Category Archives: Vegetarian

Broccoli with Garlic

With summers that heat up rapidly here we have had trouble in the past growing a good crop of broccoli that matures before it bolts. This year we planted it earlier and changed the planting location and now have been … Continue reading

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Easter Couscous Salad

We have couscous salad every Easter to accompany the grilled leg of lamb. It is nice and light and a favorite with the children in the family. I previously posted a summer version with apricots, blackberries, and balsamic vinegar. This … Continue reading

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Pasta with Red Kidney Beans

I’m posting this recipe for my son. It is one of his favorite pasta dishes and very comforting for dinner on a cold winter evening. The recipe is adapted from one my great Aunt Rosa made. Pasta with Red Kidney … Continue reading

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 Creamy Polenta (Slow Cooker Method)

I have made polenta various ways over the years and have found that my favorite method for achieving creamy polenta is to start it on the stove and then transfer it to a slow cooker to simmer. Prepared this way, … Continue reading

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Yellow Split Pea Dhal

It’s been a cold and snowy month and I’ve been craving food that is warming but not too rich. Soups and curries are particularly comforting at this time of year and one of my favorites is this recipe for yellow … Continue reading

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Pasta with Mushroom and Shallot Cream Sauce

When I first began blogging I posted a recipe for pasta with a roasted mushroom cream sauce. This year I’ve modified the recipe and it is a delicious and comforting autumn pasta dish. I use three kinds of mushrooms to … Continue reading

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Eggplant, Tomato, and Sweet Pepper Spread

Despite it being early October, our garden is still going strong. We have had lots of eggplant, tomatoes, and peppers come on all at once. This is a delicious spread that tastes best using garden-ripe produce. I like to make … Continue reading

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Jimmy Nardello Italian Peppers with Capers and Parsley

Last year we started growing  Jimmy Nardello Italian frying peppers. They are long, red, and thin skinned, and have no heat so they are sweet and delicious. You can eat them raw, pan fried or grilled. For the photo below … Continue reading

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Indian-Style Roasted Okra

I needed to use up a bag of okra from the garden and decided to try an Indian-inspired version. This is a nice way to dress up the okra. I love the flavor of toasted black mustard seeds and whole … Continue reading

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Creamed Corn with Pink Peppercorns and Thyme

This is a great way to use up leftover corn on the cob. It is not a low-fat recipe, but it is a nice change once or twice during corn season. I like to use a cast iron skillet to … Continue reading

Posted in Thanksgiving, Vegetables, Vegetarian | 2 Comments