August 21st, 2008
Yesterday Sandy shared some wonderful things you can do with all those tomatoes ripening in your garden. Here’s a great recipe for ratatouille from Carr’s® Crackers to help you use up more of your garden bounty.
It makes a wonderful healthy appetizer when you have a party, or just a few friends over to visit. […]
By Linette Gerlach -- 1 comment
July 23rd, 2008
As Linette reminds us over at Mother Earth’s Garden, tomatoes are just starting to ripen around the Midwest and the Northeast. So are zucchini, eggplant, peppers, and a host of other vegetables. Below is one healthy way to take advantage of this bounty, courtesy of the people at Whole Foods Market. Feel free to […]
By Sandy Mitchell -- 5 comments
June 26th, 2008
This is one of my favorite fresh, straight from the garden lunch recipes. I love this time of year. I’m starting to harvest a few vegetables from the garden. There’s nothing better than fresh picked veggies.
One of my favorite easy lunches this time of the year is sautéed squash, and carrots with onions. I […]
By Linette Gerlach -- 2 comments
June 13th, 2008
You’ve probably figured out by now that I’m a big fan of quinoa, that protein-rich–and tasty–grain. I think what appeals to me is that it isn’t mushy like rice or barley can sometimes be. Plus quinoa has a unique, nutty flavor. If you haven’t tried quinoa yet…or even if you have, here’s a fun and […]
By Sandy Mitchell -- 0 comments
June 3rd, 2008
I love vegetable fried rice, it makes a great side dish, or a main course if you’re trying to go meatless a couple days a week. It’s even better the next day for lunch.
Here’s how I make my veggie fried rice. You can make it chicken or beef fried rice by substituting the […]
By Linette Gerlach -- 6 comments
May 16th, 2008
Pasta Puttanesca, pasta topped with olives, capers, tomatoes, and anchovies, is one of my favorite meatless dishes. You can also make it vegetarian by eliminating the anchovies. (To those who may turn their noses up at anchovies or swear that their kids will never touch them: they add a saltiness and complexitiy to the dish, […]
By Sandy Mitchell -- 4 comments
Recent Comments