by maryjwhite | Feb 6, 2018 | Small Plates
LUSCIOUS LENTIL STEW Lentils are a great pantry staple; they can be made into all kinds of dishes and unlike other legumes cook in about half an hour. For this get the good old dependable greeny-brown lentils; the orange, red, or black ones tend to get mooshy. For 4,...
by maryjwhite | Feb 6, 2018 | Small Plates
SALMON SPREAD Normally I don’t use canned salmon, but in this case it’s really good, as long as you get the canned red (or sockeye) salmon. Don’t get anything else – it’ll suck! But this can be played with and stretched and has served us well at many a get together....
by maryjwhite | Feb 6, 2018 | Small Plates
SHAUNS SPUDS This is something I made up for Shaun, an awesome kid who unfortunately thinks he doesn’t like vegetables! To serve 4 -6: 2 baking potatoes, peeled and cubed 3 to 4 parsnips, peeled and chopped ½ head cauliflower, cut into florets Place all the cut...
by maryjwhite | Feb 6, 2018 | Small Plates
SHAUN’S SUCCOTASH This is a great recipe that I came up with for my pal Shaun, the guy who hates all vegetables except corn and Edamame. I’m sure he’ll grow out of that, but in the meantime, this was a fun way to get some more good stuff into him. For four, you’ll...
by maryjwhite | Feb 6, 2018 | Small Plates
SOUTHWEST COUSCOUS SALAD This is lovely as a side dish or as an entrée; it can be vegetarian or have chicken or shrimp added to it and it’s great all year long. For 8 salad servings, you’ll need: 1 C. uncooked couscous 1 ¼ C. vegetable or chicken broth 2-3 Tb. fresh...
by maryjwhite | Feb 6, 2018 | Small Plates
SPLIT PEA SOUP This is a classic that will feed a lot of people and warm you up. It’s inexpensive and endlessly variable. To serve 6, with leftovers, you’ll need: 2 Tb. olive oil 1 large white onion, chopped 1 large carrot, peeled and diced 2 ribs celery, diced 1 red...
