Looking for something different to do with asparagus? This asparagus, goat cheese, and fresh herb bread pudding is a fast and easy recipe for a weeknight meal or special weekend breakfast.
I haven’t been on top of my meal planning lately, so last night I found myself wondering what to make for dinner, or perhaps whether to get Thai or pizza. Then I remembered the split peas lurking in my pantry. So I hauled out my copy of More with Less and decided to give this recipe a try.
I chose this recipe from Clean Eating Magazine because one can never have too many kale recipes. And it sounded good.
There was a gorgeous hubbard squash (a small-ish one) sitting on the counter for the past few weeks. I was waiting to decide what to do with it. When DH went hunting, I decided that I wanted to make something with squash. Nothing fussy, preferably something I could use as a main dish (for myself, and I don’t mind vegetarian). Rachel Ray to the rescue!
I first posted this recipe in December of 2009. Wow, seems like ages ago! I’ve done several variations since, but decided to try a summer version using the first peppers out of my garden.