Bean Burger Lettuce Wraps with Creamy Peanut Sauce

Making your own veggie burgers allows you to get creative with the ingredients. You can pick whatever bean you like, select the whole grain you have on hand, and mix and match seasonings based on your favorite flavors. For this recipe, I planned to use edamame but soon realized I didn’t have any in my…

Make-Ahead Egg Sandwiches

Instead of putting a runny, fried egg on your next homemade breakfast sandwich, try a soft, creamy egg square instead. Simply combine eggs, water, and a dash of salt then bake in a square baking dish to produce four portions of soft, custard-like eggs. These are excellent for make-ahead breakfast sandwiches or eat as is…

Mushroom Bourguignon

Bourguignon refers to a stew that is made with beef, braised in red wine. I came across this recipe from Melissa Clark at the nytimes.com and thought it was an interesting way to make a hearty stew without meat. Since the traditional dish gets its intense, savory flavor from beef, we’ll be using some vegetable…

Recipe Roundup: Tomato Palooza 2020

Summer = Greg’s (my husband) garden-fresh tomatoes! In honor of my husband’s dedication to growing and nurturing these little and not so little gems, I’m rounding up our favorite tomato recipes that I’ve been making this summer. This year is our 2nd annual  “Tomato Palooza” and we’re not letting Covid-19 stop this festive outdoor family…

Rustic Tomato Toast (Pan Con Tomate)

When you have overly ripe tomatoes, almost too soft to slice, make Pan Con Tomate. This humble, rustic toast is a way to take tomatoes and bread and turn them into a meal.  You need only a few simple ingredients but the quality of these ingredients is what creates perfection. Be sure to use the…

Dakos (the salad of Crete)

I discovered this salad while visiting Crete several years ago and knew right away I would be making it at home. It’s so easy to assemble and requires no cooking, making it a perfect meal on a hot summer day. The base of the salad is a thick, crunchy bread called rusk. Traditional Dakos is…

Kohlrabi Fries

I experimented with kohlrabi over the winter, making kohlrabi fritters, and my husband loved it so much he wanted to grow it in his garden this year. Our kohlrabi is ready to harvest so this time around I’m making kohlrabi fries. The trick to kohlrabi is trimming it’s rough, irregularly shaped skin without losing too…

It’s Pesto Time!

If I had to pick a scent that screams summer, it would be the aroma of fresh basil. I use this fragrant summer herb, straight from the garden, as an unexpected pop of flavor in sandwiches and salads, sprinkled on pizza and eggs and of course as the star ingredient in pesto. Needless to say,…

Roasted Tomato and Almond Pesto (Pesto Trapanese)

While I was listening to a cooking podcast, a chef was asked how to use canned tomatoes and almonds that were sitting in the caller’s pantry. His answer, make Pesto Trapanese. I was unfamiliar with this Sicilian pesto made from tomatoes and almonds so I did a quick google search and found many different ways…

Whole Grain Black Bean Burgers

I hesitated to post this recipe because of the longish list of ingredients but it’s mostly things you probably have in your fridge and pantry. These bean burgers get their texture from a mixture of whole grains. I suggest using a blend of grains like barley, Kamut, farro and some wild rice because these grains…

Carrot Cake for Breakfast (Yum)!

This vegan carrot “cake” can certainly stand in as a no added sugar dessert but I prefer to have it for breakfast. It’s filled with nutritious ingredients like whole-grain oat flour, raisins, dates and a healthy dose of beta-carotene rich carrots. The “frosting” is simply a blend of dates, cashews and a splash of vanilla….

One Pot Pantry Pasta with Chickpeas

When you can cook a meal in one pot, count me in! I found this recipe from Bon Appetit (BA) and loved the use of pantry staples. Chickpeas stand in as plant-based protein, canned tomatoes add sauciness and of course, pasta is the ultimate comfort food. The original recipe from Bon Appetit does not have a…