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Sunday Night Dinners
MAY 2012
APRIL 2012
- Easy Vegetarian Supper Hash
- Lentil “Meatballs” with Homemade Marinara and Arugula Salad with Olive Oil, Lemon, Parmesan Cheese, and Roasted Garlic Croutons
- Roasted Asparagus, Tomato, and Mushroom Medley
MARCH 2012
- Vegan Corn and Potato Chowder with Grapefruit and Asparagus Salad
- Vegetarian Reubens, Roasted Cabbage, and Salt and Vinegar Potato Bites
- Roasted Vegetables with Crispy Polenta and Cheater’s Marinara
- Spinach, Three-Bean, and Roasted Garlic Soup with Parmesan Crisps
FEBRUARY 2012
- Baked Spaghetti Squash Casserole with Olive Garden-esque Salad
- Mediterranean Spaghetti Squash
- Kale, White Bean, and Potato Stew
- Upgraded Asian Salad
JANUARY 2012
- Roasted Winter Vegetables with Cannellini Beans and Orange-Infused Quinoa
- Spiced Butternut Squash and Apple Soup
DECEMBER 2011
NOVEMBER 2011
- Romaine Salad with Orange, Feta, and Beans and Orange-Oregano Dressing
- White Bean and Mushroom Stew
- No-Bake Macaroni and Cheese, Green Beans with Lemon and Pine Nuts, and Carrot and Raisin Salad
- Mushroom Barley Soup
OCTOBER 2011
- Pumpkin Soup with Pumpkin Seed-Mint Pesto
- Mexican Lasagna and Romaine Salad with Roasted Spiced Pepitas & Honey-Lime Dressing
- Roasted Fall Vegetables with Lentils and Spinach Salad with Yogurt Honey-Dijon Dressing
SEPTEMBER 2011
- Roasted Spaghetti Squash with Mushrooms, Asparagus, and Peas and Super Simple Tomato Salad
- Baked Sweet Potatoes Topped with Spicy Vegetable Stew and Tangy Carrot and Radish Salad
- Baked Tomatoes, Squash, and Potatoes, Corn on the Cob with Herb Butter, and Summer Rainbow Salad with Lemon Vinaigrette
- Spelt-Crusted Orange Tomato, Red Onion, and Fresh Basil Pizza
AUGUST 2011
- Summertime Zucchini and Eggplant “Lasagna” and Farmer’s Market Bounty Summer Salad with Lemon Vinaigrette
- Marinated Mushroom Caps with Tomato and Fennel Bulgur Salad
- Black Bean-Quinoa Burgers with Updated Potato Salad
JULY 2011
- Finnish Potato Flat Bread with Salty Dill Butter and End-of-Summer Vegetable Soup
- Roasted Mushroom and Zucchini Tacos with Corn and Black Bean Salsa
- Spaghetti Squash with Quick Tomato Sauce and Roasted Vegetables
- Beet Bliss Salad with Maple-Mustard Vinaigrette
JUNE 2011
MAY 2011
- Pinto Bean Tacos
- Cheese Ravioli with Fresh Tomato Sauce and Arugula Salad with Roasted Leeks and Asparagus
APRIL 2011
- Herb, Spinach, and Ricotta “Pasta” and Asparagus with Balsamic Tomatoes
- Zesty Tomato Soup with Triple Grilled Cheese Sandwiches
- Nut-Crusted Asparagus, Leek, and Gruyère Quiche and Spring Salad with Fava Beans
- White Bean, Asparagus, and Mushroom Cassoulet with Spinach and Roasted Beet Salad
MARCH 2011
- Vegetarian Taco Salad
- White Pizza with Broccoli and Mushrooms on a Polenta Crust and Salad of Shaved Carrots, Watercress, and Cashews with Orange Vinaigrette
- Corn and Butternut Squash Chowder with Bleu Cheese Toasts
FEBRUARY 2011
- Roasted Potatoes, Green Beans, and Tofu in Tomato Curry
- Olive Lentil Burgers with Carrot Fries
- Tuscan Vegetable Soup with Roasted Garlic Croutons
- Chickpea and Quinoa Burgers with Tzatziki and Easy Greek Salad
JANUARY 2011
- Spaghetti Squash with Mixed Herb Pesto and Green Vegetables
- Creamy Broccoli-White Bean Soup
- Chickpea, Tomato, and Spelt Soup
DECEMBER 2010
- Mongolian Tofu and Veggies
- Golden Split Pea Soup and Grilled Cheese Sandwich with Apple Chutney
- Mushroom Stroganoff Baked Potatoes and Lemony Brussels Sprouts
NOVEMBER 2010
OCTOBER 2010
- Mediterranean Quinoa Cabbage Rolls with Cinnamon-Spiced Roasted Butternut Squash
- 17 Bean & Barley Soup
- Very Veggie Linguini with Light “Alfredo” Sauce
- Mixed Mushroom Casserole, Honey Roasted Butternut Squash, and Dijon Salad
- Granny’s Cheese Soup with Tomato and Fennel Salad
SEPTEMBER 2010
- Mexican Pizzas and Honey-Lime Fiesta Salad
- Velvety Carrot Soup
- Eggplant Napoleon with Creamy Parmesan Dressing
AUGUST 2010
- Magic Roasted Tomatoes, Fennel, and Grapes with Farro and Vegetarian Caesar Salad with Roasted Garlic Croutons
- Szechuan Tofu & Green Bean Stir-Fry
- Potato-Chickpea Cutlets with Cilantro-Mint Chutney and Zucchini-Lemon Sauté
- Twice Baked Potatoes with Asparagus and Mushroom Sauté and Easy Herb Salad
- Spaghetti Squash with Pesto and Peas, with Farmers Market Potato Salad
JULY 2010
- Provençal Summer Vegetables and Summertime Salad with Creamy Lemon Dressing
- Cold Tomato-Buttermilk Soup, White-Bean Salad with Zucchini and Parmesan, and Flourless Garlic-Rosemary Bread
- Fourth of July Feast—Veggie Brats with Homemade Condiments, Stove Top “Baked” Beans, Waldorf Slaw, and Patriotic Parfaits
JUNE 2010
- Sweet Corn and Squash Soup, Warm Tomato and Goat Cheese Sandwich, and Strawberry Fields Forever Salad
- Spinach and Mushroom Enchiladas with Toasted Corn Sauce and Cilantro and Pumpkin Seed Pesto
- Black Bean Tostadas with Corn Relish and Orange and Jicama Salad with Toasted Cumin Seeds
- Cashew-Snow Pea Stir Fry
MAY 2010
- Salad Trio—Mediterranean Grain Salad, Golden Chickpea Salad with Artichokes, Mixed Greens with Grapes and Feta
- Spaghetti with Tomato-Apple Sauce and Cauliflower and Potato Salad
APRIL 2010
- Basic Bean Tacos with Simple Salsa, Cheater’s Guacamole, and Spanish Rice
- Chickpeas, Potatoes, and Green Beans in Cauliflower Sauce
- Sicilian Bean and Potato Salad
- Black Bean Croquettes with Fresh Salsa and Mexican Slaw
MARCH 2010
FEBRUARY 2010
JANUARY 2010
DECEMBER 2009
A Vegetarian Cooking Blog
The art of keeping a "scrap cookbook" has been passed down by the women in my family. I learned from both my granny and my mom. A scrap cookbook is essentially a scrapbook for your kitchen. A place to keep favorite recipes, ones you plan to try in the future, and ones given to you by friends and family. It is also a place to stash cooking guides, kitchen tips, recipe adjustments, food gift ideas, etc., and to make notes about food-related happenings, (ie: "Baked these cookies for the holidays and everyone freaked their freak!"). This blog is essentially an electronic version of my scrap cookbook.
I am a just a vegetarian girl who loves to cook and who is often asked to share recipes or provide advice as to good sources for recipes. Since I'm big on the procrastination celebrations, and typically never end up getting recipes to people, I decided to start this blog as exercise in self-discipline and a way to keep all my cooking and kitchen stuff in one place.
My intrigue with all things culinary began in my Granny’s kitchen at a very young age. I fully believe that you learn the most about cooking from others, so I hope that is the case as you peruse my blog.
Thanks for reading, and enjoy! ♥
"One cannot think well, love well, sleep well, if one has not dined well." ~Virginia Woolf
*E-mail Me*
