This is an incredibly easy side dish that I like to make when the main meal is a little more complicated. Baking zucchini brings out their unique earthy flavor and natural sweetness.
Friday, September 24, 2010
Wednesday, September 22, 2010
I am having a lot of fun taking recipes I originally made with meat (i.e. Cajun Shrimp Boil) and turning them into vegetarian meals. So far I have prevailed and I hope for the success to continue! Serve with crusty french bread to soak up the broth and you have a perfect summer or winter meal.
Sunday, September 19, 2010
I went home to visit my parents one weekend and my mom bought a huge zucchini at the Farmer's Market and stuffed it with a wonderful medley of vegetables, tomato sauce, and rice. When we ate it, all we managed to do was say "mmm...", smile, and nod our heads, eyes closed, at each other. It was fantastic to say the least and I knew I had to make it again.
Thursday, September 16, 2010
Once again inspired by a meal from the majestic town of Crested Butte, CO I decided to make my favorite Chicken Picatta recipe using tofu. Good news for you meat-eaters out there this meal can be easily adjusted by replacing the tofu with chicken and cooking it a few minutes longer on each side. Piquant capers top this zesty white wine lemon sauce that is a perfect compliment to the pasta and lightly "fried" tofu pieces.
Tuesday, September 14, 2010
This pot pie alternative is sure to become a new favorite in your recipe repertoire. Using fresh vegetables instead of canned takes the flavor to a whole new level. Preparing this meal is incredibly easy and requires only one pot! It may not be your grandma's chicken pot pie but it doesn't get much healthier, easier, or delicious than this when it comes to this down home favorite.
Saturday, September 11, 2010
I had a dish very similar to this at a Thai Fusion restaurant in Crested Butte, CO and have been craving it ever since. The combination of sweet coconut, carrots, and peas spiced with red curry is addictive to say the least. This makes 4 perfect lunch servings or 2 hearty dinner portions.
Tuesday, September 7, 2010
This veggie lasagna is so satisfying you won't notice it doesn't have noodles or profuse amounts of cheese. The preparation time is short but cooking time is about 2 hrs so start early or bake it a day in advance and just reheat before serving. We had the leftovers for lunch and they were delicious! Make it a complete meal and serve with toasted slices of french bread to soak up the extra sauce.