Abundance Bowl

  We often take a long drive out to Ojai on Sundays to get out of the city and to experience one of our favorite Farmers’ Markets. There is a great selection of organic fruits and vegetables plus some great cheese vendors, but it’s more about the experience.  An experience of driving through the hills to eventually spend an afternoon enjoying the market and park in the center of town. [&hellip

Vegetable Pearl Couscous

  This is a dish that can be used to clear out your vegetable drawer.  Any vegetable will do fine in this and it is a great way to use some of the vegetables you just didn’t get to or that you found at the Farmers’ Market but didn’t have  a specific plan for.  Here I used a few items I still had left after making a few other dishes [&hellip

Mother’s Day Vegetable Tart

  It’s been a good month plus since I’ve participated in a Sunday Supper event with my fellow food bloggers. The theme this week is Mother’s Day. I had the perfect recipe picked out after asking my wife what she wanted me to make for her this weekend. She had her eye, or is it stomach, on a vegetable tart she found on Pinterest placed on her aptly named “Cook [&hellip

Barley and Herb-Stuffed Vegetables

Last weekend I spent some time making these creative stuffed zucchinis. The filling is quite simple and reminded me of how much I need to use barley more often in my vegetarian cooking. The one modification I would make is to use bell peppers instead of the zucchini.  The filling needed something a bit more flavorful than zucchini. Use what is fresh and local, but if you have either option [&hellip

Pear Zucchini Stir Fry

Before last Sunday I had no clue what a Pear Zucchini was so don’t worry if you do not either.  You can substitue any vegetable here.  A ‘normal’ green zucchini or yellow squash is fine or skip both and add cauliflower and/or broccoli.  Basically this is anything you want it to be. However, if you are lucky and can find a Pear Zucchini I do recommend it. It is kind [&hellip

Zucchini Cakes
Zucchini Cakes with Arugula Side Salad

“So how do they taste?” I ask my wife as I sit down at the table. “Zucchini-y,” she responds. “They’re good. Just lots of zucchini.” Well these cakes, patties, fritters do have quite a bit of zucchini in them.  I do recommend patting the shredded zucchini with some paper towel to remove the moister so they will hold a bit better.  I also added twice the amount of the whole [&hellip

Moroccan Couscous with Saffron

I’m not much of a celebrity follower.  Though I have come to enjoy one celebrity’s blog covering some great vegetarian food choices and recipes. Actress Alicia Silverston is anything but Clueless when it comes to finding good things to eat. This recipe is a simple roasted vegetable medley with butternut squash, zucchini, carrots and onions atop of some saffron and cumin flavored couscous is a great way to get your [&hellip

Spinach Salad with Zucchini Patties and Champagne Vinegar Dressing

This recipe was inspired by a post from blogger Emily Levenson, Zucchini Patties with Tahini Sauce. The zucchini patties are quite versatile and can also be served in a pita with a yogurt sauce or done with tahini dipping sauce and a small side salad. What I really like about this recipe is how quick and flavorful the patties are. They take about five minutes to make when using a [&hellip

Sweet Potato and Chickpea Tagine

I missed the past couple weeks of going to the Farmer’s Market, but fortunately White Rock’s market was open last Saturday.  There was a great selection of vegetables available. I walked away with sweet potatoes, kale, arugula, red potatoes, green beans, tomatoes, and the most beautiful yellow zucchini I’ve seen this year. With only a few days this week to cook, I probably over bought. Fortunately, I found some new [&hellip

Squash Casserole

I have to admit before moving to a more vegetarian diet, I really didn’t find many uses for squash (or zucchini.) It’s kind of a dull, often mushy vegetable. Fortunately, vegetarian cooking has caused me to rediscover how great squash can be and dishes like this one put the vegetable to good use with minimal effort. Of course, the big secret here is a nice thick crust of mozzarella cheese. [&hellip

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