Vegetable
Grilled Zucchini Panzanella
Serves 4. Are you still harvesting zucchini from your late summer vegetable garden? How about this, grilled chunks o...
Potato Salad with Dijon Vinaigrette and crunchy bits
Serves 8-10. This is a recipe for a crowd, from the New York Times. Simplicity at its best but with that tang of t...
End-of-Summer Gazpacho
Serves 4. This is Alton Brown's recipe and I love the freshness of this cold summer soup, perfect for using up all th...
Caramelized 5-onion Dip
Makes 3-3/4 Cups of dip. This Food and Wine recipe upgrades the classic caramelized onion dip with layers of flavor. ...
Baked Broccoli Cheese Balls
Serves 3-4 as a vegetarian main dish. I like it over basmati rice with some lemon slices to complement the yogurt....
Country Panzanella With Watermelon Dressing
Serves 6-8 as a meal. This wonderful summer salad is adapted from one from the NYTimes and feels like summer is her...
Oven-fried Crazy Pickles
Serves 6. This may be a little off from what I usually post but these southern charmers have made it into sports bar...
Butter-Steamed Broccoli With Peppery Bread Crumbs
Serves 4-6. This is one of the simplest and most elegant broccoli dishes from the New York Times. The only differenc...
Calling all Vegans! Margot's Vegan Burger
Makes 8 burgers. Let me preface this with, I am not a vegan nor am I a big beet fan, but these are amazing! If you ar...
20-minute Lemon Pasta with Spicy Morsels
Serves 4. This is a lovely recipe based on one from Half Baked Harvest and harkens back to one I did a while ago usin...
Pasta With Marinated Artichoke Sauce
Serves 4. How about this for an easy mid-week dinner. And the options are endless, add some rotisserie chicken, or l...
Baked Jalapeno Poppers
Serves 5-6. This is a usually a deep fried appetizer but I prefer them baked for a lighter touch and you'll still ...