­
­

vegetarian

Mushroom Toast

This is not avocado toast which appears to be on every menu and is so ubiquitous these days. I was...

Read More

Sopa Tarasca

Although we learned to make this soup in San Miguel D’Allende, this simple “sopa” originated in the Mexican state of...

Read More

Cauliflower Zaalouk, Moroccan Cauliflower

Zaalouk de chou fleur or Moroccan cauliflower can be used as a vegetarian main dish or a side. What I...

Read More

Curried Egg Salad

Keep it simple. I love egg salad. I love it for breakfast, lunch or anytime. I eat it on crackers,...

Read More

Couscous and Vegetable Salad

Many years ago I received my first introduction to “health food” at a small shop on Magazine Street in New...

Read More

Roasted Rainbow Carrots with Spices, Avocado, and Yogurt

I must give credit to Smitten Kitchen for her adaptation of the original recipe for these roasted rainbow carrots. She...

Read More

Apple Cinnamon Raisin and Walnut Baked Oatmeal

We eat grits in the south. Lots of grits prepared in lots of creative ways. So it has taken me...

Read More

Sweet Potato, Chickpea and Tomato Stew

I dream about the bold and fragrant flavors in this sweet potato, chick pea and tomato stew. So deeply satisfying....

Read More

Green French Lentils with Potatoes and Spinach

Lentils are so versatile and easy to cook because they do not have to be presoaked. They cook rather quickly,...

Read More

Vietnamese Rice Noodle and Vegetable Salad

Vietnamese rice noodles, bun, pronounced “boon” are perfect for salads, spring rolls or hot noodle soups. They cook quickly and...

Read More

Grilled Corn on the Cob

Super grilled corn for Super Bowl (or Boycott/Shun Bowl) Sunday. I am always looking for an excuse to visit New...

Read More

Red or Blood Orange Salad

The citrus vendor at our local farmers market had some beautiful Louisiana red navel oranges this weekend. If you have...

Read More