Colorful and delicious, this dish is perfect on a summer’s evening. Corn, Tomatoes and Halloumi Skillet In a large, cast-iron or non-stick skillet, heat on medium-high for about 30 seconds: 2 Tablespoons oil Add in one layer: 8-10 ounces of halloumi or other grilling cheese, cut into 1-inch cubes Cook without moving the cubes for […]
A quick, nutritious, spicy as you want, one-pot meal from the Middle East. Shakshuka Pre-heat oven to 375 degrees F. Sauté in a large skillet: 3 tablespoons olive oil 1 large onion, halved and thinly sliced 1 large red bell pepper, seeded and chopped Cook gently until soft and browned, about 20 minutes. Add: 2-3 […]
My sister Denise introduced me to this satisfying salad, good for lunch or dinner, especially in the springtime when the spinach is tender and fresh. Tortellini, Spinach, and Artichoke Salad Cook according to package instructions (or just 2-3 minutes): 1 pound fresh tortellini Drain and combine in a large bowl with: 8 ounces baby spinach, […]
Baking the squash simplifies the making of this gorgeous soup. Serve it with salad and you have a meal. Butternut Squash Soup Preheat the oven to 400 degrees F. With a big knife, cut in half lengthwise: 1 medium butternut or other squash/pumpkin (about 3½ pounds) Scoop out the seeds. (A serrated grapefruit spoon makes this easier.) […]
I usually have these ingredients in the fridge and cupboard, making this an easy, last-minute meal. It’s simple and delicious, by itself or as a side dish. Fried Rice Pour in the bottom of a hot wok or cast-iron skillet: 1 teaspoon vegetable oil1 egg, lightly beaten (omit for vegan) Swirl egg around until it […]
This vegetable soup, with its barley and parsnip, is a favorite at my house. It’s easy to make. Add leftover Christmas turkey to servings for your non-vegetarian guests and family members. Vegetable Barley Soup In a soup pot, sauté: 1 Tablespoon olive oil1 large onion, chopped1 parsnip, diced2 carrots, diced2 stalks celery, diced Add: 1 […]
If you have vegetarians among your holiday dinner guests, serve this as a main dish. Everyone else will enjoy sampling it as a side dish. It’s so good I may never eat Brussels sprouts any other way again. Brown Butter Gnocchi and Brussels Sprouts Prepare: 1 pound Brussels sprouts, trimmed and cut in half lengthwiseAbout […]
This delicious and healthy meal is ready in 15-20 minutes. It’s good for breakfast, lunch or dinner. The photos show Swiss Chard from my garden, but kale, spinach or collard greens would be just as tasty and attractive. Eggs and Greens on Toast Cut out stems and chop coarsely: 6 cups greens such as spinach, […]
This is just so easy and so good. Use fresh corn or frozen. Serve with a salad and tortilla chips. Black Bean, Corn and Salsa Skillet Saute over medium-high heat for about 4 minutes until the onion has softened: 2 T. canola oil1 small red onion, finely diced Add and cook for 30 seconds longer: […]
I enjoy this as a vegetarian main dish, but it can also serve as a tasty side dish. Roasted Sweet Potatoes and Garbanzo Beans Preheat oven to 400 degrees. In a bowl toss: 2 sweet potato yams, peeled and cut into 1-inch cubes ¼ cup olive oil 2 teaspoons sea salt Spread potatoes in […]
