Recent Recipes
Vegetarian Chili: Sunday, September 1, 2024
Today’s vegetarian chili will definitely tickle your fancy. Seasonal peppers, shredded sweet carrots, celery, onion and deep red kidney beans make for a vegetarian chili bursting with flavor and color. It’s topped with a grating of extra-sharp cheddar cheese and served with cornbread.
The preparation time accounts for the assembly and basic cooking. Make the chili mid-afternoon so that you can let it rest for a few hours before serving. Chili just gets better as it ages, and you’ll have some terrific leftovers.
Make some old-fashioned cornbread to go with the chili about 30 minutes before you wish to dine.
White Pizza and Salad: Friday, August 30, 2024
You’ll have happy diners tonight! A unique and delicious white pizza is on the menu! Make a basic white sauce. Then prepare pizza with roasted new potato slices, browned Field Roast Apple Sausage, red onion, and Gorgonzola cheese. While the pizza cooks, throw together a green salad and dressing.
For convenience, I’ve suggested using a frozen crust. However, feel free to make your own crust (See Tips and Time Savers). It takes about 10 minutes to assemble the dough but allow a couple of hours to let it rise. This recipe makes one 12” pizza. Extra homemade dough can be frozen.
Teriyaki Cod with Pilaf and Arugula Salad: Thursday, August 29, 2024
Tonight’s sweet and savory flavors are sure to satisfy. Homemade teriyaki sauce adds the sweetness to a nice fillet of ever-versatile cod. Pair it with a seasonal pilaf and dressed arugula and you have another flavor festival to enjoy!
ASPGY Pasta: Wednesday, August 28, 2024
ASPGY stands for Apples, Spinach, Pine Nuts, Gorgonzola and Yogurt. I often use Granny Smith apples for this dish but any tart apple (Pink Lady, Braeburn, Empire) will work. The more tart the applethe better. The rich taste of roasted pine nuts and the savory flavors of freshly dressed spinach counter the tart apple flavors in this plate of pasta perfection.
I’ve created this light “cream sauce” using nonfat yogurt as a base. You get to enjoy rich flavor combinations of a cream sauce without feeling like you ate a stick of butter.
Chard with Fresh Peaches and Feta: Tuesday, August 27, 2024
The last of the seasonal peaches are in the grocery stores and farmer’s markets now so be sure and take advantage of their availability.
Peaches deliver a stand-out performance tonight as they fan out across a background of nutritious green chard and protein-packed quinoa. This plate is a kaleidoscope worthy of a Busby Berkeley Musical. Strong supporting performances will be delivered by sliced “crispy tenders” and toasted almonds. “Oohs” and “Ahhs” are appropriate.
Tomato Gazpacho: Monday, August 26, 2024
OK! It’s the height of tomato season. This ancient peasant soup is a must before the harvest is over. Prepare the soup in the morning and refrigerate in a covered glass bowl for the day. It takes about 20 minutes to assemble Gazpacho.
This style of gazpacho probably has its roots in Spain and Portugal. I prefer a recipe that doesn’t use tomato juice. Commercial tomato juice is too salty.
I refer to my recipe as “Tomato Gazpacho” since the origins of this soup seem to be white gazpacho made with stale bread. Leftover (or stale) bread is still used in many tomato gazpacho recipes, but we’ll serve a fresh baguette with this soup… just because we can.