Mustard-y Mustard Greens

Quick side dish.

Wax beans with basil and pistachio

The nuts and basil here kind of gave a pesto quality to these beans.

Meaty, Manly Veggies

Heh, how cheesy Food Network does this recipe sound?
Anyway, was looking for an umami fix and this is what I came up with.

Indian Squash and Chickpeas

Loooove this dish. Though I may have overdid the cayenne. And naturally I didn’t measure, so I’ll just say less is more.

Becky’s Roasted potatoes and green beans with pesto

Guest post from Becky!

I was inspired by Chef Anthony Chittum’s pesto-infused mushrooms with gnocchi and french beans this week to create a pesto-tastic side dish for Missy and John’s birthday roasting extravaganza. I’d made some potatoes with pesto before, but they never were quite what I’d hoped. Most of the recipes I found called for [...]

Nutty and lemon-y green beans

Easy side that I served with my spaghetti squash meal.

Greek Panzanella

I love this dish. It’s based on a Barefoot Contessa recipe. Great for using up garden booty, from tomatoes to oregano.

Couscous with tomato and spinach

This barely counts as a recipe, but it’s a variation I’d like to remember.

Baked Leeks in Tomato Sauce

This was definitely a case of using up random leftovers, but I ended up really enjoying the flavors involved.

Indian Veggies

I recently purchased Monica Bhide’s <i>Modern Spice</i> cookbook, and absolutely love it. This is the first thing I’ve made from it, with some variation. The leftovers over rice made a great simple lunch. I can see working it into a pasta salad, too.