Monthly Archives: May 2010

Rainbow Peppers and Red Onion

This stir-fry of colorful bell peppers is a great addition to a late-summer meal. Toss it with some pasta, and you have dinner.

Green Beans and Carrots Sesame

The simple vegetable duo of green beans and carrots makes a flavorful, colorful side dish for summer meals. The hint of Asian flavors — soy sauce and sesame (oil and seeds) makes it special.

Thai Asparagus Treat

Tender asparagus shoots are a welcome sign of spring, and Thai seasonings provide a wonderful way to enjoy them. Peel the lower part of the stalks before slicing if the skin is thick and tough. Recipe from Stir Crazy! by Susan Jane Cheney.

Roasted Garlic Appetizer

Garlic aficionados will love this easy recipe for roasted garlic as an appetizer to be served with fresh bread or bruschetta. And those who shy away from raw garlic will be pleasantly surprised at how its pungent bite mellows into a mild, nutty flavor that leaves none of that characteristic aftertaste.

Pesto Pasta

I often cook for friends with a range of varied dietary needs and tastes. With vegan, vegetarian and non-vegan friends all at my table and wanting food, I can always rely on this dish! My pasta pesto recipe is a happy medium— it fills the vegan and vegetarian requirements and keeps my ominvore friends feeling full […]

Corn-Stuffed Peppers

This attractive recipe is quite common in old southern cookbooks. I suggest making it in late summer, when the evenings begin getting cool enough to allow  baking. Using fresh sweet corn and a combination of both green and red bell peppers, this colorful preparation is an enticing dish for company.