Traditional Moussaka is made by layering vegetables, meat sauce and bechamel sauce. Although delicious, it can also be somewhat labor intensive and heavy – because all of the vegetables are fried.
Our version is much lighter and easier to make, and we honestly like it better than the original. I like to bake the veggies, and use my Lentil Bolognese (from the previous post) in place of meat.
This Asian inspired salad is cool and refreshing on a hot summer day. It’s a perfect accompaniment to homemade veggie sushi rolls.
Continue reading “Cucumber Salad with Ginger & Garlic”
Broccoli Rabe, also called Rapini, is a green crusiferous vegetable that somewhat resembles broccoli – except with smaller florets. Broccoli rabe is often used in Italian cooking and is somewhat bitter. Although some find the favor to be an acquired taste, but we think it’s absolutely delicious.
Continue reading “Garlicky Broccoli Rabe”
If you normally harvest only the head of your broccoli or cauliflower, you are wasting half of your plants. Broccoli and cauliflower leaves and stalks are perfectly edible and yet the majority of the time they end up being tossed away.
Continue reading “Are You Making the Most of Your Harvest?”
