Adapted from Mark Bittman, The New York Times. Most of our family members aren't big vegetable fans, but this is a great way to add some green to your plate. 3 pounds broccoli rabe, washed and trimmed, roughly chopped into 2 x 2-inch pieces 2 to 4 tablespoons olive oil 10 garlic … [Read more...]
Boeuf Bourguignon
Adapted almost intact from The French Chef Cookbook by Julia Child (1968). Judy Hallman served this dish at a UNC Computation Center birthday lunch in 1974 and the first time I tried it, my taste buds were startled awake. I did not know it was possible to make food at home that … [Read more...]
Cheesy Chicken and Wild Rice
Makes a 9 x 13-inch casserole. 3 tablespoons extra virgin olive oil 1 medium onions, finely diced 3 ribs celery, finely diced 3 carrots, peeled and diced 2 tablespoons fresh minced garlic 1 1/4 cups cooked Lundberg Wild Blend rice (from 3/4 cup uncooked Wild Blend rice) 1 … [Read more...]
Baked Ziti with Spinach & Eggplant
Adapted from a 2010 Williams-Sonoma catalog. Recipe makes enough for a large 10 x 16” casserole containing sausage (serves 12) and a 9 x 13” casserole for the vegetarian version (serves 6). If your ratio of meat-eaters to vegetarians is different, modify the … [Read more...]
Chili
Downsized and adapted from Chili for a Crowd in Recipes from Pennies by Penny Greenwood (1985). To serve our family of many tastes, I make vegetarian chili and offer a Chili Bar with bowls of ground beef, grated Cheddar, diced onions, sliced jalapeños, and cooked rice or … [Read more...]