Marcella Hazan’s Tomato Sauce

This definitive recipe has been my go-to for years. Although the directions say to discard the onion before tossing the sauce with pasta, I leave the onion in and find that white or red varieties work equally well. This recipe makes four servings or enough sauce for a...

Curried Chickpea and Summer Vegetable Stew

Recipe found on finecooking.com This hearty entree works equally well as a vegetarian or meat entree, by simply adding chicken thighs. Serves 4-6 Ingredients: 2 Tbs. peanut or vegetable oil 2 cups diced yellow onion 2 Tbs. minced fresh ginger 1 Tbs. minced garlic 1...

Simple Vegetable Paella

Adapted from The New York Times, recipe by Martha Rose Shulman You don’t have to make this vegetable-rich dish in a paella pan, though if you do, you’ll get a nice layer of crusty rice on the bottom. Serves 6 to 8 Ingredients: 1 quart chicken stock, vegetable stock or...

Roasted Tomato Soup

Inspired by Foodnetwork.com Make 4 -6 servings Ingredients 2 ½ lbs fresh tomatoes 6 cloves garlic, peeled 2 onions, sliced ½ c olive oil Salt and pepper to taste 1 qt. chicken stock 2 bay leaves 4 T butter ½ c fresh basil leaves, chopped  ¾ c heavy cream...

Slow Roasted Tomatillos and Tomatoes

Inspired by Martha Stewart Make 4 side dish servings Ingredients: ¾ lb tomatillos, husks removed, washed and halved ¾ lb plum tomatoes, halved 2 T olive oil 2 tsp ground coriander Salt and pepper to taste Directions: Preheat oven to 350 degrees. Place the tomatillos...