Leek, Scallion and Fennel Gratin

This lovely, light dish came from Local Flavors by Deborah Madison. We had amassed a collection of fennel from our produce deliveries and were on the hunt for a recipe to utilize both the bulbs and the greens. It was so tasty and light, it left us very satisfied but not full. The leeks, scallions and fennel all together were very flavorful and adding some of the fennel greens really added to the depth of flavor. I'm sure we'll be revisiting this dish.

Peanut Butter-Banana Bread with Chocolate Chips

My lady made this delicious, decadent bread out of the March 2007 issue of Vegetarian Times. We had been wanting to make some banana bread and when this recipe showed its head, we knew she had to make it. Plus she is the baker of the family and we hadn't baked anything in a while. She used natural peanut butter and high quality chocolate chips and it turned out awesome! One slice was very satisfying so we didn't overdo it at one sitting.

Black Bean and Carrot Enchiladas

These delicious enchiladas came from The Vegetarian Mother's Cookbook by Cathe Olson. We had made some tofu enchiladas from the same book not that long ago. The filling consisted of carrots, black beans, spinach, & onion. The sauce also came from the same book and is very flavorful. The carrots added some sweetness and we just gobbled them right up and enjoyed them as leftovers the following day.

Medley of Greens with Potatoes and Leeks

The recipe for this yummy dish came from the produce farm. It wasn't so much a medley of greens as I only used chard. It was quite tasty! Baking the potatoes, greens & leeks in some veggie stock really lent a nice flavor to the whole dish. I'm sure I'll be making this again. I used Yukon Gold potatoes as they are mighty good.

Stir-Fried Tofu with Asparagus

This tasty, and spicy, recipe comes from The Big Book of Vegetarian by Kathy Farrell-Kingsley. It consisted of garlic, asparagus, chili peppers, tofu, soy sauce, a teaspoon of sugar and fresh basil. The basil and chilis complimented each other very nicely and the sugar toned the heat down a bit. I ended up getting chili in my nose and eye as I wasn't careful about washing my hands after dicing them, or as the book suggested, wear gloves. Next time, I will be wearing gloves I'll tell you that! The kitchen got quite smoky and spicy as well as it was cooking but at least it tasted good after all of that, although I think it was a bit too hot for my lady.

Bubbles and Squeak

Another recipe I got from our produce delivery farm. We received brussel sprouts in our delivery so I thought I should find a recipe for them and found this interesting named one. The story with the recipes says it's British. It was quite simple. Steamed the brussel sprouts and then sauted them with some Yukon Gold potatoes. Pretty tasty although I think I could have steamed the sprouts just a bit longer.

Egg Thread Soup with Asparagus

I got this recipe online at recipezaar.com. I was on the hunt for aspragus recipes and this one popped up. It was really good and fairly easy to make with just broth, a small amount of pastina, eggs, asparagus and lemon juice. It kept really well for leftovers so I think we'll be making this again.

Roasted Root Vegetables

Another yummy dish from The Vegetarian Mother's Cookbook by Cathe Olson. The vegetables I used were: potatoes, baby gold beets, carrots and parsnips. Added some thyme and another herb I can't remember right now and they were quite tasty, nice & sweet.