Pizza with Quinoa Crust

Quinoa crust (GF) before toppings are added.

My friend, Tim D., provided the inspiration for this cheesy pizza bread with a quinoa crust. Fun, tasty, and naturally gluten-free. Continue reading

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Portobello and Red Pepper Open Sandwich

Photo: Randy Graham, Valley Vegetarian

Open face sandwiches consist of a single slice of bread with one or more food toppings. They are popular in Europe where, in the Middle Ages, thick slabs of course bread called “trenchers” were used as plates. At the end of the meal, the food-soaked trencher was eaten by the diner. Wikipedia states (with tongue-in-cheek?): “Trenchers were as much the harbingers of open-face sandwiches as they were of disposable dishware”. Continue reading

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Winter Alfredo with Roasted Broccoli

Fall Alfredo #4 (800pix)

Winter 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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Baked Brie with Cremini Mushrooms

Photo: Randy Graham, Valley Vegetarian

According to a popular foodie website, “Puff pastry is a light, flaky pastry made by repeatedly layering pastry dough and butter or another solid fat, called laminating, to form a thin dough that puffs in the oven.” Continue reading

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2018 in the rearview mirror!

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Happy New Year 2019!

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New Year Appetizer

Classic Stuffed Mushrooms (Plated)

Classic stuffed mushrooms with Marsala wine.

Stuffed mushrooms are traditionally considered to be an Italian-American dish and are often made with breadcrumbs, Parmesan cheese, herbs and a fair helping of butter or olive oil. There are several types of mushrooms that are easy to stuff including button, crimini, and Portobello mushrooms. Continue reading

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