End of Summer/Fall Zucchini

Photo: Randy Graham, Valley Vegetarian

You have tried every which way to use up the zucchini in your garden but still have some left that the neighbors won’t even take! I offer this recipe as a means of making sure you use it all; to make sure nothing goes to waste from your garden. It’s also tasty, easy to make, and nutritious. Try it. You’ll be glad you did and your neighbors will be grateful. Here’s what you do: Continue reading

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Baked Ravioli

Baked Ravioli #99

This recipe was inspired by memories of eating fried ravioli in the mid-1980’s. Continue reading

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Stuffed Manicotti Goodness

Photo: Randy Graham, Valley Vegetarian

This is comfort food and is surprisingly easy to make. Traditional Italian-style pasta shells are stuffed with fresh ricotta cheese, real Parmesan cheese, and baby spinach and then smothered in a tasty marinara sauce and baked to perfection. Serve with French bread or a fresh baguette and extra marinara sauce for dipping. Continue reading

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Navy Bean Soup (redux)

Photo: Randy Graham, Valley VegetarianThe navy bean got its current popular name because it was a staple food of the United States Navy in the early 20th century. They are a mild, pea-sized bean that are creamy white in color. Continue reading

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Soup Recipes

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Balsamic-Garlic Mushrooms


Balsamic Garlic Mushrooms #1

This is a wonderful appetizer that family and friends will enjoy while you grill the entrée. Continue reading

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Scots Potato Scones



Photo: Randy Graham, Valley Vegetarian

Potato scone with a wee bit of butter brushed on top.

Potato scones, called tattie scones or totties, are common fare in Scotland. An article printed in the travel section of the NY Times in 2005 says that: Continue reading

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