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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Zucchini Madeleines

Madeleines are small oval cakes with a pretty shell-shape rib molded on one side. These are made from a savory muffin batter baked in the traditional rectangular French madeleine plaque pan that bakes eight cakes at one time.

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Slow Cooker Marinara and Mozzarella Lasagne

marinara
You will love this recipe. Two staples on the pantry shelf, dried pasta and a jar of marinara sauce, some cheese in the refrigerator and you can assemble this lasagna in about 5 minutes.
The 1 1/2-quart cooker makes…

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Fresh Vegetable and Cream Quiche

This is an unusual baked egg casserole; it is thick with vegetables and held together with cubed french bread and hunks of cream cheese. It is baked in a deep springform pan and served in wedges like a cake.

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Champagne Fondue


With that leftover bottle or little split of Champagne, impress guests with this simple fondue. Remember to allow about 4 slices of bread per person and, when dipping, swirl and stir the fondue each time.  If the fondue is too…

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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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Small Batch Homemade Sauerkraut


Makes 1 to 1 1/2 quarts

What You Need

Ingredients

1 medium head fresh green cabbage (about 3 pounds)
1 1/2 tablespoons kosher salt
Equipment
Cutting board
Chef’s knife
Mixing bowl
2-quart wide-mouth canning jar (or two-quart mason jars)
Canning funnel (optional but it helps)
Smaller jelly jar that…

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Fried Rice

Fried rice is considered the first step in learning Asian cuisine. Usually books only have one or two recipes at best, so we took it upon ourselves to gather a few favorite recipes from friends who are fried rice lovers for the Ultimate Rice Cooker cookbook. But first, here are some general tips for making fried rice.

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Make-Ahead Oatmeal Jars

By purchasing oatmeal, freeze dried fruit and nuts in bulk, you can make your own version of instant oatmeal, and save money at the same time. Use adorable multi purpose Mason jars to portion out your meal.

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Herbes De Provence New Potatoes


HERBES DE PROVENCE is a traditional housewife’s mixture of dried herbs from the Provence region in Southwest France, an area known for its fragrant cooking. Each herb adds its own unique characteristic to the blend. The LAVENDER and BASIL are…

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