Chocolate Souffle

If you want to add more Mediterranean recipes to your recipe box, Chocolate Souffle might be a recipe you should try. Th

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Thyme and Mushroom Quinoa Risotto {gluten free and vegan}

Need a gluten free, dairy free, lacto ovo vegetarian, and vegan side dish? Thyme and Mushroom Quinoa Risotto {gluten fre

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Quiche with Country Ham

You can never have too many main course recipes, so give Quiche with Country Ham a try. This recipe makes 6 servings wit

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Upside Down Pizza Pie

Upside Down Pizza Pie is a Mediterranean main course. This recipe serves 6. One serving contains 284 calories, 29g of pr

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Mini Focaccia Rounds

Mini Focaccia Rounds is a Mediterranean hor d'oeuvre. This dairy free, lacto ovo vegetarian, and vegan recipe serves 16

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Mushroom & goat’s cheese calzone

You can never have too many main course recipes, so give Mushroom & goat’s cheese calzone a try. For $6.01 per serving,

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roasted red pepper and sun-dried tomato bruschetta with toasted pine-nut puree and goat cheese gremolata

Roasted red pepper and sun-dried tomato bruschetta with toasted pine-nut puree and goat cheese gremolata might be just t

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Pasta alla Formiana (or a healthified baked “ziti”)

If you have about 1 hour to spend in the kitchen, Pastan alla Formiana (or a healthified baked “ziti”) might be a super

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Italian Sauté Stuffed Acorn Squash

You can never have too many main course recipes, so give Italian Sauté Stuffed Acorn Squash a try. For $4.78 per serving

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Strawberry, Blackberry, and Goat Cheese Focaccia

Strawberry, Blackberry, and Goat Cheese Focaccia takes about 45 minutes from beginning to end. Watching your figure? Thi

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Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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