Baked Bananas and Blueberries
Adapted from Quick and Easy, Fresh and From Scratch, edited by Shelley Melvin, Triad Publishing Company, 1984. I made this with freshly picked blueberries. The baked bananas were actually the best part. I only used 4 bananas since they were quite big, but next time I’ll use more, possibly layering under and over the berries, since…
Baked French Toast with Blueberries
From www.foodnetwork.com I’m always looking for a quick main dish for brunch to share with friends. This fits the bill and is an excellent use of freshly picked blueberries from Butler’s. Our bootcamp enjoyed it as one of many dishes served at Thu’s house for her and Troy’s birthdays. Great reward after a strenuous workout! Ingredients:…
Mexican Quinoa Bean Salad
Editor’s Note: Bhavana often brings delicious grain and bean salads for all of us to enjoy after bootcamp, but since she is good at ‘just throwing ingredients together”, we usually can’t pin her down for a recipe. So, after she brought this salad for us to enjoy at a group brunch, she wrote:“I finally made…
Sweet and Sour Cucumbers
This is a very easy recipe and good to use as a side dish for a barbeque. Although there’s a lot of sugar used, most of it will end up in the brine. Ingredients: 1.5 pounds cucumbers (or 2 long, seedless hothouse cucumbers)1 cup rice vinegar1 cup sugar1 tsp salt1.5 Tbsp minced fresh ginger root…
Corn Salad in a Mustard Vinaigrette Dressing
Years ago, before I spent much time cooking, I brought this to the home of a friend who is trained as a professional chef. I remember being ecstatic that she asked for the recipe. It’s an easy salad that is one of our summertime favorites and is great as a side dish if corn on the…
Salmon with horseradish sauce
From www.nutritionaction.com – under Healthy Recipes by Kate Sherwood This is a great way to spice up salmon, and have some diversion from my usual lemon or teriyaki based salmon recipes. As you’ll see, this recipe directs you to cook the salmon stovetop, then break into pieces to add to a salad. I chose to bake it…
Italian Vegetable Soup with Cannellini Beans
It’s getting to be that time when most leaves are covering the ground, not the tree branches, and the evenings and mornings are getting quite cold. My thoughts of dinner always revolve around getting into comfy sweats and having a good hot meal. This is perfect to make a double recipe on a Sunday spent…
Basil Leaves Topped with Goat Cheese and Toasted Pine Nuts
Since this time of year seems to involve eating events of various kinds, I thought I’d offer up two new appetizers that I tried tonight. This one is particularly perfect for those who say, “I don’t cook.” You need only toast the pine nuts. A platter of these leaves makes for a beautiful presentation and…
Parsnip Carrot Puree
From Nourish – indulgently healthy cuisine by Scott Uehlein and Canyon Ranch Some people choose to go with tradition and enjoy the same meal year after year on Thanksgiving. I myself don’t have a set menu. So when I asked my son what we should prepare this year, he chose a new recipe I tried…
Tomato, Red Onion and Basil Bruschetta
This is a great healthy dish on toasted focaccia or sliced French bread. For a lower calorie version, decrease the oil and serve on slices of cucumber Ingredients: 2 cups assorted tomatoes (can use cherry, grape and teardrops, assorted colors, or other varieties)1/2 small red onion, finely chopped2 Tbsp olive oil, plus additional for brushing…