Category: Vegetarian

Salad Class: How to Up Your Game in 3 Easy Ways — Part 3,  STYLE!

Salad Class: How to Up Your Game in 3 Easy Ways — Part 3, STYLE!

Post and recipe Did you know arugula is an herb and one of the most nutritional greens to eat?

Readers’ Note: This is the 3rd and last segment (STYLE!) of a three-part blog cooking class about making your salad a better place to eat!  Click on the red links below to read the other two segments and come chopping with me to make your newest stellar salad! While this class is pretty much do-it-yourself, I welcome comments, emails, photos, etc., to keep us in closer touch — even when we’re all in our own kitchens! Salad on, my friends.

“No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.” 

― Laurie Colwin

3. STYLE!  MAKE IT LOOK LIKE YOU WANT TO EAT IT! “Wow, that looks good!”

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Salad Class: How to Up Your Game in 3 Easy Ways — Part 2, SEASONINGS

Salad Class: How to Up Your Game in 3 Easy Ways — Part 2, SEASONINGS

Recipe and post here for GRILLED ZUCCHINI AND CORN SALAD (another colorful mixture of cooked and fresh veggies with fresh herbs)

Readers’ Note: This is the 2nd and middle segment (SEASONINGS) of a three-part blog cooking class about making your salad a better place to eat!  Click on the red links below to read the other two posts and come chopping with me to make your newest stellar salad. While this class is pretty much do-it-yourself, I welcome comments, emails, photos, etc., to keep us in closer touch — even when we’re all in our own kitchens. Salad on, my friends.

“No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.” 

― Laurie Colwin

Continue reading “Salad Class: How to Up Your Game in 3 Easy Ways — Part 2, SEASONINGS”
It’s Too Hot to Cook.  So Don’t. (plus what I’m missing/not missing)

It’s Too Hot to Cook. So Don’t. (plus what I’m missing/not missing)

just add #rosé or a cold beer

CLOCKWISE FROM BOTTOM LEFT CORNER: Kalamata olives, hummus, potato chips, tortilla chips, sliced cucumbers, Triscuit Thin Crisps, sweet cherries, Green Chile-Pimento cheese, baby carrots, cherry tomatoes, guacamole, and onion dip.

Americans, in the heavy heat of summer, are known for flocking to cold-cold air-conditioned restaurants for dinner–and staying a while. Maybe a long while. (Like until it cools off at home.) I mean, who’s going to turn that stove on when it’s that warm? Even if you have AC (and a lot of Americans do), it makes no sense to make that blessed machine work any harder now, does it? In Covid-Time, though, quite a few of us are still not going to restaurants–at least not to sit inside. We may do drive-throughs or pick-ups, but restaurant dining rooms are still kinda high up on the scale of risk factors. In some places, they’re closed again. Let’s face it, I’m thinking it almost sounds as if it’s not quite worth it, despite my desperately wanting to support my fave local eateries. And even if we do go, we can’t stay there; that’s only fair. There are fewer tables and, in restaurant parlance, “They need to turn.” In other words, you need to eat and git. Drink and run. Maybe, until a few more things move around, it’s still better to spend most dinnertimes at home. Yeah. As in the past four months.

Save Restaurants — read up here.

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Shrimp Ratatouille

Shrimp Ratatouille

Occasionally necessity really is the mother of invention. A couple of containers of late summer ratatouille still in the fridge wondering if I’d forgotten them. (I hadn’t. That stuff’s pure gold.) Raw shrimp on sale at the store that jumped into my cart. A lonely sauté pan on the stove. An empty tummy.

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Zucchini–10 Years of Recipes from More Time at the Table

Zucchini–10 Years of Recipes from More Time at the Table

Today’s shredded zucchini frittata serves 4.

Perhaps you have too much zucchini in your garden … or your friends keep pawning it off on you. If so, this is a place for new ideas to freshen up your late summer table for breakfast, lunch, or dinner.

Yellow zucchini and tomato frittata for one from summer, 2017.

This post combines the current week’s tasty zucchini frittata, zucchini favorites from the past few years, and a zucchini roundup I did in 2014. Just below the frittata recipe are more recent recipes, which are followed by the original post including zucchini goodness 2009-2014. I’ve got them all here together now just to make things easier for you and for me! Enjoy.


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Butternut Squash and Lentil Soup for Lunch

Butternut Squash and Lentil Soup for Lunch

A stocked pantry is something like a gold mine when you’re hungry and you have no idea what’s for lunch. A peek into one big drawer of mine includes several kinds of dried beans, at least 5 kinds of rice, bulgar, barley, polenta, oats, couscous, farro, quinoa, a variety of dried fruits, and usually a couple of kinds of lentils. (A big bank account makes a lot of people feel secure, but I’m rich when my cabinets are full.) When I have no idea what’s to eat, lentils are my go-to. They’re easy, fast, filling, healthy as can be (see below), pair with nearly anything and in many a direction, and they’re even pretty darned inexpensive.

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INSTANT POT: Black Bean + Butternut Squash Soup

INSTANT POT: Black Bean + Butternut Squash Soup

                Need Thanksgiving ideas? Scroll down to near the bottom of the post. 

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Thanksgiving Granola–The Easy Holiday Gift

Thanksgiving Granola–The Easy Holiday Gift


TIME TO PLAN, CLEAN, SHOP, COOK AHEAD for Thanksgiving. Scroll down to bottom for a list of ideas to get you going.    

                                                        OR….

 READ UP ON MORE TIME’S THANKSGIVING BASICS HERE  (includes links to my baking post, sides recipes, Thanksgiving for two, turkey thoughts, music, movies etc.)

VEGAN AND GLUTEN-FREE THANKSGIVING HERE

Looking for something to take to friends or family for Thanksgiving? Crunchy dried apples, chewy sweet cranberries, toasted nuts, and warm spices (all the usual suspects plus a tad cayenne pepper) make this the perfect little take-along, especially if you’re traveling for the holiday. And, you know what? Granola doesn’t go bad, won’t melt, smell, crack, or crumble (much), is fine at room temperature, goes in suitcase or tote bag, and is the quintessential snack if you get hungry on the road. And really easily, (see recipe for changes and notes), this adaptable food makes a hearty vegetarian, vegan, and/or gluten free breakfast. It also solves the, “What’s for breakfast?” that everyone except the cook asks on Thanksgiving morning. Add yogurt, fruit, milk, or top a big bowl of oatmeal or other cereal with this crunchy goodness.  In fact, it’s great on ice cream!  Sorry, we were talking breakfast. Have time to get fancy?  Make my Bacon-Granola Pancakes with Fried Egg.

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Italian Butternut Squash Soup

Italian Butternut Squash Soup

Being a butternut squash devotee, but far from being an Italian, I had no particular idea of whether or not my silky orange fall favorite was much of a thing in the country of mozzarella, artichokes, popes, cappuccino, pasta, beautiful fish, red wine, gorgeous shoes, shining lemons, and pizza.

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Cauliflower-Ginger Soup

Cauliflower-Ginger Soup

I definitely got my love of soup from my dad, an inveterate soup maker, who would have turned 111 this past weekend were he still fishing on earth instead of on that perfect heavenly lake chock full of bass:

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above:  my proud dad in the same fishing outfit he wore for all the years I can remember

Soup is probably my most loved food if you haven’t yet figured that out. Right after pizza. Well, perhaps this is a difficult thing to discern. I could eat soup every day and sometimes do. While I lust after pizza–any kind except pineapple–I don’t think I could eat it every day.

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