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Enchiladas with Broccoli

Enchiladas with Broccoli

I adapted this dish from a recipe I clipped from a newspaper decades ago. If you have cooked sauce or bottled salsa, and fresh broccoli, this dish is ready to eat in an hour; 45 minutes of that is baking time. History Pre-Columbians invented the corn tortilla and filled it with various meats and fish. […]

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broccoli

Asian Rice Noodles with Broccoli

This dish seems complicated but it’s worth it. You can do it because it’s good. This is a very versatile dish, adapted from Still Life with Menu by Mollie Katzen and is one of many versions of Pad Thai. I like mine with medium-sized rice noodles which I buy at an Asian market, but you […]

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Huge turnips from my garden

Two-step Roasted Turnips

  I had overlooked several turnips in the garden. Before I could get to them, they had grown as big as oranges. I was not happy because, by then, the greens were too old and prickly to eat, and I thought the root would be fibrous and stringy. I decided a few more days wouldn’t […]

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Beets from my garden

Easy Baked Beets

Beets are a good cold weather crop. Fresh organic beets are usually available in grocery stores during the winter when my garden is sleeping. Mostly what you will find in stores are commercially grown deep maroon beets. But having a garden gives me the option of enjoying different kinds of beets. Chioggia beets In July […]

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Prepped zucchini

Zucchini, the ubiquitous fruit.

Though we use it mostly as a vegetable, zucchini is actually a fruit because we eat the part that contains the seeds. But that factoid doesn’t concern the cook, really, what does concern us is that the best zucchini is not more than six inches long. And that can test our determination. Once zucchini explodes […]

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asparagus cut for roasting

Roasted Asparagus

History Over 3,000 years ago Egyptians cultivated asparagus for medicinal use, and for ritual offerings to their gods. Ancient Greeks and Romans ate asparagus spears fresh in season. Romans dried them or froze them in the Alps for winter use. The oldest surviving book containing a recipe for cooking asparagus dates to the third-century AD. […]

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