Yvonne Tally
Roasted Root Vegetables make this soup pop and you make it so fast! Top with Big Croutons and enjoy with a glass of Zinfandel on a cold winter evening. It makes a great lunch item for the whole family. Pureed Roasted Root Vegetables 4 cups carrots 1 cup, chopped or diced celery 1/4 cup, diced…
read moreYou will be amazed at how many variations this one technique will provide. By using Roasted Root Vegetables, you can create the most delicious, nutritious and So Simply Gourmet. Use the Basic Creamy Soup to make puree for pasta sauces, add your favorite herbs, chicken, turkey or beans to create your own variation. Purée your…
read moreThe autumn days are upon us. Break out your woolly sweaters and Uggs. It’s time to get cozy and enjoy a big bowl of homemade chili. This recipe is so simple, keeps up to 5 days in the fridge, freezes well and makes a great hot lunch for the kids, big and small. It is…
read moreGrowing up, this was my favorite soup. I’ve changed it a bit over the years and enjoy it more and more each time I make it. It was the first soup I learned to make when I was about 12 years old. It is easy, quick and packed with nutrition and flavor. Servings: 6 chicken…
read moreThere is nothing like the perfume of fresh basil growing in your garden or on your grocer’s shelf to announce the arrival of summer! The large smooth leaves that burst with fragrance when picked send the senses into excitement. The time of year for kicking back is here. This recipe will fill your palate with…
read moreThis “One Dish Delish” is elegant, full of protein and low in fat. The pancetta gives a savory flavor while keeping the lean meat moist. The lemon’s natural citrus tenderizes the meat while giving it a light fresh element that balances the pancetta. The trussing takes a few minutes but well worth the finished product.…
read moreThis dish is terrific the next day for lunch, appetizers, or just warmed up again! Cooking Category: Mid Week Skill Set: Novice & Enthusiast & Expert Product Availability: All year Prep Time: 15 minutes Cook Time: 15-18 minutes Entrée Servings: 2 Appetizer Servings: 6 Roma tomatoes 6 shallot 1 whole, minced fennel 2 tablespoons fresh…
read moreThis simple salad is crisp, beautiful and delicious! The edible flowers add an exotic earthy flavor; while the vinaigrette’s slightly sweet taste adds a lively smoothness that wraps it all together. Greens 4 Servings Level of Difficulty: Easy High fiber and very low fat baby mixed greens 1 big handful for each person — about…
read moreThis is a light and tangy salad. Servings: 6 fresh baby spinach (or regular) 8 cups scallions — fine chop 2 or 3 dried cherries to taste Japanese cucumbers (or English), diagonal sliced (if using English use half of 1) 2 whole Dressing: sea salt 1/4 teaspoon to 1/2 teaspoon apple cider vinegar 1/4 cup…
read moreThe crisp texture of the spaghetti squash softens this classic combination of apple, cheese and toasty nuts. The watercress and daikon sprout salad create a surprise of spice and pepper! Cooking Category: Weeknight/Light Fare Skill Set: Novice/Easy Cooking Product Availability: All year Prep Time: 25 minutes Cook Time: 8-10 minutes Servings: 4 appetizers or 2…
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