Tuscan Kale Pesto — Six Ingredients & Six MinutesAmazingly fresh tasting, vibrant and versatile kale pesto. Just finely chopped kale with garlic, olive oil, salt, pepper and pecorino cheese. This deep green Tuscan Kale Pesto makes a delicious alternative to the more traditional basil pesto during the cold and colder days of late fall and winter. Continue reading Tuscan Kale Pesto
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
Quinoa Patties w/ Herbs, Sweet Potato and Shiitake GravyWhether you want a Thanksgiving dinner without turkey or have vegetarian or vegan guests who do, try Quinoa Patties w/ Herbs and Sweet Potato. They even taste like Thanksgiving Continue reading Quinoa Patties w/ Herbs & Sweet Potato for a Vegetarian Thanksgiving
Carrot Top Soup w/ Carrots & Their Lacy LeavesYou can certainly tell a book by its cover when you’re talking about carrots. The freshness of the carrot tops reveals the freshness of the carrots. Given the choice, I always choose Continue reading Carrot Top Soup — Nothing Gets Thrown Away
A Tabouli Salad GardenWe grow a tabouli salad garden. Our small square-foot garden contains 4 early ripening tomato plants, 6 curly parsley, 2 flat-leaf parsley, about a hundred scallions and 4 large pots of spearmint. Some years we have success with cucumbers Continue reading Tabouli Salad w/ Quinoa, Avocado & Feta
Chisaya Mama—the Mother Grain of the IncasFor almost 6000 years, quinoa (pronounced keen-wa)—known as the sacred grain of the Incas—has been cultivated in the Andean mountain regions of Peru, Chile and Bolivia. And yet quinoa is not a grain Continue reading Curried Quinoa Salad w/ Dried Cranberries & Toasted Almonds
