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Soft Tacos with Green Chard, Caramelized Onions, and Queso Fresco
These delicious tacos from Mexican Everyday are filled with a mixture of caramelized onions and sauteed green chard — definitely a departure from the norm for us! When we make tacos at home, we’re more likely to fill them with mahi-mahi or shredded chicken. We picked this recipe because it’s Vegetarian Week here at We […]
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Broccoli and Tempeh Rice Bowl
Tonight’s Vegetarian Week feature comes from the Washington Local and Seasonal Cookbook: tempeh, broccoli, and peppers are quickly stir fried with a sesame-soy marinade and served over a bowl of brown rice. This recipe is really quick to make — the longest part will be waiting for your rice to cook, so get that going […]
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Porcini & Wild Rice Soup
We decided that after a meat-heavy couple of months, it was time for a week’s worth of vegetarian meals. So we started off with tonight’s soup, adapted from a recipe in Veganomicon: The Ultimate Vegan Cookbook. This recipe is chock full o’ shrooms, makes the house smell fantastic, and best of all, is extremely easy […]
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Honey Vanilla Ice Cream
Lisa’s first attempt at making ice cream with her new toy worked out really well. She made a honey vanilla-bean ice cream that made us all very happy. This recipe came from… well, the manual for the ice cream maker. 🙂 [donotprint] Chris S. says: I scream… Cathy says: You scream… Chris says: We all […]
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Moroccan-Style Chicken and Root Vegetable Stew
Cathy, Chris, and Theo were visiting from Sacramento this weekend, and we wanted to find an easy recipe that would be both filling and use the vegetables newly-arrived via the CSA box. We adapted this winter vegetable stew recipe from Epicurious, increasing the chicken and modifying a few things based on comments from those who […]