This recipe made its way into our lives after a solid day of working in cool, cloudy conditions. It seemed like a Chili sort of day, and this recipe matched up with what I had in the fridge. This came out well, and I enjoyed it quite a bit. This recipe is based on a … Read more
Ok! Here’s another of my all-time most-valuable recipes, again from my days with the Back Room Deli at the Good Food Store in Rochester, MN. This time, a quinoa riff on a classic middle eastern dish. You say, “tabouleh;” I say, “tabouli”… Here’s what ya need: INGREDIENTS 2 cups dry quinoa 3 cups water 1 1/2 … Read more
Ok, team, this is seriously one of my most valuable recipes. I’ve constructed these meat-free burgers numerous times over the past several years, and they seem to be universally enjoyed. My recipe is a slight modification of a recipe from The Backroom Deli at the Good Food Store in my hometown of Rochester, MN. I … Read more
I made this on Good Friday. Was feeling in a cooking rut — largely just making the same basic things over and over — and it felt really energizing to find a recipe and do something other than by rote. My version below is adapted from a recipe by Cassie Laemmli on SheKnows.com. The original … Read more
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
So I made this on the evening of John’s and my first official working-together-on-site day. I made up the recipe as I went along, inspired by a recipe for Vegan Toor Dal from Fatfree Vegan Recipes that I used to use when I worked for a vegan “deli” back in Minnesota. The original recipe involved … Read more
Meave and I like this a lot because it’s super easy and tastes great. A reliable low-stress, low-cost meal. Ingredients 1 medium onion 2 medium carrots 4 cloves garlic 1 cup green split peas olive or canola oil water salt black pepper Serves about 4. Preparation Chop up the onion and carrots. Drizzle enough oil … Read more
Meave and I have had this a couple times … usually without including all the ingredients in the full recipe. Last time, we skipped the almonds, peas, and shallot, since we didn’t have those things. And we changed the canola oil to extra virgin olive oil. And we used a whole pound of soft tofu. … Read more