They are big and plump this year, little cabbage-like buds that you either love or hate. Actually, you can feel both ways about Brussels sprouts since so often they are cooked to death to grey mush and smell up the house. That’s the way I had them growing up at my aunt’s house, an unforgettable…
Tag: vegetarian
Jazzy Rutabaga and Black Bean Soup
Full of flavor, this soup will warm you, wake you up, and make you want to dance. And it won’t break the bank! I was talking to my friend Chris recently, and he was making black bean soup. The thoughts of the soup stuck in my mind, so that evening I put a pound of…
Share this:
Refrigerator Vegetable Stew
With just a little hint of the warmth of Provence, this simple vegetarian stew is quick to put together and will make your house warm and inviting while it simmers. This has been a winter of cold and grey, with frequent snows and rains or sleets. Lots of time to stay in the house, light…
Share this:
Mushroom Croquettes with Saffron Lemon Sauce
We need to please a wide range of dietary needs in our family and friends circle, so I thought a special redux of the traditional croquettes recipe was in order. I swapped out lightly cooked shiitake mushrooms for the cooked turkey in this recipe, and bumped up some of the seasoning.
Share this:
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…
Share this:
Smoked Lemon Lavender Tofu
Santa brought me a new toy for Christmas, a hand-held smoking gun. I’ve been playing a lot in the kitchen… My new toy in the kitchen has been put to good use, and it’s been fun practicing. I think you can smoke just about anything, in fact, there are few things I’ve eyed recently that […]
Share this:
Moroccan Spiced Carrots and Potatoes with Rosemary Crème Fraîche
Carrots and potatoes love to be together, whether mashed, steamed, grilled, or roasted. Add a sauce (traditional or vegan) made with rosemary, garlic, and lemon, and you have a winning side dish. I find myself thinking about side dishes this week. Our first snow flurries and plummeting temperatures this week, left no denying the fact…
Share this:
Autumn Raspberry, Pear, and Ginger Tart
Lovely flavors of the season combine to make a memorable tart. Autumn raspberries are sweeter than those in summer, or at least it seems that way. Perhaps I just think that because they are a treasure at that time of year, a summer throwback, a tease because it could snow any day! This year’s autumn…
Share this:
Heirloom Tomato and Mozzarella Pie with Herbed Crust
The crust makes memorable this simple pie of tomatoes and cheese. The surplus of cherry tomatoes has finally dwindled at our home to the last few treasures ripening inside. Thursday, we had a 65-degree day, and I let myself think perhaps my struggling cherry tomato plants might offer up something new. This morning? A frost,…
Share this:
Rosemary and Lemon Pastry Crust
The addition of fresh herbs to a basic pastry dough makes a remarkable transformation for a simple pie. You will think twice about making a plain shell in the future! In all the cooking classes I’ve held, the one technique that sparks absolute fear in many a heart is the idea of making pastry dough…
Share this:
A Study in Purple…
I didn’t intend for it to happen, but when I went to make the roasted vegetables for Sunday dinner, they were all purple! So I threw in a bunch of grapes for good measure. I sent my husband to the market to get sweet potatoes, and he came back with a purple variety. They were…
Share this:
Brussels Sprouts with Fennel in Sherry Shallot Cream Sauce
Fennel is used three ways in this dish, but Brussels sprouts are still the star. As the holidays approach, I’m already thinking about side dishes for those feature meals and family gatherings. Often, people look forward to the sides as much as they do the turkey. I’ve made Brussels sprouts lots of different ways, and…
Share this:
Autumn Turnip and Carrot Cakes
Stay with me please, I know the word turnip does not inspire a lot of sexy vegetable glamor, but they are good! Turnips and root vegetables are the star of this little fritter, and we’re using the lovely tops as well. We have definitely moved into root vegetable world! The markets are filled with carrots and…
Share this:
Watermelon Radish Salad with Honey Lime Dressing
One thing the farm stands boast right now is color, and lots of it, from vibrant orange squashes and sweet potatoes, to hardy vibrant pink radishes! I love color on the plate, and this time of year we can easily serve up that daily rainbow of vegetables. One of my favorite colors is the deep…
Share this:
Vermont Cheddar, Beer, and Mushroom Soup
Follow the trails for Cheddar cheese and craft beer, and you’ll be treated to some of the best flavors of Vermont (yes, we have maps!). In this soup, we throw in a few wild mushrooms for good measure. Any where you land in Vermont, there are several things you will never be far from – maple…
Share this:
Kale and Brussels Sprouts Salad
Sweet fall kale and Brussels sprouts are delightful in a salad surrounded by colorful autumn vegetables, and topped with a Creamy Lemon Parmesan Dressing. I got a big bunch of kale from the CSA this week, so this salad was born. I don’t usually go out of my way to obtain kale, but here it…
Share this:
Autumn Pot Pie with Roasted Vegetables
Comfort food, but in this version no one will miss the meat (especially if you don’t bother to tell them it’s not there…) There is one dish everyone in my family agrees on – a pot pie. Chicken pot pie, turkey pot pie, and seafood pot pie are the favorites, but I think they’d eat…
Share this:
Quinoa & Apple Stuffed Sweet Dumpling Squash
Farm stands are filled with colorful squash and apples, just begging to be put together. I love the sweet little winter squashes we find at this time of year. Delicata and Sweet Dumpling are my favorites. They just beg to be scooped out and filled with something delectable! And, if you can’t find these, you…
Share this:
Butternut Squash, Apple, & Ginger Soup
The apples are beautiful! The squash is beautiful. And we have locally grown exotic ginger just waiting to enhance just about everything, so it’s soup tonight! With a side of Apple Bread… I got lost in the apple orchard today, intentionally of course! The morning was crisp and bright the sky blue, and the car…
Share this:
End-of-Summer Salad with Marinated Delicata Squash
Summer is hanging on by a mere thread as Autumn breathes gently in the wings. But for a brief window of time, we enjoy all the best produce from both seasons, and that means dishes packed with color, texture, and flavor. I love a composed salad! Groups of vegetables arranged on a large platter create…
Share this:
“Galumpkis” stuffed with Mushrooms and Tomato Sauce
These funny sounding rolls of cabbage have a long tradition in New England, and are usually filled with ground meat and a grain such as rice and topped with tomato sauce, but this slow-cooked classic can also be made a little lighter, and quicker. This is a “Slow Food Sunday Recipe” a dish that you…
Share this:
A “New” New England Boiled Dinner
New England Boiled Dinner is a classic winter dish, although the protein used is a point of disagreement among many. This version avoids the argument completely. Ask a New Englander what is in a New England boiled dinner, and you will get a wide range of replies, and every one is considered to the THE…
