Hello, my thrifties. This week we’re gonna dive into the world of this Easy Gazpacho with Cherry Tomato Salsa where every spoonful is a symphony of flavor! Picture this: you, lounging on your deck, a late summer breeze, and a bowl of this gazpacho just waiting to cool you down.
Roasted Mushroom Barley Risotto is one of those cozy, fall dishes that takes very little effort but has a huge payoff in flavor. And even though this dish and dishes like this are typically called “risotto” it’s made with barley rather than rice. Call me Miss Obvious, lol! 🙂
If you follow my site, and if not, you can check the right sidebar for all the options, you know I made up a mess of Chickpeas in the Instant Pot a while back. And while those Chickpeas are pretty amazing (they’re cooked with aromatics and herbs) I wanted to make something with them. Something quick, easy, and healthy. And here it is, Spicy Pomodoro Chickpeas. Oh, yeah, it has Kale, too.
I had a couple zucchini in my fridge. I know I bought them for something specific, but who knows what that was! I usually have a menu for what I plan to eat & make, but in typical fashion, lost the list. Oh, the joys of getting old! But that all might have been for the best because instead, I made Crispy Zucchini Fritters.
I don’t know who to “blame” for this Southern Tomato Gravy I made the other day. Not any of my family that migrated down to Georgia; I have never had Southern Tomato Gravy at their houses nor heard the words Tomato Gravy pass their lips. I knew, though it was going to use up some of my tomatoes, and it was going to be just the thing to go over the leftovers from these marvelous light and multi-layered biscuits I made the other day.