Category Archives: vegetarian

slice of apple butter streusel cake

Apple Butter Streusel Cake

october 9, 2019

slice of apple butter streusel cake

Go ahead, open that little jar and take a good long sniff. The aroma of nutmeg means fall is here. Apples and cinnamon go hand in hand, but when paired with nutmeg, apple becomes more apple. You can be  generous with cinnamon, adding to suit your taste. Not so fast with nutmeg, since it can easily overpower a savory dish like potato gratin or sweet baked goods like cakes and cookies. A little bit goes a long way with this cozy coffeecake. Continue reading

Apple, Pear and Blue Cheese Salad

Apple, Pear and Blue Cheese Salad

september 11, 2019

Apple, Pear and Blue Cheese Salad

 

The morning air is cool, the light fades earlier in the evening and my favorite roadside stand is packed with crisp Asian pears and apples. I am ready to say goodbye to tomato and cucumber salads until next summer and more than ready to embrace the complexity of fall flavors and textures. Continue reading

Nectarine Almond Cake

august 28, 2019

Nectarine Almond Cake slice

It’s easy to get spoiled when you live in a climate where stone fruits, specifically peaches and nectarines, are available at local roadside stands and markets. I cannot remember the last time I purchased those fruits from the grocery store. Why would I, when the aroma and texture of Virginia stone fruit beckons, with white and yellow peaches and nectarines and cute smooshed donut peaches nestled in rustic baskets calling to me each time I make a run for vegetables. Continue reading

feat oregano dressing with local produce

Feta Oregano Dressing

august 1, 2019

feat oregano dressing with local produce

When the heat index hit triple digits this summer, the idea of generating more heat in the house with actual cooking seemed foreign to me. All this lovely local produce needed to be enjoyed with a minimum of fuss and bother. Enter the chunky flavorful salad dressing with feta and herbs. Continue reading

Cauliflower Corn Tomato Salad

july 17, 2019

overhead of cauliflower corn tomato salad

When in the thick of summer, take advantage of local summer produce, and generate as little heat as possible. That’s a good couple of loose rules to follow when you want something bright, crunchy and easy for serving at home or taking to a dinner gathering. Continue reading

raspberry peach shrub with 2 ounces shrub

Raspberry Peach Shrub

july 3, 2019

raspberry peach shrub with 2 ounces shrub

Some years back, a client gave me some pamphlets touting the benefits of pure apple cider vinegar. There were hundreds of uses listed and one could never remember them all; it was overwhelming . Household uses were listed with abandon. Although it seems a waste to use pure organic apple cider for cleaning (that’s what white vinegar is ideally suited to accomplish), I do use it for cooking and livening up both sweet and savory dishes. And I drink just a little bit each and every day.

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Rhubarb Black Pepper Ice Cream

june 19, 2019

 

Despite my aversion to most things pink, I managed to pull together a pretty pink Strawberry Vinaigrette a few weeks ago, but I was determined that this rhubarb ice cream would not be uniformly pink—there would be bits of fruit, and hefty bits of black pepper. Mostly creamy white, with bits of pinky red tart rhubarb. Success!

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Strawberry Vinaigrette with spring greens.

Strawberry Vinaigrette

may 22, 2019

Strawberry Vinaigrette with spring greens.

Homemade vinaigrette in your fridge will inspire you to eat more salad. That’s a fact and I am witness to this truth. There is a very good reason to save jars and that is to fill them with dressings and vinaigrettes you have made in your very own kitchen, with love and care and seasonal ingredients. Local spring carrots would make a fine carrot honey vinaigrette. Last spring it was Vidalia Onion Vinaigrette and today the focus is on local berries.

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asparagus salsa verde

Asparagus Salsa Verde

may 9, 2019

asparagus salsa verde

The less done to fresh asparagus, the better. Brief blanching, quick roasting or a few hops in the saute pan will do. If you’re lucky enough to score some tender, first-of-the-season asparagus, no cooking at all is just fine. Shaved in a salad or finely diced, as in this Asparagus Salsa Verde, asparagus has a pleasantly grassy flavor and gentle crunch that is unlike any other vegetable. It needs a bright wake up from citrus or acid to come to life. This salsa combines fresh asparagus with lime juice and green as far as the eye can see—except for a few bits of red onion for flavor and contrast. Continue reading

southwest paneer with peppers and onion

Southwest Paneer with Peppers

april 3,2019

southwest paneer with peppers and onion

Indian food is my absolute favorite cuisine  to cook and also enjoy in restaurants with a bunch of adventuresome  friends who like to share all the flavors and delights of East Asian food. The chewy, waxy, filling nature of paneer cheese brings out the closet vegetarian in me, but I wonder sometimes “why does Indian food get to possessively claim paneer as its own?”. Why not a southwest vibe?

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