By Jeanie Rose | Grains
Traditionally tabouli is made with bulgur. Use quinoa as a substitute and most folks will not even notice. In doing so, you will have increased the protein and lowered the gluten in this refreshing Middle Eastern salad. This recipe also makes use of prolific summer garden produce — a slight tweak on tradition. We have […]
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By Jeanie Rose | Beets
Enjoy this beet salad and pretend you are dining in Russia or Central Europe with flavors indigenous to that cuisine. What may be a bit different is the preparation of both the beets and the potatoes. The beets are roasted whole in foil and then peeled and cubed. The potatoes are cubed, dressed, and roasted […]
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By Jeanie Rose | Carrots
If you are interested in healthy party food, you must try this! Carrots? Yes! This idea and recipe is adapted from Ana Sortun’s Spice. Carrot Puree and dukkah are the two most popular “bread condiments” offered in the beginning of a meal at her restaurant, Oleana. On the day we first made this dish, we […]
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By Jeanie Rose | Asparagus
This lovely, company worthy dish is adapted from Paula Deen (here). In her recipe, Paula blanches the asparagus. I never blanch or steam asparagus — I far prefer the dense flavor of roasted asparagus. By the time you roast the asparagus with garlic and olive oil, you already have a fabulous vegetable side to serve. […]
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By Jeanie Rose | Broth
In the late 70’s my neighbor, Lucy, had a copy of Molly Katzen’s Moosewood Cookbook. It was hot off the press and causing quite the stir. Back in the day! Molly Katzen and Alice Waters were changing the American food scene forever. God bless the pioneers! They ushered in lots of fresh ingredients with bright […]
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By Jeanie Rose | Broccoli
When the mayonnaise/yogurt broccoli salad swept the country years back, everyone wanted it. It was a treat with lots of interesting ingredients. At this point, however, it has been around so long that it is almost a cliche. If you have tired of the old stuff from the deli, consider this recipe a welcome change. […]
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