Category Archives: vegetarian

Blueberry Rolls

These are a great way to use some fresh blueberries. Blueberry Rolls Filling 2 cups fresh blueberries 1/4 cup packed brown sugar 1 tsp cornstarch Dough 2 1/4 cups unbleached white flour 3 tbsp sugar 1 tsp salt 2 tsp … Continue reading

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Grilled Artichokes

So this guy named Arty walks up to the Whole Foods checkout line and before anyone can stop him chokes 3 people so he can pick up a dropped $5 bill. The next day the local paper’s headline was Arty … Continue reading

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Asian Slaw

This is a good coleslaw for fish or any grilling with a tropical/Asian twist. Asian Slaw 1 bok choy sliced into thin ribbons 1/2 head red kale sliced into thin ribbons 1 lrg green onion halved and sliced thin 1/2 … Continue reading

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Pasta Salad with Kale and Red Beans

When we lived in the South, every potluck had about four plates of deviled eggs and at least two banana puddings. Here in the Northwest, whenever we go to a barbecue where people bring sides there are about 15 kale … Continue reading

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Roast Parsnip Soup

Here is an easy first course. Or double everything for a main. Roast Parsnip Soup 3/4 lb parsnip peeled and cut into large chunks 1/2 lb carrots peeled and cut into large chunks 2 tbsp chopped fresh rosemary 1 tbsp … Continue reading

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Irish Brown Bread

This is a dense wheat bread fantastic for soaking up broth from corned beef and cabbage. Or other meat stews. This is not Boston brown bread which is sweeter and steamed. Irish Brown Bread 3 cups whole wheat flour 1 … Continue reading

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Winter Squash and Kale Salad

This is a great way to use a small delicata or butternut squash. Winter Salad 1 bunch kale stems removed and chopped into ribbons 1 small delicata squash sliced in to thin rounds skin still on 1/4 cup olive oil … Continue reading

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