Before the last of the summer vegetables give way to fall, you must make Dorie’s summer vegetable tian! Slices of eggplant, tomato, zucchini and onion lush with olive oil, herbs and garlic are baked until they are just about falling apart, 70-90 minutes. Slice up some good bread and that’s all you need for a…
Vegetarian
Cream of Mushroom Soup
A while back I bought one of those large containers of mushrooms at Costco. Even living alone, I am tempted! But I was determined to use them up without wasting any and not eat the same thing over and over. I’ve been wanting to make Cream of Mushroom Soup for some time so this was…
Spaghetti with Zucchini
When the garden is giving you lots of zucchini, pick some small ones with the blossoms still attached and make this spaghetti. It’s so simple but tastes great–and it’s super easy to make! It probably tastes just as good without the blossoms so make it with small zucchini without the blossoms if need be. This…
Vegetable Jalfrezi Curry with Butternut Squash
This uses a jarred cooking sauce, which I don’t often use. But the sheer quantity of spices and seasonings used in Indian cooking can make the jarred pastes and sauces a reasonable choice, unless you really plan to cook a lot of Indian dishes. You can add other vegetables. The original called for cauliflower, more…
Cheese Fondue for Kids
In the past, the fondue recipes I’ve used with wine in them and too much Swiss cheese have not tasted good to the kids, although I enjoyed them. I found that substituting chicken broth for the wine works great. I also used 1/2 Swiss cheese and 1/2 Colby for a milder taste. Cheddar would work…