I have been making homemade ricotta cheese lately, and have plenty of good liquid whey left over from the curdling process. It can be used in making bread, pancakes, and even in these delicious breakfast muffins. They require no eggs!
This lasagna holds together nicely and slices up well, though it is still very moist. It has slightly spicy notes from the peppery cheese and the mace. We love it!
This potato salad has a light oil and vinegar dressing that makes it delicious, yet low in fats. It also keeps better on a buffet table than the mayonnaise dressed versions.
If you have leftover or day-old biscuits, here is a delicious way to use them. Any stone fruit, whether peaches, apricots, plums, etc., would work in this recipe.
Instead of rice, try this nutritious wheaty side dish. It goes beautifully with many bean dishes, and is easy to make.
Be sure to use organic milk when you make ricotta, and you will find it very easy to achieve the perfect texture for many dishes. I use ricotta in manicotti, lasagna, and even just on toast with a sprinkle of cinnamon sugar.
Roman beans, also known as cranberry or borlotti beans, are meaty and filling. They are perfect for a quick and easy vegan main course, such as this delicious curried dish!
Broccoflower is a mild-tasting vegetable that makes a refreshing summer salad. I love a touch of mint on this broccoflower salad. It can be made ahead of time and will keep well for a day or two!
Delicious served in bowls with a crusty bread, or spooned on top of a bed of brown rice, this is a healthy American Southern dish for the whole family.
The orange zest pairs very nicely with chocolate in these easy-to-make cookie bars. Not too sweet, they are great with a cup of coffee!