Nearly every holiday, I show up with some variation on orzo salad. At Easter, there are peas, asparagus, and goat cheese, at Christmas, I’ll arrive with a version containing sundried tomatoes, walnuts, and feta, and, of course, you just know I’m showing up at your Labor Day party with a chopped up Caprese salad dumped… Continue Reading
Category Archives: Vegan
Orzo Salad with Asparagus, Peas, and Toasted Almonds
Oh, but that isn’t all that there is to this orzo salad. No. No it isn’t. There’s also orange zest and freshly squeezed orange juice in there, as well as goat cheese. Mint, too, if you’d like. This is one of those dishes that serves a number of purposes. For Easter, we needed a substantial… Continue Reading
Sweet and Spicy Candied Butternut Squash
A couple weeks ago, while prepping my wares (and foodstuffs, too) to teach a cooking class at the very lovely Hotel Providence (with an incredibly fun group of students and the amazing ladies of Hotel Providence, Trish and Sarah, assisting), I realized that I needed to gather some ingredients for our day-of-class lunch salad. Being… Continue Reading
Butternut Squash-Butter Sauce with Kerrygold Reduced Fat Butter
About five years ago, I took a class in cheese studies. This is an actual university course (albeit continuing education), and when the course ended, those of us who passed the final exam received certificates in Cheese Studies (initial caps intended). Probably unsurprising if you’ve been reading here for a while, I’m proud to say… Continue Reading
That Honey-Thyme Beet Soup I Was Telling You About
Oh yeah. Remember that? Things have been a little busy around here with the holiday, and book signings, and all, but I haven’t forgotten this beet soup. In fact, I made it again this past weekend, and I love it even more than I did a month ago. Has it been that long? Sheesh. I… Continue Reading