​Recently, I was in a very veggie mood. My husband and I both came across a wonderful soup recipe in “Charleston Magazine” (January 2022) for Broccoli and Arugula Soup. This vegetarian soup was so easy to make and despite the fact there was no cream in the recipe, it was a rich and creamy soup.
 
For the recipe you’ll need extra virgin olive oil, one sweet onion, fresh garlic, broccoli florets, sea salt, fresh ground black pepper, vegetable stock, arugula leaves and a lemon.
 
The onions are diced and the garlic minced as they are set in a large pot with olive oil to cook until translucent. The florets are added and seasoned with salt and pepper. The broccoli is cooked until bright green and then the vegetable stock is added. The mixture is brought to a boil and then reduced to a simmer until the broccoli is tender. 

​Although I am not of Irish decent, I do have special recipes that are perfect to be enjoyed during the month of March. I’ve have made these recipes many times and never tire of them.
 
The first is Irish Soda bread, a recipe that I shared with my readers last year. The recipe uses pantry staples, plus the addition of seedless raisins, caraway seeds and buttermilk. Another recipe that I enjoy making is from America’s Test Kitchen and their version of British-Style Currant Scones. This recipe, too, uses pantry staples, the only thing you need to source are currants.  However, I’m sure if all you had were raisins, they would be an adequate substitute. 

Does the prospect of dining out for Valentine’s Day sound unappealing? Do you prefer to make dinner or a special dessert at home? I have some ideas for you.​

Starting with breakfast, I recommend red velvet pancakes; I’m craving these right now. This recipe appeared in Southern Living Magazine’s issue of December 2012. The pancakes are delectable, right down to the cream cheese butter that accompanies them. If you want to make them this weekend, I suggest you purchase your cream cheese as soon as possible. My local Wegmans did not have any this past Sunday. Also in lieu of red food coloring, I use Red Velvet Bakery Emulsion made by LorAnn Oils. This item is available at Michael Stores or Shore Cake Supply. I suggest calling before going to make sure it’s in stock. You can also purchase the oil from Amazon. You’ll also need all-purpose flour, powdered sugar, unsweetened cocoa, baking powder, baking soda, salt, buttermilk, eggs, granulated sugar and the red liquid food coloring or the LorAnn oil.

​Last weekend I offered to make my husband a Dutch Baby pancake for breakfast. He doesn’t like to eat anything heavy for breakfast, but I knew he would like this. Initially, he dismissed my offer, as he didn’t really know what it was. However, after I described it to him, he decided to give it a try.
 
The Dutch Baby originated at a Seattle Café called “Manca’s” by the owner Victor Manca during the early 1900’s to mid-50’s.  It’s said, that Mr. Manca’s daughter could not pronounce “Deutch” (means German) and instead said Dutch. The café served three small German pancakes, but when the regular size was created it was renamed “Big Dutch Baby.” This pancake is an American take on the German dish Apfelpfannukuchen or German apple pancake.