Cooking with Barry & Meta
T his delicious salad was on Susan Dyess’ abundant Texas-style buffet last February.
Inspired by a recipe on Food Network’s The Kitchen, I combined ingredients we had on hand to create a refreshing summer salad.
Blackberries from our first picking took center stage in a dinner salad that also featured garden lettuce.
I've made several versions of roasted beet salad but the addition of Wiebe Dairy's premier Cottonwood River Reserve Cheese elevates this.
THIS IS DEFINITELY A BOWL OF GREEN GOODNESS! It was billed as Killer Kale Salad on today’s taped edition of The Pioneer Woman, bu.
Another tasty way to celebrate zucchini season! We served it with a Roasted Beet Garden Salad as we enjoyed the bounty of our garden.
A recipe from Butter with a Slice of Bread blog was an inspiration for today’s summer stew that relies our veggies and herbs from our ga.
This quick and colorful medley that includes fresh zucchini and yellow (croockneck) squash is a flavorful way to use up our garden bounty.
Instead of our usual sandwiches, I assembled salads in jars for our backroad Saturday outing.
Normally I make Broccoli Cheese Soup with chicken or turkey broth but last night's soup was all about using what we had on hand—namely milk .
I’m trying all sorts of new recipes that utilize our bountiful butternut squash crop.
The aroma of this southwestern spiced, super creamy and cheesy soup greeted us when we arrived at my sister’s home recently.
Barry noticed a recipe for a quick butternut squash soup in yesterday’s Salina Journal.
Chicken soup may food for the soul but adding barley makes it even more hearty and healthy.
Chicken Pozole Soup is hearty and loaded with flavor + the addition of toppings adds to it’s nutritional value — be sure to include chopped .