Archives for category: Check It Out

Curried quinoa basmati pilaf with lentils

This is loosely based on a recipe from Vegetarian Times, but pilafs are always open to interpretation.  We improvised and used what we had on hand.  The lentil-quinoa-rice mixture with curry is a great base: then add dried fruit and chopped nuts but it doesn’t matter what kinds you choose. It makes a great dinner or leftover lunch.


Kale Salad with Tahini Dressing

A straightforward mix of ingredients and quite tasty.  Garlic and kale work well together. From Vegetarian Times.

Red & Green Sopa Seca

“Sopa Seca” may mean “dry soup” but it’s a bit more like a casserole. This one in particular was like a Mexican interpretation of lasagna, with tortilla in place of the noodle and layers of roasted peppers and onions between layers of creamy spinach.  I highly recommend this recipe from Moosewood Restaurant New Classics (I’ve covered some of their other tasty recipes before). Plenty of leftovers that reheated nicely, too.

Summer Risotto with Leeks, Corn, Tomatoes and Basil

Peter Berley‘s reliability for outstanding food strikes again.  This delicious risotto from The Modern Vegetarian Kitchen is made with plenty of fresh leeks and corn.  Add some dry white wine, fresh tomatoes and basil… stir, stir, stir. Yum, yum, yum.

Zucchini with Tomatoes and Chorizo

This was my first recipe from Mark Bittman’s Kitchen Express. Bittman is well known for his tome How To Cook Everything, which was always extremely popular at the library.  I grabbed Kitchen Express one day because it is organized by season (how many times have I said that’s my favorite way to organize a cookbook? Probably too many.)  Something that I love about the book is that it is imprecise – there are no exact  measurements. My husband hates this, he wants to measure out exactly 2 cups of chopped zucchini or a tablespoon of chopped garlic – but I like that this book is telling you to trust your instincts. How much zucchini should you make? Well, how much do you feel like eating?

The zucchini, tomatoes and chorizo dish above was fantastically delicious and I know that both its simplicity and flavor will lead to it being an easy go-to dinner in our house. Kitchen Express will most likely be the start point for a lot of great dinners – an idea book to keep you thinking seasonally and with the knowledge that these meals can be made quite quickly. Check it out!

Hot & Cold Chipotle Gazpacho

After last night’s tomato failure, I really wanted to make up for wasting some delicious summer tomatoes.  Since my recent rave about Sunday Soups, I decided to tackle one of the summer soups – this interesting spicy gazpacho.  Redemption achieved!  Chipotle heat in a cold soup is a lot of fun and tis the season for wonderful tomatoes.

Summery Quinoa & Zucchini Lasagna

I was directed to this Peas and Thank You recipe via the latest issue of Vegetarian Times.  It’s a wonderful reinterpretation of lasagna, perfect for summer.  Zucchini strips replace the noodles and the filling is a creamy quinoa concoction layered between zucchini strips.  Messy and delicious, we loved it. The recipe is definitely a keeper.