Vegetables — the cook & the garden

Radish Leaf Remoulade

Dairy Free, Dinner, Lunch, Salads, Summer, The Garden, VegetablesCathy ClearyJuly 31, 2020pesto, pickles, salad, zucchini, cucumber, cherry tomatoes, cucumber salsa, salsa

Food Waste Solutions Recipes

Appetizers & Snacks, No Waste, Vegetables, Winter, Summer, Gluten-FreeCathy ClearyNovember 13, 2019Food waste, potato, eggs, fritter, salsa, tomato, herbs, remoulade, Spanish omelette

Winter Squash So Many Ways

Appetizers & Snacks, No Waste, Vegetables, FruitsCathy ClearyNovember 1, 2018Winter squash, pumpkins, butternut, acorn squash, dips, spreads, winter recipes, recipes, candy roaster squash, squash, party food

Summertime Savory Squash Pie

Appetizers & Snacks, Dinner, Gluten-Free, Summer, The Garden, VegetablesCathy ClearySeptember 4, 2018summer squash, zucchini, savory pie, eggs, toaster oven

Eggplant Expertise

Appetizers & Snacks, Summer, VegetablesCathy ClearyJuly 26, 2018Eggplant, baba ganoush, smoked, Steve Goff, Hanan Shabazz, Sarah Decker, Morgan Decker

Visit Farms and be Inspired!

A visitor checks out the flowers at Flying Cloud Farm in Fairview. Flying Cloud is one of nearly two dozen area farms participating in the Appalachian Sustainable Agriculture Project's 10th annual Farm Tour. Photo by Colin Wiebe

Deviled Egg Salad

I sent out a newsletter recently and was pleasantly surprised at how many folks said they were planning to make the recipe I sent out. I event had facebook friends tag me with photos of their deviled egg salads.

Dinner, Lunch, Gluten-Free, Salads, Spring, The Garden, VegetablesCathy ClearyApril 3, 2018eggs, beets, asparagus, salad, Deviled eggs, Easter, Brunch, lunch

The Sweet Potato Underground...

Check out the link to my Mountain Xpress article all about sweet potatoes!

Morels - or not...

I joined the Mushroom Club partly to learn about mushrooms, and partly to hang out with cool people who geek out on mushrooms. With great anticipation I signed up for my first foray hunting for the elusive Morel.

Sweet Potato Slips

Sweet potatoes don’t grow from seeds. They are one of those fascinating regenerative vegetables. Plant a sweet potato and it will grow baby sweet potatoes. Onions, ginger, turmeric, cassava, and potatoes all fall into this crazy category. Wouldn’t it be so cool if we could grow our own babies all by ourselves? Well, maybe I should save that for another discussion.

Stand-Up Dinner with Pickled Collards

I’d like to make the case for Stand-Up Dinner. Not all the time, or even very often, but every once in a while it makes sense to eat while standing. Cider making evenings are just such an occasion in our household.

Curried Spinach and Chickpea Stew

This stew is hearty yet manages to feel light at the same time. It is chock full of veggies, but it doesn't take lots of time to prepare. I like to serve it with our french bread brushed with a little garlic butter and an arugula apple salad for a fantastic fall supper.

Pumpkin Chili

Pumpkin in my chili was inspired by Jeff Armstrong, a long-time baker and friend at West End. He kept telling me that his family put pumpkin in their vegetarian chili. I thought it sounded strange at first, but the more I imagined what the flavors and textures would be like together the more I wanted to try it. It is delicious!

Soups & Stews, Autumn, Dinner, Lunch, Vegetables, WinterCathy ClearyOctober 5, 2016

Sesame Broccoli Quinoa Salad

It’s the kind of salad that you make on Sunday and then eat all week long for lunch. You can substitute any green veggie you like for the broccoli – try finely chopped raw kale, steamed green beans, or baby spinach.

Greek Feta Vegetable Salad

It’s nice when a vegetable salad can be prepared ahead of time. This one actually gets better when it marinates for several hours. It complements just about any Mediterranean main dish. Serve alongside roasted chicken, eggplant parmesan, pasta, or make it the centerpiece of a platter with hummus and pita chips.

Spinach Split Pea Soup

The active time is only about 10 minutes for this soup. It takes some time for the peas to cook, but once they are done it comes together very quickly. Fresh herbs are preferred, but I substitute dried herbs all the time, and it is still wonderful.

Recipes & Stories