Category Archives: Vegetarian

Sweet Potato Tacos~ Not a complete walk-through

2 cups cubed sweet potato

olive oil



garlic powder

or taco seasoning

Black Beans

1 tsp olive oil

1-2 Tb minced onion


1 can (15 oz) drained and rinsed black beans

1/4 cup vegetable broth

Avocado Sauce

1 medium avocado

1/2 c plain Greek yogurt or plain silk yogurt for vegan

minced garlic

~ 1 Tb fresh lime juice


Apple Pico de Gallo

diced apple not peeled

diced red onion

diced seedless cucumber

minced garlic

minced jalapeno

minced parsley or cilantro

~1 Tb fresh lime juice


Corn tortillas

charred in pan approx. 2 min per side or over flame


Pico de Gallo should be made first so flavors have time to meld.

Avocado sauce- mash avocado. Add yogurt, garlic, ~1 Tb lime juice salt and pepper to taste.

Toss sweet potato with oil, cumin, chili powder, and garlic powder. OR~ taco seasoning.

Bake at 400 degrees for 15 minutes, stir, then continue for an additional 15 minutes.

Black beans- Oil in pan over medium heat. Add onion cook 3 minutes add cumin, cook 1 minute. Add beans to pot with 1/4 cup vegetable broth. Heat through.



Tortilla, potato, avocado sauce, pico.






Roasted Delicata Squash (sauce)

Roasted Delicata Squash (sauce)

2-4 delicata squash, depending on size (~1.5 lbs)
2 tbsp olive oil
salt to taste
Preheat oven to 425 degrees.

Clean the delicata squash by running under warm water and scrubbing away dirt with your hands.

With a sharp knife, cut delicata in half lengthwise. With a spoon scoop out the seeds and discard. Arrange halves in a metal baking pan and coat in 2 tbsp olive oil.  Salt. Place in oven and roast 10 minutes. Flip/turn the squash.

Continue roasting, until both sides of the squash pieces are golden brown and the texture is tender , about 25-30 minutes. Adjust seasoning.


½ c onion
2 cloves minced garlic
~ ½ c Chicken or vegetable broth
2 T heavy cream

Puree the roasted squash. Sauté ½ c onion in olive oil until soft, then add 2 cloves minced garlic for 1 minute. Add puree and thin with chicken broth until desired consistency is reached. Add a few tablespoons of heavy cream.

Serve over cooked pasta or tortellini.

Top with grated Pecorino Romano cheese.

Old fashioned Tomato Pie



3 cups, shredded frozen hash browns, thawed and drained

2-4 tablespoons butter, melted

salt and pepper

~2 pounds assorted heirloom tomatoes, thinly sliced
1 1/4 teaspoons kosher salt, divided
1 sweet onion, chopped
1 1/4 teaspoons freshly ground pepper, divided
1 tablespoon canola oil

1/2 cup assorted chopped fresh herbs (such as chives, parsley, and basil)
1 cup freshly grated Gruyère cheese
1/2 cup freshly grated Parmigiano Reggiano cheese
1/2-3/4 cup mayonnaise

1 minced clove garlic Optional


Preheat oven to 450 degrees. Press hash browns onto the bottom and sides of a 9 inch pie dish. Drizzle with melted butter, and sprinkle with seasoning (or toss hash browns with butter before pressing into pie pan). Bake in preheated oven for 20 minutes, or until beginning to brown.

Prepare Filling: Place tomatoes in a single layer on paper towels; sprinkle with 1 tsp. salt. Let stand 10 minutes.
Meanwhile, sauté onion (garlic) and 1/4 tsp. each salt and pepper in hot oil in a skillet over medium heat 3 minutes or until onion is tender.
Pat tomatoes dry with a paper towel. Layer tomatoes, onion, and herbs in prepared crust, seasoning each layer with pepper (1 tsp. total). Stir together cheeses and mayonnaise; spread over pie.
Lower the oven temperature to 350 degrees F.

Bake at 350° for 30 minutes or until lightly browned, shielding edges with foil to prevent excessive browning. Serve hot, warm, or at room temperature.

Alternate: Add dried herbs to crust. Use mozzarella and cheddar cheese combo. Drizzle balsamic vinegar over tomatoes. Layer spinach over crust before layering tomatoes. Use 1/2 cup sour cream and 3 T mayo.


Regular PIECRUST instructions
1 1/4 cups all-purpose flour
1/4 cup cold vegetable shortening, cut into pieces
4 tablespoons cold unsalted butter, cut into pieces
1/2 teaspoon fine sea salt
3 to 4 Tbsp. ice-cold water Press dough into a 9-inch pie plate. Trim dough 1 inch larger than diameter of pie plate; fold overhanging dough under itself along rim of pie plate. Chill 30 minutes or until firm.
Line piecrust with aluminum foil; fill with pie weights or dried beans. (This will keep the crust from bubbling up.) Place on an aluminum foil-lined baking sheet.

Prepare Piecrust:
Preheat oven to 425°.
Bake at 425° for 20 minutes. Remove weights and foil. Bake 5 minutes or until browned. Cool completely on baking sheet on a wire rack (about 30 minutes). Reduce oven temperature to 350°.