Chocolate Chip Zucchini Bread
I discover new things about my husband every day, and one of those things is that he loves zucchini bread. And now that the seasons are shifting in the direction of autumn, I’m beginning to find the shelves at our…
Category Vegetarian/Vegan
Vegan Mushroom Walnut Pâté
I’m already planning ahead for January. The tough thing about January when the holidays are over, is that we don’t leave the house much. Why, though? Yes, it’s cold, that’s one reason. Yes, the snow, that’s another reason. But the…
Summer Strata in the Slow Cooker
During 2020—(Remember that year??)—we all learned to make sourdough bread. We cultivated our starter. We hoarded our flour when we could, given the shortages. We weighed or measured our recipe ingredients. We mixed and waited and folded and covered our…
March is the Month to THINK GREEN!
March is a good month to “go green” by adding lots of greens to your diet. With the first hints of spring in the air and St. Patrick’s Day coming up, green foods are on many menus. I usually associate…
Creamy Artichoke and Tomato Sauce
Since the pandemic began, I appreciate a well-stocked pantry more than I ever did. A full pantry allows flexibility and variety in what to make for dinner. Maybe one night it’s rice and beans. Maybe one night, pasta and sauce.…
Zucchini “Crab” Cakes
These vegetarian crabcakes have the yummy flavor and texture of crabcakes… with none of the crab! Serve on a bun with tartar sauce and your favorite toppings—we recommend lettuce, tomato, and pickles! Makes about 8 patties.
Veggie Quiche with Quinoa Crust
This crust boasts the nutty goodness and nutritional punch of quinoa—with no processed flour and no gluten! Use the filling below or easily substitute a personal favorite. Give yourself at least a couple of hours, because in a few spots…
Pasta and Spinach with Walnut-Ricotta Sauce
This dish is amazingly creamy and full of flavor! Make sure you remember to save the pasta cooking water. The “sauce” is really more of a paste, and adding the cooking water at the end is what makes it come…
Ashley’s Coleslaw
This is a tangy, flavorful slaw that is unique and refreshing. When I made this I did NOT measure anything! Slaw is very forgiving, and ingredients can be substituted easily. (The amounts in the dressing are my best guesses. But,…
Baked Gnocchi with Mozzarella, Spinach and Cherry Tomato
It’s a problem. I see a package of gnocchi in a store, and I must buy it. My hand reaches for it and it’s in my shopping basket before I even know what’s happening. I immediately envision a dinner that…
Spanakopita
Use fresh-picked, locally grown spinach for this classic Greek dish!
Yes, You Can Eat Beet Greens (Try Them in This Pasta)
“What can you do with the carrot tops?” I asked a farmer who was standing behind her farm’s table at a farmers market. I held up a bouquet of carrots with lacy greens attached. This was about nine years ago,…
Butternut Sauce
This creamy, silky sauce from the kitchen of Wolff’s chef Chuck Smith makes a great pasta topping—or try it on homemade pizza!
Fried Zucchini
This comes from the recipe book of our chef Chuck Smith. Just in case you were looking for yet another way to use all that summer zucchini! Try them dipped in ketchup or ranch dressing.
Heirloom Tomato, Cucumber & Chickpea Salad
Last summer, a friend brought an amazing cucumber, chickpea and heirloom tomato salad to a barbecue picnic. I asked for the recipe and she said she never really follows one – she just throws together a few simple ingredients and…
Simplified Mexican Street Corn
When I visit my parents during the summer, no meal is complete without corn on the cob. Preparing it is a chance to sit and catch up with siblings or other relatives as we wrench the husks off the corn…
Healthy Coleslaw
This sweet-tangy coleslaw uses greek yogurt and honey! The cilantro and lime add a nice kick. Use a mandolin or food processor for easy shredding of the vegetables. Makes about 4 cups.
Pasta with Spring Veggies
Bursting with the fresh flavors of spring! This dish comes from the recipe book of our chef Chuck Smith. It’s got new potatoes, asparagus, snap peas, and mint for a deliciously light meal!