With Labor Day Here, Fall Cooking Classes Just Weeks AwayAfter these glorious fresh fruit and tossed salad days of summer, much of Fall’s bounty requires turning on the oven. No hurry, though, as Fall’s still three weeks away. And in four weeks, my first Fall Cooking Class on Saturday, September 28th. Continue reading Fall Cooking Classes — Bozeman, Montana
Perfect Vegan Veggie Patties What a treat. Tasty, moist, gluten and dairy-free veggie patties that hold together well. Fabulous on a slice of garden tomato topped with pesto. Great as a burger on a bun with mustard or ketchup and all the fixings. Continue reading Veggie Patties w/ Quinoa, Black Beans & Lots of Veggies
Such incredible abundance and variety of beautiful produce this time of year. Colorful, filled to overflowing displays at farmers’ markets with late summer’s bounty. All the right stuff for a superb Greek Salad: ripe, sweet and juicy tomatoes, cool, crisp cucumbers and full-flavored herbs. Continue reading Greek Salad — Fresh, Vibrant, Easy
Roasted Beets. Lovely Beets. Wonderful Beets.Few foods have as many loyal fans and avid detractors as beets. You either love them or you don’t. I’ve come to love them, especially roasted beets. My first taste of beets occurred at my Auntie Esther’s dining room table Continue reading Roasted Beets w/ Balsamic Glaze & Greens
Two pounds of short and chubby cucumbers helped fill my basket to overflowing. These crisp and tasty farmers’ market beauties were destined for a Cucumber Salad from Ottolenghi’s cookbook, Plenty. Once home, I was so excited to get cooking, I charged ahead without taking a moment to read through the recipe in advance. Continue reading Cucumber Salad w/ Ginger, Toasted Sesame Oil
