Bacon and hash brown potatoes bring a hearty and filling dimension to this slow cooker split pea soup.
A great way to start your Italian meal! I usually serve it with crusty bread slices that have been toasted in the oven until crisp for dipping into the marinade. Keeps for a week in the refrigerator and the longer it stands the better it gets!
Chicken and Potato Wedges
Lemon, Sun-Dried Tomato, and Almond Quinoa Salad
(via DIY Drumsticks Fork and Beans)
Creamy and Cheesy Vegan Broccoli Soup
Potato Gnocchi with Peas and Pancetta