Category Archives: vegetarian

Apple Plum Smoothie Bowl

september 24, 2016

apple plum smoothie bowl

 

A couple of years ago, I grew tired of my breakfast routine and tried starting my day with smoothies. Fruits, Greek yogurt, almond butter and red kale growing in my tiny garden patch  – all went in the blender, with the occasional toasted nut and seeds.

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Quinoa Almond Ice Cream Sandwiches

september 10, 2016

quinoa almond ice cream sandwiches

Is it my imagination, or did the ice cream sandwiches of childhood taste better? You know the ones – vanilla ice cream snuggled between oblong chocolate wafer cookies. Back then, there was a pleasant snap of the cookies and a melting creaminess of the ice cream.

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Green Curry Corn Tomato Salad

august 27, 2016

green curry corn tomato salad

How lucky we are that corn and tomatoes are in season at the same time, because there is nothing better than an ear of buttered sweet corn next to sun ripened sliced tomatoes on your plate, adorned with nothing but a light sprinkle of your favorite salt.

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Blueberry Lemon Cream Cheese Cake

august 13, 2016

blueberry lemon cream cheese cake

A few years back I had the idea of growing my own blueberries. With sun gracing only the deck and mostly shade covering my yard, the blueberry bushes would be in large deck pots. I was warned by the neighborhood berry growers that critters loved blueberries and netting around each plant was the only method to deter poachers.

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Cherry Mojito

july 29, 2016

cherry mojito

When you cook, you sometimes make mistakes. I cook a lot, and I make a lot of mistakes. It’s how I learn. Those cute little refrigerator magnets say it succinctly : Always Make New Mistakes.

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Grilled Apricot Burrata Salad

july 15, 2016

grilled apricot burrata salad

Sometimes the muse taps me on the shoulder several times at the markets. She whispers in my ear “pssst..this would make a great combination – put these together and magic will happen”. 

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Chocolate Berry Tart

june 24, 2016

chocolate berry tart

 

It’s almost time to do your patriotic duty and eat something red, white and blue. Naturally, summer’s berries will cover the red and blue, so let’s add something creamy like thickened and lightly sweetened Greek yogurt to cover all bases.

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Spring Vegetable Spoon Bread Tart

may 20, 2016

spring vegetable spoon bread tart

You can craft a savory tart with any number of crusts. Bubbly yeasted pizza dough, flaky pastry crust and crispy semolina flatbread to name a few; or you can make a crustless tart and make lots of folks happy. One of the current trends is to go paleo with crusts made from cauliflower, with or without cheese.

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Smoky Vegan Cashew Cheese

may 6, 2016

smoky vegan cashew cheese

 

There was a vegan cheese spread I used a few years ago for a client who stopped eating dairy, with a persistent longing for the texture and taste of a creamy cheese, but with a strong dislike for the soy substitutes available. This cheese was made from oats and had a light caramel color and hickory smoke flavor. It was so delicious I purchased some just for me and indulged.

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Asparagus and Tomato Pesto Pasta

april 22, 2016

asparagus and tomato pesto pasta

Know why pasta dinners are so popular? Boil water, add pasta, open jar of sauce and that’s that. Wouldn’t it be great if you had easy-to-defrost homemade sauce in the freezer, like kale apricot pesto or herbed roasted tomatoes? Now add sun-dried tomato pesto to that list.

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