from Street Foodby Tom Kime Serves 4-6 2 1/4 lb small zucchini, ends trimmed (they should be not much longer than a man’s index finger)1/4 cup extra virgin olive oil1 […]
Dilled Potato Soup with Cucumber and Spring Vegetables
4 large red potatoes, peeled and chopped1 small onion, finely chopped2 cups vegetarian vegetable broth1 cup water1/2 teaspoon black pepper1/4 teaspoon sea salt1 small cucumber, peeled and diced (about 1 […]
Yucatan Summer Salad
An Erika Original 1 pint cherry tomatoes — halved1 yellow bell pepper — coarsely chopped1/2 cup red onion — finely chopped1 jalapeno chile pepper — finely chopped2 Cups turkey breast […]
Spaghetti with Spinach and Mushrooms
from Vegetarian Times Magazine serves 6 8 ozs. spaghetti, broken into thirds (I used whole wheat)1 15 oz. can low-sodium vegetable broth2 TBS tomato paste1 TBS harissa or 1 tsp […]
Couscous with Asparagus, Snow Peas and Radishes
from Vegetarian Times Magazine Serves 6 as a side 1/2 pound asparagus, sliced into 1/4-inch rounds (about 1 1/2 cups)1/4 pound snow peas, sliced crosswise into 1/4-inch strips (about 1 […]