Roasted Asparagus With Mustard Vinaigrette

Roasted Asparagus with Mustard Viniagrette #2This is an elegant crowd pleaser and very easy to make. The roasted asparagus gets a kick from the mustard and white wine vinaigrette. The toasted pepita seeds add crunchy texture. Continue reading

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Panzanella Salad

Photo: Randy Graham, Valley Vegetarian
We call this “Annie’s Salad.” Read why below.

When Robin made this salad for niece Annie, Annie dug into it and said “Aunt Robin…this is the best salad I’ve ever had!” Although it is a traditional Italian Panzanella salad, we call it Annie’s Salad when we make it for her. Continue reading

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Pecorino, Yogurt and Black Pepper Salad Dressing

Pecorino cheese, Greek yogurt, lemon zest and fresh ground black pepper.

Pecorino cheese, Greek yogurt, lemon zest and fresh ground black pepper.

This is a simple yet super tasty blend of ingredients and can be made in less than 10 minutes from start to finish. I serve this as a side with grilled artichokes. You might also like to try it with jalapeño poppers, croquettes or a mixed vegetable tray. Continue reading

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Zucchini Bread with Rolled Oats

Photo: Randy Graham, Valley Vegetarian

Zucchini Bread with rolled oats. Wonderful flavor.

This is a different take on traditional moist zucchini bread. Although not as moist, it is wonderfully flavorful and the rolled oats give it a chewiness that will delight old and young alike. This recipe makes one large loaf. I like to eat it as soon as it cools and then slice it into 1-inch thick pieces that I wrap and put in the freezer for later. It is great, when reheated, with coffee or your choice of tea. Continue reading

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Egg and Avocado Breakfast Sandwich

Photo: Randy Graham, Valley Vegetarian

Served on a lightly toasted potato flour bun.

Looking for a new, quick and tasty breakfast treat this summer? Look no further. This sandwich has it all: fluffy scrambled eggs, sharp cheddar cheese, fresh avocado and spicy Peppadew pepper slices. Better tasting than the drive-thru sandwiches and more nutritious too! Continue reading

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Cremini Mushroom Galette

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Crimini mushrooms, sautéed spinach and ricotta cheese.

Cremini mushrooms are younger Portobello mushrooms and are sometimes sold as “baby Portobello” or “baby Bella” mushrooms. They have a firm texture and a wonderful earthy flavor. I use them frequently in soups because they hold up better in liquid than most mushrooms. Continue reading

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Stove Top Mac ‘N’ Cheese

Photo: Randy Graham, Valley Vegetarian

Creamy-Cheesy Stovetop Mac ‘N’ Cheese.

Want a good homemade macaroni and cheese that is not dry and you don’t have to bake? I could not find a recipe that satisfied my hunger for a cheesy mac so I concocted this easy to prepare dish. It is comfort food in our home. If the mustard and paprika sound too weird you can leave them out without hurting the overall flavor but try it once with them. They provide a subtle flavor that I think you’ll like. Continue reading

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