United States Chef
Recipes by Deirdre Holmes (Page 4)
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Red Velvet BorschtThe beet, like a fist tightly clenching its sweetest, is one of the most brilliantly colored treasures held in the dirt. Once scrubbed (and possibly… |
Mar 2012
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1 vote
399 views
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AFBLT is the BLT for Meatless Monday & Kids Cook MondayAlthough bacon is often referred to as the “gateway meat” in vegetarian circles, it comes, undeniably, from an… |
Jan 2012
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1 vote
356 views
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Potato-Kale Soup: Food From HereThis all local, organic, vegetarian soup was created in honor of Bo Muller-Moore, Team Kale and the Eat More… |
Dec 2011
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1 vote
298 views
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Filling up on Pumpkin“For pottage and puddings and custards and piesOur pumpkins and parsnips are common supplies,We have pumpkins at morning and pumpkins at noon,If it… |
Nov 2011
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1 vote
513 views
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Meatless Monday: Market Day SoupIn the mid 90s, as a graduate student in Ecological Urban and Regional Planning, I was asked to supervise a… |
Nov 2011
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1 vote
291 views
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Meatless Monday: Halloween HummusThe candy gorge that Halloween has become requires some serious antidotes. Good nutrition complete with… |
Oct 2011
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1 vote
330 views
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Butternut Squash Soup with a Touch of ThaiEating local takes on a whole other level of satisfaction when you have the good fortune to eat what you’ve… |
Oct 2011
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1 vote
316 views
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Meatless Monday: Kale and White Bean Soup
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Oct 2011
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1 vote
192 views
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Elder-Blue SuperJamFour Simple, Nutrient-Dense Ingredients:Elderberries, beautiful little bunches of dark, luscious berries, they have long been used medicinally,… |
Sep 2011
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1 vote
239 views
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Meatless Monday Main: Beans, Toms & TempehLet’s hear it for tempeh! Not always an immediately loved food, I’ll admit, but very worth a little effort to… |
Aug 2011
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1 vote
369 views
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