Clik here to view.
Chicken Pot Pie
I hadn’t had chicken pot pie in years, but I had a craving for this hearty fall favorite, so I thought I’d give it a go. I pre-cooked a top pie crust to make sure that it would not have a soggy...
View ArticleClik here to view.
A Perfect Pot of Beans
I prepare these in bulk and then throw them into salads and sides or dress them up with sauce and veggies for a main course. They are a bit time consuming to prepare, but they taste so much better than...
View ArticleClik here to view.
Bell Peppers Stuffed with Wild Rice
A hearty vegan dish good for a chilly fall evening. Ingredients 4 bell peppers (check to be sure they can stand uniformly) 2 cups vegetable broth 2 cups water 1 cup wild rice, rinsed and picked over...
View ArticleClik here to view.
Butternut Squash and Chestnut Soup
A thick, warm autumn soup for a stormy day. Hope everyone on the East Coast is hanging in there. makes 6 servings Ingredients 2 Tbs olive oil 2 onions, chopped 2 cloves garlic, minced 1 butternut...
View ArticleClik here to view.
Apple Onion Relish
This is a flavorful accompaniment to roasted pork or chicken. It would also make a nice addition to a salad or wrap sandwich (Lately I’ve been obsessed with Trader Joe’s Brown Rice Tortillas for...
View ArticleClik here to view.
Roasted Pumpkin with Wild Rice
Despite being a longtime fan of sweet pumpkin dishes such as pumpkin pie or pumpkin bread, this is the first savory pumpkin recipe I have created. I found pumpkin to be hearty and delicious in this...
View ArticleClik here to view.
Vegetable Stock
I prefer to make my own stock. I use it in all kinds of recipes, so I make a big batch and then freeze it in 4-cup portions for making soup and 1-cup portions for flavoring in all kinds of recipes....
View ArticleClik here to view.
Roasted Carrots and Parsnips
This tasty dish added fiber, beta carotene, vitamin C and festive color to our Thanksgiving table. Makes 8 servings Ingredients 1.5 lbs parsnips 1 lb carrots 3 Tbs olive oil 1 Tbs honey or agave nectar...
View ArticleClik here to view.
Fennel, Mango and Pomegranate Salad
This salad is a colorful, flavorful alternative to the more expected greens-based salads. It has a light, fresh taste and a pleasant crisp texture. Ingredients 1 fennel bulb 2 stalks celery 1 small...
View ArticleClik here to view.
Rice Pudding
This is based on the Greek classic, but without dairy or eggs. I like to serve it warm, but chilled is more traditional. Ingredients 4 cups almond milk 1 cup long-grain white rice, rinsed and drained 1...
View Article
