From Dave Smith

Wholesome Harvest Organic Meats
In 2001 a young Iowa farm wife who was very committed to feeding her children safe meat and encouraging responsible farming practices in her region set out on a mission to “eat well, save the earth, and the small farms on it” She designed our simple label on her home computer and the original vision statement for our group remains unchanged… Wholesome Harvest voluntarily surpasses the USDA organic standards as the only organic brand to pledge to forsake any confinement, feedlot or factory farming of any species (even when allowed by the USDA organic rules) to bring you the absolutely highest standards of nutrition, animal welfare and land stewardship… Select the Producer Number as printed on your Wholesome Harvest meat package to see and read about the farmer who raised your meat.

Leeks and Gruyere Souffle, Step-By-Step Recipe (Just Baking)
One thing I made yesterday in my kitchen was this Gruyère and Leeks soufflé. It was heavenly delicious: Creamy, light and very comforting. I know a lot of people get scared of soufflés; they have this reputation of being hard to make and don’t like to wait for anybody. But like most reputations, what you hear is not always true. If you’ve ever whipped up some egg whites or made a mousse, then there is no reason in not making soufflé. This time, I decided to give you a step-by-step recipe in making leeks and Gruyère soufflé. I hope you will enjoy it.

The Tomato Soup Special Recipe (Kids Cuisine)
Soup season is well under way in our household. You will likely find soup on our dinner table at least twice a week this time of year. Steaming hot bowls of soup are so comforting and warming during these months of frigid temperatures and early sunsets. My children have not always been soup eaters, and it will often take a bit of coaxing to entice them to even try a strange new soup. Eventually they give in, though, and sometimes are surprised to find that they enjoy what has been ladled into their bowl. Every time we have soup, at least one of my children mentions that we should have tomato soup again.

Garlic Lovers White Bean Soup Recipe (FoodieFarmGirl)
Old-fashioned comfort food is back in style. Elegant restaurants proudly offer mashed potatoes on their menus. Food magazines tell us that there is nothing more satisfying than having a modest pot of beans simmering on the back of the stove. Of course, some of us never stopped cooking with dried beans, for we know that they are handy (they store nearly indefinitely), reliable, inexpensive, practical, and extremely good for you. In short, they are indispensible.

Egg Salad Sandwich Recipe - the only one I’ll eat (101 Cookbooks)
I’ve realized that 90% of the challenge here is properly boiling the egg. You need to boil it so the center sets yet stays moist. You also need to avoid the green/grey ring thing that surrounds the yolk in many hard boiled eggs. I use the same technique here that I learned camping with a hardcore egg enthusiast. It has worked for me flawlessly ever since. The key is to avoid over cooking, and to dunk the eggs in a bowl of icy water to stop the cooking after you remove them from the hot water. I always use good quality eggs - but something to keep in mind, the fresher they are, the harder they are to peel after boiling.

Olive Oil Crackers Recipe (101 Cookbooks)

Alice Waters’ Baked Goat Cheese with Lettuces Recipe (Chef2Chef)

Goat Cheese Smashed Potatoes Recipe (Group Recipes)
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Dave Smith is author of To Be of Use: The Seven Seeds of Meaningful Work and lives in Mendocino Country, Northern California.
Videos Credit: Cooking Up A Story
Image Credit: 101 Cookbooks
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