With a focus on sustainable eating.
Since adding vegetarian to about half our weekly meals several years ago, I have come to appreciate a casserole or in this case a “bake.” There’s really no difference. Combine a bunch of complimentary ingredients and top with some cheese. So much right. This dish can be altered by switching out lentils with couscous or [...]
After a couple weekends of back-to-back smoked meats, I was due for a Saturday and Sunday of vegetarian meals. Last night was some great Asparagus Risotto. Following up last night’s meal, I had some beautiful swiss chard from the La Canada Farmers’ Market that needed to get used. This dish was a perfect way [...]
Last Christmas I asked for some new cookbooks to add to my bookshelf. With the change to making vegetarian/vegan 4 times each week, I thought some updated cookbooks in my meat-focused cookbook collection would be welcome. One book that kept coming up is Veganomicon many reviews felt it is the essential vegan cookbook on the mark [...]
This week is the Consumer Electronics Show (CES) where I spend a good 5 days away from home working our AT&T Developer Summit and seeing all of the geek goodness the world’s largest gadget show has to offer. Unfortunately, for my wife she gets 4 days solo of getting our boys ready for school – [...]
The kids and my wife will definitely not eat this one. I’m the sole kielbasa fan in this house. In fact, sausage is rarely made since the boys and Stephanie will only eat frankfurters from Burgundy Pasture Beef Ranch. I’m sure Oscar and Theo will come around, but for now sausage is too spicy for [...]
It’s no secret I love tacos, but finding a great vegetarian taco is not easy. So many restaurants over use bell peppers or try to get to complicated with sauces or cheeses. Fortunately, I found a fairly basic recipe from the vegetarian cookbook Appetite for Reduction. I modified it quite a bit, but kept some [...]
Continuing our tradition of moving to a more vegetarian balanced diet this recipe for Pasta Salad with Goat Cheese and Arugula was a welcome addition to this quest to find good, easy to make vegetarian dishes. What is most enjoyable about this recipe is how fast it is to make. It was literally 15 minutes [...]
It was at my first culinary class at a local culinary college in Portland, Oregon that I tried my first taste of goat cheese. Back in 1993 goat cheese just wasn’t that common. I had tried it on toasted french bread in a French Bistro cooking course. It was excellent. Since then I have enjoyed [...]
Chili has become the food challenge of most places of business. Both of my last two jobs have hosted Chili Cook Offs. I have always been too busy to make any of these challenges, but if, and when I finally do, here is the recipe I plan to use. It has a couple of nice [...]
