This is from Simply in Season, Recipes that celebrate fresh, local foods in the spirit of More-with-Less. I used chicken and I also used leftover basmati rice, which gave the whole dish a great flavor. I also garnished the top with fresh parsley. Feel free to alter the herbs and change the style of the … Read more
This recipe is cool because you can do all sorts of variations on the same theme. I chose to make an Italian style stuffed cabbage with pasta sauce. Depending on your menu you may want to try seasoning your filling with different herbs and spices. Here’s how I made it- Ingredients 1 large chinese cabbage … Read more
Here’s to a luxurious morning treat! As with many of my preferred breakfast creations, this is not a low-calorie food, but I sure did enjoy it! INGREDIENTS 3 eggs a splash of milk half a potato half a sweet potato about one quarter of a white or yellow onion approximately 7 slices of extra sharp … Read more
This is from Simply in Season, Recipes that celebrate fresh, local foods in the spirit of More-with-Less. Hint: Wait until its just about fully baked and then garnish the top with the parsley and parmesan. Add more cheese if you want. -John Ingredients 2 cups cabbage, shredded 1/2 cup carrots, shredded 1/3 cup scallions, chopped … Read more
This recipe looked so bright and sunny in the cookbook that Meave and I had to try it. It was characterized as being “so easy,” and that really is true. Looks fantastic and isn’t hard at all to prepare. Oh yeah, and tastes great. Here’s the deal… INGREDIENTS 1 sweet potato, thinly sliced 1-2 Gala … Read more
This recipe is adapted from breadexperience.com. It is originally called Classic Pumpernickel Bread. Rye flour is just as good. The only challenge is that the dough ends up being very sticky, so you have to continually, gradually add the wheat flour as you knead it (no pun intended). I also like to add seeds to … Read more
This is from Simply in Season, Recipes that celebrate fresh, local foods in the spirit of More-with-Less. It is basically a quiche with carrots instead of spinach and its delicious! I substituted Monteray Jack cheese for extra sharp cheddar. -John Ingredients and Preparation: 3 cups carrots, shredded 1 ½ cup water 2/3 cup brown rice, uncooked ½ … Read more
If you want some tasty, healthy, semi-sweet rolls for a snack then you’ve found a great recipe! It comes from the book, Simply in Season, Recipes that celebrate fresh, local foods in the spirit of More-with-Less. I would recommend this recipe to anyone who is interested in getting into bread baking. These crescent rolls … Read more
This is one of my favorite ways to cook eggplant and it impresses your friends if each slice of eggplant is topped with a green basil leaf. Sometimes I’ll fry the eggplant instead of baking it. -John Ingredients: 2-3 medium or large eggplants Fresh basil leaves 1 cup corn meal 2 tablespoons wheat germ 2 … Read more
This is an easy recipe for cooking root vegetables and it’s a great side dish. I love it because it combines so many vegetables and it adds color to the meal. The less common veggies give this dish great flavor. Celeriac tastes like celery, rutabaga is slightly sweet, and parsnips are deliciously sweet. I recently … Read more