Category “Vegetarian”

Thursday, 21 May, 2009

Corn on the Cob, on the Grill

This is how my husband likes to make our corn when we’re having a cookout. It comes out so sweet and delicious – perfectly steamed with that buttery, salty goodness all over it! ( I’m drooling as I write.) And if you grill it long enough, it gets just a bit of that smoky, charred flavor on the edges. Once you cook corn this way, you can never go back.

Read the rest of this entry »
Print Friendly, PDF & Email
Tuesday, 12 May, 2009

Kale Chips (?)

I started bookmarking recipes using kale about a year ago now. We get tons of it in our weekly CSA baskets, so I wanted to be prepared for this season. Lucky me, kale has grown very popular over the past year or so and is touted as one of the healthiest foods you can eat these days! So it was easier to find some great recipes out there using kale than it had been in the past.

Well, it’s a good thing I had done my recipe research because what was in our very first basket of the season but a huge bunch of kale! With my new arsenal of recipes (other than just stewing it with other greens), I went to work.

Read the rest of this entry »
Print Friendly, PDF & Email
Friday, 8 May, 2009

Garden Pesto Tortellini

This meal was the unplanned love-child of a rushed trip to the grocery store and a night of cleaning out the fridge. When I asked the hubs what we should call it, he said something like “Good Garden Pasta Surprise.” I said, “Um, no.”

Read the rest of this entry »
Print Friendly, PDF & Email
Friday, 10 April, 2009

Grilled Yellow Squash

Grilled Squash 1

Another veggie that screams “spring is here!” to me is yellow squash. We get all sorts of heirloom varieties of squash from our Community Supported Agriculture (CSA)* farm, and it’s always an adventure trying to figure out how to cook them. But there’s nothing better than keepin’ it simple with some salt, pepper, and olive oil – and then letting the grill do its thang. Wonderfully sweet and smoky, these grilled slices of squash are the perfect side for any summer meal.

*No worries if you are not familiar with CSAs, because I will be doing a very detailed post on our very own CSA in May! We get baskets of fresh fruits and veggies from a local farm once a week all through the growing season. Look for a post around Mother’s Day – that’s when their harvesting season kicks off.

Read the rest of this entry »

Print Friendly, PDF & Email
Sunday, 5 April, 2009

Roasted Red Pepper Hummus

Roasted Red Pepper Hummus 3

Here is a wonderful spin on the traditional hummus recipe I blogged recently. The roasted red peppers give hummus a tangy sweetness, and an extra zesty spice.

Read the rest of this entry »

Print Friendly, PDF & Email
Saturday, 28 March, 2009

My Ultimate Comfort Food

Macaroni and Cheese 1

I have gotten a lot of requests over the past several weeks for a rockin’ recipe for macaroni and cheese. In face, some of you who know me in *real life* have expressed your shock and concern over the lack of a mac ‘n’ cheese recipe here on VV. This reaction is understandable, considering that the truth is . . . . macaroni and cheese is my #1 favorite food of all time!

Read the rest of this entry »

Print Friendly, PDF & Email
Wednesday, 25 March, 2009

Roasted Reds

Here is an easy recipe for making your own roast red bell peppers in the oven or on a grill. We grow loads of bell peppers in our garden during the summer, and I’m already looking forward to this year’s crop.

Smoky, caramelized red bells are great on their own, but you will usually find them included in recipes with other ingredients, like this beef tenderloin dish. You can also puree them to make a sauce or a dip. They have a bold, sweet flavor without being spicy or overpowering. I could eat them like candy.

Read the rest of this entry »

Print Friendly, PDF & Email
Friday, 13 March, 2009

Colorful Mexicorn

Over the past few months I’ve gotten some questions from readers about what “Mexicorn” is. It appears as an ingredient in several of my recipes. It’s produced by Green Giant – simply a mixture of corn, bell peppers, onion, and seasoning.

Read the rest of this entry »

Print Friendly, PDF & Email
Tuesday, 10 March, 2009

Hearty Black Bean Soup

Black Bean Soup

I love black beans, and it’s still cold enough here in Georgia to justify my cravings for nice, hot, steaming bowls of soup. Heck – we even have snow on the ground, lingering after the storm that dumped 6 inches on our little town over the weekend! This is exciting for those of us who only see a light dusting once a year or so!

So I wanted a hearty, chunky black bean soup to warm us up. Forget all of your wimpy pureed soups – this soup is thick, filling, and delicious! Here is what I came up with!

Read the rest of this entry »

Print Friendly, PDF & Email
Sunday, 8 March, 2009

Can I use the cast iron?

Cornbread 1

My husband, the cornbread expert. My husband, the cornbread purist. My husband, Mr. Southern Boy, told me tonight: “Baby, this cornbread is just beautiful.”

Now the receipt of this compliment is a remarkable accomplishment in my life for several reasons. But the primary reason is this: I actually made this cornbread.

Read the rest of this entry »

Print Friendly, PDF & Email