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Orzo and Wild Rice with high “wow” factor
It’s easy to get into a side-dish rut. Rice or pasta are always favorite choices for me. Over the last few years, I’ve made a gradual move to brown rice and whole wheat pasta. And, believe it or not,...
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Creamy Scalloped Potatoes made easy with a blender
In many homes on Easter Sunday, a succulent ham shank, crusted with brown sugar and mustard, is brought to the dinner table glazed and bubbling, surrounded by creamy scalloped potatoes. This will...
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Baked Orzo with Vegetables
Last weekend my son and daughter-in-law prepared a delicious meal of grilled chicken and vegetable kabobs with sides of fresh fruit and a rice and vegetable dish. They used a rice recipe that I’ve been...
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It’s like fried rice, but it’s made with pasta
As a young girl growing up in a northern suburb of St. Paul, Minnesota, I had little exposure to ethnic foods other than the Hungarian and German foods prepared by my grandma, my mom and my aunts. But,...
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Olive oil, fresh herbs and vinegar with grilled asparagus
I’ve been trying to do something with the big weed patch that used to be a vegetable garden in a generous-sized plot in my yard near the river. As I’ve been digging weeds, I keep finding clumps of...
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Cucumbers and Yogurt are Saucy and Versatile
While in Minneapolis last weekend, after a light Sunday breakfast at Sunstreet Breads, (Heavy Table recently had a nice write-up about Sun Street with photos) my husband and I stopped at the nearby...
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Easy Winter Meal: Wild Rice and Sprouts
Many would say the only way to prepare Brussels sprouts, the cruciferous vegetables that look like a miniature cabbage, is to roast them. I do love the ease of preparing roasted Brussels sprouts. The...
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Baby Artichokes — Pure and Simple
When I visited Green Scene Organic Market in Walker a couple of weeks ago, I was given a lesson on artichokes that covered both the large globe artichokes and the smaller variety referred to as baby...
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