Tag Archives | VEGETARIAN

Happy October Pumpkin Muffins

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October is definitely my favorite month of the year.  “Back to School Chaos” settles a bit and “Holiday Craziness” has yet to begin.  The weather is usually tremendous.  Here in Maine, the leaves are just so gorgeous.  Last weekend, we headed down to the Seashore Trolley Museum for their annual Pumpkin Patch Trolley ride.  Several trolley […]

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Easy Apples

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This is another of my favorite gizmo’s: I got this apple peeling gadget from L.L. Bean many years ago when I was first married.  I get so many comments from people, especially kids, who come into my kitchen to visit.  While it may seem ridiculous to have something that just peels apples, it is really useful for […]

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Bake Sale Booster – Pumpkin Whoopies

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        My friend, Kitty Broihier, developed this divine recipe; perfect for this pumpkin time of year.  Whoopie pies require about the same amount of time and effort as a cake from scratch, but seriously, these little hand-held treats are so worth it. Pumpkin Whoopie Pies With Cream Cheese Filling from Hannaford fresh magazine Pumpkin Cakes 1 […]

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Butter + Honey = One Sweet Morning

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Honey Butter is a great spread for muffins, pancakes and toast.  It is really fabuous on cornbread.  Honey Butter holds well in the fridge and is a nice alternative to butter and jam. Honey Butter Yields 2 cups. Soften 2 sticks of salted butter. If you prefer sweet cream butter then add 1/2 tsp. of […]

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Fantastic Figs

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When I lived in California, so many people had fig trees.  This time of year was replete with this biblical fruit. Not only are figs fiber and calcium rich, they are also natural humectants making them ideal for use in energy bars. Pressed fig almond cakes are the proverbial first energy bars. These huge cakes originated in Spain.  They are made […]

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What to do with a GIANT turnip?

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Following a lovely weekend at the coast in Castine, Maine, we returned home with what I believe is the largest turnip that I have ever seen.  Let’s face it, turnips can be a tough sell, but Lollie and I were up to the challenge.  Ultimately, we decided it would be pickled.  Of course, I turned to […]

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Ratatouille, Roasted & Reconstructed

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This dish was inspired by the beautiful, amethyst eggplants from Abbondanza Farm at the Boulder Farmer’s Market.  Abbondanza specializes in heirloom varieties of vegetables and seeds.  Their stall is always a joy to visit. Somehow, I wanted to showcase these beauties.  I wasn’t able to achieve that goal because the stunning purple faded during cooking.  Instead, what I ended up […]

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This Ricotta Rules!

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Most commercial ricotta cheese is ubiquitous, nondescript.  It works just fine as a filling for lasagna or as a base for Italian cheesecake, but ricotta is not usually the belle of the ball.  I have a new favorite ricotta to eat off the spoon: Maplebrook Farm Whole Milk Ricotta.  It is creamy, even silky.  Its taste […]

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Queen of Schmootz

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  I hope that when I’ve long left this earth, I will be remembered for my purees, mashes, or quite simply put, schmootz’s. I love to experiment with different ingredients and never tire of creating new combinations. The dip on the left has its origins in one of my favorite cookbooks from the fabulous Greek restaurant in […]

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Radish Lovers Take Note

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It happened last week at  Whole Foods; I found a vegetable new to me!  I LOVE when this happens.  It feels like striking gold on the clearance rack but instead of something to wear, it’s something to eat.  What is the remarkable vegetable in question?  Watermelon Radish. These stunning roots are an heirloom variety of daikon radish.  Watermelon radishes do […]

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