Hot chili oil can make any bland vegetable more interesting and fun. When you’re overrun with fresh greens this summer,… Read More »Spicy Greens, or: What to do with that mystery veg in my CSA box
I remember years ago, when we had a garden overflowing with vegetables, that I was stopping the neighborhood children on… Read More »Glazed Zucchini: A quick and tasty side dish for summer
As the weather turns cold again, I’ve got soup on the brain. It’s easy to make a big batch at… Read More »West African Sweet Potato Soup: A savory meal with rich flavor
It’s July here in Vermont, and that means it’s BBQ and potluck season. With so many pasta and potato salads… Read More »Black bean salad: a southwest staple for potluck perfection
This Vermont Maple Cornbread is perfect with spicy butternut squash soup, but also compliments any hearty chili or stew. The maple syrup adds richness without making it too sweet.
Our favorite fall soup is based on Jamie Oliver’s roasted butternut squash from The Naked Chef. You can double the first part of the recipe below and use the squash as a side-dish for one meal, then use the leftovers to make the soup.
This is a quick and easy dish that captures the essence of the meat-based original. In our home it is… Read More »Easy Vegetarian Cottage Pie for a Hearty Dish
This is a fairly standard vegetarian stuffed pepper recipe, but I wanted to write it down with the proportions I… Read More »Vegetarian Southwest Stuffed Peppers are a Meal in Themselves