The Blog Barn: an Assortment of LH Member Blogs

Entries Tagged with   [vegetarian]

Creamy Garden Vegetable Soup with Tomato Salad

Blog: Wild Things Farm   -   Friday July 13, 2012   -   By Terry

So right about now the fridge is getting overrun with fresh veggies.  It's hard to keep up with them this time of year.  We had much needed rain all day yesterday and other than having to pick squash and dig potatoes in the rain, it was rather...

Santa Fe Black Bean Salad

Blog: Cookus Interruptus   -   Thursday August 26, 2010   -   By Cynthia

(Joaquin thinks Batman is slapstick) Oops!  Nothing for the lunch box?  Company coming over to watch the game?  Keep your pants on!  This recipe saves the day. Utilizes fresh corn and red peppers that are currently in season. Watch by...

Cold Tomato & Vegetable Gazpacho

Blog: Williamsburg Farmers Market   -   Wednesday August 25, 2010   -   By WFM

Chef Justin Tulip of Opus 9 prepared this dish live at the Williamsburg Farmers Market Chef Tent on August 7, 2010. Ingredients: 6 Ripe Tomatoes (Blanched, Peeled, Seeded & Chopped)* 1 Red Onion (Finely Chopped) 1...

How to Cook Beans

Blog: Cookus Interruptus   -   Thursday June 17, 2010   -   By Cynthia

(Ginger tries gardening) Beans from scratch are much tastier than canned ones.  One two three.  All your questions answered.  From soak to gas. To watch click here . 

Clear the Bar Hoppin' John

Blog: Cookus Interruptus   -   Wednesday March 24, 2010   -   By Cynthia

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We are finally making our own feed.

Blog: Twin Creeks Farms- Wesley Stephens and Bethany Stephens   -   Sunday February 28, 2010   -   By Wesley and Bethany

After struggling to find feed that is free of animal by products locally, we have started to make our own. We have a hammer mill that was purchased by my great-grandfather in the early 50's but was idle for close to 50 years. We were able to get it in tip-top...

Yummy Cabbage Rolls

Blog: Wild Things Farm   -   Sunday January 03, 2010   -   By Terry

The members of the Wild Things CSA Farm get to enjoy "baby cabbages" rather than a full head of cabbage when it's in season.  A baby cabbage is just about the right size for a meal and you don't have all that cabbage left over to deal with for...

Pumpkin Pecan Muffins

Blog: Cookus Interruptus   -   Thursday October 22, 2009   -   By Cynthia

Want people to admire your muffins ? Bake or roast winter squash and combine with molasses, honey, whole wheat pastry flour, cardamom, spices, everything nice.  Take a love bite.  

Huevos Rancheros

Blog: Cookus Interruptus   -   Sunday September 06, 2009   -   By Cynthia

The farmer's markets are rich with peppers, tomatoes, corn and farm fresh eggs.  Put it altogether and make brunch for a friend or two.  Huevos Rancheros.  I want some now.  

Edamame Tofu Salad with Sesame Chile Dressing

Blog: Cookus Interruptus   -   Friday August 14, 2009   -   By Cynthia

Dazzle your family and friends with this deceptively simple platter of beautiful food.  It’s a well-balanced and beautiful meal.  Did you hear the report dissing organic?  Read Sandi’s rebuttal.   And don’t forget to enter our 2nd Annual...

Polenta with Asiago Cheese

Blog: Cookus Interruptus   -   Friday August 07, 2009   -   By Cynthia

Did you know that you can throw polenta on the grill, alongside some vegetables, chicken or whatever and make a swell meal? The polenta gets those grill marks and crisps up on the outside.  Nice.    You can add any kind of cheese you like...

Summer Fruit Ambrosia with Vanilla Nut Cream

Blog: Cookus Interruptus   -   Thursday July 16, 2009   -   By Cynthia

Ambrosia means “food of the gods” and I swear if you’ve ever studied the perfection of a perfectly ripe raspberry or swooned over the sweet golden apricot, this is the recipe for you: Summer Fruit Ambrosia with Vanilla Nut Cream (Darrell tries to fix...


Blog: Cookus Interruptus   -   Thursday July 09, 2009   -   By Cynthia

Frozen treats that can be made using fresh summer fruit.  Make 'em creamy with coconut milk or vanilla yogurt.  Watch the video and print the recipe on Cookus Interruptus.  

Fried Tempeh

Blog: Cookus Interruptus   -   Thursday April 23, 2009   -   By Cynthia

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Date Pecan Bon Bons

Blog: Cookus Interruptus   -   Thursday April 09, 2009   -   By Cynthia

Peeps for the holidays?  Nah.  Impress your friends with these sweet, coconutty, orange-zesty treats.  Recipe at Cookus Interruptus .  We make these in cooking class at Bastyr University and students love them because they're yummy and...

Rosemary Red Soup

Blog: Cookus Interruptus   -   Thursday February 26, 2009   -   By Cynthia

Gorgeous red color, bursting with nutrients, Cookus Interruptus brings you this savory sweet soup.  Using red lentils, beets, carrots, fresh rosemary and a dab of miso you can create this impressive starter course or vegetarian main entree.  Enjoy!...

Sage's Cafe and Vertical Diner reviewed on Stumpto...

Blog: Sage's Cafe   -   Sunday February 22, 2009   -   By Ian

Stumptown Vegans Travels! See article here: Though very different restaurants, the sisterly relationship between Salt Lake City’s vegan restaraunts, Sage’s Cafe and Vertical Diner are, in this reviewer’s eyes, similar to Vita and...

Sage's Cafe and Vertical Diner featured restaurant...

Blog: Sage's Cafe   -   Sunday February 22, 2009   -   By Ian

 See article here: Sage's Cafe in Salt Lake City, Utah celebrates its 9th anniversary this year. “Love is the most important ingredient in anything in life,” says Chef/Owner Ian Brandt of Sage’s Café and Vertical Diner in Salt Lake...

Three Sisters Stew

Blog: Cookus Interruptus   -   Wednesday February 18, 2009   -   By Cynthia

This week on Cookus Interruptus: Need a new idea for using the last of the squash harvest?  Here it is.  This is a hearty sweet chili-spiced stew that we know you will enjoy.

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