Posts tagged as meatless
End of Summer Cooking: Grilled Eggplant Parmesan
This post was supposed to be about the lovely-sounding spinach custard that I made the other day…except that it failed miserably. I had a feeling, as I put it in a 400-degree oven (as directed), that bad things were about to happen. Custard and high heat usually mean a weeping, watery mess… …and that’s what…
Late Summer Dinner: Fresh Corn Pudding
It’s traditional to serve corn pudding alongside a crusty roast or ham, and of course it’s delicious that way. But I like it best as the star of the meal, served like a souffle with simply sauteed vegetables. (Try diced zucchini, sauteed in a little butter with garlic, with halved cherry tomatoes and fresh thyme…
Grilled Corn on the Cob with Chipotle Butter
I include this recipe here today in honor of the Great Minnesota Get Together, aka the Minnesota State Fair, which begins tomorrow. The grilled corn at the State Fair is sick it’s so good. Don’t watch while they drench – drench! – it in melted butter and you’ll enjoy it completely. When I was a…
Zucchini Pancakes
You might be looking for new, delicious ways to use zucchini right about now. How did I know? Crazy right, how I read your mind? I’m good that way. These savory pancakes are hardly new, but they are certainly delicious. Filled with fresh herbs and salty bits of feta cheese, the pancakes pop hot off…
Summer Appetizer: Smoky Chipotle Guacamole
If you’ve eaten at Barrio Tequila Bar lately (and if you haven’t, you should…), you’ll recognize this guacamole presentation, with sliced jalapeños and radishes. I copied it because I’m absolutely smitten with the extra crunch and heat of the raw vegetables – as if I needed yet another reason to love guacamole. Or anything at…
Summer Appetizer: Bite-Size Tomato Tarts on a Parmesan Crust
Here’s a new twist on an old favorite, turning this lovely 101 Cookbooks tomato tart into little tomato tart canapés. Don’t worry, I didn’t mess with that perfectly buttery, cheesy crust. Oh no. I just baked it in a flat rectangle instead of in a tart pan, then cut the still-warm crust into bite-size squares….
Summer Saturday Lunch: Gazpacho, and Poached Eggs Over Potato-Green Pepper Pancakes
Have I got a gazpacho recipe for you. This version is smooth and creamy (without cream), made crunchy with a garnish of minced cucumber, green pepper, tomato, and croutons. Serve it icy cold for summer in a bowl. Or cup – sip it while you fry a few potato…
Newly Minted: Almond-Mint Pesto, Gin & Tonic with Grapefruit & Mint
If mint over-runneth your garden – chives too, for that matter – then this pesto is for you. It’s surprisingly mild, luscious with toasted almonds and olive oil (no cheese). It makes a quick, lovely dinner, especially tossed with fresh tomatoes (as written) or a handful or two of your favorite lightly sauteed vegetables. (My…
Silken Tofu with Soba Noodles
This is a quickie lunch or dinner idea, very basic but satisfying and packed with flavor. Remember when I first posted Mark Bittman-via-Jean-George’s ginger fried rice and commented that I’d be riffing on the delicious theme for years to come? Well here’s one riff. I was so taken with the crave-worthy combination of leeks sauteed…
Leftovers for Lunch: Black Bean & Rice Burritos
When I serve rice for dinner, I make extra so I have leftovers for a delicious, easy lunch. Even still, given how much rice my family can put away, that means sneaking some out of the pot and into the fridge before we eat. I use the stolen rice the next day to make myself…
Twin Cities Chef’s Table
I’m Stephanie A. Meyer…
…a recipe developer, cooking instructor, author, food photographer, and health coach. Whether through my posts here, Project Vibrancy Macro Reset, Project Vibrancy Meals meal plans, my cookbooks, or working with you one-on-one, I love nothing more than helping you transform your health through cooking nutrient-dense, flavor-bomb meals at home! See Recipe Index for AIP, Whole30, paleo, gluten-free, etc.
