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…
Tag: Vegetarian
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;…
19 October 2020: Romanesco Cauliflower Pasta with Olives, Capers, and Parsley
We’re nearing the end of our 20-week Summer CSA and finding more Fall veggies in our share. This week, we were introduced to a new one: Romanesco. To me, it’s odd shape and more nutty flavor reminded me of cauliflower, but it seemed to hold up better in cooking. Not sure how to deal with…
15 June 2020: Broccoli Raab with Garlic, White Beans, Tomatoes and Parmesan
As we went into quarantine at the beginning of March, I began to consider making changes to food-sourcing. We were able to get food using food delivery or food pick-up services, but I wanted to go a step further in support of local food sources by joining a CSA or Community Supported Agriculture distribution. We…
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…
14 August 2018: Feta-Herb Edamame Succotash
With the recent string of hot and humid days, neither of us has felt inclined to heat up our condo by turning on the oven. We love salads made with fresh greens, but after a bit, that gets a little worn out as a dinner option. Cooking Light published this tasty variation on Succotash by…
07 August 2018: Summer Farro Salad
We are in the middle of a New England heat wave, so I’m making an attempt not to heat up our living space beyond tolerable. So with that goal in mind, I went on an Internet search for summer vegetarian salads and came up with this gem from Food & Wine’s September 2009 issue. Summer…
Four Nights A Week 