Category Archives: vegetarian

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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bean and artichoke pasta bake

Bean and Artichoke Pasta Bake

march 21, 2019

bean and artichoke pasta bake

It would be easy to categorize this dish as a variation of macaroni and cheese, which is what we all tend to call pasta in a creamy, cheesy sauce. But there are veggies in this pasta, with a sauce made creamy from blended white beans and artichoke hearts, as well as feta cheese, and green peas and roasted red pepper nestled among the noodles. This, my friends, is not your mother’s mac and cheese. Continue reading

beans and greens

Beans and Greens

march 6, 2019

beans and greens

Southern comfort food means a big old pot of beans simmering on the stove. And an even bigger pot of slow cooked greens. This recipe combines the two and adds potatoes for good measure, because potatoes are the universal symbol of comfort with any meal.

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Meyer Lemon Whiskey Cocktail

february 20, 2019

meyer lemon whiskey cocktail

Strolling the market aisles, there it is. That unmistakable perfume of Meyer lemons. A cross between lemons and mandarin oranges, these beauties are both tart and sweet, adding depth to any recipe calling for either lemons or oranges. They have a short season, and that’s a good thing, for prolonged exposure means wearying of their charms and taking them for granted.

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