Category Archives: Eat your vegetables

Broccoli Cheddar Beer Soup

2 large onions 4 cups beef stock 2 cups broccoli heads 1 cup shredded cheddar 1/2 cup smoked gouda or swiss 1 bottle of fat tire beer or your favorite 4 ounces oil 1/4 cup flour salt and pepper to … Continue reading

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Panzanella – Bread Salad

Ingredients: 2 tomatoes 1 small cucumber, peeled and sliced 1 small red onion, thinly sliced bell peppers (optional) Kalmata olives (optional) 1 cup fresh basil leaves, torn into small pieces 1/2 cup extra-virgin olive oil, plus more as needed 3 … Continue reading

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Carrot Casserole

Ingredients: 2 cups carrots 1 cup sugar 1/4 tablespoon flour 1/4 teaspoon baking powder 1 stick butter, softened 2 eggs cinnamon Directions: Clean carrots and slice–no need to peel. Cook and mash carrots (easy to do in food processor but … Continue reading

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Roasted Asparagus

Ingredients 2 pounds fresh asparagus Good olive oil Kosher salt, plus extra for sprinkling Freshly ground black pepper Freshly grated parmesan (optional) Directions Preheat the oven to 400 degrees F. Break off the tough ends of the asparagus and, if … Continue reading

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Grilled Pesto Veggie Pizza Portabello Mushroom Caps

Spread pesto sauce onto marinated portabello mushroom caps cover pesto with thinly sliced black olives, sliced cherry tomatoes and minced garlic. Add tiny dollops of ricotta cheese over veggies. Sprinkle with goat or mozzarella cheese or both if you like. … Continue reading

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Stuffed Portabello Mushrooms with Pickled Beets, Goat Cheese and Walnuts

If you want to make appetizers, just use the baby portabellos instead of the big guys. Ingredients 1 jar (16 ounces) Whole Pickled Beets 4 large portobello mushrooms (about 1 pound) 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper … Continue reading

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Portabello Mushrooms with Tomato Bruschetta

My this makes me hungry. Trying to stay away from carbs? How about Tomato Bruschetta on a Grilled or Oven Roasted Portabello. Heavenly. Clean the mushrooms by wiping with a towel. Remove the stem so you have a flat mushroom … Continue reading

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Stuffed Portabello Mushrooms – Spinach, Ricotta and Mozzarella

4 large Portobello mushrooms 2/3 cup Ricotta cheese 10 oz bag spinach, cooked, squeezed and chopped 2 tbsp flour 1 large garlic clove, minced 1 medium onion, chopped 1 cup monterrey jack or mozzarella cheese, grated or finely diced 2 … Continue reading

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Coleslaw with Red Cabbage and Peanuts

I didn’t eat much coleslaw as a kid, just didn’t.  But upon getting married, my mother-in-law Jacque loved coleslaw.  Her coleslaw was the creamy style without the red cabbage, but right before serving, she would add peanuts, toss and serve.  Good!  … Continue reading

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Creamed Corn with Lime

Wow, this is good.  This is Tom Keller’s recipe for Creamed Corn from his Ad Hoc Cookbook.  The base taste is lime chiffon with sweet corn.  This is a keeper recipe.  Fresh corn on the cob or quick frozen corn.  … Continue reading

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