Ground pork/12 recipes

The crunchy vegetables give the slaw great texture and refreshing taste, the toasted cumin dressing brings the flavor altogether. A great side dish is served beside your BBQ.

A rich and delicious home made cream of mushroom soup.

From across Northern Italy there are many variations. A rich broth, juicy Italian tomatoes and rich herb simmered for a long time. I used a mixture of sliced mushrooms from my local supermarket and dried lobster, oyster and shitake mushrooms. Then used the mushroom juice in place of chicken broth. Outstanding reduction of rich comfort flavors.

Bacon glazed in maple syrup and bacon cooked perfectly crispy in the oven.

Wow your family this Thanksgiving with this decadent pumpkin pie that will have everyone asking for a second slice!

This is a nice change of pace for green beans, with an interesting, complex flavor. I steamed the beans instead of boiling to retain more of the nutrients. Lightly toasting the almonds boosted the nutty flavor.

This is a vegetarian version of black bean-taco salad. The dressing is so refreshing and tasty, which makes this bean and veggie salad taste still delicious.

This rich pie pairs bacon and caramelized onions in a creamy sauce baked in a pastry shell. Serve with a tossed salad for lunch or a light dinner.

Blue pumpkin!? We got one from our local farm and came up with this recipe to give a try cooking with it. Regular pie pumpkin can be used but if you find yourself with a blue pumpkin here's a good way to use it.

Great salad, looks elegant but is reasonably easy to put together. Loved the combination of textures, crunchy croutons, slightly spicy rocket (arugula) and perfectly dressed with just a bit of tang from the dressing.

A Working Woman's Chili recipe

Toss the cooked pasta and rapini with sauteed shallots, red peppers, sun-dried tomato, marinated artichoke hearts, and olives; sprinkled with Parmesan cheese. A quick, easy yet tasty one-pan Mediterranean meal.

A delicious way to use up your leftover turkey. Enjoy :)

I prefer to use panko crumbs for this. I serve the cutlets with both lemon wedges and my homemade pesto.

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The third time we made our own pita bread, this time I ground some sunflower and pumpkin seeds and added into the dough with the white sesame seeds, also added some sun-dried tomatoes, the pita bread didn't puff up too much like last time, but the flavor and the texture were both excellent. We really loved the flavor from the nuts and sun-dried tomatoes.