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all-dressed fiddleheads

all-dressed fiddleheadsMost people associate Spring vegetables with asparagus, leeks, rhubarb, ramps, and peas.  But for a very brief time, fiddleheads are sold at markets and grocery stores.  They are the unfurled fronds of a young ostrich fern and are collected in the wild before the frond has opened. They are aptly named because they resemble the curled ornamentation (scroll) on the end of a stringed instrument, such as a fiddle.  North American Indians were eating fiddleheads long before the arrival of the first Europeans. The Australian and New Zealand aborigines and the Japanese are also very fond of fiddleheads. Continue Reading →

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roasted radishes – so pretty!

roasted radishes - so mild & deliciousIf you follow me on Instagram, you’ve most probably seen a few photos I’ve taken Saturday mornings at our local farmers’ market.  It’s a perfect way to connect with vendors who earn their living off the land and it’s inspiration for me deciding what to make for dinner that night.  I always find something new.  Continue Reading →

roasted vegetable stacks with goat cheese

roasted veggie stacks with goat cheeseI am in veggie heaven with these roasted vegetable stacks and in one recipe I get the daily recommended servings of vegetables; my kind of dish.  Although the end of Summer means goodbye to warmer days (sigh), its departure signals the bounty of the harvest (yay!).  It’s the perfect time of the year to grab all the locally grown goodies from markets and farmers roadside stands.  Continue Reading →

whole roasted cauliflower with a parsley sauce

whole roasted cauliflowerDo you remember eating cauliflower when you were a kid?  I do.  My favorite was smothered in my mom’s homemade cheddar cheese sauce.  Come to think of it, I don’t think I really liked cauliflower; I loved the cheese sauce!  Fast forward to my adult years and I have served cauliflower many ways and fondly enough, not smothered in cheese sauce.  I’ve roasted cauliflower pieces but never a whole roasted cauliflower – well, come to think of it, not strictly true.  Back in 2009 I baked a whole Romanesco cauliflower in a tomato sauce and that was a big hit.  Continue Reading →

Roasted Vegetables & Sausage

 vegetable sausage roastLooking for a Sunday-style roast but without the fuss?  As much as I adore a Sunday roast, it’s an all day thing or close to it.  Sure, you can leave the roast in the oven and putter around the house or go out for a quick lunch, but realistically, you need to be nearby to make sure all is going well.  And, perhaps that’s the whole purpose of a Sunday roast – to keep everyone at home.  It lends for more family time; chatting while the dinner is in prep mode.  For me, though, my kids are too far away for them to pop over for the afternoon.  Unless we have our friends over, it’s just the two of us so a chunk of meat has to be given careful consideration to make sure there’s no waste.  Continue Reading →

Lentil and Vegetable Stew

Lentil & Vegetable StewStews can take a while to cook but this lentil and vegetable stew can be ready in 35 minutes.  It’s loaded to the brim with vitamin and mineral goodness and will fill you up and keep you satiated for hours.  Lentils are slow-burning, high-fiber, and lean protein food.  Continue Reading →

Baked Vegetable Custard

Vegetable CustardYears ago I bought a book to hold all my scraps of paper that I scribbled recipes on or ones I cut from magazines and newspapers.  I remember, after the last recipe was glued down, how triumphant it felt to see my collection in one place.   The other day I went through one I started back in 2005.  I had forgotten these recipes.  The baked vegetable custard is one I made once before, most probably in 2005, and it’s a pity I forgot about it as it’s darn delicious and relatively easy to make.  As much as I like to view recipes online, I still enjoy the tactile nature of paper. Continue Reading →

Kohlrabi Slices

kohlrabi slicesFor months I have passed by the vegetable section of my local food market and wondered what kohlrabi (German word for cabbage turnip) was.   The other day I finally picked up a bunch and decided to do a little research on this curious vegetable.  It’s an odd-looking thing and couldn’t get my head around how to use it.  Continue Reading →

Roasted Hakurei Turnips

Roasted Hakurei TurnipsI am and have been for a long time enamored with local farmers’ markets.  For those who don’t know me, I grew up in the country where my parents grew their own vegetables and later on had chickens and pigs (hobby farm, of sorts).  As much as I liked being able to walk over to the vegetable field (yep, it wasn’t a patch!) to pick or dig the veggies for the evening dinner, I did not like any of the work that went into growing and maintaining a vegetable garden.  I still don’t!

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How To Cook Fresh Peas

how to cook fresh peasI love recreating a food memory.  I grew up in the country where my parents had enough land to grow their own vegetables along with 2 pigs and 6 hens.  We didn’t have a farm per se, it was more of a hobby farm.  Looking back it was an interesting learning experience for me but at the time, a vegetable garden (a large one at that!) and a few farm animals meant outside chores increased and that ate into my summer time fun.  When my siblings and I got older, we would help mom prepare the vegetables and shelling peas was one I did not mind doing.  Continue Reading →