These pretty baked summer squash blossoms are dairy- and gluten- free, and stuffed with a flavorful chickpea and rainbow chard filling. There is something simple and beautiful about an edible flower on a plate. Used sparingly, they can add interesting flavor and color to many dishes. But a flower big enough to stuff? The granddaddy…
Category: Vegetarian options
Strawberry and Rose Crêpe Tower
A festive take on a strawberry Crêpe. My garden roses are blooming like crazy, and I’m always inspired by their fragrance to create something special in the kitchen. This year, I decided that since the strawberries are so wonderful, I would start there, with roses, their late spring friend, providing the accent. People love crêpes,…
Seared Scallops, Artichokes, and Tomatoes over Polenta
When I was growing up, my mom would make corn meal mush. This was the New Englander’s version of “polenta,” but since we hold not a single Italian gene, it was just mush to us. We had it for breakfast as cereal, sweetened with maple syrup, as a starch at dinner, and the leftovers were…
Rhubarb and Berry Upside-Down Cake
I had a small bag of rhubarb in the freezer, as well as some cherries and raspberries, so this upside-down cake was made with frozen leftovers from last year. It did not taste left-over at all! My ornamental “Snow Fountain” cherry tree is in flower, and that means my fruit cherry tree is not too…
Fregola Salad with Asparagus and Artichokes
The flavorful dressing in this fregola pasta salad lends itself to the vibrant spring asparagus. Once asparagus season starts, I’m happy! It’s not quite here yet locally, but I couldn’t wait, and used the last of the frozen asparagus in one of my favorite salads to console myself after the appearance of more snow flurries…
Ginger Shrimp Fried Rice
We stocked up the freezer, now it’s time to use those treasures! What could be better than a savory bowl of fried rice? I try to avoid going to the store for at least 7 to 10 days between trips. Last week, I managed to find much of what I was looking for, timed it…
Chickpea Flour and Chive Wraps
Chickpeas are everywhere! We love them stewed, added to soups and casseroles, curried, turned into hummus, tossed in a salad, and toasted for a crispy snack. But the flour also makes a delicious and economical wrap! These delicious wraps use chickpea (also garbanzo bean, basin, gram) flour and little else, a thinned out version of…
A Dressed Up Bowl of Sesame Noodles
A simple bowl of sesame noodles will hit the carb appeal spot most of the time, but with just a few extras, you have a meal that is as inviting as it is tasty. One of my all-time favorite comfort foods is a simple bowl of sesame noodles. They have flavor and carb appeal, a…
Roasted Asparagus and Potatoes with Maple Dijon Sauce
Although we were teased with daffodil sprouts earlier this week and the calendar said it was the first day of Spring, this is what we woke up to. No, it didn’t last long, but that is hardly the point. What I needed was asparagus I decided I needed asparagus. I knew I had two bags…
Favorite Pantry Pasta
Coronavirus aside, it’s always a good idea to have a few easy, delicious recipes that use all or mostly pantry ingredients. This is one of my favorite pasta recipes. It is easy, fast, did I say easy? And it’s absolutely satisfying. Vermont is closed. The schools are closed. The restaurants and bars, library, town offices,…
Sweet and Sour Stuffed Portabella Mushrooms
A versatile recipe that is not overly sweet or sour, just right in the middle of delicious. I love stuffing vegetables –– peppers, tomatoes, onions, zucchini. But my favorite is portabella mushrooms. They just ask to be stuffed with something. Whenever I use them in a recipe where they are sliced up I think it…
Savory Vegetable Crisp
We all love apple crisp, but this creamy and crispy savory version uses potatoes, carrots, an apple, onions, garlic, and rosemary. There’s a vegan option too! Apple crisp is a delicious Autumn dessert that causes many a heart to flutter. If I had an event to cater at that time of year, apple crisp was…
