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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
We’ve recently gotten a lot of fresh garlic from our shared harvest program. In the past, one of the things I’ve done with garlic is make a great roasted garlic vinaigrette where you roast the garlic in the skins and they just pop out afterwards. But I was not inclined to do that with these … Read more
This is a delicious, easy salad that is great right out of the refrigerator. I made it with beans from our shared harvest program that you can see in the picture below. Half of them were green and half a purplish black so I was very surprised to find them all green after steaming! … Read more
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
Garlic Scapes are the flower shoots of the garlic bulb and farmers cut them off to encourage the bulb to grow plumper. I first bought local “scapes” from the Farmer’s Market in the last couple years, and this year my CSA is over run with them. To eat up the scapes we’re getting weekly, we’ll … Read more
We have made these literally hundreds of times. They are a particular favorite of my senior in High School that graduates tomorrow, but we all like them. Sometimes I think you can tell how good a recipe is by how dirty and worn the recipe cards is. To give you this recipe I took … Read more
We are fortunate to be part of a shared harvest at a local educational farm and weekly get a box of vegetables and fruit. This week our box included kale, which I have not found a way to care for yet as a sautéed lump on my plate(!), and tatsoi, which is also known … 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
I can’t remember when I last shelled fresh peas. It is not only fun but delicious. The photos below show the fun you miss buying frozen, but below that, you can see the terrific result we enjoyed with them in an outstanding salad. I made it in the spirit of something I read in a … 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
My husband’s Aunt Clara fed us this delicious coffee cake when we were in Texas for Easter. She got the recipe from the Amarillo Junior League Cookbook.
Well, I didn’t think about taking this picture until after I had started eating… In the middle of the plate is Texas cousin Lillie’s Corn Cheese Pudding. I just loved it. She got the recipe from her sister-in-law’s family cookbook, so Sunny deserves some credit too. Lillie says this is an easy staple in her … 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
This is how we make frizzled leeks at our house. I like the brown crunchy ones…
These cookies are the classic Toll House recipe, the original chocolate chip cookie recipe off back of the Nestle’s Chip bag.
This was delicious! It is very simple: roasted Brussels sprouts, parsnip slices and pecans. I saw it in the December 2008 issue of Martha Stewart Living magazine and you can