from “How To Cook Everything Vegetarian” by Mark Bittman makes 4 servings 4 Tablespoons butter or olive oil 1 Cup pearled or hulled barley Salt and freshly ground black pepper […]
Black Bean and Corn Chilaquiles with Roasted Tomato and Chipotle Sauce
serves 8 from Vegetarian Times, April 2008 1 small white onion, cut into 8 wedges 2 lbs. roma tomatoes, cut in half. (I used two cans of whole tomatoes, cut […]
Chickpea and Spinach Curry
adapted from Cooking Light, October 2002 1 cup coarsely chopped onion 1 1/2 tablespoons bottled ground fresh ginger1 clove garlic, peeled and minced 1 teaspoon olive oil 1 1/2 teaspoons […]
Salatet Kousa (Zucchini Salad)
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 […]
Cornmeal-Crusted Roasted Zucchini Tart
adapted from a recipe by Ellie Kriegeroriginal recipe here. Crust:2/3 cup yellow cornmeal1/3 cup whole grain pastry flour1/4 teaspoon salt2 tablespoons butter2 tablespoons canola oil3 tablespoons water Filling:2 Tablespoons olive […]