Cooking with Barry & Meta

This hearty chowder is perfect for cool weather and it reminds me of the creamed cheesy cauliflower my mom used to make for Barry.

Believe it or not, neither Barry or I had ever had Corned Beef and Cabbage so we certainly have never prepared this dish.

With a few spears of asparagus from our garden, my thoughts turned to risotto.

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.

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.

From tomato to sauce! Used excess garden tomatoes and green peppers, along with fresh herbs to make homemade spaghetti sauce that I then ad.

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.

When Deanna Whitehair shared this recipe she remember when her daughter-in-law Patti first served it to her for lunch.

One taste of Marcia Williamson’s Zucchini Date-Nut Muffins and I was hooked.

Last February Sandy Tronson delivered warm Chocolate Chip Pumpkin Muffins to our condo in New Braunfels, TX.

With an excess of butternut squash on hand, I honed in on this recipe prepared by The Pioneer Woman on a recent episode.