Live Qualitarian: Eat Well
Bread Salad with Leftovers Make ratatouille for dinner. Save the leftovers. Tear up old bagels, stale bread. Add chopped red onion, fresh tomatoes, or leftover canned tomatoes, left over ratatouille, and dress with quality olive oil and balsamic vinegar. Refrigerate until ready to serve. Garnish with fresh herbs (thai basil,
Oven Roasted Romanesco Like a curry-rubbed califlower, I oven roasted this beautiful Romanesco, after brushing olive oil onto the detailed surface and dusting it with red chili powder, salt, pepper and cumin. Oven was at 375°F and the cruciferous head in it for about 60 minutes. It was delicate but
Sweet, starchy, spicy Peeled and sliced in very narrow wedges, the sweet potatoes are layered with vegetables and a large amount of roasted green chilis cooked in a broth and topped with thin layer of cheddar cheese. The red yams I used were difficult to peel but any red peel
My friend Michele arrives for a visit with a half gallon jar of chokecherry juice she’s made from berries from a friend’s tree. We go to the Saturday morning farmers’ market and contemplate what to do with the juice. Chokecherries are deep red and the juice is medium ruby on
Ravioli – a little makes a lot From 2 cups of semolina flour, 2 eggs and water, we made enough pasta for three of us to spend hours three hours filling and forming into ravioli.The first type used the chanterelles we’d collected hiking today. The chanterelle mushrooms were very
Ingredients for the French Lentils 2 oz. bacon 12 oz. French green lentils 1 carrot 1 rib celery 1 small onion parsley, thyme in kitchen cord 5.5 cups of water 2 t Dijon Mustard 1 t Red wine vinegar salt & pepper 1 pound of fresh sweet Italian sausage 1
One potato, locally grown, is grated quickly on a box grater, long side. I’m making breakfast potatoes for the two of us, so only one mid-size Yukon gold is all we need. I melt a teaspoon of butter with the same of good olive oil and set the small sauté
Staying with Salads through the Autumn add Some fall-harvest fruits like pears and apples are firmer and drier than summer fruit and work well with dry cheeses and nuts on hearty leafy greens, and combine to make salads that can be light meals in the Indian Summer, when temperatures are
At Sunset Peel and chop fresh beets (2 beets) into bite sized pieces, and boil quickly for 10 minutes. Cut basil into very small mince, and add to 1 cup of green yogurt. Thin dressing with a small amount of vinegar or dry wine. Add a few teaspoons of olive
Cheese – grated Guyère – will melt into a creamy sauce to surround a mound of great noodles and easily become the comfort food staple Mac ‘n Cheese. Simply boil the noodles for about 10 minutes until they are slightly less than perfectly done. You can use the pan you’ll