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...]
Thai Tofu with Chilies & Basil
Seen first in the Norfolk Virginian-Pilot, adapted from Some Like it Hot: 200 Spicy Vegetarian Recipes from Around the World by Robin Robertson (Plume, 1998). We love to make this dish in the summertime when the Thai basil is waist-high. This recipe serves two. I … [Read more...]