This recipe is for all of you who don’t particularly like eggplant, but are intrigued by these odd, purple (or white, or striped) vegetables. Or perhaps you’re like my daughter who kept getting eggplants in her produce box and just let them rot rather than cook them. So, the last…
I love herbs–especially those that are not too common. That’s why I always plant summer and winter savory when I can find it. Savory has a flavor described as a cross between thyme and marjoram, so feel free to substitute one of those herbs if necessary. Savory also has many…
When you have a plethora of zucchini and fresh mint in your garden or produce box, why not combine the two? It makes a refreshing early-summer side dish, roasted in the oven or cooked on the grill. Even if you don’t like zucchini, you might like it prepared this way—my husband can vouch for that!
Simpler is often better, and that’s the case here. This recipe makes a quick, easy, and elegant meal. As usual, we recommend whole wheat or gluten-free pasta. Any shape will do, but we prefer this dish made with bow ties.
Here’s an easy way to dress up brown rice, and free up the stovetop if needed. This dish can also be prepared ahead of time then reheated to serve, making it a good dinner party dish. Use 2 cups liquid if you like firmer rice, or 2-1/4 cups for a…