Tag: vegetarian

Mid-Summer Extra-veg-anza!

You may have noticed the CSA shares have been quite bountiful the last few weeks. Quite Bountiful. In addition to all those lovely vegetables, there have been blueberries and corn piled high in the refrigerator. I am wicked grateful for all the abundance in my life. I am also responsible for being, well, responsible with ...

Ottolenghi #2: Redefining My Comfort Zone, One Recipe at a Time

When I last blogged about Ottolenghi’s gorgeous ode to vegetables, Plenty, I shared his recipe for Asparagus Vichyssoise and the revelation it is. It completely transformed my opinions about asparagus and cold soups. Now I want to make everything into a Vichyssoise, just to see if I can.

Ottolenghi’s Asparagus Vichyssoise

This soup challenged me to make it. It dared me. Don’t get me wrong, I do like asparagus, especially when it’s young and tender and lightly blanched. I also love, love, love roasted asparagus spears with salty, crispy prosciutto slices wrapped around them, but you know, it’s salty, crispy pork, how can it go wrong? ...

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Blood Orange-Avocado Salad with Poached Egg

Simple and well-balanced, this salad really hit the spot for lunch the other day.

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Mid-Winter Turkey Feast

It’s tradition around here that my mother-in-law cooks Thanksgiving dinner. She loves to do it, and she’s very good at it. It’s always bountiful and delicious. She also sends us home with some leftovers, which we love. But there is nothing like the heady aroma of a turkey roasting in the oven to make the ...

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Lentil Vegetable Soup and Pumpkin Cornbread

I haven’t forgotten that I promised a soup and cornbread post. Really, I haven’t. It’s the holiday season, you know. There are things to do, people to see, cookies to bake. You’re lucky I’m here right now. Heck, maybe I’m the only one here right now.

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Roasting Pumpkins-Step by Step

1. Cut off the stem end of the pumpkin. 2. Cut pumpkin in half, then in quarters. 3. Scoop out pulp and seeds; save in a bowl. (Sort out the seeds and roast them later!) 4. Cut quarters in half. 5. Coat the bottom of a roasting pan with vegetable oil, and add your pumpkin ...