Tag Archives: vegetarian

Apple & Cheddar Salad with Mustard Vinaigrette

Apple & Cheddar Salad with Mustard Vinaigrette

Apple & Cheddar Salad with Mustard Vinaigrette

I’m sure when I grew up in the “olden days” there was a variety of apples available, but really, all I remember was the Red Delicious Apple. Now I certainly don’t want to offend any apple growers out there who grow the Red Delicious, or insult avid fans of the Red Delicious, but it’s because of that particular fruit that I never really took a liking to apples.  Unfortunately the Red Delicious is a mealy apple that’s not crisp or sweet or appealing in any way. Please don’t be mad at me for saying this, but I think it’s the truth.

Okay, fast forward to modern times. So, I walk into my local Whole Foods the other day and was overwhelmed by the sheer variety of apples they had for sale. You name it, Gala, Fuji, Jazz, Honeycrisp and Ambrosia, just to name a few. I couldn’t decide which variety to go with, so I bought them all.

Now, armed with a plethora of fall apples, came the decision of what to do with them. I had been to a restaurant the day before call Gjelina in Venice, California (which was quite hip and happening, I must say) and had their apple salad. I loved it so much I decided to recreate it at home. This Apple & Cheddar Salad is the perfect beginning to an autumn dinner or a Saturday brunch. The sweet crunch of the apples goes perfectly with the saltiness of the cheese.

Apple & Cheddar Salad with Mustard Vinaigrette

Apple & Cheddar Salad with Mustard Vinaigrette

Apple & Cheddar Salad with Mustard Vinaigrette

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Mustard Vinaigrette

Mustard Vinaigrette

Apple & Cheddar Salad with Mustard Vinaigrette

Apple & Cheddar Salad with Mustard Vinaigrette

Mama’s Tips

To stop fruit from oxidizing, place fruit in a bowl of 1 cup cold water to 1 tablespoon of lemon or lime juice. Increase the amount of water/juice depending on how much fruit you are using. When you’re ready to use the fruit, just pat dry with a paper towel.

Crisp Fall apples make a perfect salad.

Crisp Fall apples make a perfect salad.

Recipe: Easy

Easy Summer Gazpacho

Gazpacho

Gazpacho

There’s something to be said for fresh vegetables. Like the one’s that you get at the farmer’s market that look like they’ve just been pulled out of the ground because they still have dirt on them and all that green leafy matter attached. I love all the bright colors of vegetables, their earthiness, the smell and texture. Living in Southern California, and having a weekly farmer’s market five minutes away from my house, I’m never deprived of the best vegetables each season has to offer. On this week’s trip to the market I was presented with a bounty of juicy tomatoes, ripe California avocados and sweet bell peppers in glorious shades of red, yellow and orange.

When I returned home, I knew immediately what I was going to do with my bulging bag of veggies. Make this Easy Summer Gazpacho of course! For those of you not familiar with gazpacho, it is a cold, tomato-based soup which has it’s origins in Spain and is best served during the summer months (when tomatoes are their freshest) because it’s so darn refreshing. Gazpacho is a bowl of “earthy goodness”. It’s simple, straight forward, with nothing refined or processed…just good stuff from the ground.

Yes, there is something to be said for fresh vegetables. I don’t know what it is but I just feel smarter when I eat veggies. I notice a certain spring in my step upon consuming large quantities of vitamins and minerals. If you give this recipe a try, write back and let me know if you think your IQ just went up a couple of points. I bet it will.

Gazpacho

Gazpacho

Gazpacho

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Zucchini Fries

Zucchini Fries

Zucchini Fries

So, I’ve told you that son #1 is a professional chef, and the guy works all the time. Being in the restaurant business he never has a weekend off, and I suppose that just goes with the territory. Lucky for him he really loves his job. He did however have off the other day and decided to invite his buddies over to watch some football. They were just going to order some pizzas and drink beer, typical guy stuff. Now me, being the hovering mother that I am, felt it necessary to offer these guys a healthy snack. They’re grown men actually, and I probably should have just minded my own business, but I just couldn’t help myself.

I decided to make these zucchini fries for them. I think they’re the perfect snack for sitting around and watching football, all crispy and crunchy. It was just kind of funny when I walked into the family room holding a tray of these and said”hey guys, how about some zucchini!”, they all just looked up at me with this look on their faces like, yay, zucchini…

However, when I returned about an hour later, the tray was empty. Mom’s always right. I’m just sayin’…

Zucchini Fries

Zucchini Fries

Zucchini Fries

from Oprah.com

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Zucchini Fries

Zucchini Fries

Zucchini Fries

Zucchini Fries

Recipe: Easy

Roasted Carrots with Honey and Thyme

Roasted Carrots with Honey and Thyme

Roasted Carrots with Honey and Thyme

I guess it’s just human nature, but we humans tend to take everyday things for granted, and you don’t really appreciate something until you don’t have it. We just assume things we need or want will always be there, like they had nothing better to do. That would be the case for me with vegetables. Really, how much time in my life have I devoted to thinking about a vegetable? None! I’ve never cared about their well-being, or thanked them for their years of service. I just always assumed they would always be there, just waiting for ME. Oh, how self-centered.

I broach this topic because I spent the last week visiting a small island in the Caribbean that did not grow its own vegetables. We were told that all the island’s produce had to be flown in from different places. No matter were we went to eat, lettuce was brown, cucumbers were mushy, and tomatoes had no right to call themselves tomatoes. After about day 4, my body was going through a vitamin A withdrawal. Somebody help me, please, I need my soluble fiber!

Well, when I finally returned home I vowed I would never take one of my yellow, orange or green friends for granted anymore. I made myself a batch of these Roasted Carrots with Honey and Thyme, which by the way is a favorite annual side-dish on my Thanksgiving table.

Roasted Carrots with Honey and Thyme

Roasted Carrots with Honey and Thyme

Roasted Carrots with Honey & Thyme

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Roasted Carrots with Honey and Thyme

Roasted Carrots with Honey and Thyme

Mama’s Tips

Make sure that all your carrots are of equal thickness to insure that the vegetables roast evenly. If some carrots are thicker, just cut them in half.

To make your dish more visually appealing, see if your local produce market sells the multi-colored or rainbow carrots. They’re just more fun!

Roasted Carrots with Honey and Thyme

Roasted Carrots with Honey and Thyme

Recipe: Easy

Herb Roasted Potatoes

Herb Roasted Potatoes

I guess you could say I’m a real “meat and potatoes” kind of girl.  Actually I can do without the meat, so possibly it’s more accurate just to say I’m a “potatoes” kind of girl. I like to incorporate potatoes into every meal whenever possible.  Scrabbled eggs in the morning must be accompanied by home fries, and if you know me at all, and you do, then you know french fries have to make an appearance at lunch. But what I’m here to share with you today is more of a dinnertime potato. Now mind you, I serve these whenever I have company over, and there’s nary a potato ever left in the dish.

For these Herb Roasted Potatoes, I like to use the Yukon Gold’s because they have a buttery, creamy texture and you don’t have to peel them. You roast the potatoes at a high temperature and they come out crispy and  crunchy, almost like a potato chip, and I know how you all like potato chips. The addition of the fresh herbs just brings out the potato’s earthiness. But don’t take my word for it, make them for the family and see if there’s any left.

Herb Roasted Potatoes

Herb Roasted Potatoes

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Herb Roasted Potatoes

Recipe: Easy

Fresh Herbs – parsley, thyme & chives

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