Category Archives: Vegetarian

Snowed In With A Chinese Five Spice Veggie Stir Fry

So, Sunday the plumbers came and put in our new water heater. We were so excited to have hot water, to finally wash dishes that were stack­ing up, to finally shower. Unfortunately we’d had to wait. For what­ever rea­son our new water heater was wired incor­rectly and as a result had no power. It would […]

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Spicy Pumpkin Curry Soup

Lately, with the weather going fur­ther and fur­ther towards win­ter here in Nashville, we have been crav­ing foods with warmth. Especially Megan, who could die from hypother­mia in 70º weather. And I’m not just talk­ing about food that is served warm. Megan had the idea for this spicy, India-inspired pump­kin soup that sounded like it […]

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Pumpkin Spice Pancakes with Shaved Dark Chocolate

After the weeks of glo­ri­ous win­ter squashes from the CSA, this last week we finally got a pump­kin! We instantly started mak­ing a list of dishes want to use it for. Pumpkin bread, soup, muffins, pan­cakes, pie, etc. — you get the idea. Fortunately, the pump­kin was large enough that we can use it for a few […]

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Butternut Squash Risotto, Illustrated

My boss recently turned me on to Cook’s Illustrated. How I had never pur­chased this mag­a­zine is beyond me. While I adore the amaz­ing food pho­tog­ra­phy, I really enjoy how the focus of CI is per­fect­ing the taste of recipes. No adver­tis­ing, no non­sense, just great recipes and help­ful tips. The cur­rent issue is “Italian […]

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Creamy Winter Squash Soup and Fancy Grilled Cheese Sandwiches

A few weeks ago we received this strange, bul­bous, warty squash from our CSA. We had no idea what it was. After some research we dis­cov­ered that it was a Hubbard squash. I read that their flesh tends to be very moist and they they need to be cooked longer but that they are perfect […]

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Zucchini Rollatini with Roasted Butternut Squash Cream Sauce

I’ve read many a blog post recently about hav­ing way too much of var­i­ous items from people’s CSAs. For some, it’s zuc­chini. For oth­ers, yel­low squash. For us, it’s been egg­plant. Now, I’ve never been a huge fan of egg­plant up until recently, but we have received so much of it over the past 2 […]

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A Sunday of Preparation: Wine & Pasta Sauce

Sundays in our house are often a day of rest and prepa­ra­tion. This Sunday was no dif­fer­ent. We had a bunch of toma­toes from the CSA that we needed to use so we decided on mak­ing some roasted veg­etable pasta sauce. It’s really easy, but takes a while so its per­fectly suited to Sundays. I […]

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Moroccan Stuffed Acorn Squash and Arugula Salad

Our friend Monica loves to gar­den. So much so that she plants WAY too much and gives tons of home-grown fruits and veg­eta­bles away to her very lucky friends. We received an acorn squash from her along with a bunch of other stuff. For the acorn squash we decided that stuff­ing it some­how would make […]

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Patty Pan Cakes (Faux Crab Cakes) & Arugula Salad with Lemon Yogurt Dressing

A few weeks ago, Megan’s mom gave us a recipe for these fake crab cakes that are basi­cally a fried shred­ded zuc­chini cake. How can that not be good!? Unfortunately, it was right after we fin­ished using the enor­mous amount of zuc­chini we had received that week from our CSA — and that was the last zucchini […]

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Chipotle & Roasted Corn Salsa

With all the heir­loom toma­toes we’ve received from our CSA recently, it’s been hard to keep up! Now, Megan is not a fan of raw toma­toes at all so we’ve worked hard to come up with inter­est­ing ways that we can both enjoy them. There have been lots of pasta and pizza sauces made, and […]

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