skiwino
Redford, MI
age: 48
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I have an over abundance of some garden crops and am looking for new recipes to try.
Right now I am looking for recipes that use a lot of:
Turnips
Carrots
Pole Beans
Parsley
Swiss Chard
Any ideas?
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alicekathleen
Sacramento, CA
age: 64
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Veggie soups and stews! I am not crazy for frozen food, but your soups will taste wonderful in a couple months!
With or without meat.
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skiwino
Redford, MI
age: 48
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Thanks, I make and freeze soup at least once a week; I could make more soup but I could never use all of my parsley and basil that way; there is just too much! Do you have any other ideas?
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cartoon69
Paducah, KY
age: 46
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Stirr fry.
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spicimom
Redford, MI
age: 47
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Well, dry the parsley by hanging upside down and make pesto with your basil. At our house we like to put basil on home-made cheese pizzas(we call them Rachael Ray pizzas using our own oven roasted garlic and cherry tomatos to make sauce and bake on fresh bread from Value Center (has great french). Basil doesn't freeze well, unless it is already made into something it will turn black.
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