Mostly Soup
Posted in Breakfast, Finger Foods, Vegetarian on Aug 10th, 2010
We had a memorable Sunday breakfast last weekend, and I can’t wait to serve this to guests. Pictured is a Carr’s whole wheat cracker topped with chèvre goat cheese, Dalmatia Orange Fig Spread, and a mandarin orange segment. These are quite rich and just a few made a satisfying breakfast. The Carr’s whole wheat crackers [...]
Posted in Recipes, Sandwiches, Vegetarian on Aug 4th, 2010
When I received four beautiful green tomatoes in my CSA share this week, I had but one thought in my mind: at last, I will have a chance to taste fried green tomatoes. I have heard so many times in my life how delicious fried green tomatoes are, but somehow had never eaten them even [...]
Posted in Recipes, Soups, Vegan, Vegetarian on Jul 31st, 2010
This week, my CSA share contained another ingredient I’ve never tried: fennel. Holding the beautiful bunch of fennel in my hand, I was immediately captivated by its licorice-like aroma. Browsing around the internet to see just how I might use this beautiful veg, I discovered this recipe for Tomato Fennel Soup from Art Smith’s book [...]
Posted in Pickles and Canning, Recipes, Salads, Vegetarian on Jul 29th, 2010
The first time I made Linda Ziedrich’s Moroccan Pickled Beets from The Joy of Pickling I simply added them to a green salad. The salad was wonderful, but the moment a piece of beet crossed paths with a chunk of feta, inspiration struck. This salad was the result. 1 recipe Moroccan Pickled Beets (about 2 [...]
Posted in Recipes, Soups, Vegan, Vegetarian on Jul 25th, 2010
This recipe was sent to me through my local CSA’s email list. I’ve made very minor adjustments. Like so many soups, this recipe is very forgiving in terms of measurements. The quantities of leeks, potatoes, and carrots could just as easily read “however many you happen to have on hand.” I used yellow and pale [...]
Posted in Recipes, Salads, Vegetarian on Jul 18th, 2010
I learned this basic recipe from an episode of The Barefoot Contessa years ago. I’ve tossed together halved grape tomatoes, chunked feta, and basil, then drizzled some olive oil and vinegar over the top. My family loves this salad next to tuna sandwiches, or simply next to a stack of Ak-Mak Sesame Crackers.
