Veggie Recipes

Vegetable Recipes for Breakfast, Lunch, Dinner and Dessert!!

Time to elevate underrated Celery

Time to elevate underrated Celery

Try this No-Cream Celery Bisque for lunch or a dinner starter. No Cream Celery Bisque Celery Bisque offers a sublime pale green color, a deliciously creamy texture and slight celery flavor making for a special lunch or cozy first course soup. Insisting on a Yukon gold...

More Asparagus, My Favorite Spring Salad and a Smart Tart

More Asparagus, My Favorite Spring Salad and a Smart Tart

Nicoise Salad Spring Nicoise Salad features boiled and marinated new potatoes, roasted asparagus, canned tuna and olives. Or place rows of roasted asparagus, cooked potato quarters, canned tuna, olives, grape tomatoes and chopped baby corn on a platter. Drizzle with...

Asparagus Season—A Reason to Celebrate Spring

Asparagus Season—A Reason to Celebrate Spring

 Spring —Now is the right time. If there is one reason to eat asparagus, there might be a dozen.   The flavor of asparagus is elusive to describe. Is it buttery or herbal, mellow or nutty, or delicious and surprising? Maybe all of these! The delicate taste of...

A Story about Walnuts

A Story about Walnuts

Did you know the botanically speaking, a nut is a fruit with a hard shell containing a single seed. The true nuts you might encounter in the produce aisle include hazelnuts and chestnuts. Many of the products sold as “culinary nuts” belong to other botanical...

Amazing Numbers—Merci Jacques

Amazing Numbers—Merci Jacques

Somewhere in the vast universe of cooking videos, I watched Jacques Pepin create 3 vegetable salads. I was riveted as I always am when watching this great man cook.   But here was the shocker:  the third recipe he demonstrated in the video was a Cream Dressing that...

Curious Tacos

Curious Tacos

Introducing truly unique cauliflower—roast in hot oven with pineapple and taco seasoning (scratch, of course). Fill a crunchy shell, top with shredded cheese and guacamole—Wow!! Will you miss the meat? Cauli Florettes

Fancy Cauliflower

Fancy Cauliflower

An open-faced tart in France is called a Galette, in Italy, a Crostata, in the United States we call them a Rustic Country Tart.  Whatever you call it,  this one is delicious.  Scratch cornmeal pie crust, thin raw cauliflower slices, diced  sopressata, chopped red...

Roasting Cauliflower at High Temp

Roasting Cauliflower at High Temp

"Cauliflower and broccoli look similar at first, and the goal is the same when you're roasting them—sweet nuttiness from browning and caramelization—but cauliflower and its cousin romanesco are much denser than broccoli, and thus need to be treated differently to get...

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