File this one under “I can’t believe I just made something this delicious!” Yes, I often make really tasty and flavorful food, but not typically on my first try making something I have never tasted before, using a lot of improvisation and guess-work. And, according to my Persian food expert (my Iranian husband), this was…
Category: Vegetarian
Yotam Ottolenghi’s Fried Tomatoes with Garlic
First there was tomato sauce, then sun-dried tomatoes. Last year I discovered tomato confit, and now this year it is Fried Tomatoes with Garlic. There seems to be no end to the deliciousness of simple preparations when fresh, home-grown, heirloom tomatoes are used! And don’t forget the home-grown garlic. Such a simple dish, just take…
Vegetarian Chili
Chili was something my mother never made, it was something I only discovered in college. Since I was vegetarian, it was vegetarian chilis from the start. I later came upon Cincinnati chili, but vegetarian chilis are my favorites. This one uses summer’s bounty of zucchini and squash (sadly, not from my garden), and both red…
Summer Squash and Egg Skillet
Zucchini, Zucchini, Zucchini…time yet again for a zucchini dinner. Tonight’s is a variation on the other egg skillets I have shared that include zucchini. In this one, the zucchini and yellow squash are the stars, serving as the base upon which the eggs rest. I bought these beautiful green zucchini from Beechwood Orchards at the farmers…
Our Rosh Hashanah Dinner with Israeli Za’atar Salad
I traditionally make my Honey Orange Roast Chicken for Rosh Hashanah, but now that Lauren is a pescatarian, I made poached fish with romesco sauce for our main dish. It was a colorful table, with the brown Date Challah, green and red ‘Never Say Never Again’ Lima Beans, orange romesco sauce, golden honey, and multi-colored Israeli Za’atar Salad. We…
Pasta with Tomatoes, Green Beans and Feta
The string beans (Trionfo violetto) are still producing like crazy! I am harvesting several pounds every other day. I have been “gifting” string beans whenever I can, even if we ate them every day, we couldn’t eat nearly as many as my plants are producing. This recipe is from one of my favorite cookbooks Mediterranean…
Almond Date Energy Nuggets – Back in Training
My distance training break has ended and I am back to building up for the Amsterdam Half Marathon. While I was on “break” I decided to have some “fun” and do speed drills. If I wasn’t going long, I would go fast. I was focused on increasing speed without injury – the two often had…
Tomato Galette
The tomatoes in my garden are ripe and delicious. The purple cherokees, in particular, are abundant and as tasty as ever, even if they never are very pretty. I have been waiting until this point to make some tomato-centric dishes, such as this adaptation of Yotam Ottolenghi’s Tomato Galette. It is a fresh tomato, pizza-like…
Cabbage & Kidney Bean Salad
I love cabbage. I always have. When I was a child, my father would make his own cole slaw; although I did not like cole slaw, I would hover around while he shredded the cabbage so he would give me a chunk of the head for me to eat. It was a great treat to…
Zucchini Parmesan Grinders
We still had a large chunk of the huge zucchini left; I wanted to use it for dinner, but I was in a finicky mood. None of my zucchini pastas or casseroles were what I was looking for. But I had this big pile of chopped zucchini to deal with. I love eggplant parmesan grinders,…
Andrea's Garden Cooking 