Brussels Sprouts with Peanut Sauce is a vegetarian fusion of cuisine and memory with a non-vegetarian option. It took a roundabout path to arrive here—halfway around the world and back in time.
Who likes ease and options? Our garden harvest of tomatoes led to this marinara, which incorporates ingredients from Leek and Spinach Stuffed Bread: leek, garlic, spinach and an Italilan-inspired blend of herbs and spices.
One word: umami. Two words: or not…. Either way, this is a fabulous base stock that uses a few items and scraps to inject flavor into many different dishes. It’s also open to variations.
This recipe has been on my “to do” list for a year. It was a great way to close out my first year, because it debuted at a lovely celebration of another milestone: my stepdaughter’s college graduation.
In search of salad sides for Cuban meals, I discovered a cabbage slaw with Cuban flair—a Mojo dressing with some added zest.
Slaw served with a side of science. Royal Cabbage Slaw is not only delicious but also has some interesting chemical properties.
The secret to Creamy Tomato Soup, my vegetarian take on a classic, is fermentation. It tastes rich and is versatile enough to handle different types of toppings.
Biryani was my youngest step-daughter’s special request for her graduation celebration dinner, a consolation prize for not being able to walk in a graduation ceremony. It was a beautiful consolation.
Spaghetti squash is an oval master of disguise. But when unmasked, it reveals the meaning behind its name, as noodle-like strands of flesh emerge from the vegetable with a gentle pull of a fork. Tasty, crunchy, versatile, and fun to cook!
Simple Marinara was birthed as a vegetarian and gluten free dietary option for an Italian dish. If fresh tomatoes are used it contains no added sodium. It pairs well with spaghetti squash.