Many of the foods we consume today were introduced to the early European explorers and later settlers by the native inhabitants they soon displaced.
…and you thought pumpkin was only good for pie or bread!
This is a sweet-and-savory harvest soup with a kick that will take the chill off of any Fall evening. Serve it with fresh-baked Pillow Biscuits and a mixed-greens salad livened up with some dried cherries, walnuts, and crumbled blue cheese.
While strict vegetarians consume no animal flesh or products, lacto-ovo vegetarians do drink milk and eat cheese, eggs and butter while avoiding animal flesh.
Reading the ingredients list on prepackaged foods can be a nightmare, particularly if you have no idea which of those ingredients might be a hidden source of an animal product, much less how that product was taken from the animal itself. As a vegetarian, you will have to decide what level of animal product consumption you are comfortable with.
This is a recipe I came up with recently after cleaning out my kitchen cupboards and refrigerator. I still have no idea why I had creamed corn in my cupboard – I won’t touch the stuff, so what on earth did I buy it for? Did it end up in my grocery cart by accident somehow? I once got home with Chinese Five Spice seasoning that had not been on my shopping list – it must have rolled into my area of the belt from the person ahead of me in line at the cashier. Those little dividers don’t quite go across the whole belt.
If you’ve ever looked at that mysterious, shiny, dark purple vegetable in the produce section at the grocery store and wondered what in the world you would do with it, you’re not alone. The name alone is off-putting. Eggplant. I prefer the French word for it: aubergine. But, for the sake of continuity, I will continue to refer to it as eggplant here.
Traditionally, Tyropitta is a small, handheld cheese pie encased in phyllo pastry. This less portable but just as delicious version originated in the Sporades Islands region of Greece.
In most Native American traditions, beans, corn, and squash are known as the Three Sisters – gifts from nature to sustain life. Full of complementary proteins, healthy carbohydrates, fiber, and a variety of vitamins and minerals, this hearty soup is perfect for those crisp early Fall evenings.
This recipe is a popular Peruvian festival dish that comes from the town of Huancayo.
No need to serve anything else with it (except maybe a frosty beverage), as it is a hearty meal all by itself.