Live Qualitarian: Eat Well
Make a pie crust and chill it (or use one that’s chill). Cut fresh, ripe tomatoes in wedges and arrange in a spiral, add fresh herbs & pepper, pureé goat cheese and 2 eggs, pour over tomatoes and bake. …
Grate zucchini or other squash. Julienne some rainbow chard both stems and leaves. Use a clean kitchen towel to press as much flour as possible from the vegetables. Add eggs (as needed to cover the vegetables) that have been mixed with 1T per egg of flour. Cheese (grated) could be
Large and too large squash are great for stuffing. Their seeds are tough and nice to remove, which leave the perfect cavity to stuff and its taste is (bland) also open to any type of filling. Most will soften as it bakes, so it needs no pre-bake. …
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