The Microwave: Favorite Stuffed Potatoes

Although there are a few steps to making stuffed potatoes, it is time well spent. People adore them. Stuffing potatoes is an enjoyable way to showcase potatoes, and as a vegetable, potatoes end up as versatile as pasta. Also called twice-baked, or in our case, twice-microwaved, potatoes, the sky is the limit when creating them. They are a vegetarian delight.

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Buying Produce by the Seasons

Food that tastes good and looks appealing will never be out of style and choosing seasonal produce is one of the essential ingredients that make it so.

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Frito Pie


Frito Pie, one of the great fun foods of the Southwest, consists of chile con carne (beef in red chile sauce) ladled over Fritos corn chips, and topped with shredded cheddar cheese and, if desired, raw onions. If you buy…

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Very Veggie Vegetarian

I grew up with the meatless Friday–mac and cheese, filet of flounder, pancakes. I now consider that the practice run for becoming a vegetarian in the 1970s. Those were the days when granola had just been invented for Woodstock, and The Vegetarian Epicure and Moosewood cookbooks had not burst onto the scene yet to help the home cook with some new options. Being a vegetarian meant plenty of meatless spaghetti sauce with mushrooms, lasagne, omelets, cheese sandwiches, and lentil soup, a staple in France (and often brought to French class for a collective meal in French conversation with food), in the struggle to adapt familiar dishes to a new lifestyle.

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The Slow Cooker: Vegetarian Cassoulet

the essence of culinary simplicity yet subject of much lore and debate
I would be remiss not to include a vegetarian cassoulet since it is so popular a casserole. Cassoulet is said to have originated in the 14th Century in…

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Fattoush-Toasted Pita Bread Salad with Falafel Balls

Fattoush-Toasted Pita Bread Salad with Falafel Balls

Bread salads are not only filling but tasty and economical. I always seem to have pita bread around, so this salad is a great way to use up day-old whole wheat pitas. This…

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Favorite Summer Salads and Slow Cooker BBQ Chix

Summer means barbecue and casual outdoor eating. Growing up meant family BBQs at my Great Aunt Helen and Uncle Perry’s rural home in upstate New Jersey on Labor Day Weekend and 4th of July with a crowd of at least 50, all immediate family related.

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Chipotle Hummus from The Prado in Balboa Park

Hummus is a mashed purÈe of chickpeas, olive oil, and lemon that is immensely popular in the Middle East. And America so it seems.

The traditional way to serve hummus is to spread it on a plate and drizzle it with flavorful olive oil. That’s fine for spreading, but if you are going to dip veggies into the hummus, it’s more practical to pile it into a bowl.

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Mediterranean Greek Salad

A well-made combination salad is an irresistible delight. Especially on a hot night. It is healthy eating at it’s best and appeals to all types of eaters, fitting all palates (those on special diets appreciate lusty main dish salads they can dig into with abandon as well).

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New Years Black-Eyed Peas

While most New Years pot of black eyed peas bean stew contain pork, the vegetarians cannot be left out.

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