Did you ever have a moment when you set your mind on preparing something specific for dinner, then realized that you were short on the quantity of the main ingredient?
The other day, I was set to make varenyky (Ukrainian word for Pierogi), and realized that I was one cup short of all-purpose flour and low on sour cream, so I added whole wheat flour, and used oil to fill in the gap.
Today I used the rest of my fresh spinach to make this delicious Mushroom Spinach soup.
I made other mushroom soups in the past; here are the links to Lentils with Mushrooms and Asparagus, and Ukrainian Mushroom and Vegetable Soup. However, the spinach in this recipe adds a new dimension to it.
Jello desserts are great any time, but I love them that much more during the summer months.
Then again, how can you beat a Jell-O dessert mixed with cream cheese and fruit?
Meatless dishes are a welcome change to our family’s daily routine of meat based meals.
Today I will post one of the tomato salads my mom used to prepare, which brings back many childhood memories.
If you like egg salad, but don’t care for the mayo in most of them, you will enjoy this recipe.
Today I created a light version of egg salad with Avocado and Greek Yogurt.