Category Archives: vegetables

Indonesian Coleslaw

Posted on March 6, 2012 by Allison Woods

4 cups finely shredded cabbage 1 small red pepper, cut in thin short strips 2 grated carrots 4 green onions, sliced 1 cup bean sprouts 1/4 cup cilantro, chopped 1/4 cup chopped peanuts Dressing: 3 T rice vinegar 3 T … Continue reading →

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Vichy Carrots

Posted on December 22, 2011 by Allison Woods

This classic French side dish is sometimes prepared with soda water, meant to emulate the bubbly water that comes out of the ground in Vichy. This is a great way to use purple carrots, which tend to be a bit … Continue reading →

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Sabzi Rangarang (mixed vegetables in spicy sauce)

Posted on December 3, 2011 by Allison Woods

I found this one in the Seattle Times, they got it out of a cookbook. When I make it, it’s often just a couple of vegetables, say, white potatoes, tomatoes, and onion. Be careful not to overcook or it becomes … Continue reading →

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Marinated Sundried Tomatoes

Posted on December 3, 2011 by Allison Woods

I think I got this recipe from PCC, but it is not on their website. Shelf life 14 days. 1 bunch basil leaves 8 cups sundried tomato halves–use fresh ones, not sad ones that are all dark and dried out … Continue reading →

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Hash Browns

Posted on November 26, 2011 by Allison Woods

I think this method was originally in Cook’s Illustrated. By far the best hash browns recipe I’ve ever used. 2 medium russet potatoes, peeled and grated (about 1 1/2 cups) 1 Tb fresh minced parsley or chives,  or any dried … Continue reading →

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Onion Marmalade

Posted on September 18, 2011 by Allison Woods

By request, for mom: 1 stick unsalted butter 2# onion halved and cut crosswise into 1/2″ slices 1t salt 1/2 t fresh ground pepper 1/2 c sugar 2T dry sherry 1/4 c red wine vinegar 1 c red wine 1/4 … Continue reading →

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Watercress Pesto soup

Posted on December 1, 2010 by Allison Woods

This was a moment of inspiration in my kitchen today. Since it was put together on the fly, the proportions are up to you. It was quite delicious, unsurprising since this is basically a permutation falling somewhere between pasta with … Continue reading →

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Onions Parmesean

Posted on December 1, 2010 by Allison Woods

This became an instant holiday classic the first time my mom added it to the Thanksgiving rotation. If you need to do anything in advance, sweat the onions. The final dish can get soupy if made in advance. 4 c … Continue reading →

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Roasted Tomato Vinaigrette

Posted on October 18, 2010 by Allison Woods

I’m not sure that this really requires a recipe, but it was so delicious and inspired I wanted to write it down so I’d remember to make it again. 1 roasted tomato, peeled and seeded 2 cloves peeled garlic, also … Continue reading →

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Classic Tomato Soup

Posted on October 11, 2010 by Allison Woods

  This recipe is from The Classic Vegetable Cookbook by Ruth Spear. The cookbook is the most used one in my library.   2# tomatoes 2T olive oil 2 garlic cloves, minced or pressed 4 leaves basil, shredded, or thyme … Continue reading →

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