Archive for the ‘Vegetarian’ Category

Spiced Blueberry Soup

December 13th, 2017 2 Comments

. Beginning in Sälen and ending in Mora, Sweden, the 90 kilometer Swedish Vasaloppet is one of the largest ski races in the world.  Tens of thousands of skiers pilgrimage to Sälen in mid-March to ski, enjoy the spectacle, and some to winter camp along the race course in a good spot to cheer on the racers.  During the week prior to the Vasaloppet between 50,000 and 80,000 people ski the course as a fun family event leading up to

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Indian Cauliflower Pickle

December 6th, 2017 4 Comments

  Pickled cauliflower would be great in the summer heat but I’ve been enjoying the brightness of this veggie alongside my denser fall foods like squash, stews, and slow cooked meats.  There are countless versions of marinated brassicas, though many of us don’t have access to a wide variety of southeast Asian spices so this adaptation is relatively simple.     Here is a little video with two ways to cut cauliflower into florets.  We’ve also been frying and roasting

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Tamari Sesame Dipping Sauce

November 30th, 2017 2 Comments

  Are you in need of some simple meals during this season of heavy holiday feasting?  Rice and steamed vegetables with this sauce could be your dinner tonight.  Maybe add a little tofu or chicken for protein.  Then drink some tea, take a walk, breath good air.  Sleep well.  Get ready.     What a surprise to find local ginger at a Midwestern farmers market in November!  This is good news for locavores.  This bulb is fresh and uncured with beautifully thin skin, I

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Chermoula with Roasted Squash

November 16th, 2017 4 Comments

  Chermoula is one of my favorite flavor bombs of all times. To quote a comment from my friend Heather on my Chermoula post of years ago: “One word…MAGIC. This little gem creates magical alchemy with anything it touches. And I have been introducing it to everything I eat. It is indescribable on veggie tacos. As I was conjuring it, I thought ‘Oh, this doesn’t make very much.’ A mother of five, quantity is always lurking in my consciousness. Chermoula

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Root Veggie Latkes

November 8th, 2017 1 Comment

  Another Autumn treat from 2011 that needs rediscovering…   Pancakes aren’t just for potatoes anymore.  I love potatoes, but there is something endearing about supporting the Underdog.  The humble rutabaga, or ‘Swede’ as the Brits call it, can look huge and weird in the produce section, often ignored like an ugly duckling. Rediscover those Roots, that’s what I say!  Taste the Tubers..     “…Prior to the introduction of the potato to the Old World, latkes were, and in some places still are, made

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Cookie Monsters

October 24th, 2017 2 Comments

  My sister puts the fun in cookies.  I remember when I was very young the production of Christmas cookies was an all-afternoon artistic blitz.  My older sisters would spend hours on their colorful sculptural creations…or at least the first dozen or two were works of art, then as everyone grew weary (and full of sugar) the remaining cookies became a little more of an assembly line of decoration.  But as a young’en I was always in awe.   These

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Pear Apple Chutney revisited

October 18th, 2017 No Comments

  I’m seeing so many of these ingredients at the Farmer’s Market it seemed like a good time to re-post this little chutney treat from November of 2011.  Enjoy!    Chutneys-–pungent enough to raise your eyebrows, but sweet and savory enough that you close your eyes and let out an involuntary groan of pleasure.  Eaten alone it should be almost too much flavor, and eaten as a condiment to chicken or beans or rice…it should make you glad to be

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Pasta Salad with Feta, Basil and Tuaca Figs

October 3rd, 2017 2 Comments

  I made this salad for my second-ever wedding that I catered on my own many years ago, it was a good mix and I’m kind of amazed I don’t cater with it more often.  Those first weddings were so memorable—I wanted to provide awesome and spectacular food but was still learning what it meant to haul everything off-site, and calling myself ‘the caterer who goes where no other caterers go’ it’s no surprise that I acquired a few stories

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Riced Cauliflower Salad

September 27th, 2017 6 Comments

  Cauliflower has been experiencing quite the celebrity status over the last few years because of its sturdiness and mild flavor that make it a decent grain-substitute when ‘riced’. Pizza crusts, pilafs, salads, as pasta—cauliflower has found its way into many low-carb experiments.     I wanted to make a saffron-cauliflower pilaf so I simmered the grated cauliflower with saffron, but after tasting it I was not excited. I don’t know if cauliflower and saffron have an inherent clash tendency,

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Eggplant Fritters with Honey

September 19th, 2017 4 Comments

.   My boat!  We found this cutie resting near the shores of Lake Superior in Bayfield, Wisconsin.   There is not much downtime in the summer for Scott and me but we did manage a quick trip to hang out on Lake Superior, our midwestern ocean.  We stayed at a sweet little 50’s era place in Ashland called the Bayview Motel, right on the shores of big lake.  No online reservations—you’ll have to call or email to contact them,

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Tamarind Fig Butter

September 12th, 2017 No Comments

  Oh, just a few more flowers.   And butterflies.   It’s the time of year when summer has peaked and you can feel the pendulum heading the other direction, when sunlight and flowers feel finite.  At least that is what we’re feeling here in the north lands…away from the turmoil of the epic storms all across the south.  So here are a few moments of calm with flowers and sunlight, a breath before diving back into the realities and residuum of

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Gluten Free Carrot Cake and Muffins

August 23rd, 2017 No Comments

  Here was another moment where we leaped into producing a large amount (330 servings) of an untested recipe that had been Frankenstein-ed together from multiple other recipes.  Sometimes there just isn’t time and you have to rely on the lessons learned from all the other mistakes you’ve done in the past and go with what seems right. Fortunately for the diners, all went well!   We initially made this as a cake, then a few weeks later I needed muffins so I reduced

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New Mexico Chile Lime Slaw

August 15th, 2017 No Comments

  When creating a catering menu that highlights locally grown ingredients there is a certain amount of ambiguity that is necessary, especially if the menu must be decided upon months in advance.  No one can possibly know what will be available at an exact date so I cannot promise any particular vegetable in a dish.  Even with protective measures like hoop houses there are countless factors affecting crops–things like temperature, rain, no rain, early spring, late freeze, hail, floods, bugs, slugs, deer, raccoons—the list of variables

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Shichimi Popcorn

August 7th, 2017 1 Comment

  I did say I would try this, did I not? Spice combinations on popcorn—there is a world of tasty additive ideas out there.  From Za’atar to Parmesan-Rosemary, Caraway-Mustard to Lemon-Curry, or Chipotle-Bacon-Drippings to Dill-Cumin, there are endless flavor variations to amend your puffed maize.  Not that there is anything needed!  Corn is lovely with just salt and an oil.   Shichimi is a Japanese blend of spices including chiles, citrus peel, sesame seeds, and nori, and often poppyseeds, Szechuan peppercorns, ginger and garlic are

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Tamari Eggplant

August 1st, 2017 2 Comments

  Need a bacon substitute for a BLT?    Oh my, the bacon lover in me says there is no substitute for the Fruit of the Pig…but these tamari drenched roasted eggplant pack a load of flavor that gives satisfaction to the Umami Itch.  I made this little sandwich with parmesan but I’m positive a fresh ripe tomato would be a perfect match on top. I often use a marinade with equal parts tamari and cider vinegar—Roasted Tofu Skewers is another example

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Cashew Horchata

July 18th, 2017 2 Comments

  Horchata The horchata we had in Mexico was made from rice, sugar, and cinnamon, and maybe rice milk added in.  Many a Mexican restaurant will have the churning white liquid in a countertop fountain dispenser, mesmerizing to watch as you wait for your tacos de asada.  Originating in Spain using tiger nuts, horchata can also be made with almonds, barley, sesame seeds, morro seeds, or peanuts depending where in the world you might be. I found an interesting recipe at oneingredientchef.com that includes

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Black Bean Burgers

July 11th, 2017 2 Comments

  The Weavers were back! June is a full and demanding month for me but I get to end it by providing meals for a lovely group of basket weavers from around the world at the Willow Gathering.  This session I peeked in on traditional basket styles from the Catalan region of Spain, and I’ll post the photos from two other sessions later…         The fresh willow is soaked in water so it bends easily, then kept wrapped in plastic

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Sparkling Jasmine Iced Tea

June 20th, 2017 2 Comments

  In honor of the first day of summer here is a refreshing green tea with a light sparkle.  Give yourself the gift of an afternoon to sit in the shade, sip this delicate treat, listen to the birds, and enjoy the day.   (and no, those are not jasmine flowers in the photo…)     For centuries jasmine tea has been made by infusing tea leaves with jasmine flower petals letting the tea leaves absorb the sweet flower scent.  The tea leaves

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Carrot Quinoa Salad

June 14th, 2017 No Comments

  Cute tiny grains.  Bright orange carrots.  Summer days.  Good.   Quinoa is a relatively forgiving grain to cook.  I loosely measure 2 parts liquid to 1 part quinoa, but if you rinse it well and pour a random large amount of water into the pot you can drain off whatever liquid is left when it is cooked to your liking, or you can add more water during the cooking process if needed.  Beautifully un-fussy and un-intimidating—but ONE EXCEPTION is that you

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Rosemary Mixed Nuts

June 6th, 2017 No Comments

  Nuts! Always a handy item for snacks or an appetizer table.  The many crevices of walnuts and pecans hold the herbs and sugar nicely so very little of the good stuff falls away.  I tried these without the cayenne and they seemed a bit weak—the red pepper gives not only a background of warmth, but it’s amazing how it both builds the base flavor and brings a little brightness.  You can be creative with other herbs and spices as well.

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