Mashed Fava Beans and Mint Crostini | #WeekdaySupper

Mashed fava beans with mint on crostini for a perfect appetizer - from the Vegetable Butcher cookbook.

The Vegetable Butcher by Cara Mangini is a must-have cookbook for all of us. After playing with it for the past two weeks, I can firmly state that its flavorful recipes pull me into the kitchen and deliver on their promise. But this cookbook is much more than that. It’s a love letter to vegetables, instructing us how to welcome them into our homes, and treat them with the respect they deserve. Cara opens the book with a flourish of Butchery Basics, focused on knife care, equipment, and ...

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Breakfast Egg Stuffed Potato Skins

Lazy weekend breakfast of baked potato skins stuffed with cheese, avocado and an egg.

Potato skins stuffed with cheese, avocado slices, and an egg for an easy breakfast. Let's face it, runny poached eggs make everything irresistible. Bright yellow yolk drizzling just the right amount of liquid gold over everything it touches. And as a mostly vegetarian, I eat a lot of eggs, so I care about their provenance. Cage-free is better, I suppose, than caged. But honestly, just barely. Pastured, if you can get them, is the way to go. We're lucky enough to have an egg ranch in our ...

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Citrus Roasted Carrots with Ginger

Citrus Ginger Carrots

I have a new favorite condiment from Gourmet Garden. No, this is not a sponsored post. I should get that out of the way pronto with you. I'm just a huge fan. I've been using Gourmet Garden products for over a year now, and have never been disappointed. The newest line I love is their lightly dried herbs. They started showing up in my local market a few months ago, and the Lightly Dried Ginger is the first one I've been have some kitchen fun with. I used it in a chowder soup that serves up ...

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Trofie Pasta with Creamy Poblano Sauce (Espagueti Verde)

Trofie Pasta with Creamy Poblano Sauce

Trofie pasta tossed with a creamy poblano sauce made from roasted poblanos, Mexican crema, garlic, cilantro, and queso fresco. One of the ways to be mere minutes from dinner being on the table at 6:30 pm, when you haven't given dinner a single thought until 6:00 pm, is to have sauces all ready to go in the refrigerator. An essential part of a well-planned pantry, an array of sauces you've cooked ahead over the weekend can be tossed with pasta, grains, legumes or vegetables during the week ...

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Socca Pizza with Spinach, Tomatoes, Olives and Feta | #SundaySupper

Socca with Greek Salad

Gluten-free socca pizza made with chickpea flour and topped with a Greek salad. In celebration of the opening of My Big Fat Greek Wedding 2 this weekend, we're all about Greek food at Sunday Supper today!  Full confession, I missed the first movie, so clearly I have some homework to do before seeing the second one. All I really know about these movies is that they're about the clash of cultural traditions with modern-day, and embrace both the frustration and joy of large extended families ...

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Creamy Feta and Asparagus Casserole with Orzo

Creamy Feta and Asparagus Casserole

Creamy feta and asparagus casserole with orzo, Swiss chard, and yogurt. About 30 of us are coming together this weekend to celebrate Easter, the coming of Spring, and a few birthdays. There will be music, romantic dancing, a stellar sunset over the Lake, and a pot luck dinner we're all contributing to. The temperatures will be cold, but we'll be all tucked inside a cabin perched high above a very un-Spring-like Lake Tahoe, kept warm by good food, wine, laughter, and ...

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Celery Root Gratin with Horseradish Cream #SundaySupper

Celery Root Potato Gratin with Horseradish Cream and Barley

Celery root gratin layered with potatoes, sandwiched with a layer of barley pilaf, all cooked in a garlic, horseradish cream. For a great gratin, the sauce is everything. Too bland, and it defines the dish as forgettable. Full of life, and you get a dish you'll make over and over because everyone will be asking for it. This isn't your mom's gratin - it stars celery root, potatoes, and horseradish - perfect for our *roots* theme this week with Sunday Supper. And there's a layer of barley, ...

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Vegetarian Jambalaya Stuffed Red Peppers Casserole | #SundaySupper

Jambalaya Stuffed Peppers

Vegetarian jambalaya that can be made in a flash with Zatarain's Jambalaya Mix, and then scooped into red peppers ready for roasting. It's all topped off with cornbread and cheddar cheese.  Do you like knowing the history behind some of our traditions? Me too. Mardi Gras is coming up, and today this celebration is practically synonymous with New Orleans. But its roots are firmly planted in early pagan spring and fertility festivals known as Boeuf Gras (Fatted Calf). Apparently these early ...

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Chickpea Spread for Avocado Toasts

Chickpea Spread and Avocado Toasts

Deliciously healthy chickpea spread with garlic, onions, lemon and mayo for your next batch of avocado toasts. This is officially my new favorite way to lunch. We all know avocado toasts are all the rage. I started making them for lunch 2 - 3 times a week last summer. I'd slice up a half an avocado. Toast up a slice of seeded bread, grab some good olive oil, and finish it off with a spray of Jane's Crazy Salt. Well now I'm stepping up my game with this lunch, thanks to Anna at Cheese ...

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Sopa de Fideo Verde (Green Spaghetti Soup)

Sopa de Fideo Verde

You gotta admit, Sopa de Fideo Verde sounds more mysterious than Green Spaghetti Soup. And it tastes wonderful too. I'm doing 2 Secret Recipe posts today, and this one is from the fabulous Leslie at La Cocina de Leslie. For the uninitiated, The Secret Recipe Club is a group of around 130 food bloggers, separated into four smaller blogging groups, each of which post at different times of the month. Every month, we’re each assigned a blog in our group to look through. We try a few recipes and ...

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Bang Bang Cauliflower Mac ‘n Cheese

Bang Bang Mac 'n Cheese

I've seen 'bang bang' dishes in my Pinterest stream for awhile, and when I saw that this week's theme for Food Network was mac 'n cheese, I decided to see what all the fuss was about. First of all 'bang bang' dishes are all about the creamy, sweet & spicy sauce, and following the theory that cheese makes everything better (*reminder: I'm a wimpy vegetarian), I figured mine would morph into a creamy, cheesy, spicy sauce.  (For the record I initially tried a creamy, cheesy, sweet & spicy ...

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Welsh Rarebit Crostini | #ProgressiveEats

Welsh Rarebit Crostini

It's said Wales didn't have any rabbits. They'd been hunted into extinction. Others are quoted as saying that the Welsh name was used as a patronizing way to discount things. For example a Welsh pearl was one of poor quality. And Welsh Rabbit (where the Rarebit name stemmed) clearly lacks rabbit. In truth, the origins of this dish is likely both. It probably represented a dish that really didn't have meat because none was available. But how did Rabbit become Rarebit? We don't know for ...

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