Salad Recipes

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Baby Dutch Babies with Breakfast

Photo: Randy Graham, Valley Vegetarian

Small popovers – I call them Baby Dutch Babies!

Dutch baby pancakes, sometimes called German pancakes or Dutch puffs, are a hybrid of pancake, crepe, and popover — all in one skillet. I like to pour the batter into a mini-muffin pan and serve them like popovers as opposed to puffy pancakes. Continue reading

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Hearty Sorghum Soup (slow cooker)

Photo: Randy Graham, Valley Vegetarian

G-F sorghum shown with G-F bread.

Sorghum is a gluten-free grain that has a chewy texture similar to Israeli couscous. Some sources say that it has been cultivated for 3,000 years and more. This gluten-free soup is as tasty as it is easy to prepare. If you are looking for a good bowl of “hearty” this is the soup for you. Give it a try. You and your family will be glad you did. Continue reading

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Paratha (pəˈrɑːtə) is an unleavened bread originating in Indian. Loosely translated, it means layers of cooked dough. My is version is made with ghee gently folded into the dough, and then also brushed on top of the cooked paratha. Super tasty! Continue reading

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Chik’n Tikka Masala (slow cooker)

Photo: Randy Graham, Valley VegetarianTikka is the Punjabi word for an Indian dish of small pieces of meat or vegetables marinated in a spice mixture. Masala is an Urdu word for any of a number of spice mixtures ground into a paste or powder for use in Indian cooking. Continue reading

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Happy New Year 2018!

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Asparagus and Aged Gruyere Quiche

Asparagus and Gruyere Quiche #1

Wheat germ crust.

Looking for something new in the New Year? Look no further. This quiche has body and, just as important, an amazing combination of flavors that pair with most anything you add to your picnic basket. Continue reading

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