08 Sep 2021: Roasted Tomato & White Bean Stew

It’s not quite Autumn here in New England, but students are back to their school routines, the University is once again alive with students, and the leaves along the Merrimack River have begun to lose that summer green. Even though the temperatures are still in the 80s, it feels like Fall. And so, yesterday I…

04 Aug 2021: Pinto Bean Sloppy Joes

Sometimes, we just need some old fashioned comfort foods. In this case, a Sloppy Joe was a reminder of school lunches and dinners at home. In my memory, the topping was always made with ground beef, which we don’t really eat any longer, so when I found this bean-based recipe on Simple Fit Vegan, I…

18 July 2021: Warm French Lentil Salad with Bacon and Herbs

We are not big meat-eaters in our household, but every so often I discover a recipe that while not meat-centric includes it. Such is the case here – 4 slices of thick cut bacon added to this warmed French lentil salad. For those who avoid meat at all times, there are no doubt substitutions that…

14 July 2021: Easy Slow-Cooker Ratatouille

It’s July and we’re in the middle of zucchini season! This recipe from The Kitchn possibly will give purists a moment of pause, but for me, I was a great way to take advantage of summer vegetable overloads while the kitchen was not overheating from roastings or stove-top cooking. Easy Slow-Cooker Ratatouille By Christine Gallary,…

28 March 2021: Ellie Kreiger’s Caribbean-Style Seafood Stew

We keep frozen seafood on hand these days. Frozen seafoods in my opinion, are not always a great substitute for fresh, but when our food shopping choices went down to whatever we could find curbside (meaning I was no longer standing in front of the fish counter asking when something had been brought in), I…

19 March 2021: Skillet Gnocchi with Chard & White Beans

Food shopping, even now after a full year of the pandemic, continues to be a challenge for us. We’ve found that agile substitutions whenever planning a week’s cooking and eating is a skill that continues as spot shortages in food supplies continue. This skillet dinner was a good one for us. It employs shelf stable…

10 March 2021: Sheet Pan Crisp Tofu & Sweet Potatoes

Sheet Pan Crisp Tofu and Sweet Potatoes from NYT’s Melissa Clark Sheet Pan dinners seem to be everywhere lately! This one from cookbook author (this one-Dinner in French-is my favorite) and food writer Melissa Clark uses two of my go-to ingredients: tofu and sweet potatoes. We eat tofu frequently, but usually just in stir-fry recipes;…

06 March 2021: Seattle Smoked Salmon Chowder

Seattle Smoked Salmon Chowder from Skinny Taste Winter has been continuing to hold an ice-cold grip on temperatures, so this week I felt the need to make a bowl of comfort food. This smoked salmon chowder from Skinny Taste was exactly what I was looking for! The balance between lower fat milk (I used the…

24 February 2021: Picadillo

The Washington Post has started a new email newsletter authored by WaPo’s food writer, Daniela Galarza called Eat Voraciously and the very first email was – as Guy Fieri might say – “off the hook”. Use this link to read more about Daniela’s mission and subscribe to receive the newsletter – or even better, subscribe…

20 February 2021: Chicken (or Turkey) Koftas with Lime Couscous

Like most everyone, our Valentine’s Day celebration was quite a bit different this year. And so, embracing the change, we moved away from the usual big meal and headed toward something entirely out of our usual taste profiles. Depending on the culture, a koftas is a meatball or meatloaf dish, mainly found in Middle Eastern…