Yam and Rapini Soup

I had a wisdom tooth removed this week and so it’s been all soups for me. This is a new one I tried and it was quite good. I got the idea for adding yams to soups from good old Martha Stewart. Start by heating 4 cups of vegetable stock in your soup pot. To this add … Continue reading

Baked Japanese Eggplant

With the weather cooling down considerably I wanted a dish to remind us of summer. This does just the trick. Start by preheating the oven to 375 °C. Next take 4 Japanese eggplants, cut them lengthwise, and arrange them in a baking dish. Brush a little olive oil ( just enough to coat) over each eggplant and … Continue reading

Mac and No Cheese

So I don’t think this dish is likely to fool any die hard mac n’cheese fans, but it is a fun way to use squash! To make the sauce, take  1 medium sized butternut squash; peel and cube it into small chunks. Preheat the oven to 375 °F and  put your squash pieces on a baking dish. To … Continue reading

Parsnip Fries

To make these fries, first preheat your oven to 450 °F. Then peel 8-10 parsnips and cut them into fries. Place your fries on a baking sheet and toss them with 1.5 tbsp. of safflower oil, 1/4 tsp. of sage, and some sea salt. Roast for 20 minutes or until they are tender. Be sure to … Continue reading

Maple Glazed Acorn Squash

This recipe is so sweet I had to make up a new category-veggie desserts! To start, preheat your oven to 350 °C. Then core and remove the seeds of  1 acorn squash. I think it is easiest just to slice the squash crosswise into 1 inch slices.  Next, place them on a baking dish and bake … Continue reading

Enchanted Endives

Endives? Endives! Really? Did I really think that Son #2 would eat what basically amounts to cooked lettuce? Well, probably not but I read an article that said that the trick to getting kids to eat their vegetables was simply to give the dishes cool names. So instead of having rutabaga for dinner your family would … Continue reading

Potato Waffles

This idea comes from a  Huffington Post food slide. Their slide looked much better than my final result but was a little skimpy on the details. This was probably because much of this recipe depends on your waffle maker. In any case, here’s what I did. Shred 4 medium-sized yellow potatoes (this made two large waffles) … Continue reading

Heart of Palm Salad

This is the simplest salad in the world, making it perfect for a weeknight. Simply take 1 can of heart of palm, drain the liquid and cut the palm hearts into bite-sized slices. Then pit and cube 1 medium sized avocado. Put both the heart of palm and the avocado in your serving bowl and then … Continue reading

Mushroom and Barley Soup

This is a great rainy day soup. It’s hearty but not heavy. In a large stock pot heat 1 tbsp. of safflower oil. To this add 1 tsp. of dried dill, 1/2 tsp. of celery salt and 1.5 tsp. of tomato paste. Heat this for a minute or until it starts to come together as a … Continue reading