Eggplant Rolls

From Food & Nutrition, a quarterly journal on healthy eating. These are thinly sliced eggplant wrapped around a rice filling and baked with tomato sauce and feta.  A delicious light vegetarian entree; you can also add some cooked ground beef or turkey...

Beet, Carrot and Pistachio Salad

I saw this recently in Cooking Light magazine, and it positively sang to me—beautiful golden beets, vibrant carrots and the crunch of pistachios. Yum.  I like to dollop plain Greek yogurt on mine too, or crumble goat cheese on top.  Swap out the...

Greens Soup with Sausage and Potatoes

You can use any greens you like to make this soup. Ingredients 3 tablespoons extra-virgin olive oil 3/4 pound Italian sausage – casings removed 3/4 pound white potatoes – sliced 1/4 inch thick 1 small onion, thinly sliced 3 garlic cloves – thinly...

Green Tomato Salsa Verde

Green tomatoes can often stand in for tomatillos (or use half of each in any recipe that calls for tomatillos).  In this fresh salsa, diced green tomatoes are used instead of tomatillos, but the taste is remarkably similar.  It’s lovely with any mild...

Sirloin Chili with Tomatoes

I was in a rush the other day, and needed something I could put on the stove for dinner early and then take care of some other tasks. I looked at all my gorgeous tomatoes lined up on the windowsill, and then thought of the 2 pound sirloin in my freezer (from my other...