Nancy Lowell has spent a lifetime loving, eating, cooking, learning and reading about food. She has owned a small restaurant in Delaware County, New York, a catering business in New York City, worked for fifteen years for Whole Foods Market, and served Breakfast at Tiffany’s during her time working in corporate dining.
Seasons Eatings » Chefs Last Diet-[…] find some recipes here that will warm your heart and stomach. Here are some of my favorites: Roasted Brussels Sprouts, Butternut Squash Bisque, Carrot Sage Soup, Roasted Squash, Kale and Shiitakes, Apple Pie, and […]ReplyCancel
Meatless Monday Recipe Two-fer » Chefs Last Diet-[…] I have loved them even when no one cared about them. I’ve posted recipes for them before; pan roasted, in risotto, and the magical Brussles sprouts my friend Bonnie made. I recommend any of those, and […]ReplyCancel
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Melissa - Yum! Looks delicious. Can’t wait to try.
nrlowell@comcast.net - Please let me know how it turns out!
Adelien - I just stopped by because of the interesting bright colours. I guess it tastes great. Thanks for sharing.
nrlowell@comcast.net - It is very tasty and very easy to make!
Cary Vaughn - You had me at “bacon.” Looks delicious!
nrlowell@comcast.net - Hope you enjoy it!
Julie Chenell DeNeen - Looks divine!!!!
nrlowell@comcast.net - Was very tasty! I had it on a baked potato for dinner.
Ash-foodfashionparty - Looks so colorful and healthy.
Seasons Eatings » Chefs Last Diet - […] find some recipes here that will warm your heart and stomach. Here are some of my favorites: Roasted Brussels Sprouts, Butternut Squash Bisque, Carrot Sage Soup, Roasted Squash, Kale and Shiitakes, Apple Pie, and […]
Roasted Squash, Kale and Shiitakes |Eating Seasonally - […] this recipe, one of my favorites, will warm your heart and stomach. Some other favorites, like Roasted Brussels Sprouts and Mushroom Stroganoff can be found on my […]
Meatless Monday Recipe Two-fer » Chefs Last Diet - […] I have loved them even when no one cared about them. I’ve posted recipes for them before; pan roasted, in risotto, and the magical Brussles sprouts my friend Bonnie made. I recommend any of those, and […]