It’s the end of summer and my garden’s literally exploding with vegetables. This is a good and a bad thing. I can make lots of salads like this summer squash tomato bowl but my garden looks more like a jungle. All of my enthusiasm in the planting stage yielded 10 giant Early Girl tomato plants. They grew like crazy , then folded on top of one another blocking the sunshine on the squash which is why (I think) they’re both green and yellow. I planted three kinds of basil (just for fun!) and the giant one, thai basil, has so many bees I can’t get to it. But, back to the salad. My garden gave me everything and it’s a spectacular gift from Mother nature. I’ll never complain again.
Tag Archive vegetarian
You can find cucumber sesame noodles on most neighborhood Chinese restaurant menus. But, there aren’t any secrets keeping you from making them right in your own kitchen. It’s probably one of the most versatile pasta dishes you could make too. Just as good served warm, cold or at room temperature, it goes great with a salad for lunch, a tasty and energizing after school snack or add chicken and broccoli for a one-dish dinner (recipe below).
Secrets of a Home Cook would never mess with beloved mashed potatoes. But, what if they got a mini makeover with more flavor and less fat and calories? Adding parsnips and celery root (both veggies that cook just like potatoes and mash like them too) yield a complex and flavorful combo. In keeping with tradition, it wouldn’t be a proper potato, parsnip, celery root mash without butter but there is a secret ingredient: yogurt for a rich and tangy finish.
Erase the ravages of the weekend and all that overindulging by whipping up a big batch of butternut black bean stew. This stew rings all the healthy bells and whistles; vegetarian, vegan, gluten free, low fat, but tasteless its not. In fact it’s amazing how satisfying hearty beans and squash are combined with a few well-chosen spices. Of course, it’s a home cooks prerogative to mix it up a bit too. Here are the secrets…