Category: Vegetables

Spiked Gazpacho with Crab

Spiked Gazpacho with Crab

It’s a drink, it’s an appetizer, a first course, a meal, or all of the above. Definitely cool and summer stunning in chilled, heavy on-the-rocks glasses with a crostini side-car, this Spiked Gazpacho with Crab would eat happily out of small bowls, coffee cups, wine glasses, or … …

Continue reading “Spiked Gazpacho with Crab”

Potato, Leek, and Cabbage Soup with Bacon and Sour Cream

Potato, Leek, and Cabbage Soup with Bacon and Sour Cream

I spent a good deal of my life working for cash and life fulfillment as 1. a librarian and 2. a church music director. (I taught piano, too, on the side.) Both jobs, and I sometimes held them at the same time to make ends meet, helped fuel my love of cooking because libraries have cookbooks and church choirs love to eat.

Continue reading “Potato, Leek, and Cabbage Soup with Bacon and Sour Cream”

Grilled Veggie Tacos with Salsa-Ranch Dressing

Grilled Veggie Tacos with Salsa-Ranch Dressing

fullsizeoutput_318c

Did you eat too many chocolate eggs over the weekend?  A bit more ham than you planned on? Have a refrigerator full of boiled eggs? (Scroll to bottom for a scrumptious idea on that.)

Continue reading “Grilled Veggie Tacos with Salsa-Ranch Dressing”

Sheet Pan Dinner: Shrimp and Vegetable “Stir Fry”

Sheet Pan Dinner: Shrimp and Vegetable “Stir Fry”

fullsizeoutput_3010

It’s a snow day. I don’t currently have a paying job–this isn’t to say I don’t work– but I’m still thrilled to think I needn’t go anywhere and perhaps could be excused from accomplishing anything. Too many years of kids in the house or teaching makes me stand up and cheer when the school closings begin.  Usually I spend the day in the kitchen with a big pot of soup bubbling away –and I’m about to do that after I’m done with the blog– but today a little perking dream took life.

fullsizeoutput_3011
The neighborhood girls out for a stroll out front…

Continue reading “Sheet Pan Dinner: Shrimp and Vegetable “Stir Fry””

Cauliflower Casserole with Gruyère Cheese–Make and Freeze (Right After You Donate to Your Local Food Pantry!)

Cauliflower Casserole with Gruyère Cheese–Make and Freeze (Right After You Donate to Your Local Food Pantry!)

img_3159

Food bloggers, too, are in recovery-from-election mode. Skip down to recipe if need be.

In our difficult, name-calling, post-election country, our American world appears divided–though not shattered–by fear, unhappiness, anger,  and misunderstanding. (The entire world is divided not just by politics, but between those who have food and homes and those who don’t.) As we move toward our usually happy day of Thanksgiving, we feel left and right, liberal and conservative, blue and red, educated and unscholarly, open and closed, Fox and MSNBC, Rush Limbaugh and NPR…  I don’t feel as if we are split as much by religion (though some might not agree) if only because I drank the “justice for all and freedom of religion” kool-aid and do not want to believe any government of mine would pit one religion against another.  The issue of race is, it seems, more complicated.  A mix of cultures and religions is who we’ve always been and always will be, though; it’s the beauty and at times the ugliness of the United States.  Right now it’s ugly. The train left the station long ago about this being a Christian country. And, truthfully, while Dave and I remain firmly entrenched, working and worshiping within a progressive protestant Christian community, the majority of people we know don’t even worship. Anywhere.  (Though worshipers are still largely and sadly divided by race.) The believing who go to mosque, synagogue, or church regularly are, more and more, the faithful fewer–perhaps under 25% of our population. How could religion be key here? Hmm. When I hear, “The evangelicals are back in power,” I can’t help but wonder.  Continue reading “Cauliflower Casserole with Gruyère Cheese–Make and Freeze (Right After You Donate to Your Local Food Pantry!)”

Steak and Vegetable Kebabs with Rice Pilaf

Steak and Vegetable Kebabs with Rice Pilaf

14021572_1081245395245303_6776135673750714284_n
Truth in blogging: I took these with my iPhone in horrible weather.

When I was a young, newly-married cook, my mother-in-law Lorna often made kebabs for a treat or company dinner.    IMG_6111

Her ’70s old school style was to take pot roast — yes, pot roast — cut it up and marinate it for a day or so– before grilling the pieces along with whatever vegetables hit her fancy.  I seem to recall canned small potatoes. I’ll admit I liked this meal just fine. I couldn’t believe it was pot roast and neither could anyone else.  It was just like steak. Well, nearly.

(June, 2017 addition:  my MIL tells me the marinating was just overnight–not days and days!) Continue reading “Steak and Vegetable Kebabs with Rice Pilaf”

Late Summer Vegetable Tortellini Salad with Basil Vinaigrette

Late Summer Vegetable Tortellini Salad with Basil Vinaigrette

IMG_2837

As summer wanes –– it was 50 degrees F this morning when I got up — the vegetables come in huge, lovely fragrant warm piles and a fresh, toothsome pasta salad feels perfect for supper in the lingering heat. No muss, no fuss, with fresh pasta that cooks in just two minutes; dinner is on the table faster than you can make the basil vinaigrette (thanks to David Lebovitz–scroll down for more) that simply makes this meal. Continue reading “Late Summer Vegetable Tortellini Salad with Basil Vinaigrette”

BBQ Chicken-Grilled Veggie Stack with Southwestern Rice Salad

BBQ Chicken-Grilled Veggie Stack with Southwestern Rice Salad

IMG_2714
Recipe created in honor of Rev. Benjamin Broadbent and his lovely family.

While the old deck disappears and the new one is added, our summer dinner spot is gone.  This seems to be a theme in our lives lately. (Change is in the air.) Outdoor tables and chairs are stored in the garage; patio candles sit awkwardly in a living room corner. Cushions and pillows are propped up next to the piano or rest at odd angles under sofa tables in the family room.  We have cabin fever this year in the summer because from May – September, we do not eat indoors unless there’s a horrific storm or we’re in a restaurant.  Our life, from 5:00 on — when sun is on the western side of our house — is outdoors.  But not, sadly, for two weeks. Continue reading “BBQ Chicken-Grilled Veggie Stack with Southwestern Rice Salad”

Veggie Frittata or What to Do with that Last Leftover Serving of Vegetables from Dinner the Other Night

Veggie Frittata or What to Do with that Last Leftover Serving of Vegetables from Dinner the Other Night

IMG_2525

A scant cupful of sautéed or grilled vegetables from last night’s dinner-or even the night before’s.  Eggs. Fresh tomatoes and basil. Or not.  Maybe a little grating of cheese or a little chopped cheese that’s about to mold. Breakfast, lunch, or dinner is then served in under 5 minutes if you make your very own little vegetable frittata, which is just an Italian word for open-faced omelet. Have a little meat, too? Throw it in.  Freshly cooked vegetables are good 3-5 days in the refrigerator.  Cooked chicken, by the way, is ok for 3-4 days, too–as is cooked bacon.  Using up your leftovers will make you feel better about living a green life and will make your wallet happy, as well. Continue reading “Veggie Frittata or What to Do with that Last Leftover Serving of Vegetables from Dinner the Other Night”

Crispy Parmesan Cauliflower… … … … or My Love Affair with Vegetables

Crispy Parmesan Cauliflower… … … … or My Love Affair with Vegetables

IMG_2163
One pan. A bit of olive oil. Cauliflower florets. Salt and pepper. A few shards of Parmesan. Maybe a dusting of ground cayenne. Dinner is done. For nights when a little is better. Or for when you need a little extra-special side that’s ultra-easy.

I occasionally buy too many vegetables because I’m crazy about them. That’s pretty close to how it is. While I like fruit, I love vegetables. I really like meat; I adore fish.  But vegetables just do something for me. It has often occurred to me that I’m so attracted to them because they exist in infinite variety, colors, shapes, tastes, textures, sizes, and even styles–think Thai or Japanese eggplant and see below…

                                  Meat comes in brown.

Continue reading “Crispy Parmesan Cauliflower… … … … or My Love Affair with Vegetables”