Rich and earthy, warm and savory, this is a perfect soup for a crisp autumn evening. You can use canned pumpkin to make a pot of Peanut Pumpkin Soup quickly, or roast a pie pumpkin and puree the flesh for added depth of flavor. It’s entirely up to you. Let’s get started! Continue reading
Yes, carrots. Yes, really good ones.
Really good carrots do exist, you know… just not in those waterlogged plastic bags of erroneously named “baby carrots.” These, my friends, Continue reading
Last time on Crowded Earth Kitchen, we prepped a holiday liqueur using cherry pits. Here’s a delicious way to use the cherries themselves! This recipe can be easily doubled to fill a 9″ x 13″ cake pan, or to fill two pie dishes and give one to a friend. 🙂 Continue reading
Here at Crowded Earth Kitchen, we don’t toss around the Signature Dish moniker lightly. If we label a recipe as a Signature Dish, you can rest assured that the recipe is a guaranteed, crowd pleasing success. Savory Stuffed Pumpkin fits the bill! Continue reading
Here’s the quick story behind this recipe: Half-Pint wanted zucchini bread (actually, the request was “Can you turn this zucchini into something chocolate?”), but it’s nice outside. Autumn is a’comin’, and I want to be outside savoring the end of summer! This recipe Continue reading
Summer is drawing down, friends – now is not the time to slave away in the kitchen over lunch. Try this Easy Panzanella Salad to make use of garden fresh produce in mere minutes. Eat well, be well! Continue reading