slightly adapted from Williams-Sonoma Picnics and Tailgates 6 beets, about 2 pounds, trimmed and scrubbed 1/4 cup coarsely chopped pecans 2 tablespoons orange juice 1 teaspoon real balsamic vinegar **see […]
Blueberry Slump
from King Arthur Flour’s All-Purpose Baking Book *Note: Non-dairy buttery sticks and almond milk work fantastic in this recipe to make a non-dairy variation. Syrup: 4 tablespoons butter 1 cup […]
Fresh Blueberry Pie
1 recipe of Judy’s Flaky Pie Crust 4 1/2 cups fresh blueberries 1 cup sugar 2 1/2 tablespoons cornstarch pinch of salt 1/2 teaspoon nutmeg 1/2 teaspoon cinnamon 2 tablespoons […]
Coconut Rice With Edamame and Leeks
from AYIAVK by Jack Bishop 10 ounces frozen shelled edamame, about 2 cups 2 tablespoons canola oil 3 medium leeks, white and green parts, halved, washed well, and cut into […]
Lemon-Garlic Leg of Lamb
from Sublime Smoke by Cheryl and Bill Jamison Serves 8 or more Paste: 1/2 medium onion, chunked 1 whole head of garlic, peeled 3 tablespoons fresh lemon juice 2 teaspoons […]
Chinese Noodles with Golden Tofu and Greens
from A Year In A Vegetarian Kitchen by Jack Bishop Salt 1 pound fresh Chinese noodles (I used Udon) 2 tablespoons plus 1 teaspoon roasted peanut oil (I used less) […]
Chard Burritos with Tomato-Chipotle Salsa
Salsa: 1 pound ripe tomatoes, cored and cut into 1-inch dice 1 small chipotle in adobo sauce, minced (about 1 tsp) 1/2 teaspoon minced fresh oregano leaves Salt Burritos: 1 […]
Marinated Chickpea Salad
1 (32 oz) can chickpeas, drained and rinsed 1/2 cup finely chopped celery 1/2 cup thinly sliced baby carrots 1/2 cup red or yellow bell pepper, cut into strips 1/4 […]
Spinach Dip
for use with vegetables,crackers, or bread. 1 package Knorr Vegetable recipe mix 1 cup canola mayonnaise 16 ozs low-fat sour cream 1 (4 oz) package crumbled feta cheese 1 package […]
Simple S’more Bars
2 cups oats 1 cup all-purpose flour 1 cup brown sugar, packed 1/2 teaspoon salt 1/2 teaspoon baking soda 1 1/2 sticks butter, melted 1 cup semi-sweet chocolate chips 3 […]