Farm to Fork Friday - Giveway!

This giveaway will be open through Wednesday, November 30.

Hello!  Welcome to Farm to Fork Friday at Mission Minded Mothering!  

We will be showcasing my step-mom's newly released, 2nd cookbook "Farm to Fork the Margy way" every Friday until December 23, and I will be sharing a recipe or 2 each week.  

Today, ONE lucky reader will have a chance to win a copy for FREE.  

This is how much I love my friends ;)  I asked her, "But what about for everyone who doesn't win?! Because Margy loves me sooooo much, she said, "Ok, my precious Myah... whoever doesn't WIN can have one for $20 through Mission Minded Mothering!"  

To enter:  Leave a comment below and tell me just one thing you're so incredibly thankful for!  


If you leave a comment as anonymous, please sign your first name and last initial in your comment so I know who to announce.  Thank you!


THIS GIVEAWAY ENDS ON WEDNESDAY, NOVEMBER 30, 2011.


I'll leave you with 2 yummy recipes from the book.


Portobello Leek Soup
{I just made this and it's soooo yummy!}

1/4 cup butter
5 whole leeks, chopped (white and green parts only)
1 medium onion, chopped
10 ounces portobello mushrooms, sliced
1/4 cup flour
3 cups chicken stock (I used veggie stock)
4 T dry sherry (I didn't have any, so I didn't use it - but Margy says this adds great flavor!)
2 cups half and half (I used 2% milk)
1/4 tsp cayenne pepper

Melt butter in large heavy pot over medium heat.  Add leeks and onion, saute until tender, 10 minutes.  Add mushrooms and saute 5 minutes.  Reduce heat to low.  Add flour, cook until mixture is thick, stirring occasionally, about 3 minutes.  Gradually stir in stock and 2 tablespoons of sherry.  Bring soup to a boil, stirring.  Reduce heat and simmer until thickened, about 10 minutes.  Stir in cayenne pepper.  Season to taste with salt and pepper.  Stir remaining 2 tablespoons sherry into soup and simmer 5 more minutes.  Serve. 


Italian Crock Pot Pasta
1 pound Italian sausage links, uncooked (Italian turkey sausage also works)
1 medium yellow onion, sliced
1 medium green pepper, sliced
1 tsp Italian seasoning, dried
1 cup mushrooms, sliced or left whole
3 cups spaghetti sauce (no meat)
1 pound pasta, cooked
parmesan cheese

Brown the sausage in skillet.  Put all ingredients, except pasta in the crock pot and cook on low for 6-8 hours.  slice links and serve sauce/sausage over pasta.  Top with parmesan cheese.

Vegetarian:  Eliminate the sausage and add sliced zucchini and yellow squash, cubed eggplant and or any variety of vegetables you prefer.