Beyond Meat Beefy Crumble Tacos
I was excited for this opportunity to test Beyond Meat, a new plant-based sustainable meat substitute, and found that the Fiesta flavor crumbles make a delicious taco topping. Click here for my recipe.
Recipe: Balsamic zucchini “chips” with garlic and almonds
Experimenting with the fruits of our backyard zucchini harvest paid off with this improvised recipe for zucchini “chips” with garlic, almond, and balsamic vinegar. Mmmmm. And it’s delicious year-round.
Hot weather celery salad
Climate change is the new black. My peppers and tomatoes are happy; the dog is miserable; the boy has the swimming unit in P.E. this month so he is just fine. Hot days deserve cool meals, you know, so here’s a recipe for a celery and jicama salad that promises to take the edge off the heat.
Mushroom caps stuffed with red pepper and quinoa
Vegan stuffed mushroom caps are nutritious and delicious and are a fairly simple recipe to make in advance for a holiday meal or a dinner party
Au gratin potatoes with spinach and gruyere
This easy vegetarian meal tastes even better than it looks. Seriously. Yukon Gold potatoes layered with Gruyere cheese and spinach – and you can top it with a poached egg for a little extra somethin’ somethin’.
Garlic and bread soup
That idea of garlic soup, a strong, aromatic, rejuvenating broth, really appeals to me. Here’s a recipe from my garden and homemade stock made from leftover roasted chicken, but it’s just as good with dried herbs and a nice quality supermarket stock. The garlic flavor mellows out with cooking, and it’s an easy recipe. You don’t have to worry about peeling and mincing the garlic very much. I cut and smashed a whole head of garlic, then strained it after simmering. Try it.
Is there really meat hidden in foods?
I found the graphic online and can’t figure out who created it. Google “8 foods you didn’t know contained meat” and you’ll find 4,290 websites with this image, or a variation thereof. Ick, right? I think that title is deliberately provocative and more than a bit misleading. Supposedly all these products contain meat? How accurate is this, really? Yes, I’ve been nosing around. Here’s what I found out:
Bannocks – gluten free, vegetarian oat cakes
It’s been an oatmeal kind of autumn around here – there’s something about the cooler weather that calls out for the warmth and earthiness of hot oats, don’t you think? Recently I was having a taste flashback to the bannocks we used to eat when...
Seasonal autumn carrot, fennel, and apple soup
Savory, slightly sweet, and uber-seasonal carrot, fennel, and apple soup does triple duty as an appetizer, entree soup, or as a lovely sauce for ravioli.
Carrot and radish leaf pesto
When our week 3 CSA box arrived I was determined to use every bit of the animal – um, I meant vegetable – to the fullest. That meant getting creative with root vegetable greens, the fresh leafy tops from the radishes and carrots in the box. How cool would...
Meatless Monday: Potato leek soup with a twist of fennel and artichoke
Fennel and artichoke hearts add an earthy twist to Julia Child’s excellent potato leek soup – a quick entree I learned to make forever ago from her Mastering the Art of French Cooking. In addition to 2 large chopped leeks – the white part only...
Sliced buttered radishes
We’ve been on a warm buttered radish kick lately, serving them up every couple of days on top of a slice of fresh baguette and topped with a bit of crunchy green salad. Mmmm. If you’ve never tried these, give it a go. . . it’s the simplest side dish...Welcome to my skillet!
I'm Maggie, a food-loving, curiosity-seeking, nature-loving mom. I'm here serving up bite-sized recipes, raves, and reviews about food and family, food and culture, food and the environment, and food and travel. Thanks for stopping by!