Eating and living locally . . . mindfully . . . simply.
There was a gorgeous hubbard squash (a small-ish one) sitting on the counter for the past few weeks. I was waiting to decide what to do with it. When DH went hunting, I decided that I wanted to make something with squash. Nothing fussy, preferably something I could use as a main dish (for myself, and I don’t mind vegetarian). Rachel Ray to the rescue!
Pin It
My husband claims that since this has no meat in it, I cannot call it chili. Moreover, “chili” with beans is not chili, either. I’m not sure who makes up the rules, but this is called Vegetarian Chili in Simply in Season. Pin It
Pin It
When I saw this recipe in last year’s Mother Earth News, I knew I wanted to give it a try. A year later, I finally got around to it. Pin It
Pin It
Wondering what to do with celery leaves? Look no further than this international recipe from Extending the Table: A World Community Cookbook.
It’s a little more than a month until deer hunting season here in Michigan; we have run out of steaks and roasts and I’m staring at packages and packages of ground venison. So I was excited when I came across this recipe in Extending the Table: A World Community Cookbook.
Now that I’m trying to wrap up Simply in Season, I’m coming across recipes that I wasn’t too interested in making last time I cracked it open. Great Green Vegetable Pasta, with its use of blended up cottage cheese (a technique I used before but don’t recall which recipe), was one of them. So I decided to wing a variation on my own.
This is one of those recipes that is great for using up whatever vegetables you have from your garden or CSA and lets the taste of the vegetables come through.
This is quite a versatile recipe; you can make it in a slow cooker, or bake it, or microwave it if you really want to. It’s a great way to sneak in more vegetables.
This is a great recipe to use up whatever random vegetables you have in your refrigerator. It’s based on a couple of other skillet dishes I’ve made over the years. Best of all, it’s fast and frugal!
Yesterday I harvested some lime basil and knew I wanted to make something with it for dinner. This Thai dish on about.com provided just the inspiration I needed!
