This easy-to-make savory baked dish, with a unique texture between a light souffle and a creamy cheesecake, is perfect for brunch. Featuring cream cheese, sour cream, and eggs, this vegetarian recipe is simple to prepare and offers a delightful, filling meal that can also be adapted into a sweet dessert.

My mom used to make this for pot lucks and I always looked forward to it. This salad is just so crisp and full of flavour and such a welcome break from typical salads. It also displays so creatively, you will want a glass dish for it!

For the bread dough recipe, see Chinese Bread Dough.

I had nothing in the fridge so made this simple lasagne thinking it was going to be a flop. Turned out, this was maybe the best lasagne I’ve ever made. No need to pre-cook noodles with this recipe. (9x9" lasagna: suitable for 2, with leftovers)

Wash and boil unpeel potatoes until almost tender. Cool, peel and slice. In skillet, sauté sliced onion in lard or shortening until soft. Add potatoes, salt, pepper and chives and fry over low heat for about 15 minutes until potatoes are lightly browned, turning occasionally.

Boil unpared potatoes until tender. Cool a little, slice thin and add the onion and celery. Toss with the oil, vinegar and seasoning. Garnish with chopped parsley. Serve warm. Serves 4.

Taken almost word for word from the “Cookies” edition of the Company’s Coming cookbook but they were so good I just had to share…hope I don’t get sued by Jean Pare LOL

This is a basic but very important step in Italian cooking

From the Moosewood Cookbook pg 136. A casserole of mashed potatoes, carrots and cabbage.

I got a bag of sorrel from the farm and found this recipe from JamieOliver.com, but I altered it a bit, as I usually do. It’s in the oven right now and smells awesome.

Sour Puss Jello shooters

Discover a delicious and healthy side dish perfectly tailored for the South Beach Diet Phase 1. These quick and easy glazed bell peppers and snow peas, with a hint of balsamic and garlic, make a flavorful accompaniment to any meal and are also vegetarian, vegan, and dairy-free.

A wheat-free, yeast free batter that is crisp and golden brown and extremely tasty.

Discover this incredibly flavorful and hearty curried green tomato soup, a perfect vegetarian recipe for using up an abundance of green tomatoes. Made with a homemade green tomato sauce base, carrots, onions, and celery, this easy soup is pureed to a silky smooth consistency and finished with a touch of red curry paste. Serve with a dollop of yogurt for a comforting and delicious meal.

Discover three exciting ways to transform beetroot into a culinary delight with these easy-to-make infused recipes. Choose from a fiery Spicy Chilli infusion, a sweet and aromatic Honey Ginger blend, or a tangy Balsamic classic. Perfect as a vibrant side dish or a flavorful addition to any salad, these versatile beetroot recipes are naturally vegetarian, vegan, dairy-free, and nut-free, offering a delicious and healthy accompaniment to your meals.

Discover a versatile homemade Spicy Chipotle and Fig Sauce, perfect as a warm dip with bleu cheese and pita chips, a flavorful condiment, or a zesty alternative to ketchup. This unique sweet and spicy sauce would also pair exceptionally well with pork, if you choose to include it in your diet.

Discover these flavorful and easy-to-make Jamaican Black Bean Cakes, a delicious vegetarian and vegan dish. Served with a sweet and tangy pineapple sauce, this recipe, inspired by the Cafe Sunflower cookbook, is perfect for a healthy and satisfying meal.

Awesome. (And the perfect accompaniment with a Bloody Mary!)

Why not?

¢ Heat oil in a saucepan over medium heat, add the Veracruz Cooking Sauce and cook for 2 minutes. Add the zucchini and squash slices and stir gently. Cover and cook until zucchini and squash are tender, 8 to 10 minutes.