Veggie Heaven

Oct 21, 2011 by

Growing up at our house (Whitebread Ohio in the 50s) was all about meat and potatoes. Spaghetti was exotic and only came with tons of tomato sauce and meatballs. “Pasta” was a foreign concept. I was married for several years before a friend convinced me that I could make spaghetti at home (with the help of a brand new—to me—product called Ragu!). Today, however, I’m a devoted pasta fan.  I put everything on pasta short of cinnamon and sugar. Lately I’ve been experimenting with “fancy” pastas: lemon-pepper pappardelle, mushroom linguini, basil-garlic fettucini. Spaghetti squash, however, escaped me. I’d tried it and found it bland. Last week at the farmer’s market the display of lemony yellow spaghetti squash was irresistible…as were the eggplant, tomato, garlic, zucchini, mushroom, summer squash, baby gold potato, and onion displays...

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Elevating the Lowly Lentil

Oct 14, 2011 by

Many years ago, during what might be called my ‘Hippy Phase,’ I took a lentil salad to a potluck. A young, intense man approached me, declaring it the best lentil salad he had ever had. That started a brief but pleasant affair. He was a vegetarian who ended the relationship by declaring that meat-eaters smell different than vegetarians. This might be true, and his sensitivity might have been heightened by his daily pot habit.  We parted as friends and I gave him the recipe to share with the vegetarian woman who next caught his fancy. Many years after that, I wrote cover copy for an advertising agency that handled several growers’ associations and learned more about lentils than I had ever imagined. High in fiber and protein, low in fat, quick cooking, they adopt...

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