While I wait for the broccoli and cauliflower to grow in my garden, I stopped by one of the markets that carries a lot of locally grown vegetables. As I wandered around, I bought beautiful cauliflower, broccoli, brussel sprouts and even some locally made ricotta. So these, along with my chard, green beans, and tomatoes,…
Category: Vegetarian
Broccoli & Swiss Chard Quiche – A Joint Cammy & Mommy Cooking Adventure
Can you believe I am STILL harvesting rainbow chard from my planting this spring?! Any plant I did not pull has been producing new leaves all summer. Add the broccoli that I recently bought and we have the makings for a great quiche – which is a good new dish for our Top Chef, Cammy,…
‘Never Say Never Again’ Lima Beans
If you are like me, you grew up cringing every time you saw lima beans – those yucky, mushy, stinky lima beans. Never would I eat them, no way, no how. I’d rather lock myself in the bathroom! When I moved to Delaware, where they grow lima beans, people would actually look forward to the…
Peach-Almond Granola
I honestly don’t think anything I make is more appreciated by my family than my granolas (especially the Passover granola, but you’ll have to wait for that one). I like to vary what is in the granola by what is available the freshest (fresh – granola – huh?). High quality fruits and nuts make a…
Parsley-Serrano Pesto
One of the things we picked up at the farmers market in San Diego was a parsley-chili pesto from Hani’s Market (a local San Diego company). This was a wonderful thing, I found myself finding excuses to eat it all day long. I would put it on pita bread points, on crackers with cheese, on…
Cammy’s Cinnamon Raisin Challah French Toast
There is nothing better than challah french toast except, perhaps, cinnamon raisin challah french toast! And who better to make it than our own Top Chef, Cammy? See the recipe for the cinnamon raisin challah in the recipe for raisin challah. The bread is so flavorful, that a very basic egg dip can be used….
Apple-Pear Butter in the Slow Cooker
It is fall and that means two of my favorite fruits are in season: apples and pears. And early fall is best to me, because that is when honey crisp apples are available in our local orchards. My daughter, Emily, needed a break from the college grind, so I picked her up, we went for…
Ode to Okra, part 2 – Pan-Seared Okra and Corn
Because of the damage from the caterpillars (at least I think that is who ate the leaves), I lost most of my okra plants. So the harvest is slow, although ‘pitiful’ may be the better term. But I finally have enough to do some pan-searing, so I made a half-recipe. When I have more…
Cammy’s Honey Spiced Apple Muffins
For Cammy’s contribution to our Rosh Hashanah celebration, he made the apple cupcakes from Joan Nathan’s The Children’s Jewish Holiday Kitchen. We call them muffins because they seem better to us as a breakfast treat rather than as a dessert. The warm spices evoke thoughts of the oncoming fall. They are best drizzled with honey, but go…
Fried Eggplant Khoresh (Bademjun Sorkh Kardeh)
It was an exciting night for cooking, and a good thing I planned a dinner that could all be done on the stove top. Just as I was salting the eggplant and boiling the water to blanch the tomatoes, a storm blew through and we lost power for the next 2 hours. Because of…
Andrea's Garden Cooking 