Bulgur Stuffed Acorn Squash

Bulgur Stuffed Acorn Squash

This Bulgur Stuffed Acorn Squash was inspired by Lebanese Tabbouleh, which is a classic salad of that region with cooked bulgur wheat, parsley, and mint. Lebanese Cuisine Lebanese dishes are part of Levantine cuisine. The Levantine is a large area of the Eastern Mediterranean, including Lebanon, Cyprus, and Jordon, Isreal, Palestine, and Syria, plus partsRead more

Kale Quinoa Stuffed Tomatoes

Kale and Quinoa Stuffed Tomatoes

Kale & Quinoa Stuffed Tomatoes are a delicious way to use up some tomatoes. It’s that time of year when the garden is bursting with them. To me, there are few things better than a perfect, vine-ripened tomato picked and eaten while still warm from the sun. I bring the salt shaker out to theRead more

Cauliflower Casserole – Cauliflower Marranca

Mushroom Cauliflower Casserole

This Cauliflower Casserole, called Cauliflower Marranca, is from The Moosewood Cookbook. I first discovered this venerable cookbook by Mollie Katzen years ago when I was experimenting with vegetarianism.  Back then, the Moosewood Cookbook was a must-have for every vegetarian. I may not have cooked the whole book, but I did cook a lot of recipesRead more

Mediterranean Buckwheat Salad

Mediterranean Buckwheat Salad

I’m finishing up my series on ancient grains with a buckwheat salad. Buckwheat, because of its name, is sometimes confusing to people. Buckwheat is not Wheat The buckwheat groat isn’t actually a grain. In fact, buckwheat has no relation to wheat at all. It’s really a seed, and the plant is a relative of rhubarb. However,Read more