Tag Archives: vegan option

Zucchini Ribbon, Cherry Tomato and Corn Pappardelle

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Filed under Home Cooking + Recipes

It’s Labor Day, the last hurrah of summer.

We’re spending the day in town. Casey’s getting ready for school to start this week — his first year of teaching. It’s exciting for both of us, and we’re glad this new chapter of our lives is starting. I have the day off of work, and I’m doing a bit of cooking and cleaning, and then we’re headed to a barbeque at my parents’ house.

Each morning feels more like fall. The air is crisp, and we’re no longer leaving the windows open 24/7. My cooking is starting to change, too. I’m starting to crave soups and comfort food, and I’m looking forward to trying some new recipes this year.

There’s still time for a few more summery recipes, and this is one of them. A pasta dish that celebrates the best produce of summer, without complicating it too much. It’s also light, yet filling, and easily made vegan if you need to. Read More »

Thyme Roasted Vegetable and Wild Rice Pilaf

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Filed under Home Cooking + Recipes

Hunger inspires some of my favorite recipe ideas. Everyone has those days where there’s “nothing in the fridge”, you’re hungry and feeling a little lazy on the cooking front.

This happened to me last week. I was home by myself all day, and as noon approached and I hadn’t yet eaten anything, it was time to scour the fridge and the pantry to see what I could come up with.   All I had was some wild rice, a big, clunky squash and some celery and onions.

It was time to break out my favorite cooking method:  Roasting.  Roasting vegetables is the simplest, easiest, most brainless way of cooking vegetables.  The beautiful thing is that roasting them at a high heat brings out a vegetable’s  sweetness by caramelizing its natural sugars. Just pop them in the oven and boom, 20 minutes later you have tasty little morsels of goodness. Read More »

Root Vegetable Soup with Beans and Greens

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Filed under Home Cooking + Recipes

I’m a major soup girl.  Soup for breakfast, lunch or dinner.

So this comes with great weight that I say this.  This is my FAVORITE soup ever.  Ever.  And I made it.  And it’s easy.  I make it about once every two weeks, just to have in the fridge for lunch or to send to work with my husband.

It’s my favorite for a few reasons.

For one, it uses up my neglected produce box vegetables that sit in the fridge, looking forlorn.  You can throw pretty much any vegetable you have in.  If you don’t have kale, use chard.  No sweet potatoes?  Use potatoes.  No fresh corn?  Frozen is fine.  And so on and so on. I almost never leave out the sweet potatoes, though, because it provides such an amazing sweet flavor. Read More »