The Reuben sandwich is purported to have come from the former Reuben’s Delicatessen in New York City in 1914. The is a Vegetarian version created by Todd Ginsberg.
This is an easy, colorful side dish.
My husband’s favorite meal is Thanksgiving. He’s from Colombia and they do not celebrate it there. I was my husband’s first.
There are just certain flavors that remind me of Fall and Thanksgiving. Cranberry is one. Although butternut squash is available year ’round in my neck of the woods, I still think of it as an autumn vegetable. This recipe combines the two.
I don’t know if you grow your own yellow summer squash or not, but I do. Not so much by choice, but it does have a mind of its own. Last year I planted it with peppers. I did not get any peppers at all! The squash took over and it didn’t even let the…
Tacos are a fun way to eat vegetarian. There is an endless supply of variations for stuffing in your tacos. These are made with soft corn tortillas, which, incidentally, I have successfully made from masa harina just the other day. But that’s another story.
Roasted cauliflower is one of my most favoritest things. This version has it all, from the sweetness of the tomatoes to the earthiness of the chickpeas and the saltiness of the olives.
I saw a similar recipe in Better Homes and Gardens magazine, but they wanted me to shred up some Brussels Sprouts. This I could not do. You see, I do not like Brussels Sprouts. So this recipe has sauerkraut, cabbage, apples, raisins, and dried cranberries.
This is a take on German potato salad and as such has no mayonnaise. It sort of has a sweet-sour flavor profile. The recipe comes from an old pamphlet, “Texas Recipes from Texas Places, Volume III.” It’s a Texan-ized German potato salad recipe.