Vegetarian
vegetarian dishes...
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Pimento Cheese Dip with Jalapenos
Pimento Cheese Dip is such a treat. I think because it’s made with love. The same kind of love that goes into homemade Egg Salad or Tuna Salad. You know the kind where the ingredients are finely diced, seasoned just right, and brought together with a little mayonnaise love.
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Roasted Curried Corn Pudding in Acorn Squash
Roasted Curried Corn Pudding in Acorn Squash. When the end of the summer produce season welcomes in the fall it’s a chance for some really interesting and great flavor combinations.
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Blueberry, Basil & Goat Cheese Pasta Salad
Blueberry, Basil & Goat Cheese Pasta Salad. I recently saw an article in Cooking Light Magazine that featured 250 Calorie Pasta Dishes. The idea was to start with a portion of your favorite cooked pasta, then add 3-4 of your favorite mix-ins to create a fabulous meal. That got me thinking.
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Roasted Italian Veggie Grilled Cheese Sandwich {on Kalamata Olive Ciabatta}
Roasted Italian Veggie Grilled Cheese Sandwich {on Kalamata Olive Ciabatta}. It all began with the ‘featured’ bread at the bakery counter yesterday. Kalamata Olive Ciabatta Rolls. Combine that with my desire to build a better-than-the-last Grilled Cheese Sandwich…and we may have a new winner.
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Baked Sweet Potato Fries {Cajun Herb Seasoned}
Baked Sweet Potato Fries are almost a staple for us. There’s something so addicting about the sweet heat that comes from the sweetness of the potato combined with the Cajun herb seasoning. Any time we’re having burgers or anything else that pairs well with fries, we’ll likely turn to these.
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Mushroom Thyme Haricot Verts
Mushroom Thyme Haricot Verts. Haricot Verts, French for “green beans” are so wonderfully tender. They are absent of the strings that can make preparing green beans a chore and are easily recognized by their long slender shape. It’s such a treat to find these at the Farmers Markets and when I do I can’t help but buy pounds of them. Be prepared for a series of recipe posts incorporating my favorite of the green bean varieties.
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Blueberry Goat Cheese Crostini {with Honey & Lemon}
Blueberry Goat Cheese Crostini {with Honey & Lemon} There something really wholesome about a beautiful bowl of fresh spinach and mixed greens sprinkled with the fruit of summer. That’s exactly how I’ve been enjoying my salads lately…with assorted berries, nuts & cheeses. Last week when I got to the end of several of my salad ingredients I was left with spinach, blueberries, and a bit of goat cheese. I drizzled that with balsamic vinaigrette and discovered my favorite salad of the summer.
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Shelby’s Yummus Hummus {Roasted Garlic & Herb}
Shelby’s Yummus Hummus {Roasted Garlic & Herb} If my kid had a signature recipe it would have to be her Yummus Hummus. She started making it several years ago as she discovered a new passion for ‘real’ food. This recipe was something she could make completely from scratch. She actually took great pride in soaking the garbanzo beans overnight and getting up in the morning to make a batch before heading off to work. I remember always hoping she would leave a little behind for mom.
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Feta & Vegetable Mini Frittatas
Feta & Vegetable Mini Frittatas. If you’re looking for a light but flavorful brunch option, these Feta & Vegetable Mini Frittatas are a great choice. We used eggs and egg whites to reduce the calories and such without sacrificing flavor.
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Cheese Scalloped Corn Casserole {and an excerpt from The Moulding Board}
I was feeling a little sentimental and decided to pull out my treasured family cookbook, The Moulding Board. Included are recipes dating as far back as the early 1900’s intermixed with pages from my Great Grandmother Nannie’s 1929 diary. Such a wonderful way to get a glimpse of what life was like in Newtown, CT all those years ago. Now on to the Cheese Scalloped Corn Casserole recipe, which happens to be my sister Sarah’s contribution to the collection.
