Author Archives: 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 … Continue reading
This recipe was inspired by memories of eating fried ravioli in the mid-1980’s.
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 … Continue reading
The 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.
This is a wonderful appetizer that family and friends will enjoy while you grill the entrée.
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: