Native Cooking

Think of the Canvas

Dear Friends, Now that the craziness of the holidays is behind us we can take a big breath and consider what lies ahead-a great year I hope.

Every year at this time I peruse cookbooks and magazines for ideas and hope to come up with something new and interesting to make. Sometimes a new combination of an old dish is the right thing.

If you think of pastas, flour tortillas or split baguettes as a canvas, half the work is done.

I like to have some cooked pasta (elbows, rigatoni, shells or other shapes) to enhance with ground beef, buffalo, sausage or just vegetables-broccolli, chickory, beans or...

 
 
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