I know, I know, not terribly sexy, but from recent party observations, people (this person included) really like themselves a Seven Layer Dip, and canned items are an expected part of the deal. Sure, I could re-fry my own pinto beans, soak and make spicy a couple cups of black beans, chop up some vegetables for… Continue Reading
Category Archives: Vegetarian
Israeli Cous Cous with Roasted Sweet Potato and Collard Greens
On Tuesdays and Thursdays each week, my local Whole Foods store is kind enough to provide me large trash bags full of their vegetable compost – well, they’re actually providing it to my pigs, but the pigs haven’t learned to drive just yet, and someone has to handle the transport. The loot is wildly popular with the… Continue Reading
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