Category Archives: Meatless

Herb-crusted cauliflower with green beans and small tomatoes – 18 May 2019

This is a complicated recipe till you plot it out – then it’s not hard to follow. The problem is that there are several threads, which split and/or join one another. A flow chart comes in handy. Here’s where I … Continue reading

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Lori’s Pizza at Drake’s Dealership before Apollo 11 – 14 May 2019

Wonderful new place for pizza! I wanted to see Apollo 11 on the big screen, and it was showing exactly one place, for one night, in this area (New Parkway Cinema – good place!). D is steadfastly uninterested in anything … Continue reading

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Bread, cheese and veggies before the symphony – 2 May 2019

We still had the half-round of Couronne de Fontenay that we didn’t eat on our long hike on the 28th, and I noted that it would make a good quick dinner for before the symphony. We also still had a … Continue reading

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Spaghetti alla puttanesca – 30 April 2019

D had in mind to make a Pasta all’Amatriciana, which he read about in the special (come-on?) edition of the new Milk Street magazine from Christopher Kimball. But we don’t have the meat for it, and we did have an … Continue reading

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Orange roughy poached in parchment; pilaf; long choi – 25 April 2019

We’ve had a bottle of Mea Culpa in the fridge for some time b/c D brought it up on spec, but I really wanted to come up with a good meal for it. I thought a simple white fish would … Continue reading

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Truffled egg toasts and grilled asparagus – 12 April 2019

Our favorite restaurant in NYC – ‘ino – closed, but had a note on their website saying, in part, ‘Thank you for trying our truffled egg toasts.” We just loved that place onceĀ  student of mine directed us to it. … Continue reading

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Refried boiled potatoes with melted cheese on a weird food day – 10 April 2019

Well, for dinner… see above (and that’s a tiny plate – about 5″). But that is a small part of the day. Leaving the lecture on campus later than I expected (7:12, by the clock) I was going to text … Continue reading

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Spaghetti with filet beans and tapenade – 8 April 2019

We are celebrating the return of Gaeta olives to Berkeley Bowl with tapenade recipes. D originally found this in the Chez Panisse book Pasta, Pizza, and Calzone, and he makes it a lot. The tapenade is Gaeta olives, anchovies, garlic, … Continue reading

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Defrosted Seven Bean Soup with sour cream – 7 April 2019

Not sure why D didn’t want to cook either his tapenade and filet bean pasta, or his herb omelette with raclette tonight (both of which we have planned on having at an unspecified date), but he suggested instead we just … Continue reading

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Pizza with roasted red peppers, potatoes, and tapenade – 6 April 2019

I adore this pizza, and have made it a lot, now. I finally got the recipe over to the support blog for this journal, so I no longer will type it in here. It really has a lot of prep … Continue reading

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Scalloped potatoes with poblanos; roasted asparagus with feta – 4 April 2019

When I needed a tiny bit of roasted poblanos for something… oh right, the sauce for the polenta and black beans… D bought me two whole peppers. I roasted both of them along with the red pepper that went in … Continue reading

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Leftover grilled polenta with black bean salad and poblano/cilantro sauce – 1 April 2019

Well, this couldn’t have been easier. I just took the bean salad and the sauce from the fridge, and also the half-tray remaining of polenta, cut the polenta in half and brushed both sides with canola oil (Wesson, I think … Continue reading

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Spaghetti alla puttanesca – 29 March 2019

Knowing we were going to the Monet exhibit, and would be away most of the day and tired by dinnertime, D suggested Puttanesca for dinner. It’s relatively easy though this one had complications we were not expecting. Berkeley Bowl got … Continue reading

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Broccoli calzoni – 26 March 2019

We had three broccoli stems to use up, but they were getting old (with gaps down the center, in some cases). D was going to the store, and since we’d planned to use up the stems in this meal but … Continue reading

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Potato, leek, and gruyere tart with thyme; salad – 23 March 2019

D really wanted me to try this tonight, so I did, and was pleased with the results. I’d change a bit, but not a lot. I used the Bertolli crust for the tomato-leek tart, and the recipe for the leeks … Continue reading

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Omelette with avocado, salsa, and Monterey Jack – 9 March 2019

This is probably my favorite omelette, though D is not as entranced. I make this one, he makes the others (which are excellent, and totally different – Julia Childy). I make the two omelettes separately, one egg for me, typically … Continue reading

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Omelette with leftover pepper mostarda after a promising city meeting – 5 March 2019

We were not impressed by the red and yellow pepper mostarda paired with the leftover porchetta, but thought perhaps the mostarda would make a good omelette. I realized this would be the night for it, when we would be at … Continue reading

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[The Day Of Two Pizzas!] Personal pizza with roasted cauliflower and poblano chili, feta, and cilantro; Brussels sprouts. AND piperade pizza – 17 February 2019

When I decided to make the cauliflower wonderfulness again, I realized I would have LOTS of cauliflower left over, and I decided to try roasting some of the florets while the main recipe cooked. I tossed them in olive oil … Continue reading

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Kabocha and potato soup – 11 February 2019

D made a soup to use up the second half of the kabocha squash. It was good – not exciting, but very yummy. He used stock that he made last week from some leek tops, that has been in the … Continue reading

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Pizza with red pepper, onion, feta, and tapenade – 10 February 2019

We still had some Bulgarian feta to use up – about 3 oz, after the rind was cut off – and I found this Cheese Board cookbook pizza on my pizza list, which also said we liked it a lot … Continue reading

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Fettucine with grilled radicchio and endive, toasted walnuts, and gorgonzola dolce – 5 February 2019

D had said we had Roquefort to use up, and I didn’t check on that, but planned this dinner for the purpose. When I went to get it out of the fridge (at 6:15) it was not Roquefort at all, … Continue reading

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“Poblano Quiche”; broccoli – 4 February 2019

The scallion soup last week used half a cup of cream, so I had a half cup to use up somehow. I had decided to grill eggplant and red pepper for the pizza, and grilling (roasting) a poblano worked at … Continue reading

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Seven Bean Soup for a rainy, windy night – 16 January 2019

D suggested this a day or two in advance, after seeing the NOAA forecast for our area, which included a 100% chance of rain, and breezy weather with strong gusts of wind. Time for the official start of winter, I … Continue reading

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Broccoli calzoni – 4 January 2019

We’d been sorta planning this dinner for quite awhile, to use up two broccoli stems. Then our friends R&L dropped off a huge bunch of broccoli when leaving for a trip. That was something like the *th of December. By … Continue reading

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Pita-chicory triangles; hummus – 15 December 2018

Somehow the idea of making these pita triangles came up – oh right! this was driven by having an open, partly-used can of garbanzos. How to use them up? Small, quickie (i.e. not from dried legumes) batch of hummus, perhaps? … Continue reading

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