Today’s Recipe: Baked Eggnog French Toast

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Simple Soup for Supper: White Bean

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White Bean Soup

Sauté 1 diced onion, 1 diced bell pepper, and 1 clove minced garlic in 3 T olive oil. Add 1 bay leaf and 1/2 t ground fennel; cook for 5 minutes. Add 1 diced Yukon Gold potato, 2 T white wine, 1 T lemon juice, and 2 cups vegetable stock; bring to a boil, then reduce heat and simmer for 15 minutes. Add 1 can (16-oz) undrained cannellini beans; heat for 5 minutes. Remove bay leaf; add salt and pepper to taste. Serves 4.

Simple!

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Today’s Recipe: Orange-Rosemary French Sablé Cookies

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Today’s Recipe: Hot Chocolate My Way

This homemade hot-chocolate recipe is concocted by melting a bar of organic dark chocolate over the stove with rich and creamy cow’s milk, vanilla, and sugar, and then topping with a cinnamon stick and a dollop of whipped cream (no store-bought powders here!). I love the flavor and health benefits of dark chocolate, but semi-sweet or milk chocolate would be divine.

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Today’s Recipe: Pear Cinnamon Rolls

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Today’s Recipe: Apple & Brie Galette

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Today’s Recipe: Spinach, Tomato & Feta Frittata

Have a craving for loaded eggs, but short on time? This frittata is a snap to put together, and the best part is that it’s baked, so it’s as simple as sautéing some onions, whipping up some eggs, and tossing the skillet in the oven. Twenty minutes later, you have a skillet full of oh-so-flavorful eggs to start your morning on the right foot.

Today’s Recipe: Sweet Potato, Cheddar & Sage Biscuits

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Today’s Recipe: Pumpkin Blondies

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Today’s Recipe: Apple-Elderberry Freezer Jelly

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