Pineapple-Cashew Stir-Fry

Posted on 18 July, 2011 by Beth Rooney

Pineapple-Cashew Stir Fry

Of all the recipes we have tried over the last few weeks, this is far and away the best. It has two of my favorite ingredients: pineapple and cashews, is fast to cook and is the kind of dish where you have to remind yourself to slow down while you eat it.

Lately I’ve been trying to build up a repertoire of fast, nutritious recipes because I’m already starting to think about how I will be able to feed Nick and myself when the baby arrives. We’ve already decided we would spend a good bit of time cooking and freezing meals in August for the first few weeks, but I think we’ll also make a bunch of grains and beans ahead of time too so that we can just thaw them and throw together a meal like this after the initial shock of parenthood has worn off, I think cooking will be rather therapeutic. We’ll see though!

Anyway, this one is good for a quick weeknight meal no matter what you are expecting. The recipe is from the Veganomicon.

Quinoa

1 cup quinoa, well rinsed and drained

1 cup pineapple juice

1 cup cold water

¼ tsp soy sauce

Stir-fry

4 ounces cashews, raw and unsalted

3 tbsp peanut oil – we used sesame oil because of Nick

2 scallions, sliced thinly

2 cloves garlic, minced

1 hot red chile, sliced into very thin rounds

½ inch piece ginger, peeled and minced

1 red bell pepper, seeded and diced

1 cup frozen peas or cooked edamame

½ cup fresh basil leaves, rolled and sliced into thin shreds

2 tbsp finely chopped fresh mint

10 oz fresh pineapple, cut into bite-size chucks—this will be able two cups (we used canned pineapple so we would have the juice too.)

3 tbsp soy sauce

3 tbsp vegetable stock

1 tbsp mirin

lime wedges for garnish

Prepare the quinoa first: Combine the quinoa, juice, water and soy sauce in a medium-size pot. Cover, place over high heat and bring to a boil. Stir a few times, lower the heat to medium-low, cover and cook for 12-14 minutes until all the liquid has been absorbed and the quinoa is plumped and slightly translucent. Uncover, fluff and let cool.

Prepare the stir-fry

Use the largest nonstick skillet you have or a wok. Have all of the ingredients chopped and ready. Place the cashews in the dry pan and heat over low heat, stirring them, until lightly toasted, 4-5minutes.

Remove the cashews from the pan, raise the heat to medium and add the oil, scallions and the garlic. When the garlic starts to sizzle add the sliced chile pepper and ginger. Stir-fry for about 2 minutes then add the bell pepper and peas. Stir-fry for another 3-4 minutes, until the bell pepper is softened and the peas are bright green. Add the basil and mint and stir for another minute before adding the pineapple and quinoa.

In a measuring cup, combine the soy sauce the vegetable stock and the mirin. Pour over the quinoa mixtures. Stir to incorporate completely and coat the quinoa. Continue to stir-fry for 14 minutes, until the quinoa is very hot. Serve with lime wedges and additional soy sauce and season to taste.

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Creamy Polenta with Mushrooms

Posted on 14 July, 2011 by Beth Rooney

Creamy Polenta with Mushrooms

There was a period of time this year, maybe about a month ago, where I had time to experiment and try some recipes that I’ve had bookmarked for ages, but hadn’t been able to try. This is the first of a series of recipes like that. I think this was my favorite of the dishes I tried. It is a creamy polenta with roasted mushrooms and kale chips! The BEST part about this dish is how fast it is! If you don’t add the kale chips or already have them made, it is even faster! And this dish also has a fried egg on top, which to me, is equal to heaven.

Here is the original link to the recipe.

It says it serves 3, but we just made two fried eggs and had a little left over polenta.

Parmesan Polenta with Eggs and Roasted Mushrooms
Serves 3 (main course portions)

1 lb mushrooms
1/8 c olive oil
1/4 tsp pepper flakes
1/4 tsp coarse salt
1/2 c polenta
1 c milk
1 c water
pinch salt
1/2 c shredded Parmesan or Romano cheese
3 eggs
chives for garnish

1. Preheat oven to 475.
2. Chop mushrooms into 1/2 inch pieces.
3. Toss mushrooms with oil, pepper flakes, and salt on a baking sheet.
4. Spread in single layer and roast until browned, about 10 minutes.
5. Meanwhile, whisk polenta, milk, water, and salt together in saucepan and bring to a boil over medium heat, covered.
6. After reaching a boil, turn heat to low and let sit with lid cracked for 15 minutes.
7. While polenta is cooking, heat nonstick skillet over medium heat and crack the eggs so that they are sunny side up.
8. Cook about a minute and then add a few tablespoons of water to the skillet. Water will sizzle – cover so the yolks steam and set to your liking. I like mine somewhat viscous so I wait for the steamed yolks to ‘skin’ over with egg white. This will happen naturally with the method above.
9. Mix Parmesan into polenta, plate on a dish, spoon mushrooms over and top with egg. Garnish with snipped chives. Eat and enjoy!

I added the kale chips because we had a big bunch of it and I had been meaning to try making the chips for a long time! It complimented the mushrooms perfectly and I’ve become obsessed with making sure I get veggies, protein and carbs with every meal now because I want our little baby to grow nicely. So far she/he seems to be growing at a good pace and also seems to have gotten enough protein because she thinks she is a boxer. She is frequently kicking and punching me while I’m editing pictures or replying to emails, while I’m driving or while I’m reading. I don’t think she likes to sit still either! Anyway, this dish was a hit with me, with the pozor (that’s what we call the baby) and with Nick. You should make it tonight!

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Quinoa Salad with Black Beans and Mango

Posted on 1 July, 2011 by Beth Rooney

Quinoa Salad with Black Beans and Mango

When I get invited to a barbecue I immediately start going through my list of recipes: potato salad, macaroni salad, lentil-beet salad, tofu burgers, etc. I love all of these recipes, but they have to make room for one more because this spring I found a perfect picnic salad recipe in the Veganomicon—Quinoa Salad with Black Beans and Mango.

The wonderful thing about this recipe is how flexible and quick it is to make. You can use any left over grains, beans or fruit you have in the house. Lately we’ve been using a lot of quinoa though because I need the extra protein, but imagine Israeli couscous, bulgur or wheatberries would also be nice!

It is perfect for picnics because there is no dairy, it is fast and tastes better at room temperature than it does chilled.

And now the recipe!

1 mango, peeled and cut into small dice

1 red bell pepper, seeded and diced as small as you can get it

1 cup chopped scallions

1 cup chopped fresh cilantro

2 tbsp red wine vinegar

2 tbsp grapeseed oil

¼ tsp salt

2 cups cooked quinoa, cooled*

1 (15oz) can black beans drained and rinsed

Spinach

Combine the mango, bell pepper, scallion and cilantro in a mixing bowl. Add the red wine vinegar, grapeseed oil, and salt, and stir to combine. Add the quinoa and stir until everything is well incorporated. Fold in the black beans. You can serve immediately or let it sit for a bit for the flavors to meld.

We also added two handfuls of spinach just because we had it on hand. I think it is best to add the spinach right before you serve it so it doesn’t get too oily or wilted.

*if you don’t already have some cooked quinoa, don’t fret! It is very easy. Just bring 1 cup of dried quinoa and two cups of water to a boil in a small pot. Once it has started to boil, lower the heat so it is simmering and cook for about 15 minutes, until all the water has been absorbed. Then remove from the heat and fluff with a fork. Set it aside and let it cool while you prep the other ingredients for the recipe!

PinExt Quinoa Salad with Black Beans and Mango

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Oven-Roasted Tomatoes by Saveur

Posted on 3 October, 2010 by Beth Rooney

Roasted Tomatoes with herbs and garlic

This recipe comes from Saveur magazine and is my pick of the summer. It is fast and delicious and requires little prep or work on your part. Just pick fresh tomatoes and you are set. This one is perfect for a few more days (?) or a week (?). Fresh tomatoes are still available and the heat from the blazing oven won’t be an annoyance and may in fact be welcome depending on the day. We’ve made this three times already this summer and plan to make it one more time before we leave for Europe. The first time we made it was while we were canning pasta sauce at my parents’ house. That’s how easy it is to make. Also, you can see the peach jam in the background of the top photo. Without further ado, the recipe!

Prepping the tomatoes and garlic

Roasted Tomatoes

6 medium tomatoes

6 cloves garlic, unpeeled (we did two cloves of garlic for every tomato)

and lightly crushed

5 sprigs fresh thyme

1/2 cup extra-virgin olive oil

Kosher salt and freshly ground

black pepper, to taste

1. Heat oven to 425°. Place tomatoes, garlic, and thyme on a rimmed baking sheet and drizzle with oil; season with salt and pepper. Bake, brushing tomatoes occasionally with the oil, until tomatoes soften and their skins split, about 25 minutes.

2.Transfer tomatoes, along with juices, to a serving dish and serve warm with crusty bread.

SERVES 6

This recipe was first published in Saveur in Issue #130

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Apricot Fennel Ricotta Sandwiches

Posted on 8 September, 2010 by Beth Rooney

Apricot Fennel Ricotta Sandwiches

I saw this recipe in the Chicago Tribune food section and despite having just finished breakfast immediately wanted to make and devour these. Then, as usually happens, I made note of the recipe, got distracted with the millions of other things I want to try to make and forgot about it.

When I cleaned out my office the other day I came across it and again was amazed I hadn’t tried it yet. We finally had occasion to make it when our friends Sudha and Evan came over for brunch in late August. These little sandwiches were everything I thought they would be and more. Before I give the recipe though, I have to give Sudha credit for the rich and drool-worthy French cream she made to pour over our fresh fruit. It was like eating melted ice cream. So. Good.

Anyway, here is the recipe for the killer sandwiches. Think Grahamwich (new restaurant opening in Chicago that serves gourmet sandwiches) will have anything better than this? Doubt it. But then, I don’t really like Graham Elliot and his upscale, classist shenanigans.

A few notes before the recipe:

Star anise is my favorite spice to cook with, it is beautiful and fragrant, and who doesn’t love just looking at it? Such an intricately shaped spice…wow.

We used dried apricots because the fresh ones are no longer in season. We used Turkish one so they were darker than the ones found in most supermarkets.

We chopped a lot more pistachios than the recipe calls for because we are fiends for them.

MG 8326 615x410 Apricot Fennel Ricotta Sandwiches

Dried Apricots and Fennel

Apricot and fennel sandwiches with ricotta, pistachios and black pepper

Prep: 25 minutes Cook: 15 minutes Makes: 4 sandwiches (It can make more if you make open faced sandwiches.)

1 cup each: sugar, water

4 star anise

2 sticks cinnamon

¼ tsp black peppercorns, roughly crushed

6 apricots, pitted, quartered Sliced bread

½-1 bulb fennel, sliced crosswise into thin strips

½ pound ricotta cheese

2 tablespoons chopped pistachios ½ tsp sea salt

freshly ground pepper

1. Combine sugar, water, star anise, cinnamon and crushed pepper in a saucepan; heat to a boil. Reduce the heat; simmer 2 minutes. Add the apricots and fennel. Heat to a simmer; cook until the apricots are soft and the fennel has just a slight crunch, about 10 minutes.

2. Grill or toast the bread on both sides. Spread the ricotta on each slice; top with the apricot/fennel mixture. Finish with the pistachios; season with salt and pepper to taste.

We had leftover apricot mix and ricotta so the next day Nick and I mixed them together and it was like eating cannoli filling. I love eating ricotta in various forms for dessert and this is my new favorite.

This is another any time of day recipe. I love recipes like this! I find myself making more and more like this. What’s your favorite sandwich combination?

PinExt Apricot Fennel Ricotta Sandwiches

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Green Pasta

Posted on 1 September, 2010 by Beth Rooney

Green Pasta with Pesto and Zucchini

September came out of nowhere, how did the summer slip away?? Today is warm and a little humid, but Labor Day weekend is approaching and with it weather that gently reminds us that summer is exiting and cooler weather is due soon. With the changing seasons I thought it was time to catch up on some of the dishes I’ve made over the summer.

This dish is representative of the kind of cooking I have been doing lately. I haven’t really been following recipes this summer, as much as combining the fresh vegetables I have from my garden with the hilariously large store of dried beans and grains we have at home. This dish came together one day in July because my basil was going crazy and the zucchini in the refrigerator longed to be something other than bread.

So this is a really easy dish to make. It is pasta, pesto and zucchini. I placed a steamer in large pot, cut the zucchini into short little sticks and steamed them. Set them aside after about 10 minutes of steaming and then used the water from that process (with a little more added) to boil the pasta. Add the pesto I had made the day before, a little extra garlic, salt and pepper, throw some cheese (feta, Parmesan, goat, whatever) and that’s that!

Nick and I ate this for about a week. It was a large impromptu recipe so the only thing I might do differently is use a small zucchini or cook less pasta, I love left overs, but everyone has their limits. Mine is about a week.

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Warm Balsamic Bean Salad

Posted on 11 July, 2010 by Beth Rooney

Warm Balsamic Lima Bean Salad

I love Lima Beans. They are a much-maligned food and I can not for the life of me figure out why! I bought some after eating lima bean paste at a restaurant near our house. I wasn’t sure how to use them, but then I got the infrequent, but always welcome, email for quick weekday dinners from “The Splendid Table.” This ‘Warm Balsamic Bean Salad’ is easy, satisfying and simple to modify.

The original recipe calls for it to be served on a bed of greens, which would have been tasty, but I happened to have peas and asparagus on hand because in the spring I want to eat nothing else. So instead of lettuce, I briefly steamed the peas and the asparagus so they were just a little tender and then bought some amazing whole grain bread from Whole Foods. The addition of the bread creates the classic bean-grain duo that makes up a complete protein. Now that it is a little later in the growing season, I would add squash (yellow or zucchini) and peppers, instead of the asparagus and peas.

Warm Balsamic Bean Salad (originally from The Splendid Table)

Servings: 4 servings

Ingredients

Dressing:
1/3 cup good tasting extra-virgin olive oil
1 medium to large onion, thinly sliced
4-inch branch fresh rosemary, or a generous teaspoon dried whole leaf rosemary
Salt and freshly ground black pepper
1/2 cup water
4 large cloves garlic, diced
Pinch hot pepper flakes
1/4 cup wine or cider vinegar
1/4 cup balsamic vinegar
2 14-ounce cans of cannellini, pinto beans, or lima beans, rinsed and drained (If you are using dried beans, this is about 4 cups of cooked beans)

Vegetables:

1-2 bunches of asparagus or two small summer squash

1 cup fresh peas or 1 medium pepper

Preparation

Heat oil in a 12-inch skillet over medium heat. Stir in the onion, rosemary, salt and a generous amount of pepper. Saute 2 minutes, or until the onion is soft. Add the water, garlic, and hot pepper. Bring to a very gentle bubble, cover the pan and cook 3 minutes, or until garlic is soft. Don’t let it brown and be careful not to get spattered by the water. Stir in the vinegars and the beans, and set aside.2. Steam the asparagus and peas by starting with the asparagus for three minutes, then add the peas and steam for an additional 2 minutes or just until the asparagus is tender. If you are using summer vegetables, slice the squash into thin slices and cut the pepper into thin stripes and steam together for about 10 minutes, or until the vegetables are tender but not mushy.
Combine the beans and the vegetables in a dish and serve with whole grain bread. Enjoy!

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Vegetarian Chili

Posted on 4 January, 2010 by Beth Rooney

Vegetarian Chili with sweet cornbread

I don’t really know where we got the base recipe for this chili, but over the years (we started making it in college) we have changed it so much that I feel comfortable saying this is our chili recipe. We make it at least twice each winter. Once for Christmas Eve dinner and again during the long Chicago winter. We usually double the batch since it is easy to make, freezes well and reheats perfectly! When you reheat it, just add a little water because it tends to get thick. This chili, as you can see in the photo, is quite substantial. Add more water or beer if you like soupier chili.

Vegetarian Chili— My favorite winter dish!

3 large cloves of garlic, minced

1 large onion, chopped

1 Tbsp of oil

2 14 ½ ounce cans of chili style chunky tomatoes

1 15 ½ ounce can of each: red kidney beans, pinto beans, and white kidney beans (if you are using dried beans use about ½ cup of each of the beans.

1 ½ C of corn

1-1/2 C TVP

1 8oz can of beer (I like PBR)

1 8oz can tomato sauce

1 C water

1 Tbsp chili powder

1 Tbsp dijon mustard

1 Tbsp oregano (crushed)

1 tsp ground cumin

1 tsp black pepper

hot sauce of your choice

Saute the onions for about 4-5 minutes, add the garlic and sauté for another 1-2 minutes. Stir in the un-drained tomatoes, beer, tomato sauce, water, spices and hot sauce. Let these simmer for a little bit, then add the beans and TVP. Bring to a boil, then reduce the heat and let it simmer for 30-60 minutes.

That’s it! The key to good chili is to make it a day or two ahead of when you want to eat it. We made our chili on the 23^rd for Christmas eve and when you reheat, taste it because the beans and TVP will soak up all the spices and it will likely need more. We made one really mild pot for our parents and we probably tripled the spices above in the pot for us. It can be as spicy or as mild as you like, just adjust the 6 spices to your taste. Enjoy! Oh and if you aren’t a vegan make sure you but some shredded cheese on top! We served the chili with sweet corn bread. I found the recipe online and adjusted the sugar to a reasonable level. The recipe follows, but I didn’t take any pictures of it because we all ate it too fast.

Ingredients

1 cup all-purpose flour
1 cup yellow cornmeal
1/4 cup white sugar
1 teaspoon salt
3 1/2 teaspoons baking powder
1 egg
1 cup milk
1/3 cup vegetable oil

Directions

Preheat oven to 400 degrees F (200 degrees C). Spray or lightly grease a 9 inch pan.
In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and vegetable oil until well combined. Pour batter into prepared pan.
Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

Christmas Eve Spread

This is what we ate before we went to mass. The jellies are half home-made, and the crackers are from a previous post, the cookies on the right are my mother-in-laws. Very tiny and very delicious. I hope everyone had a great New Year’s celebration and I hope that 2010 is great for everyone!

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Sweet Roasted Butternut Squash and Endive over Bowtie Pasta

Posted on 28 December, 2009 by Beth Rooney

Sweet Roasted Butternut Squash and Endive over Bowtie Pasta

Christmas with the family usually means copious amounts of ham, turkey and sarma (cabbage rolls stuffed with beef and onion) but there are few vegetarian options. The sides and salads are all there, but there isn’t really a main dish. That’s why I made a butternut squash pasta dish this year. The recipe comes straight out of How to Eat Supper. I picked this recipe for many reasons: I had a butternut squash, the roasted veggies can be made in advance and pasta boils quickly. Throwing this together in the midst of all the other kitchen chaos was easy. So imagine how easy it would be if it were the only thing happening in the kitchen.

I also picked this one because the recipes in this book require few, if any, changes. Next time I might skip the half and half in favor of whatever milk I have or a 1/2 cup of the pasta water, but since it was Christmas I went with the fatty version. It reheats well and keeps nicely! So here’s the recipe and at the end you’ll find links to some foods I’ve featured that are considered lucky if eaten on New Year’s. We’re planning to eat the red lentil soup or perhaps the lentil burgers. And we’ll each have 12 grapes with our champagne this year!

Sweet Roasted Butternut Squash and Endive over Farfalle

The Splendid Table’s How to Eat Supper, by Lynne Rosetto Kasper & Sally Swift

For the vegetables:

1 medium butternut squash, peeled, seeded and cut into bite-sized chunks*

1 medium onion, cut into 1-inch chunks

1 bunch endive, washed, dried and torn into small pieces

1/3 C tightly packed fresh basil leaves, torn

16 large fresh sage leaves, torn

5 large garlic cloves, coarse chopped

1/3 C extra-virgin olive oil

1/4 tsp red pepper flakes

1 packed Tbsp brown sugar

Kosher salt and freshly ground black pepper

For the pasta:
1 lb farfalle (bow-tie pasta)

1- 1 1/2 C shredded Parmesan or Asiago cheese

½ cup half and half

Place a large sheet pan in the oven. Preheat oven to 450 degrees. If you have a gas stove, use the roasting pan from the bottom of your stove.

* The best way to cut the squash is to warm it in the microwave for about 2 minutes. Then split the squash in half length-wise, scoop out the seeds, and place cut side down. Once flipped, cut it crosswise into 1-inch-thick slices. Now it will be easy to remove the peel. Cut the crescents of squash into 1-inch chunks, and you are finished!

In a large bowl, toss together all ingredients for the vegetables, and be generous with the salt and pepper. Carefully turn the squash blend onto the pre-heated pan and spread it out. Roast for 25 minutes, or until squash is tender, turning two or three times during roasting.

During the last 15 minutes or so of roasting time, cook pasta until tender but not soft, reserving about a half a cup of the pasta water.

When the squash is tender, turn on the broiler. It will probably be around 5 minutes under the boiler, but watch them closely!

Scrape vegetables into a serving bowl. Add the cooked pasta, half and half and cheese. Stir to blend, adding more pasta water or salt and pepper as needed.

Lentils:

Rhubarb with lentils , Tofu and Lentils , Armenian Apricot Soup , Lentil Burgers

Other good luck foods: cabbage, soba noodles, and circular cakes.

PinExt Sweet Roasted Butternut Squash and Endive over Bowtie Pasta

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Winter Squash Galette

Posted on 11 November, 2009 by Beth Rooney

Winter Squash Galette

My favorite holiday of the year is approaching quickly: Thanksgiving. This incredible day celebrates everything I hold dear, food, family, and friends. Thanksgiving also happens to be when the weather changes and deeply fragrant dishes grace tables across the county. To celebrate this perfect holiday I make one of my favorite cold-weather dishes. The cheese and sweet squash make an intriguing combination, and a yeasted dough is easy and delicious. This is a recipe from Deborah Madison’s cookbooks.

I made this dish for Thanksgiving last year and it was so delicious I will be making it again this year. I am only getting around to posting my Thanksgiving photos from last year now because I shot the dinner for Saveur magazine. These little galettes are visually pleasing and look fancy enough to steal the show from the ever-present turkey at this year’s meal. Don’t be intimidated by the tart dough, it is easy and TOTALLY WORTH IT. The winter squash galettes reheat well so don’t feel like you have to eat all of them in one sitting.

I’ll be posting several recipes over the next couple days that would work for Thanksgiving dishes! Enjoy!

Winter Squash Galette

Serves 6

Yeasted Tart Dough with Olive Oil (see below)
2 1/2 pounds winter squash, such as butternut
1 small head garlic, cloves separated but not peeled
1 tablespoon olive oil, plus extra for the squash
1 onion, finely diced
12 fresh sage leaves, chopped, or 2 teaspoons dried
1/2 cup freshly grated pecorino or Parmesan
Salt and freshly milled pepper
1 egg, beaten

Make the dough. Preheat the oven to 375 degrees. Cut the squash in half, scrape out the seeds, and brush the cut surface with oil. Stuff the garlic into the cavities and place the squash cut side down on a sheet pan. Bake until the flesh is tender, about 40 minutes. Scoop out the squash and squeeze the garlic cloves. Mash them together with a fork until fairly smooth, leaving some texture.

Warm 1 tablespoon oil in a skillet over medium heat. Add the onion and sage and cook until the onion is soft and beginning to color, about 12 minutes. Add it to the squash along with the grated cheese and season with salt and pepper to taste.

Roll out the dough into a 14-inch circle and spread the filling over it, leaving a border of 2 inches or more. Pleat the dough over the filling, then brush the edges with beaten egg. Bake until the crust is golden, about 25 minutes.

Yeasted Tart Dough with Olive Oil

2 teaspoons active dry yeast
1/2 teaspoon sugar
1/2 cup warm water
3 tablespoons olive oil
1 egg, lightly beaten
3/8 teaspoon salt
1 3/4 cups flour, as needed

Makes one 9-, 10-, or 11-inch tart, pie or galette, 6 to 8 individual shells

The egg contributes to the strength and suppleness of the dough. If you don’t eat eggs, leave it out and add an additional 3 tablespoons water with 1 tablespoon oil.

Dissolve the yeast and sugar in the water in a medium bowl and let stand until bubbly, about 10 minutes. Add the oil, egg, and salt, then stir in the flour. When the dough is too stiff to work with a spoon, turn it onto the counter and knead until smooth and elastic, about 4 minutes. Add more flour if necessary to keep it from sticking. Set the dough in an oiled bowl, turn it over to coat, cover with a towel, and let rise until doubled in bulk, 45 minutes to an hour. Turn the dough out. Roll it into a thin circle and use it to line a tart or pie pan or to make a free-form galette. (For individual tarts, divide it into 6 pieces, shape into balls, and let rest under a towel for 15 minutes before rolling them out.)

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Belly of the Beest

A collection of thoughts, recipes and photos from my everyday life with food.

Category Archives: Main Dish

Pineapple-Cashew Stir-Fry

Creamy Polenta with Mushrooms

Quinoa Salad with Black Beans and Mango

Oven-Roasted Tomatoes by Saveur

Roasted Tomatoes

Apricot Fennel Ricotta Sandwiches

Green Pasta

Warm Balsamic Bean Salad

Vegetarian Chili

Sweet Roasted Butternut Squash and Endive over Bowtie Pasta

Sweet Roasted Butternut Squash and Endive over Farfalle

Winter Squash Galette

Winter Squash Galette

May 2013
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