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Greek Gigantes Bean Casserole
Gigante beans are a favorite of mine. They’re a member of the lima bean family that originated in Guatemala. The Greeks have claimed them as their own, however, and use them in many different dishes....
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Persian Steamed Rice (Chelo)
Adapted from Dorothy McNett’s Recipe Book at www.dorothymcnett.com. This is the traditional Iranian method of cooking long grain rice. Ingredients 2 cups imported Basmati rice, or substitute other...
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Brown and Wild Rice Pilaf
Ingredients 2 tablespoons olive oil 1 medium onion, chopped 2 ribs celery, finely chopped 1 – 2 cups of mushrooms, chopped 1/2 – 1 cup chopped red bell pepper (optional) 1 or more garlic cloves minced...
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Maple Roasted Brussels Sprouts, Rutabaga and Sweet Potatoes with Hazelnuts
The skin of rutabagas is thick and tough, so use a sharp, strong chef’s knife to remove it entirely and cut the rutabaga. Maple syrup caramelizes quickly so keep a close eye on the vegetables during...
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Rum Poached Peaches
This is a delicious way to use an abundant supply of peaches. You can process the peaches, following instructions found in canning books or the Internet, give the jars of fresh peaches as hostess...
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Spicy Creamed Corn
Adapted from a Recipe by Sara Moulton Like other sweet veggies, corn and vanilla are a great match. You don’t need much, but the amount you add is the special ingredient that makes either fresh or...
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Pansoti with Walnut Sauce
Walnuts as well as almonds are in a lot of Ligurian dishes. Unless you live in an urban area or regularly make pasta, you may not be able to find pansoti. However, you can also purchase fresh ravioli...
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Pineapple and Vanilla — Healthy and Delicious
On a journey toward permanent weight loss? Want to kick up your immune system? Looking for new ideas for healthy eating? If so, put fresh pineapple on your weekly shopping list. It’s available...
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Wild Rice and Walnut Pancakes Fragranced with Vanilla
I think you’ll agree that pancakes are a tempting comfort food that we’d secretly love to have almost daily but don’t because we usually eat them smothered in butter and syrup or jam whether they’re...
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Caprese Salad
The summer tomatoes are in – the small, intensely flavored dry-farmed ones, heirlooms of all sizes, colors and stripes and the tiny little cherry tomatoes— all soooo delicious! It’s hard to beat a...
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