Archive For The “Vegetarian” Category
I’ve been on a Lettuce Wrap kick lately. Take the basic Asian Lettuce Wrap recipe I posted below and flip it a couple of ways: 1) Tofu Wraps: Substitute 1 lb firm tofu, diced, for ground meat. Add 1/2 cup shredded carrots, 1/2 pint sliced mushrooms and 1/2 cup edamame during the cooking process. Add [...]
1 medium sized zucchini, coarsely grated 2 yellow squash, coarsely grated (minus the seeds) corn cut from 1-2 cobs 2 large eggs 1 scallion, finely chopped 1/4 cup basil leaves, chopped 1/2 cups all-purpose flour salt and freshly ground pepper Put the grated zucchini and squash in a colander set in the sink to [...]
After graduating from college I took a road trip, following my Grandma, to Buffalo NY where I was to start my first “real job.” Along the way we stopped to visit my Aunt & Uncle in Ohio. Somewhere amidst MILES and MILES of corn, we stopped at a roadside farmstand and bought corn for a [...]
Originally I was going to use cucumbers for this salad, but there were none in stock, surprisingly. So I thought what else is juicy with a nice bite, and for some reason cantaloupe popped into my mind and it works really well because it brings sweetness to the salad. 1 Cantaloupe, peeled, seeded and sliced [...]
5 summer squash, cubed 1 onion, diced 3 cloves garlic, minced 15 oz ricotta cheese 1 bunch basil leaves, torn juice and zest of 2 lemons salt and pepper 1 lb whole wheat penne pasta, cooked according to package directions. In a large pot heat oil over medium high heat. Saute onion for about three [...]
