Wild Rice Salad

I love this salad. It’s filled with a wonderful combination of sweet, tart, and savory flavors.

Wild Rice Salad

1 cup wild rice
1 quart water
Pinch of salt
1-1/2 pounds asparagus, cut up & blanched
Raisins, walnuts, sliced kumquats
2 tablespoons sesame seeds
2 spring onions, chopped

Dressing
1 tablespoon orange zest
5 tablespoons orange juice
1 tablespoon soy … Read more

Baked Tomatoes

These stuffed baked tomatoes are great as a side dish to plate of baked beans, a full Irish breakfast, or with pesto pasta.

Baked Tomatoes
Yield: 4 servings

1/2 loaf whole wheat bread (about 8 ounces)
5 to 6 sprigs flat-leaf Italian parsley
1 medium clove garlic, minced
1 tablespoon capers or kalamata olives
1 teaspoon balsamic vinegar
3 tablespoons

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Sweet Potato Curry

This is what I call a “refrigerator recipe”. I find myself with a meal to make, look through my pantry and refrigerator, see something that strikes my fancy, think about what flavor direction I’d like to take it, and start noodling around until a meal is created. So this unfolded as “Hmmm…those sweet potatoes look tasty…and sweet…bet they’d be good … Read more

Roasted Garlicky Brussels Sprouts

Caramelized, garlicky, goodness!

Roasted Garlicky Brussels Sprouts

1 pound Brussels sprouts
6 tablespoons extra virgin olive oil
8 cloves garlic, peeled
Salt and pepper to taste
1 tablespoon balsamic vinegar

Heat oven to 400 degrees. Trim bottom of brussels sprouts, and slice each in half top to bottom. Heat oil in cast-iron pan over medium-high heat until it shimmers; put … Read more

Oven-Roasted Tomatoes

Backyard bounty or farmer’s markets, friend’s gardens, or roadside stands, there’s no denying the appeal of a counter filled with late summer tomatoes.

When I started experimenting with roasting times and temperatures, I didn’t know I would be making highly-addictive tomato candy. My sweetie had to gently suggest I stop my maniacal late night nibbling.

I may sneak back out … Read more