Category Archives: vegan/vegetarian Chiogga Beet Salad 2 med-lg Chiogga Beets (or any beets) 2 Oz. Feta Cheese 2 Slices of Red Onion diced fine Fresh dill about 2 TBL snipped Olive Oil, Cider Vinegar, salt and pepper Wrap beets in foil, and bake at 350f for 45 minutes, or until tender Let cool in foil, and then rub […]  Makes Six 4″ Pancakes Adapted from Smitten Kitchen 1 Large or 2 medium zucchini (about 2 lbs) 2 Tsp Kosher Salt, plus additional 1 Tsp 3 Scallions cut thin on diagonal 2 Large Eggs 1/2 Cup Flour 1/2 Tsp Baking Powder Neutral oil for frying- Canola, or Safflower Preheat oven to 250°f Line a baking sheet […]  Truly Wonderful Deviled Eggs If you’re making deviled eggs, you want them to be cooked perfectly, and that’s really simple. A green ring around the yolk is unisghtly, and indicates that they are overcooked (and will be rubbery). Keep in mind that disdainful expression, ‘he/she can’t even boil an egg’. […]  Based on many recipes, mostly an adaptation of the Beet Soup in the Settlement Cookbook published in 1931. 1 Lb Beets, peeled and shredded 3 Small Carrots (about 1/2 lb) peeled and shredded 1/2 Sweet Onion diced very fine Juice of 1 Lemon 1 TBL Sugar 1 TBL Salt 1/2 Tsp Clarified butter 6 Cups […]  Strawberry shortcake has to be one of my favorite summer desserts. Of course it’s best if you make the shortcakes (scones) yourself, but even if you put this topping on good, bought shortcakes, angel food cake, or pound cake you’ll enjoy the flavors of strawberries, and summer. When I was a kid my family would […] |
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