Tag Archives: vegetarian

When You’re Sick of Green Beans

My dad stopped by for dinner. When he left all the green beans were gone, and EVERYONE ate them (the roasted potatoes too, but that's not exactly a hard sell). Here's the recipe. Feel free to sub another Asian supermarket selection. We've rarely met one we didn't like (if it's spicy, add with care). 1Continue reading “When You’re Sick of Green Beans”

No Recipe, Just Roasted Veggies

Incredibly flexible, super simple…big batch roasted vegetables help compensate for the loss of summer. These babies all spent time in a 400 degree oven, with tougher stuff like squash, peppers and onions hitting the racks first, tomatoes going in last- 10-15 minutes til bursting. Prep time 10 minutes, cooking time for 1/2-3/4 inch chunks upContinue reading “No Recipe, Just Roasted Veggies”

Getting Closer Carrots

A couple of years ago, my radio producer and I ate the best roasted carrots ever from The Little Owl – cooked with olive oil, almost black in color, we couldn't stop talking about them. Since then (actually before), I've been working on my glazed carrot technique (don't laugh). And while this recipe can't compare,Continue reading “Getting Closer Carrots”

Everything but the…Cauliflower

It's not a guarantee, but it's similar to high school yearbook status in my house. As in, “Vegetables most likely to be eaten…” If they're roasted and flavor dense or presented in a form residents are predisposed to like (i.e. puréed cauliflower and potato), I have a higher degree of success. Thus the spiced andContinue reading “Everything but the…Cauliflower”

Breakfast salad for Meat-free Monday

Despite my sweet teeth, I mostly prefer savory for breakfast. If grains and veggies are not your daybreak cup of tea, try this salad for lunch or dinner. It tastes the same.I made this as a single serving but double or quadruple. It keeps well for a couple of days and travels nicely too! IngredientsContinue reading “Breakfast salad for Meat-free Monday”

The House Dressing, Green Edition

I get many calls for this salad dressing. Before I bought into the precious nature of balancing single estate olive oil and artisanal vinegar in just the right proportions, I ate this and happily. It's got a million uses from salad, to grilled veggies, to steak marinade. My mom called it the house dressing. ThisContinue reading “The House Dressing, Green Edition”

Veggie Zoup

In my house we call it zesty zoup, not necessarily because it's zesty (although it can be) but because we like saying zesty zoup. This vegan big batch recipe is a late summer staple. Mid winter veggies work just as well. The addition of barley gives a whole grain chewiness. Try adding quinoa if you'dContinue reading “Veggie Zoup”

Lazy Man’s Pasta (Lazy Wo-man, too!)

Crummy Labor Day weather sapped the desire to grill from me. And it's a good thing too, since I had nothing good to grill. So I skipped the store and worked from freezer and pantry for a pasta that was nearly as good for a next day lunch as for dinner. PLUS, I had theContinue reading “Lazy Man’s Pasta (Lazy Wo-man, too!)”

Gary’s Green Beans

The love of my life prefers veggies with flavor. And this one fits the bill. I've made versions inside and out. But today the stove had to support an already crowded grill. Any onion, shallot, or garlic (!) will work, but the red is pretty. Ingredients: 1 red onion, halved and sliced into half moonsContinue reading “Gary’s Green Beans”