shrimp or toasted pine nuts. It can be made vegan by omitting the cheese. It’s also a great sidekick for a piece of grilled fish or chicken. Rustic and easy, this no-fuss pasta is what I love so much about simple Italian cooking. … Continue reading
When you’re in need of warmth and brightness, turn to my pea soup. If you find yourself yearning to see and taste something fresh and green, this soup will come to your rescue. A stop at the market to pick up some flowers, frozen green peas and a few other ingredients is an easy plan … Continue reading
A simple vegetable soup is sometimes just what you need to feel better. I imagine peaceful monks eating a variation of this soup at suppertime in ancient monasteries. A vegetable broth is fortified with whole grains and finished with fresh basil. It’s what my body craves after too much feasting on heavier fare. Sometimes … Continue reading
Vintage Kitchen 