Tag Archives: Vegetarian

Personal pizza with zucchini, feta, cilantro, and lime juice; salad with fresh pear and pecans – 23 October 2018

Had this cilantro left over from the tagine; when at the Saturday market, I noticed a very pretty little zucchini and suddenly remembered I also had a bunch of Greek feta in the fridge that wanted eating, and the three … Continue reading

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Gazpacho; Kanaal cheese – 13 October 2018

I said, “It’s been so cold this tomato season we haven’t even made gazpacho!” D says, “Ok, let’s make it tonight.” We were trying to figure out how to use the Dirty Girl Produce dry-farmed early girls we still have … Continue reading

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Spaghetti with shell beans and bread crumbs; tomato-basil bruschetta – 3 October 2018

This worked out well. We had planned for D to use the cooked shell beans (the ones in narrow, whitish/cream skins) for a pasta. Then I remembered I’d actually be home just before dinner, as I was attending the Hitchcock … Continue reading

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Spaghetti in oyster mushroom cream sauce – again; pear salad – 23 September 2018

When we had this on the 21st, D used the “stems” of the very delicate, white oyster mushrooms, and they turned out to be rather tough, such that they interrupted the experience of the pasta. He decided to buy more … Continue reading

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Tabbouleh; cucumber raita – 9 September 2018

Tabbouleh is one of the dishes on my “summer tomatoes” list, and we decided this would be a good time for it. We had three teensy Dirty Girl early girls left from Tuesday, and I gave those to D, while … Continue reading

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Melon, grapes, and cheeses to try with this wine – 4 September 2018

I remembered that we had really liked this wine when we had the bottle we bought at the Wine Mine tasting last month or so. We wrote on the bottle “melons, grapes, cheese,” but had it with something else [check … Continue reading

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Four-cheese pizza; salad – 26 August 2018

This is the second four-cheese pizza I’ve made recently. I haven’t written the previous one up yet, so this will be my recipe post, I guess, since somehow the entire recipe doesn’t seem to appear on this blog. The original … Continue reading

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Spaghetti with cranberry beans and turnip greens; stuffed figs – 22 August 2018

D wanted to use some of the rest of the cooked cranberry beans in a pasta. On Tuesday, (yesterday) he had thought to look for something else to add to the dish that inspired him, but he got to looking … Continue reading

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Nasturtium pizza; lettuce salad – 4 August 2018

The intersection of nasturtium season with tomato season is brief. By the time good tomatoes appear in the farmers’ markets, the nasturtiums, being unwatered for months (we’re good Californians) are drying up, though they will still produce the a few … Continue reading

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Ratatoille from the farm stand – 26 July 2018

I took a rare trip to M today, and arranged to arrive early so I could visit the farm stand, which I almost never see. The veggies were very beautiful, and I was trying to figure out what to do … Continue reading

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Fettucine with fresh tomato sauce and chevre; avocado and olive salad – 21 July 2018

What a great Saturday – relaxing, though full, b/c we did everything in a relaxed way. Started with a bike trip to Cheese Board for Parmaggiano Reggiano and a City Bread loaf, then to Missing Link for a new pump, … Continue reading

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Spaghetti with mushrooms, pine nuts, parsley, and pecorino; super-vegetabley salad – 9 June 2018

We can’t remember what was the third (F,S,S) dinner we thought up to have over this weekend (till it is safe to return to the Bowl on Monday). But this was one of them – scheduled for Friday until D … Continue reading

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Fettucine with mushrooms and pea pods – 7 June 2018

I think I’ve got this recipe for two down, finally. Probably… For two people, one of whom (that would be D) likes large pasta servings (2 oz dried = 1 serving), I use 5 oz dry fettucine. These measurements should … Continue reading

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Spaghetti with filet beans and tapenade – 4 June 2018

This is one of D’s favorite things to make – it’s from Chez Panisse Pasta, Pizza, and Calzone. Steam the beans one minute, make the tapenade (garlic + salt -> paste, olive oil, olives, anchovies, cognac). Serve the cooked spaghetti … Continue reading

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Spaghetti with cannellini, onions, sundried tomatoes and parsley – 2 April 2018

Oh Argh. Writing this [finally (and ironically) in the time I have to spare b/c the internet is down and we don’t have extra minutes to spare on the cell phone data plan] on the 16th, and I remember this … Continue reading

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Leftover Baked Garden Vegetables – 20 March 2018

This is spring? {sigh} Well, at least it’s rain we need. It’s been cold and gray and this will continue for several more days, apparently. We planned to do more on our taxes, heading into preparing for Section C – … Continue reading

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Baked Garden Vegetables – 17 March 2018

Not sure why I got a bee in my bonnet about having this right now, except that it seems to me a nice cold weather comfort food. And of course, it’s delicious! The only problem with this concept is that … Continue reading

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Omelette with Fontina Valle d’Aosta and leftover milk; piperade – 12 March 2018

D got the idea of having piperade again when I bought a discounted bag of red peppers and one yellow one for the polenta with peppers and greens. Needed to buy one more yellow for this dinner, and also added … Continue reading

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Avocados with cottage cheese and French dressing before the Planning Commission meeting – 7 February 2018

We had pork tenderloin left, enough for sandwiches again, and we had one avocado that was ripening, but perhaps not quite ready. D said let’s have the sandwiches for lunch and see if the avo is rpier for dinner. I … Continue reading

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Spaghetti with two kinds of mushrooms; tall choi sum – 4 February 2018

We planned this dinner – by going to the Bowl and looking at mushrooms and choosing two – to go with a wine we were tasting from The Wine Mine. It was pricey, but we bought a bottle from the … Continue reading

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Omelette with mushrooms; piperade – 31 January 2018

Using Up Stuff dinner, and quite a tasty one. We had the last too-thin-to-plane 6 square inches of the Danke cheese, a red and a yellow pepper originally intended for polenta with greens and peppers (soon, soon) and two large, … Continue reading

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Dinner at Juan’s for the heck of it – 29 January 2018

We couldn’t decide on dinner and nothing obvious was lying around. So we did a workout walk/weights in the early dark, then shower, then walked over to Juan’s. I ordered a half serving of chile rellenos (chile relleno, I guess) … Continue reading

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Fettucine with grilled radicchio and endive, toasted walnuts, and Roquefort – 28 January 2018

[Filling in missing entries on 8 Feb] This was a kick. D flying home and had a wine tasting with his lunch at Vino Volo, trying the “value reds” this time. He really enjoyed the Mencia and texted me about … Continue reading

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Bonne Bouche cheese and sourdough baguette; pea pods – 26 January 2018

[Filling in missing posts on 8 February] I spent a large part of the day at the Walker Evans exhibit at SFMOMA. A great day. I had the second half of the Bonne Bouche, Vermont cheese for dinner, and a … Continue reading

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Fettucine with pea pods and mushrooms – 24 January 2018

This is the original-size recipe from Georgeanne Brennan’s Potager, with my quantities. Originals in [ ]s. I scaled it down for 4 oz fettucine (for one) tonight, but it should have been even smaller. Try 5 oz for two when … Continue reading

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