These stuffed peppers are really simple to make, but since they look all fancy-like, you can let the people you cooked them for think you slaved away in the kitchen for hours!Read More
Thanksgiving can be a tough holiday for those who don’t partake in meat, but with some careful planning, it is possible to get through the day relatively unscathed. Even though pasta isn’t traditionally thought of as a Thanksgiving dish, it’s been showing up on the table more and more throughout recent years and it’s a safe meatless option. The pumpkin and pecans in this recipe give it a fall feel, and the tofu ricotta tastes close enough to the “real” thing that even omnivores will enjoy it.Read More
This recipe was inspired by a bunch of small eggplants I received in my Purple Dragon Co-op share a few weeks ago. I wanted to something different than the usual grilled eggplant or pasta dishes, so I decided to hollow out the veggies and fill them with a meaty lentil mixture. This recipe will work with larger eggplant as well - just use 2 of them rather than 4.Read More
"Groundnut” is actually another word for peanut. Groundnut stew refers to a stew made with peanut butter.
Whether this stew resembles a traditional African groundnut stew is immaterial for my purposes - it just tastes good and has become a cool weather favorite of mine!Read More
Zucchini harvests are usually pretty large at this time of the year, forcing cooks to hit the kitchen looking for creative uses for the summertime squash. I love to make zucchini “pasta” with my spiralizer, turning it into long, spaghetti like strands. I also love pesto, and this dish combines both of those loves.Read More
Cole slaw is quintessentially Jersey to me, as it always conjures up images of late night trips to the diner for a club sandwich with a side of fries. This broccoli slaw is a healthy twist on the diner classic, and is the perfect side dish for your summer time cookout.