Maple Roasted Vegetables

So, I’m walking through the grocery store with my husband trying to set our Thanksgiving menu, when he springs the news that Brussels’ Sprouts are not one of his favorites. I had seen a recipe for some wrapped in bacon that I thought would be great! Now what? I looked down and saw a recipe…

Brussels Sprouts Skewers with Balsamic Reduction

Guess who’s family likes Brussels sprouts?  Who knew?  So we have them at every get together.  Brussels sprouts are an excellent source of vitamin C.  Here’s another way to serve them sort of appetizer style.

Vegetarian Reuben

The Reuben sandwich is purported to have come from the former Reuben’s Delicatessen in New York City in 1914. The is a Vegetarian version created by Todd Ginsberg.

Zucchini, Sweet Potato, and Tomato Bake

This is an easy, colorful side dish.

Chili Spiced Mashed Sweet Potatoes

My husband’s favorite meal is Thanksgiving. He’s from Colombia and they do not celebrate it there. I was my husband’s first.

Cranberry Glazed Butternut Squash

There are just certain flavors that remind me of Fall and Thanksgiving.  Cranberry is one.  Although butternut squash is available year ’round in my neck of the woods, I still think of it as an autumn vegetable.  This recipe combines the two.  

Onion and Gremolata Green Beans

Summer Squash “Fries”

I don’t know if you grow your own yellow summer squash or not, but I do.  Not so much by choice, but it does have a mind of its own.  Last year I planted it with peppers.  I did not get any peppers at all!  The squash took over and it didn’t even let the…

Butternut Squash and Bean Tacos

Tacos are a fun way to eat vegetarian.  There is an endless supply of variations for stuffing in your tacos.  These are made with soft corn tortillas, which, incidentally, I have successfully made from masa harina just the other day.  But that’s another story.

Roasted Cauliflower and Cherry Tomatoes with Chickpeas and Olives

Roasted cauliflower is one of my most favoritest things.  This version has it all, from the sweetness of the tomatoes to the earthiness of the chickpeas and the saltiness of the olives.