Curried Parsnip and Apple Soup

Soup might be my very favorite way to eat parsnips, a root vegetable that’s cousin to a carrot and so much tastier than a potato. The texture of the softened parsnip purees nicely into a bowl full of creamy goodness. The apples in this bring out the parsnips’ sweet side and the curry complements itContinue reading “Curried Parsnip and Apple Soup”

Honey-Curry Chicken Breasts

Honey is a wonderful addition to sauces and glazes especially for pork and chicken. This sweet and spicy marinade will light up your taste buds — and make your house smell divine. Serve with a scoop of wild rice. Recipe adapted from Taste of Honey by Marie Simmons. Serves 4 Ingredients  3⁄4 cup honey (tryContinue reading “Honey-Curry Chicken Breasts”

Egg Salad, Three Ways

  I grew up eating lots of boiled eggs — hard boiled, soft boiled, deviled or stirred into egg salad. I assumed everyone ate boiled eggs. Then I met my husband. Slicing a boiled egg onto a nest of spinach was exotic for him, much less mixing it with mayo and celery or curry spices andContinue reading “Egg Salad, Three Ways”