Vegetarian
Crispy Kale Chips
Kale is a powerhouse! Kale is packed with antioxidants and other nutrients that can help prevent some cancers and high cholesterol. The health benefits are tremendous – one cup of kale contains only 36 calories and 1,020 percent of the daily recommended amount of vitamin K, 200 percent of vitamin C, 180 percent of vitamin […]
Continue ReadingWheat Berry Salad with Raspberry Vinegar
Grains that pack a punch One of the things I want to do this year, is eat more natural grains – grains that pack a powerful punch. Wheat Berries are the least processed form of wheat. Wheat Berries are low in cholesterol, low in saturated fat, heart healthy and high in fiber. They also contain […]
Continue ReadingLeek & Gruyère Bread Pudding
A wonderful addition to you holiday buffet This is a wonderful addition to you holiday breakfast / brunch buffet. This recipe can be (should be) made a day ahead and refrigerated; reheat before serving. Leek & Gruyère Bread Pudding Serves 10 – 12 3 Tbs unsalted butter, plus more for baking dish 1 bunch leeks […]
Continue ReadingAcorn Squash Stuffed with Mushrooms & Cheese
Another Acorn Squash… My daughter, Zoe, asked me if I could make some more acorn squash. I usually stuff it with sausage, peas and onions, but I found this Mario Batali recipe using mushrooms and cheese that looks really good. Zucca al Forno Acorn Squash Stuffed with Mushrooms & Cheese Serves 6-8 7 Tbs unsalted butter […]
Continue ReadingBLD’s Fresh Vegetable Salad
Too hot for Hemp seeds! Yesterday (October 13th!) it was 100˚ F in Los Angeles. I already put my summer clothes away! I saw this salad recipe in yesterday’s Los Angeles Times and thought I would try it. I, of course, tweaked it. I added 2 cups of cooked chicken and left out the Hemp seeds. It […]
Continue ReadingAhh, the aubergine….
Aubergine is the French and British word for eggplant. The act of salting and rinsing eggplant to reduce bitterness is called “degorging.” An old practice, it is not as necessary these days because modern eggplants are less bitter. Having said that, salting eggplant will reduce the amount of oil absorbed in cooking. Eggplants are 95% […]
Continue ReadingEggplant Summer Squash Parmesan
Ahh, the aubergine…. Aubergine is the French and British word for eggplant. The act of salting and rinsing eggplant to reduce bitterness is called “degorging.” An old practice, it is not as necessary these days because modern eggplants are less bitter. Having said that, salting eggplant will reduce the amount of oil absorbed in cooking. […]
Continue ReadingSummer Squash & White Bean Sauté
Use up more of your garden squash recipe #2…. Bountiful summer vegetables zucchini, summer squash, fresh tomatoes are quickly sautéed with protein-rich white beans and topped with Parmesan for a hearty dish. This sauté, from Eating Well magazine, is endlessly versatile and works well with eggplant, peppers […]
Continue ReadingCheesy Zucchini Bake
Cheesy Zucchini Bake Serves 4 2 medium tomatoes, peeled and cut into wedges 2 small zucchini, sliced 2 small yellow summer squash, sliced ½ tsp thyme 1 tsp basil 1 tsp garlic powder ½ cup cheddar cheese, shredded 1/3 cup bread crumbs ½ cup mozzarella, shredded In a large bowl, combine the zucchini, squash and […]
Continue ReadingPea & Dill Salad
Serves 4 4 cups blanched green peas ½ cup mayonnaise ½ cup sour cream 1 Tbs Dijon mustard 5 green onions, chopped ¼ cup chopped fresh dill weed ground black pepper to taste ½ cup pecans ½ cup almonds Gently pat peas with a paper towel to absorb any excess moisture. Place peas in a […]
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