Italian Basil Pesto

Make this pesto recipe when basil is being harvested in abundance. Enjoy some right away, and freeze some for later use. Preparation Time:  20 minutes Cooking Time:  7 minutes Yields:  2 cups Ingredients: 4 cups lightly packed fresh Italian basil leaves, blanched 2 quarts water (for blanching) 1 tbsp kosher salt Ice water bath 1/2 cup extra virgin olive oil 1/2 cup grated Parmesan Reggiano 1/4 cup toasted … Continue reading Italian Basil Pesto

Oven Roasted Tomatoes

We have really enjoyed the tomatoes this season.  There are many ways to preserve tomatoes to enjoy them later in the year when the tomato season has ended. Roasting tomatoes and freezing them is one way to make sure you can enjoy them up to six months later. Here, we use Roma tomatoes, but if you use cherry, grape, or slicer tomatoes, adjust the cooking … Continue reading Oven Roasted Tomatoes

Vegetarian Spring Rolls (Lumpia) with Sweet & Sour Dipping Sauce

How many times have you looked in the fridge at the end of the week of cooking and couldn’t find a lot of any one thing left but a little bit of a lot of veggies like a half a head of red (or green cabbage), half a bell pepper, one small carrot, a couple of green beans, a couple cups of sprouts, or one … Continue reading Vegetarian Spring Rolls (Lumpia) with Sweet & Sour Dipping Sauce

Veggie Frittata with Turnips and Swiss Chard

Frittatas are like omelets in that they are a great and delicious way to enjoy your vegetables.  They are an every-meal kind of dish; enjoy them for breakfast, lunch, dinner, or a late-night snack.  They also make for an excellent appetizer for your holiday parties and get-togethers. There are no fixed rules on what kinds of veggies to put into your frittata, but you can use … Continue reading Veggie Frittata with Turnips and Swiss Chard

Layered Ratatouille with Kina Savoy

When most people hear “ratatouille” they think of a stew-like dish with lots of big chunks of veggies.  The guests think “yum”. The cook (you) thinks “that’s a lot of chopping” but not so with a layered ratatouille. This recipe is a time-saver. Pour some of your favorite marinara on the bottom of a baking dish, cut thick slices of tomatoes, bell peppers, onions, and … Continue reading Layered Ratatouille with Kina Savoy

Dandelion and Lentil Soup with Tomato

Believe it or not, Florida does get cold, and when it does we make soup!  Here is a fave; vegan dandelion and lentil soup with tomatoes.  Warm, delicious, nutritious, and VERY easy to make! Dandelion greens are slightly bitter so we add sweet diced tomatoes for some balance. Preparation Time:  30 minutes Cooking Time:  30 minutes Serves:  6 as main dish Ingredients: 3 cups of … Continue reading Dandelion and Lentil Soup with Tomato

Vegetarian Minestrone with Mizuna

Minestrone is like chicken soup, in that if you ask 10 cooks how to make it, you will get 10 different recipes. But it does have a few common ingredients:  beans, onions, celery, carrots, rice or pasta, vegetable stock, and fresh or canned tomatoes.  It can be, but is not usually, made with meat and/or meat-based stock like chicken stock. Our version of minestrone is vegetarian and … Continue reading Vegetarian Minestrone with Mizuna