I enjoy reading about food from all over. I even read The Food Journal of Lewis and Clark: Recipes for an Expedition, by Mary Gunderson. In reading The Founding Brothers: The Revolutionary Generation by Joseph J. Ellis, I grew intrigued by Abigail Adams (not so much John). I just got the cookbook The Culinary … View Post
Israeli Chopped Salad With Avocado
This is a good warm-weather salad for when you don’t feel like cooking. If your walnuts are already toasted,* all you have to do to get this salad ready is some quick chopping. I found this recipe in Mediterranean Fresh, A Compendium of One-Plate Salad Meals and Mix-and-Match Dressings, by Joyce Goldstein. Crumbled feta would … View Post
Roasted Broccoli and Chickpea Quinoa Bowls
I initially decided to try this recipe because it looked healthy. Broccoli, chickpeas and that trendy, protein-rich seed quinoa. Yeah, OK, I’ll try it. Ho hum. But we were delighted at how much we liked it, especially topped with a little crumbled feta. The chickpeas achieved a bit of crunch in the oven. … View Post
Greek Chickpea Salad
I first made this for a church extracurricular activity.* I didn’t add the avocado because the salad was going to sit in a cooler for a few hours. Happily, it was a hit even without it. I added avocado to the leftovers at home, and yum, it was even better. This great vegetarian recipe … View Post
Potato, Spinach and Feta Gratin (and green bean side)
Holy cow. I can’t believe I haven’t posted in more than five months. What the heck have I been doing? I hope my energy for such things has returned, as I am trying to wrest back control of my life from the forces of, well, not evil exactly. But I digress. Here are a tasty … View Post