May 2009


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This was so delicious that I have been counting the hours until we can eat the leftovers for our next meal.

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Gastronomike and I both really love hummus, and so we made a huge double-batch to have in the house for the next week or so.

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This is one of our old reliable, go-to recipes for when we’re busy, lazy, or just really want some good red lentil soup.  All three of those reasons were in play tonight.  This soup cooks for a while, but requires very little effort to make.

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Last week we made these unusual little pizzas.  They were among the most delicious pizzas I have ever eaten.

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R. has wanted to make a risotto for a long time and when we finally saw this recipe in Vegetarian Planet we decided to go for it.  (R. is also a big fan of barley).  When we realized it was going to take about an hour to make, though, we decided to have a steak salad as a first course. The timing (and both dishes) wound up working out perfectly.  I wouldn’t say  the risotto was a particularly “summer” dish, but in Syracuse it’s often difficult to say what season it is, anyway. (more…)

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A while back R. picked up a vegetarian cookbook called Super Natural Cooking.  We picked this recipe out a while ago, and I think it could be a real go-to meal over the summer.  If you make the asparagus puree (which was very close to an asparagus pesto) ahead of time it would be something you could literally throw together in five minutes, and it’s really good.  I only wish we would have had the pine nuts that the recipe called for!  This could probably also be easily adapted productively.  You could add sausage, or capers,  or even sun dried tomatoes.

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In the summertime when our farm share is in full swing, we eat a lot of dinner salads.  The CSA hasn’t started yet but we didn’t feel like waiting, so this was an easy and really satisfying dinner salad. I only wish we would have had some carrots, red pepper or tomatoes to add a little color.  Oh well…plenty to look forward to once the veggies start rolling in.

Ingredients:

  • 1/2 head lettuce (don’t use iceberg, it’s gross.)
  • handful baby arugala (que sustantivo!)
  • 1/2 green pepper
  • 1 small onion
  • 1-2 green onions
  • 3-4 stalks celery
  • 1/3 lb chicken breast, dusted with black pepper  and grilled
  • 1/2 cup shredded cheddar
  • sprinkle of parmesan

Procedure

  • It’s a salad.

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