margiemusing.blogspot.com

Margie's Musings

Recipes and Other Foodie Related Activities. Sunday, April 11, 2010. The dish can be served warm or room temperature, makes great leftovers, and is a lovely accompaniment to any summer salad. Sunday, March 21, 2010. Uncle Tony's Chard Di Bona. I love pasta and greens. A great way in my opinion to eat greens of any sort. The following recipe I found a number of years ago in the San Diego News and Review for making chard and pasta. Uncle Tony’s Chard Di Bona. 189; Onion, Finely Chopped. 1 T grated ginger.

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Recipes and Other Foodie Related Activities. Sunday, April 11, 2010. The dish can be served warm or room temperature, makes great leftovers, and is a lovely accompaniment to any summer salad. Sunday, March 21, 2010. Uncle Tony's Chard Di Bona. I love pasta and greens. A great way in my opinion to eat greens of any sort. The following recipe I found a number of years ago in the San Diego News and Review for making chard and pasta. Uncle Tony’s Chard Di Bona. 189; Onion, Finely Chopped. 1 T grated ginger.

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Margie's Musings | margiemusing.blogspot.com Reviews

https://margiemusing.blogspot.com

Recipes and Other Foodie Related Activities. Sunday, April 11, 2010. The dish can be served warm or room temperature, makes great leftovers, and is a lovely accompaniment to any summer salad. Sunday, March 21, 2010. Uncle Tony's Chard Di Bona. I love pasta and greens. A great way in my opinion to eat greens of any sort. The following recipe I found a number of years ago in the San Diego News and Review for making chard and pasta. Uncle Tony’s Chard Di Bona. 189; Onion, Finely Chopped. 1 T grated ginger.

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margiemusing.blogspot.com

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Margie's Musings: 2009-05-10

http://www.margiemusing.blogspot.com/2009_05_10_archive.html

Recipes and Other Foodie Related Activities. Saturday, May 16, 2009. And had vanilla frozen yogurt with Boysenberry topping for dessert. What a great ending to the day. My gratitude for the day, meal and Craig knows no bounds. Peace. This is a great salad - very elegant and delicious! Got the recipe off the endive growers website:. Http:/ www.endive.com/recipe/id39.htm. Endive and Beet Salad. Sea salt and freshly ground black pepper. 1 tablespoon sherry vinegar. 3 tablespoons extra-virgin olive oil.

2

Margie's Musings: Beets are heavenly!

http://www.margiemusing.blogspot.com/2010/04/beets-are-heavenly.html

Recipes and Other Foodie Related Activities. Sunday, April 11, 2010. The dish can be served warm or room temperature, makes great leftovers, and is a lovely accompaniment to any summer salad. Subscribe to: Post Comments (Atom). Welcome to Margie's Musings. Welcome to my BLOG! I write about whatever I want and when I want - there is no theme or point to my blog. Nevertheless I hope you enjoy it. In loving kindness. At the Dead concert - May 2009. View my complete profile. There was an error in this gadget.

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Margie's Musings: 2010-02-14

http://www.margiemusing.blogspot.com/2010_02_14_archive.html

Recipes and Other Foodie Related Activities. Saturday, February 20, 2010. Got the recipe for this out of the Sacramento News and Review. It is the most wonderful color - it would be great for St. Patrick's Day! 1 bunch dark greens (chard, kale, etc.). 2 T olive oil. 1 onion, diced. 1 large potato or several small potatoes, diced. 6 cups milk (soy or dairy). 1 bunch baby spinach. Subscribe to: Posts (Atom). Welcome to Margie's Musings. Welcome to my BLOG! At the Dead concert - May 2009. Stevie - Documenta...

4

Margie's Musings: Uncle Tony's Chard Di Bona

http://www.margiemusing.blogspot.com/2010/03/uncle-tonys-chard-di-bona.html

Recipes and Other Foodie Related Activities. Sunday, March 21, 2010. Uncle Tony's Chard Di Bona. I love pasta and greens. A great way in my opinion to eat greens of any sort. The following recipe I found a number of years ago in the San Diego News and Review for making chard and pasta. Uncle Tony’s Chard Di Bona. 189; Onion, Finely Chopped. 3 Cloves of Garlic, Minced. 189; Cup Extra-Virgin Olive Oil. 1 lb Swiss Chard, Stems Removed, Leaves Chopped Finely (Gourmet Style) or Coarsely (Peasant Style). In Re...

5

Margie's Musings: 2009-07-12

http://www.margiemusing.blogspot.com/2009_07_12_archive.html

Recipes and Other Foodie Related Activities. Saturday, July 18, 2009. Made cobbler again last night - one of my favorites - pear ginger. The topping I am currently using is from Deborah Madison's. Vegetarian Cooking for Everyone. A must have cookbook. Here is the cobbler topping recipe:. Vegetarian Cooking for Everyone. 1 1/2 cups flour (can be all purpose or whole wheat pastry flour). 1 t baking powder. 6 T cold butter cut into small pieces. And here is the filling:. 1 T minced fresh ginger. 188; t salt.

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Margie's Musings

Recipes and Other Foodie Related Activities. Sunday, April 11, 2010. The dish can be served warm or room temperature, makes great leftovers, and is a lovely accompaniment to any summer salad. Sunday, March 21, 2010. Uncle Tony's Chard Di Bona. I love pasta and greens. A great way in my opinion to eat greens of any sort. The following recipe I found a number of years ago in the San Diego News and Review for making chard and pasta. Uncle Tony’s Chard Di Bona. 189; Onion, Finely Chopped. 1 T grated ginger.

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