Tag Archives: vegetarian

Lentil Soup

Here’s the recipe for a delicious, warming, super simple lentil soup that’s good all year long – no need to wait for a chilly, damp spring day to make it. However, if you have one of those on the weather forecast, get yourself some dried lentils, veg stock and greens of your choice. I used mustard greens. Try kale, swill chard, spinach, but I’d steer clear of beet greens as they may turn your soup pink!
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Curried Pumpkin Soup

I deviated pretty far from this recipe at today’s farmer’s market, but my new friends in Katonah-Lewisboro didn’t mind at all! The big reason for changing it was that there were no pumpkins when I arrived. A few different winter…
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Savory Melon Salsa

The waning days of summer mean plump ripe melons, tomatoes, jalepenos and more herbs than the farmers know what to do with. Cilantro was a dollar a bunch at today’s market! Here’s a sweet twist on salsa, or a savory…
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Zucchini Pancakes

So, not to brag or anything but one of the women that sampled these said these are “CRAZY GOOD!” Another said, “These are the best thing I’ve ever eaten.” Try them at home! They are super easy, the batter is kind of a cross between omelet and crepe and its a great use for zucchini when you are sautéed out.







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Sweet & Cheesy Corn Chowder

After a few weeks off from the cooking demos today was my first day back. I left in summer and while technically it is still the same season, the fall bounty is starting to roll in off the fields. This…
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Sweet Corn & Peach Salsa

I wish I had lovely photography to accompany this post. Alas, we ate it all. Sweet Corn & Peach Salsa 2 T grapeseed oil 1 T minced garlic 2 cups corn kernels, removed from cobs 1 cup diced green pepper…
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Peach & Blue Cheese Bruschetta

These are awesome, especially paired with a glass of cold gewurztraminer and a sunset.







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Sautéed Greens with Pine Nuts, Golden Raisins and Lemon Zest

What to do with all those greens?! Its the height of greens season at the Market. With those stunning piles of collards, kale, swiss and rainbow chard just begging to be made into an alt-bridal bouquet I’m always bringing home…
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Peach, Nectarine & Blackberry Crisp

Michael Pollan recently quoted Harry Balzer, food marketing researcher for NPD Group which studies American eating habits, in his article written for the New York Times Magazine. What the cynical Balzer said, and Mr. Pollan wrapped up the article was…
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Curried Corn

I love corn on the cob. Just peeled, dropped into a big pot of boiling, salty water and then rolled in butter is pretty close to heaven. But even I get a little, well, bored. Not bored, that’s the wrong…
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