Who doesn’t love a good mac-n-cheese? My favorite is Stouffer’s Macaroni and Cheese, yes, found in the frozen section at the grocery. Maybe it’s because I grew up eating it, OR maybe because it’s rich, tangy, creamy and addictively good. The top gets all golden brown and crusted over and when you scoop your spoon in, it’s pure creaminess. Many recipes have come close, but this is the best yet. It all came together when I got a promotional box of cheese from our PNW local Tillamook Cheese. It’s my favorite cheese and that says a lot because I LOVE CHEESE! I wanted a simple recipe with the fewest ingredients…
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Roasting parsnips brings out their earthy sweet flavor in this winter soup. Not only is this Roasted Parsnip Soup with Crispy Fried Shallots easy to make, it’s easy on the budget too. We finally got our snow day in the PNW and man, does that make me hungry! It’s hard work playing in the snow all day. This creamy Roasted Parsnip Soup is loaded in Vitamin C and super filling. Top it with crispy fried shallots or your favorite toppings like bacon or chives. Ingredients Parsnips – The root vegetable that looks like an oversized carrot, only cream in color and slightly sweet in taste. Onion – My northwest preference…
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and then grab yourself a bite of this Chanterelle and Potato Pizza with Thyme. The PNW forests are full of chanterelles this time of the year and we’re all about rustic living and foraging the earth’s bounty. Crispy Naan flatbread, creamy alfredo sauce, Seattle’s own Beecher’s cheese, garlic thyme chanterelles topped with a spicy arugula salad.
