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Slow-cooker Thyme Chicken Noodle Soup with Kale

This soup is entirely too delicious for the amount of effort it requires. I’m starting to think anything, cooked slowly until it’s falling apart, might be magical. Here, the rich flavors of the chicken, the bright flowery thyme, the vibrant kale and carrots, and hearty Hodgson Mill Whole Wheat Egg Noodles combine to make something much, much better than the sum of its parts. It’s warming, and comforting, and still light and fresh, which is nice when I’m so overloaded on heavy winter foods. Read More »


Baked Apple Peanut Butter Steel Cut Oats

Sweet baked apples with cinnamon and maple syrup, a hint of rich, salty peanut butter, and tender nutty-tasting Hodgson Mill Steel Cut Oats suspended in just enough creamy custard—this might be the most perfect breakfast known to man. Best of all, it makes about 6-8 servings, and leftovers heat up marvelously in the microwave, or wrapped in foil and heated gently in the oven. I could see myself making this recipe for a breakfast buffet, since it’s much easier to serve than regular oatmeal, and more forgiving if it’s cooled a bit. Read More »


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