• Food


  • Quinoa stuffed Poblano chilies

    This is an easy and relatively quick dish to make. If the photo looks at all good to you, you’re going to love this combination of slightly-hot Poblano peppers, zesty tomato sauce and the quinoa filling. Very fresh taste. In addition to taste, this gluten-free...
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  • Delectable vinaigrette potato salad — no bacon required!

    In order to make a good vegetarian German potato salad, you need to focus on the two main components: potatoes and vinaigrette. The potatoes you use should not be starchy russets. Russet potatoes are good for baking and for mashing but do not belong in...
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  • Labor Day in the kitchen

    “How do you peel a walnut?” my daughter asked as she looked, not too happily, at the mound of nuts on the kitchen table. We’d spent three days in the kitchen laboring over the twelve dishes we’d planned for a large buffet, and chiles en...
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  • Beered and battered avocados

    The inspiration for this avocado appetizer came from my friend, Sandy S., who asked what I would serve with my grilled peach, avocado, and jalapeno salsa. I thought Beer-battered avocados would go great with my salsa. So I tried it and wham-bam! It was great. Nice...
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  • Chimichuri kabobs

    I looked up chimichurri on the Internet the other night. One website says that it is “a piquant sauce or marinade traditionally used in South American and Mexican cooking.” Another definition says that it is used as a marinade for or topping on grilled meat....
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  • Bodacious bread pudding

    The origin of bread pudding is uncertain. Cooks from many countries and cultures, not wanting to waste stale bread, invented many uses for it including pudding. Today’s bread pudding shares these humble roots and adds a few twists depending upon the cook. Some cooks make...
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  • Zucchini cannelloni

    This is a gluten-free version of cannelloni stuffed with mozzarella cheese and baked in a rich sauce of vegetables, olives and tomatoes. Hollowed out zucchini is used in place of cannelloni pasta. If you have garden-fresh zucchini use it; it is way better than store...
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  • Seven layer crepes

    This is an impressive dish, especially when brought whole to the table. When it is cut, the layers of red, green and black fillings are revealed. The flavors are complimentary, the texture moist and tender. Serve it with something simple such as a fresh garden...
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  • Grilled Japanese eggplant

    This is a vegan and gluten-free side dish. It’s easy to prepare, easy to cook and easy on the eyes when served. It features Japanese eggplant, which should just now be appearing at our farmers’ markets. What’s the difference between American globe-shaped eggplant and Japanese...
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