This is a great use for some of the leftover turkey we had for Thanksgiving. The bechamel is really nice, and substantial without being too heavy.
Entrees
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I discovered Capone Foods in Somerville a while back, and have fallen completely in love with their Lemon Fettuccine - it’s fresh, zesty, and delightful. I was having a bit of trouble coming up with a sauce to make with it, however, as traditional sauces tend to be too heavy and overpower the lemon. This sauce was perfect - a quick... |
So, the interesting challenge that befell me as a result of this week’s Boston Organics shipment was the delivery of a red cabbage roughly the size and shape of my head. Now, I am a fan of cabbage, and red cabbage for that matter, but usually I just get the smaller red cabbages to put in my... |
I made this last night for myself and a friend, and I gotta say, I’m loving the Vegetarian Times right now! The inspiration for this dish came from yet another Yoga Journal newsletter, but the ingredients were stuff I just happened to have on hand. This dish is amazing alongside a bit of quinoa (as I had it last night), or with some baked brown... |
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Traditional risottos tend to have a heavy dose of Parmesan, and I realized too late that I was out. The substitution of extra-sharp Cheddar not only worked well - it was PERFECT. This is really surprisingly good, and the beets impart a dark red color that’s really nice. |
