Tag Archives | vegetarian

More Polenta, Please!

Polenta is basically medium-grind cornmeal boiled in water and/or milk and salt. It becomes a thick, porridge-like mixture. Incredibly quick and versatile, polenta can be served creamy, like mashed potatoes. Add grated Parmesan cheese to the mix and some fresh herbs – oh my. Or, you can spread it out in a sheet pan and chill it, then slice it and grill it with a little olive oil and salt. It can also be spread into thin layers like lasagna noodles (a great gluten-free alternative!). Read more for the recipes…

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From the Archives: Black Bean Burgers

A few weeks ago, a Flagstone Pantry friend sent in a question about my recipe for Black Bean Burgers. I had managed to not specify the quantity of black beans. Sheesh. She’s been making them for years anyway, playing around with quantity. I am so glad she contacted me (thanks, Jen!), and invite any of you to send feedback, questions and requests for recipes using the contact form or comment box below each post.

Since it had been a while, I made them this week and was reminded how tasty and satisfying they are. I skipped the bun and served them topped with guacamole and accompanied with grilled vegetables and brown rice. Rice and beans – a complete protein combo for the ages. Delicious!

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Cooking with Quinoa

Since I published my recipe for Superfood Salad, I’ve gotten quite a few inquiries about quinoa (pronounced keen-wa). Quinoa is an ancient (gluten-free!) food, more closely related to spinach than rice. Widely available these days, quinoa is treated like a grain and is one of the few vegetarian sources for complete protein. When cooked, the grains “unravel,” triple in size, and become translucent.

This week’s post includes instructions for cooking one cup of quinoa and a collection of recipes showcasing its versatility. Enjoy!

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Savory Swiss Chard Tarts

My Swiss chard is growing like crazy.  I think it’s in a perfect spot.  Must. Remember. This.  A dark, leafy green rich in vitamins and minerals, I use it as a substitute for spinach, although the flavor is stronger and more robust than spinach.  We eat it raw, as salad greens.  Sometimes I chop it […]

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The Ultimate Refresher: Watermelon Gazpacho

We love everything about watermelon – crunchy, juicy, sweet and incredibly low in calories. Not to mention that color! It’s the perfect summer snack anytime time of day. This recipe takes watermelon and makes it really something special. Sweet and savory, the delicate flavors of watermelon and cucumber really shine. Cool, healthy and refreshing, this soup is sophisticated enough to start a meal or serve in shot glasses as an appetizer. I also find myself drinking it from a glass like a smoothie.

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Tastes Like Summer: Burst Tomato Gallette

There’s a lot to love about a gallette (an open-faced, rustic tart). Sweet or savory, gallettes are forgiving in that the more rustic they are, the better! Chunks of fruit or vegetables take center stage in a gallette, literally. In this glorious version, cherry tomatoes are “burst” in hot oil before being sautéed with zucchini and corn. Served with a mixed green salad, it tastes a lot like summer!

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yellow tomatoes

The Taste of Summer: Tomatoes

A visit from my parents-in-law yielded pounds of Roma, Early Girl and Purple Prince tomatoes. Organic, fresh and home grown, they don’t get better than this. In celebration, I wanted to make a light and summery sauce for pasta, so I turned to Pim’s Super Quick and Fantastic Tomato Sauce. I used fresh basil, red pepper flakes and sherry vinegar to boost the flavor of the tomatoes. It is indeed fantastic!

Read more for links to other great recipes featuring fresh tomatoes that will deliver the taste of summer to your table. Enjoy!

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