Cooking with Barry & Meta
It looks creamy, it tastes creamy, but there is no cream in this Silky Gingered Zucchini Soup.
Barry and I were judges for the 2017 Salina Journal holiday cooking contest.
Theresa Stroda recommended this recipe from Ree Drummond .

Barry eyed this recipe in the January/February 2018 edition of Eating Well magazine and immediately purchased a head of cauliflower.

The Farmers Market and Food Network were the inspirations for last night’s soup.
The rest of our Farmers Market Swiss chard and leftover mashed potatoes were the inspiration for this vegetarian-based Shepherd’s Pie.

This quick-to-make one dish meal takes less than 30 minutes to prepare and is packed with flavor and nutrients.
Barry's garden is lush and the cucumber plants are very productive .
With a bumper crop of zucchini, I'm on a quest for new recipes, and this one is a bit different than the usual zucchini bread.
The secret to this super salad (delicious and nutritious—packed with vitamins & antioxidants) is finely chopped kale .

It's pumpkin season and we used our favorite Fairytale pumpkin puree to make this spice cake with swirls of cinnamon, butter, brown.
These Cheesy Bacon Stuffed Mini Sweet Peppers ready for yesterday's K-State tailgate! These mini bell pepper are stuffed with two kinds of.

Not really rice, but cauliflower in this form is easily substituted for rice.

With a prolific crop of butternut squash from Barry’s garden, I am on the look out for new recipes .

I made these bars for today's (early) Neighbor to Neighbor Thanksgiving dinner and they were yummy, reminiscent of pumpkin cheesecake but.
Decisions, decisions! Which do I like best—the Pumpkin Cream Cheese Streusel Bars I made yesterday or the Pumpkin Pie Bars I made today? .

Angel biscuits are a cross between a yeast roll and a buttermilk biscuit.