I believe that an all veggie stuffed pepper recipes are a great opportunity to get creative. Since this recipe uses fresh, vibrant, and robust flavors, the ingredient list is simple and grain-, gluten-, and dairy-free! Standard stuffed peppers recipes often contain rice, cheese, and bread crumbs, but this recipe does not. I challenge you to make this recipe once and you will see that the “stuffed pepper standard” need not apply! Recipes and photos contributed by Joelle Amiot, from JarOHoney.
Garlic scapes are the edible flower of the immature garlic plant. They have been around for thousands of years and are used in both culinary and medicinal applications. The flavor is of a soft, velvety garlic with a hint of green. I can’t think of a more perfect marriage of flavors than mushrooms and garlic! The best thing about mushrooms is that they taste great raw and cooked so I thought an in between soup would be divine. A raw mushroom soup with scapes is perfect! This soup is so simple to make yet bursting with flavor, everyone should make it at least once. Because it is only heated to 105 degrees F, it is the perfect soup also for warmer weather. Recipes and photos contributed by Joelle Amiot from her blog JarOHoney. more→
These little gems have ALL the flavor without the fatty ingredients we have indulged in the past. The two examples that I will touch on (because the other one is kinda obvious) is replacing dairy ingredients with nuts and incorporating the veggies and spices. Normally when people think of twice baked potatoes they think of creamy potatoes and smoky bacon flavors. How do you achieve these traditional flavors while adhering to a completely veggie lifestyle? Easy!
I think I have had apricots in just about every recipe imaginable. One all time favorite is chevre stuffed apricots as an antipasto. Since this busy-bee does not indulge in animal cheese like this but once or twice a year, I decided to create a cashew chevre to stuff them with. It still has the smooth texture and tanginess that we all crave in an artisan chevre, but is made with raw cashews instead. more→
We can all feel like royalty when we indulge in these Banana Bon Bons. Although they are only made with sweet ripe bananas and homemade chocolate, the decadent taste and creamy texture will have you looking for your crown! Chef’s Tip: To quickly ripen bananas, place them in a large brown paper bag with an apple and fold down. Set the bag on the counter and check every 12 hours for freckles and browning. Once ripened, remove from the bag and use in your recipe. PS — the apple will be fine to eat, too! Recipes and photos contributed by Joelle Amiot from her blog JarOHoney. more→
We’re all looking for simple yet healthy dishes, and this antipasto fits the bill. Now that the abundance of fresh fruit is back because of the warmer weather, our choices are better than other times of the year. Yes we are still on the cusp of full fledge summer fruits and veggies, but I am seeing some favorites at the market. One of them is watermelon. This fruit is probably one of the most refreshing and versatile of all fruits. I have used it in beverages, salads, desserts, salsa, grilled it, froze it, pureed it, just cut it up and the list goes on and on. A lot of people do not know that watermelon makes GREAT savory dishes too. These single bites are a surprising mix of sweet and savory and have a slight tang to them. Not only are they simple elegance in presentation, they are very tasty and healthy too. Recipes and photos contributed by Joelle Amiot from her blog JarOHoney.