21 August 2022: Vermicelli Noodles with Turmeric and Tofu

This recipe, was published in the Washington Post’s Eating Voraciously Weeknight Vegetarian column on August 13, 2022. If you are a subscriber to the Washington Post, you can access the recipe and scale it up or down. Adapted by the Washington Post from “Vegetarian Viet Nam” by Cameron Stauch, this is a tasty AND colorful…

18 August 2022: Spinach Casserole with Thyme

From the time we were first married, Adrien and I had a Boston Globe newspaper (print edition) delivered to our home. While we no longer subscribe to the Globe for a variety of reasons, when we did, I used to look forward to each Wednesday because of the Food focus. Unfortunately I cannot give credit…

08 May 2022: Slow Cooker Chicken Taco Salad

We hosted family for a casual lunch on Mothers’ Day this year. When picking out what to cook for our family get-togethers, there’s a lot to think about when considering the guests range in age from 3 to 98. This simple and versatile recipe comes from Karie Houghton via Taste of Home website. It was…

24 Apr 2022: Hearty Chickpea & Spinach Stew

This soup was very satisfying – not vegetarian, but could easily adapted to be so. The combination of mashed and whole chickpeas made for an interesting texture. I personally would substitute something less salty for the chicken broth (wine?) and I would never use garlic powder. The portion sizes must be huge! I made a…

20 Apr 2022: Chicken Piccata

We don’t consume much meat or poultry any more, but when I do, I live by the mantra “a little goes a long way”. So this recipe for Chicken Piccata from Whole Foods Market was light on the chicken and the serving sizes were much smaller. The chicken meat was pounded with a rolling pin…

10 Apr. 2022: Dorie Greenspan’s Green-As-Spring Soup

This was a delightful soup – hot or cold. Night One we ate it just as it finished cooking with a dollop of Greek yogurt, lime, and some basil. The next day, I took Dorie Greenspan at her word that the soup was good hot or cold and ate leftovers straight from the fridge. Both…

22 Mar 2022: Kripalu Lemony Carrot Soup with Fennel Relish

I was fortunate to stay at Kripalu Center for Yoga and Health a few years ago. Along with the inspirational yoga, Kripalu has a wonderful and well-earned reputation for deliciously healthy and healing foods. This delicious soup from Chef Jeremy Rock Smith is bright with lemon and dill and not at all heavy. Highly recommended:…

21 Feb. 2022: Arabian Squash-Cheese Casserole

It’s Monday and time for the #Moosewood2022 challenge! This recipe comes right from the original Moosewood Cookbook, one we purchased in 1978. This was surprisingly filling, and unsurprisingly, delicious. I’ll admit to taking a shortcut with the butternut squash though as our local grocer did not have any butternut squash this week. I used a…

16 Feb. 2022: Sweet Potato, Squash & Black Bean Enchilada

You know you’re in for something special when the head note on a recipe starts out like this There are two kinds of people in this world: people who like enchiladas and people who have no f-ing* taste. Which are you? a) *sorry Mom and b) Thug Kitchen (now Bad Manners), the Official Cookbook (2014)….

13 Feb. 2022: Easy Black Bean Vegetarian Chili with Spiced Yogurt

I hear there’s some kind of football game going on tonight, and that quite a few spectators will be consuming chili. For those of us who don’t watch a lot of football, with snow in the air (again), it feels like a good dish for warming up. Skinny Taste‘s recipe called for black beans (makes…