Monthly Archives: August 2007

Breakfast Cookies

Cookies for breakfast? These little treats aren’t exactly health food, but with the addition of flax seed, coconut, and buckwheat, they can be a good source of omega-3 fatty acids and fiber. A little crunchy, a little chewy, and as … Continue reading

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Mango Guacamole

Here’s another guacamole, this time adding the great musky sweetness of mango. Thanks to Texan Laura for inspiring this refreshing dip. Mango Guacamole makes about 3 cups 4 avocados, chopped 1/2 inch 1 mango, chopped 1/2 inch 1 clove garlic, … Continue reading

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Mixed Mashed Potato Salad

This is a fun summer favorite, tweaked just a bit to make it interesting. If you cook the potatoes until the edges rub off, they will mix with the vinaigrette to make a nice sauce. For the mixed potatoes, I … Continue reading

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Peach Pumpernickel Panzanella

This recipe features another star of the summer farmer’s market. Peaches ripe, sun-yellow, succulent, and perfectly balanced between sweet & tart overwhelm the senses with their bounty. From the fuzzy skin to the fortifying flesh, the fruit of the species … Continue reading

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Corn & Tomato Chowder

Liquid summer. Use an assortment of different tomatoes for festive look, and artisinal bacon is a natural with the fresh corn & sweet milk. Corn and Tomato Chowder makes about 2 quarts 1 tablespoon olive oil 1/4 pound bacon, chopped … Continue reading

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Yellow Tomato Gazpacho with Tomato Sorbet

Here’s yet another gazpacho, this one with a little icy addition. Yellow Tomato Gazpacho With Tomato Sorbet makes about 1 quart 1-1/2 pounds yellow tomatoes 1 large cucumber (about a pound), peeled, seeded & chopped 1 slice whole-grain bread 1/2 … Continue reading

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Heirloom Tomato Sorbet

I scream, you scream, we all scream for . . . tomato sorbet! It’s tangy, it’s a little salty, it’s a little sweet, and it’s icy. You could use this as an 80s-style “palate cleanser” between courses; don’t tell anybody … Continue reading

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Linguine with Raw Tomato Sauce

Tomatoes, tomatoes, tomatoes. When it’s summer and the tomatoes are big and red and ripe and luscious, I try to eat them every day. Here’s another way to enjoy them; again, use only the very best summer tomatoes for this. … Continue reading

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