The Local Community

Seize the day! Late summer calls for panzanella. Zucchini and other summer squashes are plentiful, and so are many varieties of tomatoes and basil.  On one of many very hot days recently, I wanted something robust in flavor and dense in texture, and I didn’t want to...

The RecipeIngredients 2T olive oil 1 large red onion, chopped 5 pounds Roasted Poblano Peppers, skinned and seeded 6 cloves garlic, roasted, skinned and seeded 1 gallon almond milk, unsweetened ½ pound Roasted corn 2 pounds red potatoes, diced Salt and pepper to taste...

I love fried green tomatoes and usually eat them as a side. But a couple of days ago, I came across a recipe for a fried green tomato sandwich in Deborah Madison’s Vegetarian Cooking for Everyone. I didn’t follow it exactly but rather let it be my guide, adapting it...