Make a queer casserole for your queer brunch because this is a queer food blog, baby
Category: Vegetables
Choose Your Own Potato-Adventure: Lentil Shepherd’s Pie
In which there is an announcement; also, lentils.
Carrot-Top and Cilantro Pesto
Or, cheap and good pesto for your queer decadence on a budget
Big Queer Garden Salad
On metaphors and small gardens
Chocolate Zucchini Bread (Dairy Free)
Bake some zucchini bread and do work on yourself to be a better ally.
Garlicky Creamed Nettles and Cowboying Down
We can handle nettles by taking a page from Ivan Coyote and “cowboying down.”
Recipe: Rhubarb-Berry Crisp
This recipe combines rhubarb, raspberries, and blackberries with my family’s oatmeal topping and a hint of ginger. It’s a snap to throw together and perfect for those spooky proto-autumn PNW summer nights when the temperature drops and it actually rains.
Ful Medames with Fresh Fava Beans
Oh, and I suppose you could serve this with a nice Chianti, but only if you pronounce it correctly.
Savory Winter Root Vegetable Tart
It took me a year to get this one down pat, but this vegetarian tart has been a hit at dinner parties. Rosemary-roasted beets, butternut squash, parsnips, and carrots are tossed with roasted garlic and goat cheese, then baked in a savory pie crust.
Satsumaimo (Sweet-Potato) Pancakes
I accidentally bought a white-fleshed sweet potato instead of an orange sweet potato, so I decided to make this old favorite from Japan. In the US, sweet potatoes with hard, orange flesh (annôimo, 安納芋) are more common, but in Japan, sweet potatoes with a softer, white/yellow flesh (satsumaimo, サツマイモ) are what you’ll find in the grocery…
Fresh Mango Salsa
A nice bright salsa to end the summer (never mind it’s been over for a month). This recipe is very simple, and I love the way the flavors and textures work together. I like to serve this with homemade tortillas (or rice or quinoa), avocados, and roasted kabocha tossed with cumin and cayenne.
Roasted Beet and Spinach Salad with Goat Cheese, Pine Nuts, and Oranges
And oh, how I have waited for goat cheese and fresh beets.
I'll Make It Myself! 