Throw in at 2:00, practically forget about it, eat at 6:00. To really please the family, put a dozen frozen rolls out in the morning to defrost and rise, pop in the oven right before dinner.

These are just your basic whole wheat pancakes. I usually make them with sauteed apples, cinnamon and sugar. Delicious and fluffy!

“I love the combo of toasty almonds and basial as opposed to the more classic pine nuts or walnuts. Spread this on pizza, toss with spaghetti, or place a dollop on a baked potato and call me on your way to heaven.”

I had someone make me zucchini fritters last summer and I found this recipe on Simply Recipes.

“Minestrone will always top my list of great soups. I have the fondest memories of minestrone because I’ve tasted too many bad versions; but when you do it right, it’s the stuff of good memories. The mushrooms, which seem so natural here, add an earthiness to this already complex soup.
Minestrone, like all soups in this chapter, partners beautifully with a green salad and a hunk of Tuscan bread to make a complete meal.”

“Traditional Baba Ghanoush is usually made with eggplant, tahini, garlic, lemon juice, and olive oil. I’ve added the refreshing, palate-cleaning taste of lemon zest and mint. Baba Ghanoush is great on crispy cracker bread.”