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Caribbean Vegetable Stew
Another great way to use our CSA veggies tonight: a very colorful, unusual stew with strong flavors of lime and cilantro along side sweet potatoes, tomatoes, and okra. This recipe comes from the vegetarian recipe book The Moosewood Restaurant Cooks at Home. Lisa says: Wow, that’s really limey…Â Chris says: See? And we get criticism […]
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Lisa’s Mushroom Burgers
Lisa’s been obsessed with making mushroom burgers since she heard her friend Cathy raving about the one she had in a Roseville restaurant. After scouring the net for recipes, she got ideas for the basic ingredient list and came up with this particular combination, featuring mixed wild mushrooms, breadcrumbs, oats, and spices. We dressed the […]
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Red Chileatole with Mushrooms, Corn, Peppers, and Chicken
This is a perfect recipe to adapt to the vegetables you happen to have on hand. Our CSA box came loaded with corn on the cob and mushrooms, so I modified a recipe from Rick Bayless’s Mexican Everyday to use the fresh vegetables of the day. As the book suggests, one of the great things […]
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Basque Fish and Potato Stew
Here’s another really easy weeknight dish; we based the recipe on one found in Fresh Spanish. Traditionally, this stew is made with tuna, but any firm-fleshed fish will work. We used mahi-mahi and were very pleased with the results. Lisa says: Yay soup! Chris says: This cold weather certainly gets me in the mood for […]
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Chicken, Mango, and Rice Salad
Tonight’s salad comes from Food & Wine’s Quick From Scratch Herbs & Spices Cookbook — I’ve said it before, but these recipes do indeed live up to the name: they’re certainly very quick to prepare. Also, more than any other cookbook we’ve used, the meals end up looking almost identical to the pictures in the […]