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Aalu Gobi
(Serves 4)

1/2 cup diced onion
3 1/2 cups cauliflower florets
3 cups potatoes diced into 2 cm pieces
2 tomatoes diced
3 cloves garlic crushed (1/2 tsp garlic paste)
1 heaped tsp red chili powder
1/2 tsp turmeric
1/2 tsp coriander powder
Salt to taste (or about a heaped tsp)
1/4 cup oil
Chopped cilantro and/or green chilies for garnish

Heat oil in a large saucepan or wok – remember you have cups of veggies and you want room to move them around. When the oil is hot add the onions and sauté till the edges start turning golden brown. Add the garlic/garlic paste and stir fry for a minute, then add the spices and fry for another minutes or so. If the mixture starts to stick then add a splash of water.

Now add your vegetables and stir to coat them with the spices. Add the tomatoes, stir. Cover, bring the heat up and then drop it to low and check on it every 10 minutes. My veggies took 20 minutes to cook through. If they start to stick then add a splash of water. Once they are cooked through check for seasoning.

Adjust if necessary – you can add more red chili and more salt, but adjusting the coriander and turmeric at this point isn’t a great idea – those spices taste best in this when cooked off first. Top with cilantro and/or green chilies and eat hot with some naan.

ysabetwordsmith

I made this for supper tonight.

"Black-eyed Peas Soup"

Ingredients:
1/2 cup black-eyed peas
water
1/2 sweet onion, chopped (about 1/2 cup)
1/2 small butternut squash, chopped (about 2 cups)
half a 1.25 pound package of chicken thighs
1 cup corncob broth
1 small red bell pepper, diced (about 1 tablespoon)
2 small green bell peppers, diced (about 2 tablespoons)
1 small tomato, diced (about 1 tablespoon)
1 thumb ginger root, minced (about 1 tablespoon)
1 clove garlic, minced (about 1 teaspoon)
1 teaspoon Bragg's Organic Sprinkle 24 Herbs & Spices
1 teaspoon thyme
1 teaspooon basil
1/4 teaspoon allspice
1/4 teaspoon ground black pepper
1 bay leaf
1 pinch sea salt
1/2 teaspoon Bragg's coconut aminos

( Read more... )

Current Mood: accomplished

nverland

Spaghetti with Cauliflower Walnut Meat Sauce
Prep Time 15 minutes Cook Time 35 minutes Total Time 50 minutes Servings 6

Ingredients

3 cups cauliflower florets (about 1 medium crown)
1 cup chopped walnuts
1/4 cup nutritional yeast flakes
2 tablespoons soy sauce
2 teaspoons red wine vinegar
1/2 teaspoon liquid smoke (optional)
1 teaspoon onion powder
1/2 teaspoon garlic powder
2 tablespoons olive oil
1 medium onion, diced
3 garlic cloves, minced
1 cup dry red wine
1 (28 ounce) can crushed tomatoes
1 (14 ounce) can diced tomatoes
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes (or to taste)
1 teaspoon organic granulated sugar
1/4 cup fresh basil, chopped
Salt and pepper to taste
12 ounces dried spaghetti

Instructions
( Read more... )

ysabetwordsmith

We made this tonight. It was delicious. :D

"Chicken and Gypsy Pepper Stir-fry"

Ingredients:
1/2 sweet onion, chopped
3 'Gypsy' sweet peppers, diced
1 garlic clove, minced
1 thumb of fresh ginger root, peeled and minced
half a 1.25 pound package of chicken thighs, chopped
2 tablespoons light olive oil
1 ice cube of corncob broth

Sauce:
1 teaspoon garam masala
1 tablespoon apple cider vinegar
1 teaspoon coconut aminos
1 teaspoon honey
1 teaspoon tapioca starch

( Read more... )

Current Mood: accomplished

nverland

Apple Bread
Prep: 20 minutes Cook: 55 minutes Cooling time: 20 minutes Total: 1 hour hr 35 minutes Yield: 16 slices

Ingredients

1 large apples, peeled and diced into 1/4" pieces
1/2 tsp lemon juice
1 tbsp agave
1/8 tsp + 1/2 tsp cinnamon
1 1/2 cups homemade applesauce, or store bought
1 1/2 cups white whole wheat flour, all purpose flour can also be used
3/4 cup brown sugar, not packed
1 tsp baking soda
1/4 tsp ground nutmeg
1 pinch allspice
1/4 teaspoon kosher salt
2 tbsp vegetable oil
2 large egg whites
1 1/2 tsp vanilla extract
baking spray
1 1/2 oz chopped walnuts

Instructions

In a medium bowl combine apple, 1/8 tsp cinnamon, agave, and lemon juice. Set aside.
Preheat oven to 350°. Spray a 9 x 5 inch loaf pan with baking spray.
In a medium bowl, combine flour, baking soda, nutmeg, cinnamon, allspice and salt with a wire whisk. Set aside.
In a large bowl mix oil, egg whites, sugar, apple sauce and vanilla; beat at medium speed with a hand or stand mixer until thick. Scrape down sides of the bowl.
Add the flour mixture, then blend at low speed until combined. Do not over mix.
Fold in apples and walnuts.
Pour batter into loaf pan and bake in the center rack about 55 minutes, or until a toothpick inserted in the center comes out clean.
Let the pan cool at least 20 minutes, bread should be room temperature before slicing.

nverland

Triple Tomato Soup
Servings: 4 to 6 (makes about 7 cups) Active time: 25 mins Total time: 40 mins

INGREDIENTS

One (7-ounce) jar oil-packed sun-dried tomatoes, preferably in olive oil
1 medium yellow onion (8 ounces), diced
3 garlic cloves, thinly sliced
1 tablespoon tomato paste
1 teaspoon dried oregano
1 teaspoon fennel seeds
1 teaspoon fine salt, plus more to taste
4 cups low-sodium or no-salt-added vegetable broth
One (28-ounce) can whole, peeled tomatoes with their juices, preferably no-salt-added
Freshly ground black pepper
Crushed red pepper flakes (optional)
Fresh basil leaves, cut into ribbons, for serving

STEPS

1. Remove the sun-dried tomatoes from the jar. Reserve the oil and coarsely chop the tomatoes.
2. In a large Dutch oven or heavy-bottomed pot over medium-high heat, heat 2 tablespoons of the reserved oil until shimmering. Add the onion and cook, stirring occasionally, until softened and just starting to brown, about 5 minutes. Stir in the garlic, tomato paste, oregano, fennel seeds and salt, and cook, stirring constantly, until the garlic is fragrant and the tomato paste darkens, 30 seconds to 1 minute. If the pot is looking dry, add a little more of the reserved oil, 1 tablespoon at a time.
3. Stir in the sun-dried tomatoes, followed by the broth, scraping up any browned bits from the bottom of the pot. Add the peeled tomatoes, tearing them into a few pieces as you put them in, along with their juices, and bring to a boil. Reduce the heat to medium-low, partially cover and cook, stirring occasionally and adjusting the heat as needed to maintain a gentle simmer, until the flavors meld, about 20 minutes.
4. Remove from the heat and let cool for a few minutes. Using an immersion blender, puree the soup until smooth. (Alternatively, puree the soup in batches in a blender. Fill it no more than halfway, and be sure to remove the center ring from the lid and hold a kitchen towel over the lid as you blend to prevent splatters.) Taste, and season with black pepper and crushed red pepper flakes, if using, and more salt, as needed. Divide among individual bowls, top with the basil and serve.

Substitution suggestions + other tips and ideas:

Can’t find oil-packed sun-dried tomatoes? >> Use about 1 cup (5 ounces) sun-dried tomatoes, along with 2 tablespoons plain olive oil instead of the oil from the jar.
Don’t like fennel? >> Leave it out.
Dried oregano >> dried basil.
Yellow onion >> white onion.
Want cream of tomato soup? >> Stir in 1/2 to 1 cup heavy cream when you pull the soup off the burner, before pureeing.

nverland

Kreplach

Kreplach Filling

Vegetable oil
1 onion
1 clove of garlic, minced
1 lb extra-lean ground beef
½ cup of Guinness Extra Stout
Salt
Pepper
¼ cup breadcrumbs
1 egg or equivalent egg substitute

Sauté the onion and garlic. Remove and set aside. Brown the ground beef, then add Guinness and add the onions and garlic you just set aside. Cook until the Guinness is almost all evaporated, add salt and pepper, and put mixture into food processor. Process into a fine paste, add breadcrumbs, salt and pepper to taste, and an egg. Chill, for easier handling.

Kreplach Dough
(from California Kosher, 1991 edition)

2 cups flour
2 eggs
½ teaspoon salt
2 tablespoons cold water

In a food processor bowl, put flour, eggs and salt. Process while slowly adding water until a ball is formed. Wrap in plastic wrap and let rest for 30 minutes. Using a pasta machine, roll out as for thin noodle dough, or roll out by hand to 1/8-inch thickness.

To Make Kreplach:
Cut dough into approximately 2-inch squares. Place 1 rounded teaspoon filling on each. Fold into triangle and pinch together to seal edges. Boil large pot of water with 1 tablespoon salt. Add 10-12 kreplach at a time. Boil 5-10 minutes depending on the thickness of the dough. Repeat until all are done, adding water to the pot as needed. To serve, cook 1 minute in hot chicken soup until heated through or fry in shortening to serve as side dish. Yields 30-50 kreplach, depending on size. Note, also freezes well.

nverland

Reuben Rolls
TOTAL TIME 30mins PREP 15 MINS COOK 15 MINS
SERVINGS 6 YIELD 9 Rolls

INGREDIENTS

1⁄2 lb deli corned beef, sliced
2 cups shredded Swiss cheese
1⁄2 cup drained rinsed sauerkraut (to taste)
6 -10 large egg roll wraps
Cooking spray (for deep frying) or oil (for deep frying)

DIRECTIONS

Slice corned beef into ribbons.
Combine cheese, sliced beef and kraut in a bowl.
Place approx. 1/3 cup of the corned beef mixture in egg roll wrapper, roll up egg roll fashion sealing the last edge with water.
To bake: spray sheet pan with spray oil, place rolls seam side down, spray liberally with more spay oil. Bake at 400°F for 10-12 minutes rotating half-way through baking. Bake until brown.
To Deep Fry: Heat oil to 350°F - add rolls, fry until brown and crispy, drain on paper towels.

nverland

Strawberries Arnaud

Ingredients

1 cup ruby port
1 cup red burgundy-style wine
½ orange, sliced
1 lime, sliced
1 cinnamon stick
½ cup granulated sugar
3 cups vanilla ice cream
3 cups sliced fresh strawberries
Lightly sweetened whipped cream
Six whole, perfect strawberries with their stems
Sprigs of mint

Instructions

In a medium saucepan, combine the port and wine and place over medium-high heat. Bring to a boil, and then add the orange and lime slices, the spices and sugar. Return to a boil, then remove from the heat and cool for a t least 30 minutes. Strain the sauce, cover and refrigerate until serving (the sauce will keep for up to two weeks).

To serve, place one scoop of ice cream in each 6 champagne glasses. Cover the ice cream with sliced strawberries and drizzle generously with the port sauce. Add a dollop of whipped cream, a whole strawberry and a sprig of fresh mint for show. Serve at once.

nverland

Radish Slaw
Serves 4

Ingredients

1 bunch white radishes, trimmed
2 carrots
1 small zucchini
Salt and freshly ground black pepper, to taste
2 tablespoons white-wine vinegar
1/2 teaspoon dry mustard
1 teaspoon dried oregano
6 tablespoons olive oil
2 ounces Gorgonzola cheese, finely crumbled

Instructions

By hand or using a food processor, shred radishes, carrots, and zucchini and combine in a bowl. Season with salt and pepper and toss to combine.
In a separate bowl, whisk together vinegar and mustard until mustard is dissolved. Stir in oregano. Gradually whisk in oil.
Pour dressing over shredded vegetables and toss to coat. Cover and refrigerate for 2 to 3 hours or until lightly chilled.
Just before serving, add Gorgonzola and toss to incorporate.

nverland

Smashed Chickpea Avocado Salad Sandwiches
Prep Time 15 minutes Total Time 15 minutes Servings 3

Ingredients

US Customary
1 ripe avocado
1 tablespoon lemon juice, plus more to taste
½ teaspoon salt, plus more to taste
1 (15 ounce) can chickpeas drained and rinsed
½ medium red bell pepper, diced
1 medium carrot, diced
¼ cup red onion, diced
2 tablespoons fresh cilantro, finely chopped
Black pepper, to taste
6 slices sandwich bread

Optional Toppings

Lettuce
Sliced tomato
Sliced onion

Metric
1 ripe avocado
14.79 ml lemon juice, plus more to taste
3 g salt, plus more to taste
1 (15 ounce) can chickpeas drained and rinsed
1/2 medium red bell pepper, diced
1 medium carrot, diced
40 g red onion, diced
0.8 g fresh cilantro, finely chopped
Black pepper, to taste
6 slices sandwich bread

Optional Toppings

Lettuce
Sliced tomato
Sliced onion

( Read more... )

nverland

Chilled Creamy Zucchini Soup with Tarragon
Servings: 6 to 8 Active time: 25 mins Total time: 35 mins, plus at least 2 hours’ cooling time

Ingredients

2 tablespoons olive oil
1 medium yellow onion (about 8 ounces), chopped
3 cloves garlic, sliced
1 teaspoon fine salt, plus more to taste
1/2 teaspoon freshly ground black pepper
3 pounds zucchini (6 medium) halved lengthwise and sliced across
4 cups low-sodium chicken broth or vegetable broth
One (15-ounce) can no-salt-added great northern or cannellini beans, rinsed and drained
2 tablespoons fresh tarragon leaves, plus more for garnish
1 teaspoon finely grated fresh lemon zest, or more to taste
1 cup plain Greek yogurt (low-fat or whole)

Steps

1. In a large pot over medium-low heat, heat the oil until shimmering. Add the onion, garlic, salt and pepper and cook, stirring, until just tender, about 2 minutes. Add the zucchini and broth, increase the heat to high and bring to a boil.
2. Reduce the heat to medium-low, cover and simmer, stirring occasionally, until the zucchini is very soft, about 10 minutes. Stir in the beans, tarragon and lemon zest, and remove from the heat.
3. Let the soup cool completely, then add the yogurt and, using an immersion blender (or a regular blender), puree until smooth. Taste, and season with additional salt, if desired. Transfer to a lidded container and refrigerate for at least 2 hours or until thoroughly chilled.
4. When ready to serve, ladle the soup into individual bowls and garnish each with a few tarragon leaves.

Make Ahead: Chill the soup at least 2 hours before serving.

Storage Notes: Refrigerate in an airtight container for up to 3 days.

Substitution suggestions + other tips and ideas:

If you can’t have onions or garlic, use an infused oil.
Sick of zucchini? This would work with yellow squash, potatoes or sweet potatoes, and carrots.
Out of beans? Try thickening this soup with boiled potatoes or stale bread.
Not a fan of tarragon? Try mint or dill.

nverland

Blackberry Lavender Ice Cream Sandwiches
Prep Time 30 minutes Cook Time 4 hours 15 minutes Total Time 4 hours 45 minutes
Servings: 12 sandwiches

Ingredients

Jam
6 cups fresh or frozen blackberries
1/2 cup honey
1 tablespoon lemon juice
1-2 tablespoons dried lavender

Cookies
1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
1/4 cup honey
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon kosher salt
6 ounces white chocolate, finely chopped
1/4 cup granulated sugar
1 teaspoon dried lavender
1 quart vanilla ice cream

Instructions

1. To make the jam. Add the blackberries, honey, lemon juice, and lavender to a medium-size pot set over high heat. Bring the mixture to a boil. Once boiling use a potato masher or fork to break down and mash the berries. Continue to cook for 5-8 minutes or until the jam has reduced and thickened by 1/3. Remove from the heat and let cool. This should thicken more as it cools.
2. Line a 9x13 inch pan with parchment paper. In a bowl, combine the ice cream and jam until swirled/mixed. Don't over mix, you want swirls. Spread the ice cream in an even layer, then cover and freeze until firm, at least 2 hours.
3. Preheat oven to 350° F. In a bowl, cream together the butter, honey, and vanilla until combined, 3-5 minutes. Add the flour, baking soda, cinnamon, and salt. Beat until combined. Mix in the white chocolate. Add 1 tablespoon of water at a time, until the dough comes together and forms a ball.
4. Divide the dough in half. Roll out one disk of dough between 2 floured pieces of wax paper to about 1/4 inch thickness. Cut 24 squares (roughly 2x2 inch). Transfer the cookies to a parchment-lined baking sheet. Repeat with the remaining disk of dough.
5. Combine the lavender and sugar, then lightly sprinkle the lavender sugar over the cookies. Bake 10-12 minutes. Let cool.
6. Remove the slab of ice cream from the freezer, cut into 12 squares. Sandwich the ice cream between the cookies. Freeze. Enjoy!

nverland

Bomb Pop Cocktail
Yield:1 cocktail Prep:10 min

Ingredients

1 ounce grenadine syrup
Ice cubes
2 ounces prepared limeade
1-1/2 ounces tequila
1/2 ounce blue curacao
Bomb pop popsicle, for garnish

Directions

1 - Add grenadine to an empty cocktail glass. Add ice. Pour limeade down the twisted part of a bar spoon into the glass.
2 - In a mixing glass, combine tequila and blue curacao. Pour the mixture down the twisted part of the bar spoon. Garnish with bomb pop popsicle. Serve immediately.

nverland

Creamed Peas and Potatoes
Prep Time 5 minutes Cook Time 20 minutes Total Time 25 minutes Servings 6 servings

Ingredients

1½ pounds very small baby potatoes halved
8 ounces shelled English peas about 1½ cups worth
1 tablespoon butter
1 tablespoon all-purpose flour
¼ teaspoon kosher salt adjust to taste
¼ teaspoon freshly ground black pepper adjust to taste
1 cup milk

Instructions

Place the halved potatoes in a large saucepan. Cover with water and bring to a boil over high heat. Reduce to a simmer and continue cooking for 7-9 minutes, just until fork tender. Drain in a colander.
In the same saucepan, bring about an inch of water to a boil. Add the peas and cook for 90 seconds, until just barely tender. Add the peas to the colander with the potatoes.
Add butter to the same saucepan used for the peas and melt over medium heat. Add the flour and stir with a whisk to make a thick paste. Gradually add the milk, whisking constantly until slightly thickened, about 3-4 minutes. Season to taste with salt and pepper.

Add the potatoes and peas to the sauce. Simmer over low heat for about 5 minutes, until everything is well coated. Serve warm.

nverland

Iced Cinnamon Honey Latte.
Prep Time 5 minutes Total Time 5 minutes Servings: 2 lattes

Ingredients

US Customary
1/2 cup milk of your choice
1/2 teaspoon vanilla bean paste or 1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
flaky sea salt
4 warm espresso shots or 6 ounces of coffee
1 tablespoon honey, plus more to taste
Ice

Metric
118.29 ml milk of your choice
0.5 teaspoon vanilla bean paste or 1 teaspoon vanilla extract
0.5 teaspoon ground cinnamon
flaky sea salt
4 warm espresso shots or 6 ounces of coffee
1 tablespoon honey, plus more to taste
ice

Instructions

1. Add the milk, vanilla bean paste, cinnamon, and sea salt to a blender or tall glass. Blend or froth until foamy, about 1 minute.
2. Divide the espresso between 2 glasses and stir in the honey. Fill each glass with ice.
3. Pour the frothy milk over and gently stir. Enjoy!

ysabetwordsmith

I made two batches of this recently. It is delicious and quite popular. \o/

"Corn and Tomatillo Skillet Dish"

Ingredients:
corn kernels from two cooked ears of sweet corn
4-6 tomatillos, diced
olive oil
several sprigs of Italian flat parsley
about a tablespoon freeze-dried green onion
1 teaspoon dried cilantro
Bragg Organic Sprinkle 24 Herbs & Spices
a pinch of sea salt
1-3 teaspoons lime juice
about a teaspoon of honey (optional)

( Read more... )

Current Mood: busy

ysabetwordsmith

I made this tonight. It was delicious and refreshing.

"Corn and Tomato Chop Salad"

Ingredients:
corn kernels from one cooked ear of sweet corn
1/2 medium heirloom tomato
about 1/4 cup diced fresh mozzarella pearls
4 large basil leaves
1/2 teaspoon apple cider vinegar
2 teaspoons full-flavor olive oil
1/2 teaspoon Santorini Seasoning
pinch of sea salt
about a teaspoon of honey (optional)

( Read more... )

Current Mood: accomplished

nverland

Chicken Artichoke Melts
Storage: Refrigerate for up to 4 days.
Servings: 4 Active time: 20 mins Total time: 35 mins

Ingredients

Four (6-ounce) boneless, skinless chicken breast halves
1 tablespoon olive oil
1/2 teaspoon freshly cracked black pepper, divided
1 cup frozen artichoke hearts, defrosted and finely chopped
1/2 cup grated parmesan cheese
1 tablespoon cream cheese, softened
1/2 teaspoon granulated garlic
1/4 teaspoon fine salt
Chopped fresh flat-leaf parsley, for serving

Steps

1. Position a rack in the middle of the oven and preheat to 400 degrees. Have ready a large sheet pan.

2. Place each piece of chicken between two pieces of plastic wrap and use a mallet or rolling pin to pound the pieces to about 3/4-inch thickness. Pat the chicken dry, then rub each piece on both sides with the oil, place on the sheet pan and sprinkle with 1/4 teaspoon of the pepper.

3. In a medium bowl, use a fork to thoroughly mix together the artichoke hearts, parmesan, cream cheese, granulated garlic, salt and the remaining 1/4 teaspoon of pepper until combined.

4. Top each chicken piece with a quarter of the artichoke mixture, spreading it in an even layer.

5. Roast for about 15 minutes, or until the chicken is just cooked through and registers 165 degrees on an instant-read thermometer. Turn on the broiler and broil for 2 to 3 minutes, or until the topping is nicely browned. Divide among plates, garnish with parsley and serve.

Substitution suggestions:

Parmesan cheese >> pecorino Romano or grana Padano.
Cream cheese >> fresh goat cheese (chèvre).
Parsley >> dill or basil.

nverland

The Best Vegan BLT Sandwich
Prep Time 10 minutes Cook Time 10 minutes Optional Marinating Time 30 minutes Total Time 50 minutes

Ingredients

US Customary

For the Sriracha Mayo
⅓ cup vegan mayonnaise
2 teaspoons sriracha sauce, or to taste

For the Tempeh Bacon
3 tablespoons soy sauce
1 tablespoon maple syrup
1 tablespoon apple cider vinegar
1 teaspoon liquid smoke
½ teaspoon smoked paprika
½ teaspoon garlic powder
1 (8 ounce or 227 gram) package tempeh, thinly sliced (¼ inch or thinner)
2 tablespoons vegetable oil

For the Sandwiches
6 slices sourdough bread
½ medium head romaine lettuce
1 large tomato, sliced
1 avocado sliced
Salt and pepper, to taste

Metric

For the Sriracha Mayo
74.67 g vegan mayonnaise
9.86 ml sriracha sauce, or to taste

For the Tempeh Bacon
44.36 ml soy sauce
14.79 ml maple syrup
14.79 ml apple cider vinegar
4.93 ml liquid smoke
1 g smoked paprika
1.5 g garlic powder
1 (8 ounce or 227 gram) package tempeh, thinly sliced (¼ inch or thinner)
29.57 ml vegetable oil

For the Sandwiches
6 slices sourdough bread
1/2 medium head romaine lettuce
1 large tomato, sliced
1 avocado sliced
Salt and pepper, to taste

Instructions

To make the sriracha mayo, stir the vegan mayonnaise and sriracha sauce together in a small bowl. Taste-test and add more sriracha if desired. Place the bowl in the fridge while you make the tempeh bacon.
To make the tempeh bacon, first stir together the soy sauce, maple syrup, apple cider vinegar, liquid smoke, smoked paprika, and garlic powder.
Place the sliced tempeh into a shallow dish and pour the marinade over it. Optionally, let the tempeh marinade for 30 minutes.
Coat the bottom of a medium skillet with the oil and place it over medium heat.
When the oil is hot, add tempeh strips in an even layer. Cook the tempeh slices in batches, for about 5 minutes on each side, until darkened and crispy. Periodically drizzle some of the extra marinade over the tempeh as it cooks. Transfer the tempeh bacon to a plate when done.
Toast the sourdough bread.
Slather each slice of sourdough with sriracha mayo, then pair up the slices and stuff them with lettuce, tomato, avocado and tempeh bacon, sprinkling the tomato and avocado slices with salt and pepper to taste.
Serve.

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Good Food Every Day

Recent Entries

Aalu Gobi

Recipe: "Black-eyed Peas Soup"

Spaghetti with Cauliflower Walnut Meat Sauce

Recipe: "Chicken and Gypsy Pepper Stir-fry"

Apple Bread

Triple Tomato Soup

Kreplach

Reuben- Rolls

Strawberries Arnaud

Radish Slaw

Smashed Chickpea Avocado Salad Sandwiches

Chilled Creamy Zucchini Soup with Tarragon

Blackberry Lavender Ice Cream Sandwiches

Bomb Pop Cocktail

Creamed Peas and Potatoes

Iced Cinnamon Honey Latte

Recipe: "Corn and Tomatillo Skillet Dish"

Recipe: "Corn and Tomato Chop Salad"

Chicken Artichoke Melts

The Best Vegan BLT Sandwich

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September 2026

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