As if …
going without meat one measly day a week is a big deal. Seriously? So Monday is the one day of the week that collectively, we go a bit off the grid and take some baby steps toward doing the thing. Not a sacrifice. Continue reading Moroccan Lentils with Carrots and Golden Raisins
For a fleeting moment this afternoon, the term, Nihil Obstat, ran through my head — an old-school Catholic declaration at the beginning of books and the like of “no obstacles.” While I have long since given up on trying to understand what enters my stream of consciousness, it occurred to me later in the day that we might need a similar designation for recipes and restaurant dishes. Continue reading Moroccan Carrot Apple Soup
I never gave that much thought to mole until this week when I heard a little NPR segment. The story goes that a bishop was planning to visit some nuns at a convent in central Mexico back in the 19th century. Continue reading Vegetarian Mole Chili
This began as an exercise in simplicity and ended as an outrageously tasty and light borscht with a twist.
Beets, carrots, onions and an apple. Continue reading Beet Apple Carrot Soup
Inspiration for the pursuit of the perfect zucchini waffle was simply this: for reasons that I don’t understand (I don’t really even like zucchini that much) zucchini muffins and zucchini bread tend to be rather tasty. So why not zucchini waffles?
And then with recipe ingredients at hand and the waffle iron heating, I eyed a few oranges and got an idea for taking what held promise for being the best waffle ever into another dimension. Continue reading Zucchini Waffles with Fresh Orange Syrup