Monday, August 5, 2013

Roasted Tomato Pie

I don't know about your family, but this dinner was a big hit around here. Roasted Tomato Pie for the win!

Vietnamese Bun and Asian Melon Salad

Dinner coop is back up and running!  Tonight I made Vietnamese bun with lemongrass tofu and I thought it turned out really well.

Sometimes I don't buy the right rice stick noodles.  I think the key is that they need to look thin and be folded over on themselves in the package.  I used Buddha Brand rice stick tonight and they were super easy and delicious - boil water, turn off heat, let sit for 10 minutes, drain, and cool with water to stop the cooking.

For my side, I used cantaloupe to make an old favorite - Asian Melon Salad.

Monday, April 25, 2011

Apple and Celery Salad with Gruyere

Apple and Celery Salad with Gruyere

serves 4 - 6
3 oz Gruyere
1 tbsp tarragon vinegar
1 small shallot, finely diced
1 tbsp walnut oil
1 tbsp sour cream or mayo
1 cup finely diced celery heart
2 crisp apples, unpeeled, finely diced
1/3 cup chopped walnuts or hazelnuts, roasted
2 tbsp chopped parsley, celery leaves, or a mixture

Dice the cheese into small cubes and put the cubes in a large bowl. Season with a little salt and plenty of pepper. Cover and let stand at room temp for 1 hour.

Meanwhile, combine the vinegar, shallot, 1/8 tsp salt, and pepper to taste in another bowl and let stand for 15 minutes. Whisk in the oil and sour cream, then taste for salt. Add the celery, apples, and nuts to the cheese, pour on the dressing, add the parsley, and toss well.

From Vegetarian Cooking for Everyone by Deborah Madison, who never lets us down.

Sunday, April 17, 2011

Quinoa Mushroom Burgers, Potato Salad, Fresh Corn

Quinoa Mushroom Burgers
I love these burgers and hope you did too! I need to find a better whole wheat bun though. I think the ones from Central Market are too thick. I cut the middle out for my leftovers and it was so much better - I could really taste the burger and cucumbers - delicious!

Buttermilk Potato Salad
I thought this was good - but I think I've made another version with more buttermilk and no horseradish that I liked better.

Friday, January 7, 2011

Poblano Squash

The directions for this one are fuzzy. It isn't from a recipe; it is just thrown together.

Roast 3 poblanos. I use the broiler. Wash them then stick them under the broiler, just inches away. Blacken and turn, blacken and turn, until they are charred all over. Then set them aside. Once they cool, peel the charred skin layer, core, seed, and chop. You are going to use just the nice fleshy part.

Bake two acorn squash. Cut them in half, core them, then put them cut side down in a baking dish on top of some butter or oil and salt.

Once the squash is very tender, scoop them out, add the chopped poblano and crumbled white Mexican cheese. Mix, leaving the squash as chunky or as blended as you see fit. That's it.

Tuesday, December 14, 2010

love Dinner Co-op

I've got the night off -- by myself. Curled up with the dog and a book on the sofa. Eating baked beans, lovely homemade bread, and carrot salad (not shown) added just yet another layer of great to the night. I added left-over bits of brie from Sunday. It's as good as a dinner could possibly be. And I thought worthy of a photo op. I wish I'd thought to take a photo of Zoe and Marc's beautiful salad with the tinier-than-I would-ever-bother apples that arrived last night. I love dinner co-op.

Thursday, December 2, 2010

Tempeh and Wild Mushroom Fricassee, Roasted Root Vegetables, and Salad

Tempeh and Wild Mushroom Fricassee
This is a great recipe. We made it as the main vegetarian dish on Thanksgiving and loved it - so I thought I'd make it for co-op too. We had 4 of the recipes from this article over the Thanksgiving weekend - thanks Cynthia!

Rosemary Roasted Vegetables