- Page 26 of 69 - Wholesome Recipes Made for Sharing

September 24, 2015

Lemon Ricotta Pancakes

We had the pleasure of dining at the American Spoon Cafe this past summer during a family weekend up in northern Michigan. We ended up eating there twice in the same weekend because there were just so many things on their menu that we couldn’t resist (unusual since we usually try to experience as many new places as we can when we travel). On one of those occasions, both of our kids ordered adult-sized portions of their lemon ricotta pancakes. My oldest cleaned up his plate without any hesitation and my youngest came very close to finishing hers. To say they tasted good would be an understatement. Incredibly scrumptious would be more like it. I wanted to make a whole grain version of those same pancakes at home, partly to reminisce about our summer travels and partly because I wanted a plate for myself this time.

September 17, 2015

Cherry Hazelnut Thumbprint Cookies

I don’t have any vivid memories of my first days of school, except that my mom always managed to have warm freshly baked cookies waiting for us after school to welcome us home. It was a tradition she had learned from a friend and a tradition I am happy to carry on.

September 10, 2015

Creamy Tomato Basil Pasta Soup

Summer may be slipping away, but luckily sweet tomatoes are still around in great abundance at the farmer’s market. I was a little teary when I went to pick up our CSA share at the market this week without the kids. Every week this past summer they looked forward to market days– they loved seeing what various fruits were available and often I would let them pick out a pastry from one of the bakery stands. Now that they’re back at school, it seemed strangely quiet without them and I missed their help with hauling back our CSA share to the car. Last week’s share included over fifteen pounds of gorgeous tomatoes. We made plenty of salsas and salads, but even then we still ended up with so many tomatoes leftover needing to be used. The remaining went into a double batch of this creamy tomato basil soup which was enough for our dinner plus more to freeze. There’s just enough cream in this soup to add a bit of richness without it becoming overly heavy. Adding pasta makes it a bit more substantial and qualifies it as a main dish while the mozzarella and parmesan turn melty and irresistible on top of the hot soup. It’s the perfect way to use up all of those end-of-summer tomatoes.