Fostering a new renaissance through creativity, authenticity, spirituality, and art
Laura’s glad to be home to her own food. Here’s what she likes: a stuffed portobello mushroom: layered with dried cranberries, then a can of tuna (with a touch of mayonnaise), topped with diced pickled beets, sprinkled with chopped mint and chives from the garden. With sides of golden mango, red grapes and whole grain … Read more
This is unbelievably good, with a sophisticated hint of blue cheese… And very wholesome too: totally different from the usual tuna casserole recipes, laden with packaged chemical additives. You’ll want this regularly! Baked Tuna Casserole 1 package whole wheat pasta (16 oz) 3 tablespoons butter 1 medium onion, diced 2 tablespoons all purpose flour 1/4 … Read more
In the last month a massive quantity of food has moved through our kitchen. We’ve enjoyed all our guests; it was great to have family and friends grace our table. Yesterday, the groaning shelves were again bare and I scrubbed down the kitchen to reclaim it for a fresh new year before restocking on staples … Read more
This is delicious, perfect for a romantic lunch with your sweetheart on a sultry hot day. It’s the first recipe I’ve actually made out of my new cookbook (see here). Best Crab Salad recipe 1/3 cup mayonnaise 2 teaspoons Dijon mustard 1 teaspoon lemon zest 2 teaspoons lemon juice 1/2 teaspoon salt 1/4 teaspoon … Read more
Here are some of the meals we’ve had lately. We’ve been inundated with fresh greens from several local gardens recently, as everything here is on the early side of the growing season. Above is the tuna frittata, fresh greens, blueberries and chips I had for lunch today. Below in respective order find: • Lemon Pepper … Read more
This is no April Fools! Here is one of our favorite “company dinners” that a couple years ago we even made for Easter dinner. The prep of the leeks can be done in advance and the rest of it comes together very quickly at serving time. It is totally delicious. Put this plate together with … Read more
This tastes better than that picture looks! Sometimes you need some comfort food that is easy to make and that makes wonderful leftovers zapped in the microwave for busy days. This dish fits the bill on both accounts. The base recipe here is my mother’s delicious homemade macaroni and cheese recipe. I have that … Read more
Thanks Glyna! Glyna is my husband’s cousin’s wife as well as a reader of this blog. A couple days ago she sent me this recipe and we are so glad she did! It is mild but wonderful and VERY EASY to make. She tells me it originally came from the Gooseberry Patch’s new cookbook Autumn … Read more
What to do with all this cabbage? We like this casserole recipe by Mollie Katzen from her revised edition of the Moosewood Cookbook. Mollie calls it Macaroni & Cheese Lite (page 126), but if you are thinking it will be Mac & Cheese, you will be sorely disappointed for it it is mostly veggies, especially … Read more
Summer and the living is easy… and the food is good! I’ve taken some photos of our recent lunches. Yum! Enjoy…
My husband and I like these. They pack a punch of meatless protein and are delicious and satisfying. I got the recipe from the South Beach Taste of Summer Cookbook. See the photo below if you are unfamiliar with buying tempeh; you can see what the package looks like. (It is pretty generally available; … Read more
We love this dish so much we just planted a whole bunch of tomato plants to support it. Meanwhile, we already have fresh mint in our garden which is fun to use it in this. (But we also make it year round with grocery store ingredients as well!) It is a Martha Stewart recipe (see … Read more
This recipe is a spin off of mine from one I found on the inside of a Stouffer’s Corn Souffle box. I added the tilapia, as I am always looking for good ways to use this inexpensive, environmentally friendly protein source. I also exchanged their white rice for brown. These changes make it a completely … Read more
Having been in Maryland recently, I finally had what was reported as the area’s “best crab cake,” but I have discovered they have nothing on mine. I can’t really take credit for how good mine are since I use Martha Stewart’s recipe. (see here). The only thing I do different is I separate the batter … Read more
This lasagna was delicious. As a base recipe, I used this one from Martha Stewart (click here for the recipe) but I substituted the individual dishes for one pan as seen above. I also substituted Gimmelean veggie sausage for the Italian sausage, rainbow chard for the Swiss chard, and whole wheat lasagna noodles for the … Read more
Here is a soup recipe that I customized from a Mollie Katzen recipe from the Moosewood Cookbook . It was perfect for this very cold day and was an instant hit.