A Girl and Her Fork cooks mushroom-barley soup
Have you guys started your spring gardens yet? I just planted most of mine Sunday. This year Mr. S and I are being a bit more selective regarding what we stick in our dirt box. Last year we went all empire and planted tons of tomatoes and loads of peppers … they came in like gangbusters but we’re not huge fans of either and ended up feeling overwhelmed.
In the meantime, I’m enjoying this belated rainy weather. It’s the perfect opportunity to eat some hearty soups, like this rich mushroom-barley soup that I made for a recent soup swap.
Read more: a-girl-and-her-fork.blogspot.com
Who’s Cooking School Lunch introduces Paula Tapia
Food education, which is part of Paula’s mission, is, we believe, one of the key educational opportunities to be found in the school lunch room. Pictured is a tray of jicama wedges with fresh lime on her salad bar. When we asked her how she does food education, she replied that she talked to the kids about what she was serving, what they were eating, and takes every chance presented to teach the students about food.
Read more: whoscookingschoolunch.com
Baked Bree makes pepperoni pizza monkey bread
I normally don’t buy pepperoni. The kids think that I am the fun police when it comes to pepperoni. But now that I have a healthier version to buy, I might reconsider my stance.
I used a recipe from Cook’s Country, it is more method than recipe, but I didn’t follow it exactly. If I had, then I would have had completely enclosed dough balls. I will fight you for the crispy burnt bits, so I was totally OK with my cheese melting. If you have more patience than me, then take your time.
Read more: bakedbree.com