Grilled Shallots

  Grilling shallots makes a simple, yet sweet, side dish that pairs with anything grilled. Leftovers are terrific chopped and added to salads,  soups, and other recipes.

Crustless Curried Spinach Tart

This recipe comes from McCormick. It is similar to a quiche or frittata.  It would be great for brunch, breakfast for dinner, or an appetizer.  You could cut it into wedges or into small squares for an appetizer portion.

Vegetable Hash

I’ve been trying to follow the suggestions from the Sunday Strategist at Cooking Light magazine.  So far I am very happy because I am losing weigh slowly (naturally) and am feeling great and eating lovely food.  They call this a vegetarian hash because it consists of vegetables cut up small and no meat. 

Lemon Garlic Roasted Cauliflower

This sounds like a complicated recipe,  but it’s just a simple, yet flavorful way to prepare roasted cauliflower. From Organic Gardening.

Roasted Vegetables

I just got back from a business trip to Norman, Oklahoma (of all places) and one of the things I missed most was roasted vegetables.  I am being serious.  Going in, everyone told me the best part of the whole hotel-training center experience was the food.  Not so.  It was just okay.  It was plentiful. …

Roasted Mushroom Quinoa

This could be eaten as a side dish, but with the meaty mushrooms this makes an excellent choice for vegetarians.  Don’t be afraid to substitute bulgur, farro, or wheat berries for the quinoa.  All are good choice whole grains, chewy, and tasty.  I normally pre-cook grains in vegetable broth or chicken broth.  They are still…

Tater Bread

It just wouldn’t be Thanksgiving without Tater Bread.  I first had this when I enjoyed Thanksgiving with my first husband’s family many years ago.  I had never had anything like it.  It is sweet and a cross between a custard and a brownie.  Its served along with the main meal – just like the cranberry…

Old Fashioned Mashed Potatoes

These are really, really good mashed potatoes.  You can use any type of potato you like, but it will make a difference in your final product.  I like the Yukon Golds because they look pretty because of their yellowish flesh and they come out nice and creamy.  Russets are also very starchy and make mashies,…

Calabrese Style Collard Greens

Calabria is located in the southernmost “toe” of Italy.  Its cuisine is noted by a balance of meats, vegetables, and pasta.  Often the food is preserved in olive oil to protect it from the heat of the region.  This dish is simply called “Calabrese” because the collard greens are lightly coated with olive oil during…