Herbed Potato Stacks

Photo: Randy Graham, Valley Vegetarian

This is a versatile side dish that is tasty, nutritious, and looks amazing when plated. The Yukon Gold is the first Canadian-bred potato to be marketed and promoted by name. It received a Canadian license in 1980 and soon began exportation to the United States. So it’s fairly new to market. Red potatoes, on the other hand, have a much different pedigree. Red, and other colored potatoes, can be traced back to Peru in the second century B.C. Each of these varieties has distinctive flavors and pair excellently with Asiago cheese and fresh garden herbs. Continue reading

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Split Pea Soup with Spinach

Photo: Randy Graham, Valley Vegetarian

There are as many variations of pea soup as there are colors in a painter’s palette. This isn’t your garden-variety pea soup. The fresh baby spinach leaves and fennel, along with  a classic split pea soup base, will be most pleasing to your palate. Continue reading

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Fall Alfredo with Roasted Broccoli

Fall Alfredo #4 (800pix)

Fall Alfredo with Monnezzaglia (leftovers) pasta.

I was thinking of making my comfort food and oh-so-satisfying Winter Alfredo for dinner the other night but I didn’t have cauliflower. I did have broccoli but I was thinking of roasting the broccoli in the oven as a side dish. Then inspiration kicked in and I created this quick and easy recipe that and goes from prep to table in about 30 minutes. Continue reading

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Broccoli Ricotta Cheese Pie

Photo: Randy Graham, Valley Vegetarian

If you are like me, you probably thought ricotta cheese to be uninteresting. Before being put off by the idea of yet another recipe for using bland ricotta cheese, read on. This one has flavor! Continue reading

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Grilled Avocados

Photo: Randy Graham

Here’s an appetizer that our son, Robert, shared with us. It is sort of a Caprese Salad folded into a grilled avocado. Who’d a thunk it! Easy to prepare, it is full of nutrition, and it doesn’t hurt that it looks and tastes fantastic. Continue reading

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Irish Soda Bread

Photo: Randy Graham, Valley Vegetarian

Although this bread is identified with the Irish it wasn’t invented in Ireland. According to the Society for the Preservation of Irish Soda Bread (yes, this society really does exist),  Continue reading

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Root Vegetable Tart Tatin


Roasted rutabagas, carrots, parsnips, potatoes, and onions.

Tarte Tatin is generally an upside-down tart of apples or other fruit. This one features vegetables and is a cross between my Back To Our Root Vegetables and Tomato Tarte Tatin recipes. It combines tasty root vegetables with fresh herbs and puff pastry. Continue reading

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