Category Archives: vegetarian

Basil Pesto Corn

july 7, 2017

basil pesto corn

We all love to hear those three little words — no, not those words —I’m talking local sweet corn. Local. Sweet. Corn. When it’s in season and available at farmer’s markets and roadside stands, grab those ears and enjoy the best of summer.

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Coffee Chipotle Ice Cream

june 9, 2017

coffee chipotle ice cream

All my ice cream recipes are easy. No egg, usually. Just heating dairy with sugar and chilling the mixture overnight before adding to the electric ice cream machine. Oh, and the flavors. That’s my favorite part of creating chilled dessert recipes. There’s red wine cherry, avocado lime cilantro and…

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Moonshine Melon Mint Cocktail

may 12, 2017

moonshine melon mint cocktail

 

Is it summer yet? The calendar may not agree with my assessment, but in Richmond summer appeared sometime in February, when we passed the 80 degree mark, and in April when we soared into the nineties. A stout refusal to turn on the air conditioning (in April!) got me thinking about ways to cool off in front of a fan on the back deck as I fired up the grill.

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Mini Strawberry Cupcakes

april 28, 2017

mini strawberry cupcakes

 

How do you decide which recipes to publish, Michele? Easy. Pick what’s in season and what looks good at the markets. Let me tell you my little secret, however – quite often the recipe is something I want to eat. Eat and share, of course. Today’s recipe for miniature strawberry cupcakes fits the bill on all three counts : local berries are in season, they are looking beautiful at the markets (and the aroma is intoxicating) and I really, really, really want to eat these. Not sure if the sharing aspect will get a workout this go round.

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Asparagus with Smoky Yogurt

april 14, 2017

asparagus with smoky yogurt

 

When asparagus season rolls around, I simply cannot get enough. Plain is fine by me, either roasted or steamed. Sauces for dipping or drizzling, or vinaigrettes for tossing, are also welcome at the table.

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Crunchy Quinoa Vegetable Salad

april 1, 2017

crunchy quinoa vegetable salad

 

You probably have your breakfasts covered, even if your choices are routine and familiar. Perhaps dinners are easy, too, since you cook on the weekends for the week ahead. But lunches may have you scratching your head , as you decide what to pack, if you take a lunch, or where to pick up something not too heavy, something that won’t have you napping in the early afternoon. If you are in the habit of buying lunches out, you may fall into the trap of eating too much in volume and not enough in quality. Continue reading

Blood Orange Beet Salad

february 11, 2017

blood orange beet salad

February is the month for citrus. Fragrant chubby orbs of red and pink grapefruit, knobby headed tangelos, munchkin clementines, glossy Meyer lemons and vivid cara cara oranges – I love them all, and love to feature them on menus for The Good Eats Company.

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Salted Chocolate Pecan Tart

january 28, 2017

salted chocolate pecan tart

 

Judging by the proliferation of chocolate and salt pairings on menus for both sweet and savory  (salted mocha coffee drinks, chocolate cocktails rimmed with salt, beef dishes braised with chocolate and, of course, chocolate desserts sprinkled with flecks of sea salt), I’d say it’s now safe to admit you like a little salty with your sweet.

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White Bean and Cabbage Soup

january 14, 2017

white bean and cabbage soup

Last weekend Richmond enjoyed the first snow day of winter. The silence was magical and holiday decorations still up were given the seal of authenticity with caps of fluffy snow and dangling icicles. Snowmen appeared as kids and grownups alike frolicked in yards and parks. Snow ice cream recipes were traded and the desserts were devoured and pronounced the best ever because it was so very cold. Continue reading

Lemon Pomegranate Vinaigrette

december 30, 2016

lemon pomegranate vinaigrette

After all that holiday creaminess, all that sweetness, all that indulgence, I’ll bet  you have vowed to eat more salads in the coming new year. Salads are the perfect meal for improvisation, whether you are cleaning the fridge or cleaning the cabinets – think olives, dried fruits, bits of cheese, toasted nuts and seeds – and they deserve the best dressings. And the very best dressings are the ones you make at home. Continue reading