After months of rain, we finally have warm weather, and so I made this crunchy, filling, cooling noodle salad this evening and it was a perfect supper for summer! Be warned—I think I’ll be making more versions of this 😉
Summer Soba Salad
1 cup unsweetened coconut milk (or vegetable stock)
2 garlic cloves, minced
2 tablespoons peeled fresh ginger, … Read more
Deep, rich, flavors that lend themselves to wintery fare. Just add a salad and dinner is done!
Winter Mushroom Lasagna
1 pound whole wheat lasagna noodles
2 pounds mixed mushrooms, chopped
3 cups chard or spinach, chopped
1 cup walnuts or pine nuts
2 cups sun-dried tomatoes, reconstituted and diced
2 cups onions, diced
4 cloves garlic, diced… Read more
I love creating new fillings for lasagne almost as much as I love eating lasagne…keyword “almost”!
Autumn Mushroom Lasagne
2 cups sun-dried tomatoes
1/2 cup dried shiitake and/or porcini mushrooms
1 13.2-ounce box lasagna noodles
5 cups mushrooms, chopped
1 cup mushrooms, sliced and sauteed (use as a garnish)
1/4 cup mushroom broth
3 cups chard or spinach, … Read more
This recipe comes together fairly quickly and is deeply satisfying…it’s also one of those “taste as you go” things, but I’ve tried to give a fair idea of proportions. This recipe also makes a GREAT stuffed baked potato topping!
1 onion, finely chopped
1 celery rib, finely chopped
1 carrot, finely chopped
2 garlic cloves, minced… Read more
I generally use buckwheat and whole wheat noodles, but sometimes I want something diffenret, fresher…So without further ado: vegetable “noodles”, in all their glory.
Zucchini “Noodles”, aka Zoodles
Using a vegetable spiralizer (machine or hand-held) or vegetable peeler, make long skinny strands of zucchini (watch your knuckles if using a spiralizer!). Use either raw, or sauté in oil … Read more