
For the crepes, I used whole wheat flour and almond milk, but you could use regular flour and/or regular milk if you prefer.

This is a hearty, cold weather soup that is just right for a lunch or supper with some warm biscuits or crusty bread.

Soft potato gnocchis laying on a tomato sauce, topped with crispy cured ham, shaved parmesan and crunchy arugula to spice things up.

Ham and Caramelized Shallot Quiche, made with an easy rice crust

Go directly to recipe This past week I’ve been sighing with envy as I read about the lovely walks in the mountains taken by Meredith of Poppy Fields and Ulrike of Kuchenlaten.