Main Course

Ground Lamb with Spinach and Barley

 

  This is a one-dish simple meal.  I had a pound of local ground lamb in my refrigerator and some beautiful fresh spinach, and I wanted to make a quick and easy meal that also incorporated whole grains.  I thought about “hamburger helper,” a package of stuff that was supposed […]

Coconut Lentils with Indian Spices

 

  About a week ago, I ate lunch at the Bennington College dining hall in Vermont.  The vegetarian hot lunch choice that day was coconut lentils.  I like coconut, and I like lentils, and I preferred to have a vegetarian lunch, so I took a small portion.  I did not […]

Kait’s Grilled Greek Lamb Burgers with Feta

 

  Yesterday, I was driving through Vermont and stopped at this fabulous local food grocery store called “W.A.A.W.W.E. Family Farms Market.”  It stands for “We Are All What We Eat.”   You’ll find it at the corner of Rte. 10 and Rte. 102 in Chester, Vermont .  If you happen […]

Wheat Berry and White Bean Salad

 

  This recipe is for an individual portion.  Last week, I cooked a pot of white beans and a pot of wheat berries to keep in the fridge so that I would have them on hand to make a variety of dishes.  (See recent posts for instructions on how to […]

Thick White Bean and Wheat Berry Soup

 

  I love the combination of wheat berries and legumes because the wheat berries are kind of chewy and earthy, and complement the soft texture of beans.  The leeks and carrots provide a layer of sweetness.  Rosemary and garlic naturally and intuitively enhance the flavor of white beans.  Spinach rounds […]

Chicken Pot Pie

 

  Whenever I have leftover chicken meat, I make a chicken pot pie.  It is a great way to use leftovers, a practice that is good for the planet (avoiding waste).  Leftover vegetables can easily be incorporated into this recipe, as well.  I have used summer squash, zucchini, corn, cauliflower, […]

Pasta Alfredo with Chicken and Vegetables

 

  You can use leftover chicken instead of poaching a whole chicken for this recipe.  You could also incorporate leftover vegetables into it as a substitution for or addition to the vegetables I list.  Also, I must acknowledge Jeff Smith’s The Frugal Gourmet Cooks Three Ancient Cuisines cookbook for the idea […]

Shrimp Salad

 

  This salad is good as a sandwich filling, using excellent quality bread, or alone as a salad.  The inspiration for this recipe came from Pazo Restaurant in Baltimore.  My mother ordered a “shrimp BLT,” which seemed to me an interesting gourmet twist on an old classic.  I don’t really […]

Chicken and Corn Stew in Slow Cooker

 

  I served this over arepas, which are South American buns made out of special corn meal.  We slice the arepas, spread the exposed halves with butter, spoon some of this stew on top, and sprinkle cheddar cheese on top of that.  Then eat them like sandwiches.  Arepas are my […]