Archives for category: Magazine Collections


This one was from Vegetarian Times but they called it tortilla lasagna or something similar that I disputed.


Kale Salad with Tahini Dressing

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

The Failed Tomato Camembert Tart

I went in with the best of intentions – ripe summer tomatoes, delicious camembert cheese, a pastry crust.  But alas, it was an oily inedible mess and I felt ridiculous for wasting such nice cheese.  I don’t even know how I acquired this recipe – it was in one of my binders and I thought it would be fun for summer.  The recipe turns out to be from Country Living and I had never made one of their recipes before.  I don’t think I will again.

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.

This recipe – originally from Vegetarian Times – is an old stand-by in our home.  There’s really something special about the spicy yogurt sauce that coats the tofu.  Rice is buried under those greens, there’s a nice gingery-soy dressing for the veggies, and toasted sesame seeds are always a plus.  I’ve altered just a couple of things: no green onions, extra lemon juice.  Win-win.

So, I took this recipe from Vegetarian Times and changed it around a little bit.  First, I eliminated the chopped green onions.  Then I replaced the Romaine lettuce with baby spinach and dropped the spinach into the food processor with the mint and other ingredients.  Results = SO MUCH DELICIOUSNESS!

Potato & Chickpea Stew with Romesco Sauce

This is a good one, folks.  Cooking from the Garden is a compilation of recipes from the now defunct magazine, Kitchen Gardener, and is full of wonderful ideas for meals.  Although aimed at those with their own garden harvest, anyone who enjoys fresh, whole ingredients will find plenty of inspiration in these pages.

Fingerling potatoes, chickpeas, red and yellow bell peppers are unassuming vegetables that make for a sumptuous feast once cooked with saffron, sweet paprika, sherry, and red pepper flakes.  The Romesco sauce is Catalan in origin.  It’s made from roasted red peppers, roasted almonds, roasted hazelnuts, a slice of fried bread, garlic, red pepper flakes, tomatoes, sweet paprika, sherry vinegar, and olive oil – all puréed into a delicious coulis that compliments the vegetable stew in a wonderful (and spicy) way.  I made the recipe based on its vegetables and flavors before I noticed who wrote it,  but I was not surprised to discover that this deliciousness was written by Deborah Madison.  If Peter Berley is my cookbook boyfriend, then Deborah Madison is my cookbook mom or some type of mentor of exquisite cookery. Every recipe written by her that I have made has been fantastic.

Deviled Tomato Slices

As an appetizer to the stew, we also made these Deviled Tomato Slices.  Now, I have heard of deviled eggs, deviled ham, even deviled crab cakes, but never deviled tomatoes.  I’ve also only ever fried green tomatoes before, but thickly sliced heirloom tomatoes fried up quite well.  Whole grain Dijon mustard and cayenne pepper provide the pungent kick that earn these tomatoes their “deviled” moniker.  These were great, but need to be served right away since soggy, cold fried tomatoes are not as enjoyable as the crispy warm ones.  The tomatoes were sprinkled with fresh tarragon and parsley (not pictured).  This recipe was written by Sylvia Thompson, with whom I am not familiar.  But kudos to Sylvia for introducing me to deviled tomatoes.

Other recipes in Cooking from the Garden which caught my attention for possible future meals are Collards & Andouille Sausage Casserole, Turkish Stuffed Peppers, Lentils with Mint, Cider, & Ginger, and Eggplant & Roasted Chile Salad.  The two superb dishes that we made from this book indicate a lot of great meals to come.

Cooking from the Garden: Best Recipes from Kitchen Gardener edited by Ruth Lively.

Verdict: Check it out.

This one is a real winner, full of great new ideas and a focus on fresh, whole ingredients.  Don’t worry if you don’t have your own garden, you will still enjoy the recipes!