Better Than Feta
I never really ate a lot of cheese, but I did use bits of it in and on a great many of my traditional Italian or Greek recipes. Personally I found working around not adding cheese to my food to be really easy. However, that said, there are some recipes that really depended on either …
Start of Soup Season
One of my inspirations for preparing my Parsnip Butternut Squash Bisque for this weeks podcast actually was last weeks podcast! When Elizabeth Fraser was putting together her Ginger Snap Breakfast Smoothie (if you haven’t seen the episode you should be sure to tune in) and added fresh ginger to the fruits and veggies, I was …
Can’t Beat Beets
Like Cilantro it seems that people either love beets or hate them! Tonight I made Beet Burgers (recipe courtesy of Didi Emmons and in my book “Totally Vegetarian”) for a couple of friends who swore they would never (ever) develop a liking for this sadly underused root vegetable. Even though I’m seeing beets making more …
Fettucini with Brussels Sprouts
This weeks recipe was gobbled up by the crew before it hit the plate. Check it out!
Five Star Pizza
We had a few friends in for dinner tonight and I made a couple of my Five Star Pizzas. They’re so easy to make that preparing them never interferes with cocktail hour! And although I don’t have my pizza stone this recipe worked out great on a regular baking sheet. I picked up some fresh …
Polenta con Fungi Porcini
I believe mushrooms are truly a gift from nature and they are precious to the vegetarian cook, with their earthy robust flavors and meaty texture. Fresh wild mushrooms are sometimes difficult to find and fresh porcini nearly impossible. While some of you may be wary of dried mushrooms, after trying this recipe, you’ll realize how …
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