We love Rancho Gordo heirloom Yellow-Eye Beans that we learned about from Kathleen Purvis in the Charlotte Observer. We try to keep tasty cooked beans in our fridge at all times for the resident pescatarian who can only eat fish 3 times a week. Sometimes we cook beans in the slow … [Read more...]
Chilaquiles in Pumpkin Salsa Roja
From Purple Carrot, the vegan meal kit people. I would not have thought of using pumpkin in Mexican food and it works beautifully here. This recipe makes a great healthy meal for our Mexican food fans. Amazingly delicious. Picture credit Purple Carrot 3 cloves garlic1 red … [Read more...]
Tuna and White Bean Salad
From The Essential James Beard Cookbook by James Beard (2012). The quantities are flexible. A version appeared in an earlier James Beard book so we have been eating this wonderful salad since the mid-1980's. If you are shocked by so much olive oil, use less and see if you … [Read more...]
Tofu Scramble
Zada Jane's Corner Cafe in Charlotte has a great tofu scramble. I've tried several recipes but this one, from The Complete Vegetarian Cookbook by America's Test Kitchen (2015), is the best. Soft tofu is recommended. It's important to get the tofu as dry as possible. 14 ounces … [Read more...]
Buttermilk Ranch Dressing
Thanks to David Lebovitz for yet another great recipe, based on Justin Chapple's recipe in his book Just Cook It! This salad dressing is worthy of a permanent place in the fridge. It will last about a week if you don't eat it by then. When you have a wonderful salad dressing … [Read more...]
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