Half-Local: Penne With Chicken, Asparagus, Mushrooms and Fresh Chevre

It isn’t so hard to eat locally during the winter, that is, if you plan ahead and put food by while it is in season. Canning tomatoes, making jellies, jams and preserves, freezing marinara sauce, pesto and making and canning salsa, and drying and freezing herbs all help families eat the bounty of a local [...]

Another Vegetarian Pasta: Linguine With Olives, Lemon and Feta

This simple pasta dish is redolent with the voluptuous flavors and aromas of Greek cuisine and is the result of my attempts to have our household eat vegetarian meals several times a week. The reasoning behind this attempt is not only because I believe that eating even less meat than we already do is healthier, [...]

Luxurious Vegetarian Pasta: Fettucine With Rapini, Walnuts and Gorgonzola

Pasta is one of the best ways to introduce omnivores to vegetarian dishes that, in the immortal words of my friend Kendra, “don’t suck.” The truth is, there is no reason in the world that vegetarian cuisine should suck any more than non-vegetarian cuisines. Delicious is delicious, and as far as I am concerned, plant-based [...]

Brittney’s Skillet Spaghetti With Shiitake and Rapini: A Quick Vegetarian Meal

Okay, I didn’t make up this recipe. It is Morganna’s friend, Brittney’s recipe and even though she says it is just something she makes for quick dinner, I think it is delicious, and wanted to share it with you. Now, the truth is, the rapini, also known as broccoli rabe, which is in it, was [...]

An Inspired Idea: Tonnato Puttanesca

I have already written about the delectably sensuous pasta sauce from Naples, puttanesca. This velvety concoction of tomatoes, olives, capers and anchovies which is known as “whore’s sauce” is one of my very favorite comfort foods. It makes for a quick supper from the pantry when I haven’t had a chance to think too long [...]