Many years ago, after trying Tofurky for the first and last time, I made this stuffed tofu for Thanksgiving. The kids loved it despite their disdain of mushrooms. Tegan has requested the recipe to make for her friends in Abu Dhabi when they celebrate this American holiday. The idea comes from the prepared food case…
Italian Mushroom and Barley Soup with Wild Mountain Oregano
Brrrr. Baby, it’s cold outside. No better time for soup than today. As I gathered the ingredients, I found I had Italian barley, Italian olive oil from our friends Ann and André, and Italian wild mountain oregano that I just scored from Metropolitan Seafood. With all local produce from the Wrightstown Farmer’s Market (can you…