For the past several months, this meal has been the family favorite–not a favorite, the favorite. I serve it bowl-style, meaning that each person can build his or her meal to his or her own tastes. The original marinade for the chicken is based on this post. I usually serve this meal with rice as a base and…
Category: Spring
Roasted Salmon Pasta with Tzatziki
I pulled out this recipe from an online whole food kitchen class I took a few years ago. I knew it would be a bit of a stretch for my family, and sure enough, each of the kids said “ew” to the description. I did almost lose my nerve partway through, but I am so…
Velvety Vegetable Soup
I was in the mood for something seasonal and came across this soup in my Simply in Season cookbook. They weren’t kidding about “velvety,” and although I was skeptical about velvety as a soup texture, it was great. I served it with a green salad and these adorable little bread bowls. Ingredients: 1/4 cup olive oil (or…
Strawberry Cream Pie
(Originally posted in July 2009.) This recipe comes from Jason’s mom, Rachel. It’s Jason’s favorite pie, and we even served it at the rehearsal dinner for our wedding. Ingredients 2 cups fresh* strawberries, sliced 3/4 cup sugar, divided 2 8-0unce packages of cream cheese, softened 1 teaspoon vanilla extract 1 container Cool Whip 1 premade…
Strawberry Pretzel Salad
Originally posted in July 2009. Straight from the old church cookbook, this recipe is always good, especially for potlucks or Easter dinners. And since my dad asked for it the other day, I figured I would post it on Needs More Butter for easy accessibility. Crust: 3/4 cup butter, softened 3 tablespoons sugar 2 2/3…
Soy-Braised Pork Tenderloin, Mushrooms, and Leeks
(Originally posted in April 2011.) I put off trying this recipe because I was intimidated by leeks. I finally watched a few YouTube videos about how to clean them, and I’m glad I did. Leeks are delicious, and this super-easy recipe has become a once-a-week staple at our house. Ingredients: 3 teaspoons olive oil, divided…
Strawberry Lemon Bars
I had seen a version of these bars on Pinterest. I love lemon bars and was intrigued by the twist of adding strawberries. When my mom and I were trying to come up with a menu for Easter dinner, I immediately thought of the beautiful pink color and knew I had to try them. (I…
Fresh Pea Soup
It might be more accurate to call this “Frozen Pea Soup,” but that doesn’t really make any sense. This beautiful green soup has a really fresh look and taste, so Fresh Pea Soup it is. It’s a nice light meal for spring (and I’m insisting that it is still spring, even though it feels like…
A New Method for Hard-Cooked Eggs + Natural (Easter) Egg Dyes
We have recently become enamored with hard-cooked eggs. I say “hard-cooked” instead of “hard-boiled” because I have had mixed luck trying various methods that promise the perfect hard-boiled egg, but I recently came across a method for cooking eggs in the oven that I was really pleased with. The method is originally from Alton Brown,…
Radish Top Soup
I am not a huge fan of radishes, but, as it turns out, I am a big fan of radish top soup. This recipe comes from Ruth at Common Good Farm (and she got it from Victory Garden Cookbook). I did use radish tops, but you could make this with a combination of radish tops…
Needs More Butter 