Adapted from a Whole Spice recipe
When Jan went to Sonoma a few months ago, she bought me some Istanbul Turkish Salad Seasoning from Whole Spice. I was planning to make a typical tomato and cucumber salad with it, but in searching the Whole Spice site I found their posted recipe. Of course, I could not make it the way they did, but it gave me ideas.
Karl’s Turkish Artichoke,
Tomato and Cucumber Salad
Filed under Salads, Side Dishes, Vegan, Vegetables, Vegetarian
I used half a head of cauliflower in the soup I was making this Sunday. I decided that I would make a side dish with the rest, but it was not quite enough to feed five people. I also had some green beans, left over from earlier in the week, but also not enough for a separate dish. Finally, the strawberries I bought on Saturday needed to be used up, because they were quickly starting to go bad. Of such happen stance, a new dish is created.
Karl’s Strawberry Vinaigrette
Cauliflower and Green Beans
Filed under Salads, Side Dishes, Steaming, Vegan, Vegetables, Vegetarian
I am planning a buttermilk roasted chicken tonight. I wanted a green vegetable to go with it and green beans came to mind. This Sunday, Miriam served us her marinated strawberries and steamed green beans. I thought: Why serve them separately?
Karl’s Strawberry Vinaigrette Green Beans
Filed under Salads, Side Dishes, Vegetables
Adapted from a Destination Anywhere recipe
It is son-in-law Chris’ birthday week and he has asked for Moroccan. Last year I made an oxtail tajine. He loved it, but it was a bit too oily for Jan. I decided to look for something else Moroccan.
Karl’s Moroccan Lamb Stuffed
Artichokes and Peppers
Filed under Lamb, Main Dishes, Vegetables
Adapted from A Dash of Flavour
I am making Moroccan stuffed vegetables and I wanted a dish for the starch eaters in my home. I found this recipe on-line and my first thought was to make it Californian, raw vegetables and starch with a dressing. As I read through the directions I began to understand the appeal of the lightly sautéed vegetables. Still, I could not help myself from making some changes.
Karl’s Moroccan Couscous Salad
Filed under Salads, Vegan, Vegetarian
I do not pretend that this is an authentic Irish recipe. It is more of a California Fusion revamp of the original. I doubt that chicken broth or garlic were readily available in a traditional humble Irish cottage. That being said, there is no reason not to make it as traditional as possible.
Karl’s Colcannon II
Filed under Side Dishes, Starches, Vegetables, Vegetarian
I am making mojo carne asada tacos and I wanted a salsa that would match well with the Seville sour oranges. It seemed logical to replace the usual lime juice or lemon juice with Seville orange juice. It turned out to be a good choice.
Karl’s Salsa de Seville
Filed under Side Dishes, Uncategorized, Vegan, Vegetables, Vegetarian
I decided to have salmon teriyaki for dinner and the meat and rice needs a vegetable. For Japanese cuisine this usually means some kind of tsukemono (漬物; pickled vegetables). The quickest and easiest method is salt preserving (塩漬け; shinozuke).
Karl’s Japanese Pickled Cabbage and Carrots
Filed under Salads, Side Dishes, Vegan, Vegetables, Vegetarian
Normally, with ham, I would want to serve North Carolina coleslaw, but Jan is not overly fond of this. She finds the harsh Western vinegar too sour. She prefers the more gently sweet and sour flavors of Asian coleslaw made with rice wine vinegar.
Karl’s Colorful Asian Coleslaw
Filed under Salads, Side Dishes, Vegan, Vegetables, Vegetarian
I am having fish tacos and I wanted some guacamole to go with it. This is so simple it is barely a recipe. I know that some people really “doctor up” guacamole, but I think that a good ripe avocado just needs a bit of lime juice to prevent it from turning brown.
Karl’s Quick Guacamole
Filed under Side Dishes, Uncategorized, Vegan, Vegetables, Vegetarian
karllueck
Miriam
Jabberwocky Stew 