My Weekend Grub contribution isn’t particularly healthy for you, but it’s oh-so-good and uses one of those prolific garden ingredients that take over your yard anyway: zucchini.
Zucchini is a type of squash, typically green and best picked when it’s about 6 inches in length (although I’ve forgotten to pick mine early and they can end up as big as my calf). I like this recipe because you can shred the zucchini in the Summer/Fall,
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Living in San Francisco most of my life, I feel very spoiled by the amount of attention and high level of interest and support we have for the green movement.
Most recently, the City of San Francisco and partnership with non profit LightsOutSF.org has issued a "Lights Out" ordinance from 8:00 p.m. - 9:00 p.m. The city’s landmarks like Alcatraz, TransAmerica building, and parts of our lovely bridges will shut off their lights to announce the importance
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Regular potato chips are tasty but not good for you. Health-food variety veggie chips, on the other hand, can be a pricey way to indulge in slightly more nutritious snacking. But with a little time and effort, you can enjoy a third option that’s both healthful and cheap: crispy, homemade veggie chips.
There’s no need for a deep fryer and gallons of cooking oil, either. All you need, in addition to
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If the combination of Middle Eastern hummus and Mexican tortillas seems strange, just give it a chance. The result is absolutely delicious, and is an incredibly fast meal or snack. And kids of all ages LOVE it!
Makes 8 quesadillas
Hummus (store-bought or made from scratch – see below)
8 corn or flour tortillas
½ cup chopped green onions
1/2-1 cup favorite salsa
The recipe for bourbon chicken didn’t originate, as some might think, at some eatery on Bourbon Street in New Orleans. In fact, it’s a staple of food-court Chinese restaurants, which serve varieties ranging from rubbery sweet to deliciously savory. But I’ve never seen a vegetarian version, so I’ve had to create my own, using a recipe I found at Recipezaar and tempeh in place of chicken. (I prefer tempeh over tofu:
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The name pesto derives from tradition of making this sauce in a mortar with a pestle. The following recipe, which I encourage you to use a food processor for, unless you have a few spare hours, proves that you absolutely don’t need cheese to make a fantastic pesto. Purchase fresh basil (or grow it yourself!), and find a nice fruity olive oil.
Advance Preparation: Pesto freezes very well. Defrost pesto at room temperature, about
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This recipe is an inexpensive, seasonal treat that’s almost too good to be true. From “Wildman” Steve Brill’s Wild Vegetarian Cookbook
Late summer brings many treats, but my favorite is ripe wild blackberries. Blackberries are an abundant
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This recipe is perfect for anytime, but it makes a perfect accompaniment to a traditional English tea. Makes 5 whole sandwiches, 10 halves, or 20 quarters
Ingredients
1-1/2 pounds tofu, extra firm or super firm*
1/2 cup eggless mayonnaise (Nayonnaise and Vegenaise are great, but Wildwood’s Garlic Aioli is my fave)
2 red bell peppers, finely chopped
4 scallions (white and green parts), finely chopped
2 carrots, finely chopped
3 stalks celery,
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I’m a vegetarian, and cook for myself and my husband, who is not a vegetarian. Despite the fact that he’s Italian, sometimes, we get sick of regular pasta. I was excited to I found an awesome Israeli couscous recipe on Smitten Kitchen, one of my favorite food blogs, and modified it to fit our tastes and what herbs we had on hand. If you’ve never had it, Israeli couscous, sometimes
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Summer Vegetable Risotto
Use this recipe as a model for many of your favorite seasonal vegetables, so long as those on the sturdy side (bell peppers, artichoke hearts, broccoli, beets) are precooked until not quite tender, either by blanching, steaming, or roasting. As a general rule, for every cup of rice, you will need about 3 cups of simmering broth.
Cooking time: The total cooking time from the first addition of liquid
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