We are big fans of a great side dish. When planning out our Christmas dinners, we were looking for something that would work well for the groups who were having smaller dinners and those having bigger groups. Cauliflower is, in our books, a very under appreciated vegetable. It is incredible versatile and takes well to a…
ROASTED SPICED CAULIFLOWER
This is also delicious the next day, sprinkled on top of a salad.
Pita Chips
The other day we were wondering how to use up our last few whole wheat pita loaves, which had become quite dry. Since we love to snack on pita chips, we decided that would be a good use of our stale pitas. We simply cut the pita into triangles, sprayed them with spray olive oil,…
Grits (plain and simple)
There are many ways to prepare grits, most of which are creamy and cheesy. That was a problem when we were trying to prepare a vegan version. So, we just made up our own recipe that can be made dairy-free or not. Easily turn these plain (and not too rich) grits into cheese grits by…
Pasta Salad with Beans and Vegetables
Pasta salad is a versatile dish and a great way to use up a plethora of vegetables in your refrigerator. We are providing a basic outline so you can make your own creation from the harvest in your garden or refrigerator. Try zucchini, yellow squash, bell peppers, carrots, radishes, celery, etc. If you’re making it…
Coconut Spinach
“I love to collect recipes, especially from other countries. This is a simplified take on a typical dish from Guam that I instantly fell in love with. As I researched it, I learned that Guamanians and the native people (called Chamorros) love hot sauce–Tabasco in particular (my favorite as well). On average, each Guamanian goes…
Summer Succotash
Succotash is a traditional American food that comes from a Native American word meaning “boiled corn,” so you should always include corn in the dish even if it isn’t the main ingredient. Over the decades, lima (or butter) beans have taken the star role in succotash, and it’s a great way to highlight those often…
Baked Rice with Lime and Cilantro
Here’s an easy way to dress up brown rice, and it frees up burners if you need them. You can also prepare it all ahead of time then reheat to serve. Use 2 cups liquid if you like firmer rice and 2-1/4 cups if you want it to be softer, like risotto. The type of brown rice you use will also affect how soft it becomes. Sometimes we add fresh herbs from our garden for a change. Chives or tarragon can be used, but you’ll want only about 1/4 cup. Stronger herbs like oregano, thyme, or rosemary should be cut back to about 2 tablespoons.
Cannellini Bean Salad
This is a refreshing yet filling salad, perfect for hot summer days. It is equally tasty when made with no cheese, Feta, or goat cheese, so it’s a good option for those vegans or vegetarians who will be at your next cookout–just double or triple the recipe since everyone will want some!
Pork Loin Roast with Maple Glaze
We don’t often eat pork, so when we do we look for local pasture-raised. This simple recipe is an attractive dish to serve to guests and requires very little attention on the part of the cook. You can get this ready to pop in the oven very quickly then go about preparing the sides while…
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