Slow-Cooked Vegetarian Boston Baked Beans

I love baked beans. I love them in the winter, when baking them in the oven warms the house, and in the summer, when using the slow cooker makes having them and a cool house a possibility. I love them served over brown bread and I love them at cookouts. They are delicious, but they definitely take planning.

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Fennel & Carrot Slaw

Seeing as summer is almost over, I should tell you about the best slaw ever.  What makes it the best slaw ever?  Fennel, one of my favorite flavors, and a lack of mayonnaise.  Oh, it’s easy too.

A mish-mash of a post – World Peas CSA – Week Nine, a recipe for Sweet & Sour Eggplant (sort of) and a confession…

Today, while I was staffing the Lowell Farmers’ Market, I was reminded that I haven’t updated in a long while – hi, Michele – this one’s for you!

I’ll start with this week’s CSA share – it’s week nine, smack dab in the middle of the season. We got:

Weird, but good!

I made just about the weirdest thing I’ve ever made for supper – Coconut Grilled Kale & Chard.  

Nectarine & Radish Salsa

Tasty, versatile, easy, and refreshing – what more could you ask for out of a summer dish?  This salsa tastes great and could be served as a dip for tortilla chips, with quesadillas, or as a topping for grilled chicken, fish or shrimp.  AND it features radishes, one of my favorite vegetables.

CSA Week One Wrap-Up

I love the CSA in the early season – not only can I eat everything in my box with no problem but I can also supplement its contents with a trip to the farmers’ market.

Jamaican Rice Mix-Up

Jeez, I made this a long time ago! May 14th to be exact…

Coconut Rice with Edamame & Leeks

Playing catch-up here – this was that dinner that I made for Gist’s birthday way back on May 5th.  This is a really nice spring-time dish, which is not surprising considering it came from the Spring section of Jack Bishop’s A Year in a Vegetarian Kitchen.  It even looks like spring – I love the play of the different colors of green against the white rice.

Hitting the reset button…

Last week was a budget buster! I managed to keep the grocery bill under $60 but the only way I was able to do so was because we ate out on Monday, got pizza on Wednesday, ate out on Saturday, and went out to brunch on Sunday morning (and I enjoyed every second of it) – that’s like a typical pre-layoff week for us and it was pricey.  This week will be all about reeling it back in.

Peanut & Sesame Noodles and Asian Cucumber Salad

I have been making this tasty vegan meal for years.  It’s the perfect combination of sweet, salty and tangy and easy enough, especially with some prep, for Wednesday after yoga, when I’m tired and starving!  It’s also good cold, nice for hot days and picnics.