Savory Chickpea Cakes – Recipe

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These little chickpea cakes are versatile; you can serve them as an appetizer, a side dish on an entree plate, or as the protein-packed star of the show. They are somewhat like a pan-fried falafel, but without the …

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Tomato Jam With Rosemary and Saffron – Recipe

Tomato jam. Sounds kind of funny, right? But then when you think about it, a tomato is a fruit after all. Cook them down with sugar and seasonings and you get a piquant jam, though you might think of it more as a chutney.

Whatever you call it, this tomato jam is amazing on a grilled …

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Zucchini Stuffed Zucchini Blossoms – Recipe

Zucchini blossoms are one of the most beautiful and delicate items of summer produce. You may find them still attached to tiny zucchini, or sold separately. Look around at farmer's markets to find beautiful specimens. They are expensive by the pound but they don't weigh much!

I learned a great way to keep zucchini blossoms for …

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Peeled Cherry Tomato Salad With Pan Fried Goat Cheese

Peeled cherry tomatoes are the star of this show

Ever since I read Shuna’s post about peeling cherry tomatoes, the idea has been lodged in my mind, like a song you just have to sing to forget. Ok, specifically, it was this line:

It takes a certain amount of talent to make cherry tomatoes sound ribald! But …

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Spicy Nori Popcorn Seasoning – Recipe

I apologize that it has been a little quiet here at the veg shed, and it probably will be hit and miss for the next few weeks, as family priorities and enjoying the summer take precedence over late night blogging sessions for a bit.

I think you'll enjoy this simple condiment for popcorn, whether you …

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Tofu and Kimchi Dinner for One – Recipe

You could be eating this in less than ten minutes and using only one pot. We had one of those nights where the kids just needed to go to bed early (know how that goes?) and I ended up making this just for myself. It took me right back to my bachelor days, when …

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Peppery Red Wine Capellini – Cooked By The Absorption Method – Recipe

Cooking pasta by the absorption method instead of boiling in a gallon of salted water may seem fearful to those of us that grew up with noodle orthodoxy, but it actually works great and can be a big time saver. You don't have to wait for water to boil, and you don't necessarily have two …

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