Joyful Compassionate Abundance
Published 10/3/2017 in Bob’s Fresh and Local CSA Newsletter I always make pumpkin pies for Thanksgiving, and I like to make them “from scratch,” with real pumpkin, not canned. It’s so easy — why not? All it requires is to slice the
I had two social occasions last week so took Hummus with CSA veggies to one (greens, radishes, kohlrabi, zucchini and red bell peppers) and pasta salad to the other. This Hummus recipe, btw, is excellent. Be sure to check it out on
Muhammara (Arabic for “reddened”) wasn’t one of my original group of salads. I have a customer to thank for this delicious suggestion. Although it’s a classic Middle Eastern combination of ingredients, I hadn’t heard of it until someone asked for it when
Cauliflower is considered a super-veggie these days, and that’s good because I love it in any shape or form. This Buffalo Cauliflower made a fun, light dinner for us one evening along with salads. I put some of the Frank’s Buffalo Wing
I often serve Matboukha as a salad in the typical Middle Eastern style with pita (or Challah) for dipping. It is a delicious and versatile cooked tomato salad. I have also used it for Shakshouka, a Middle Eastern dish in which eggs