If you, like the DF&C and myself, are semi-vegetarians or you are a meat and poultry eater who is weary of the same old-same old holiday dinner staples of ham and turkey, mashed potatoes, yams and cranberry sauce, you might want to consider Bodega Bay Cioppino, Roasted Potatoes With Figs, and Italian Stuffed Zucchini.
These dishes have become great cold-weather favorites of ours and while labor intensive they are relatively easy to prepare, make for great leftovers and can be frozen. I have customized the recipes for these dishes to more closely suit our tastes, and it helps (as well as keeps down costs) that we grow our own herbs.
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