Egg Free Veggie Omelette

Egg Free Veggie Omelette Missing eggs? Not anymore with this quick and easy recipe for an egg-free omelet that actually tastes like eggs! This is a great way to use up colorful sauteed vegetables from the day before and easy enough to whip up a quick vegetable sauté...

Creamy, Spicy (or not) Polenta with Sautéed Summer Vegetables

Creamy, Spicy (or not) Polenta with Sautéed Summer Vegetables This is one of my favorite dishes in the world. It is fresh, creamy, and spicy, and is absolutely decadent. It comes together in 20 minutes. I use miso in this recipe rather than salt. Miso is very salty...

Roasted Acorn Squash with Curried Quinoa

Roasted Acorn Squash with Curried Quinoa Roasted Acorn Squash is a favorite fall and winter dish in our household. Served as wedges for a side dish or stuffed with a savory vegetable filling as a main course, this simple no-fuss recipe is a crowd pleaser. It’s...

Roasted Peppers

Roasted Peppers When peppers are plentiful and inexpensive at the farmer’s market, it’s a good idea to buy some in bulk to freeze for cold-weather cooking. In the winter, peppers are very expensive and their flavor is nothing compared to seasonally purchased organic...

Hui Kitchen’s Chinese Braised Bok Choy with Shiitake Mushrooms

Hui Kitchen’s Chinese Braised Bok Choy with Shiitake Mushrooms This is the second dish taught to me by Chef Hui of Hui’s Kitchen in Santiago, Spain. Rich and I were starving for fresh vegetables. We discovered that few restaurants along the Camino de...