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Party Asparagus with Aioli ♥ Two Classic Recipes

How to cook and shock fresh asparagus to retain that beautiful bright green color and enhance the natural asparagus flavor for serving chilled. Plus how to make aioli, the classic sauce. Great for parties, buffets, composed salads. Real Food, Fresh & Seasonal. An Asparagus Classic. Scales from Small Plates to Large Platters. Potluck & Party Friendly. Low Carb. Low Fat. Weight Watchers Friendly. Naturally Gluten Free.

Baba Ganoush ♥ (Recipe for Middle Eastern Eggplant Spread)

Say hello to the traditional Middle Eastern spread that's found on meze platters in Middle Eastern restaurants along with hummus, tabbouleh, olivada and other shareables. This one's homemade, no more than eggplant, garlic, lemon, tahini and a touch of fresh parsley. Low Carb. Weight Watchers Friendly. Not just vegan, Vegan Done Real . Naturally Gluten Free. Paleo. Whole30 Friendly. BACK IN 2008 What's Baba Ganoush, you ask? First, let's just put this out there, that if you like hummus, odds are high that you'll like Baba Ganoush. And if you love hummus but avoid legumes, Baba Ganoush is your new savior, it's like a vegan, low-carb hummus: eggplant substitutes for chickpeas. So what is Baba Ganoush, again? It's a simple purée of grilled or roasted eggplant mixed smooth with garlic, lemon juice, tahini and parsley. It's a healthy Middle Eastern spread or dip that's traditionally served with pita bread but is easy to use up in other ways too. We like

Never Buy Salad Dressing Again ♥ A DIY Challenge

Pantry with a Purpose: How to stock your pantry with simple ingredients for making easy, delicious and economical homemade salad dressing recipes. Almost, not quite, but any day now, it will be salad season! Tender spring greens are soon to appear. The weather's turning warm and so we make our annual return to lighter, fresher and "greener" food. So here's my challenge to readers of A Veggie Venture and to salad lovers from all over: Never Buy Salad Dressing Again. Let's make it a hashtag! #NeverBuySaladDressingAgain! I'm here to help. Cookbooks and cooking magazines often suggest ingredients for a well-stocked pantry. But how many of us fill our pantries, then forget to empty them?! And we shouldn't. That's because "cooking from the pantry" is the best way to save money on groceries – at the same time avoiding the calories, additives, waste and inconvenience of carry-out, drive-through and frozen food. So let's stock our pantrie

German Salad Dressing ♥

Today's recipe: Milk. Vinegar. Sugar. No more. No oil! Low carb. Weight Watchers zero points. It gets no easier than this. When my brother-in-law visited over Christmas, he mentioned the salad dressing that his mother, a World War II German war bride, makes all the time. They call it 'German Salad Dressing'. Me, I'm tempted to dub it "salad dressing for dummies" because it has just three ingredients. Three ingredients. And it's got me to thinking. Why in the world do we buy bottles of salad dressing when it's this cheap and simple and tasty to make? So I'm launching a new series of occasional posts with collections of simple classic recipes for home cooks who want to feed their families economically and healthfully. Look for the first one tomorrow. I'm calling it " Never Buy Salad Dressing Again ". Who will take the challenge? FREE ICONS for BLOGGERS Share your love of fresh produce, whether from the farmers market, your own garden or

Eggplant Steaks ♥

Today's vegetable recipe: Eggplant slices brushed with steak sauce and honey, then broiled and topped with Parmesan. Easy. Quick. Tasty. I love to chat up the produce guys at the grocery store. They're full of good tips. Just yesterday, one was unpacking a lug of gorgeous eggplant. "Do you ever get Japanese eggplant?" I asked, just curious. "Some times," he answered. "Do they sell?" I wondered. Nope. "But the globe eggplants are one of our best sellers." Really? This veggie evangelist had best catch up! There are several good eggplant recipes here -- but clearly, not enough. I grabbed a couple of eggplants, came home and straight-off made these for lunch -- using pantry ingredients, nothing more. They were just excellent, creamy on the inside, slightly crispy on the outside, lots of flavor. Score one for eggplant lovers, here's another great way to cook eggplant. While the 'Eggplant Steak' name suggests something meaty an

How to Cook Artichokes in the Microwave ♥

How to cook whole artichokes in the microwave. How to prep the fresh artichokes for cooking, what kind of a cooking pan to use, how long to cook them. Dead Easy. Dead Fast. Dead Delicious. Real Food, Fresh & Fast. A Spring Classic. Weeknight Easy, Weekend Special. Dinner for One or Two. Low Carb. Low Fat. Weight Watchers Friendly. Not just vegan, Vegan Done Real . Naturally Gluten Free. Whole30 Friendly.

Sweet Cornbread ♥ Recipe

A classic cornbread sweetened with honey. Sweet but not too sweet. Rich but not too rich. Ever so tender. Absolutely delicious! Bake it in the traditional round shape or, for great sliced cornbread, a loaf pan. WAY BACK IN 2008 I worried that readers might fear that the appearance of a cornbread recipe might signal a diversion from this blog's recipe vegetables-vegetables-vegetables focus. But wait! Cornmeal originates with a vegetable, it's just field corn that's been dried and ground! I'm embarrassed to admit: cornmeal's humble origin just never registered. Luckily, despite the lapse, it turns out that a real cornbread lover can nose out another cornbread lover. Crescent Dragonwagon, cornbread lover extraordinaire (who else would write an entire cookbook expressing one's love for cornbread?) looked me up when the Country Cornbread recipe posted to help people use up their leftover ham from Easter. Just a couple of weeks earlier, I'd shared my recipe