17 Sep 2021: Hello Old Friend, Moosewood Curried Squash & Mushroom Soup

My Moosewood Cookbook, purchased back in 1977, was one of the first books from which I learned to cook. Over time, its yellowing pages have introduced us to some delightful recipes and, of course, vegetarian cooking. The Moosewood Collective is still going strong and Mollie Katzen, one of the originals links to a 40th Anniversary…

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…

16 Aug 2021: Melon, Cucumber & Cherry Tomato Salad

A heatwave, ripening melons and tomatoes and… the desire for a cooling salad? This was a refreshing recipe from columnist and food author David Tanis published on the New York Times recently. As advertised, it is really simple to put together and fast – just allow some time for marinating. Melon, Cucumber and Cherry Tomato…

28 July 2021: Cold Tofu Salad with Tomatoes and Peaches

We’re at the start of peach and tomato season here in New England which is, in my opinion, my the most wonderful time of the year! This salad is a wonderfully refreshing salad for the dog days of summer – cool and easy to prepare. Essential to that freshness is the use of fresh mint…

23 July 2021: Easy Zucchini Bread

Sonja and Alex Overhiser are the couple behind the award winning website (and books! don’t forget books!) A Couple Cooks. I’ve often found their creations to be not only delicious, but healthy. And the website’s photos are stunning! When our daughter-in-law, Beth – who most decidedly does have a green thumb – shared a zucchini…

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,…

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;…

05 September 2018: Refreshing Quinoa Salad

Even though we are beyond Labor Day, we are experiencing one of those New England heat waves where the temperatures and humidity almost make one long for winter. Well, maybe not.  I discovered this quinoa-based salad from Leah Matthews in Vegetarian Times. It really is delicious and, as Chef Matthews intended, reminds me of a…