Tag Archives: Vegetables

Sweet Potato Home Fries

These sweet potato home fries make a perfect side dish as part of a warm breakfast.  They also go well with a Continue reading



Sometimes you just have to say, “Prego,” and go for it.

Between switching jobs, moving, and studying for the bar, Caitlin and I were having a whirlwind summer.  Which is why, perhaps, it was only fitting that we decided to book a trip to Italy and Croatia with only two weeks to plan for it.  But sure enough, a day after the bar exam, and three days after my belongings and I arrived in Cincinnati, we were on a plane headed to Florence.

As I said, sometimes you just have to say, “Prego.”

We arrived in Rome Friday morning, and scrambled Continue reading

Roasted Carrots with Feta and Parsley

After making the healthy carrot cake, I had several carrots left over.  It didn’t take me long to put them to a suitable use.  After a few turns in olive oil and a quick spell in the oven, I had a delicious and colorful side dish.  And it was that easy.  This dish takes five minutes to prepare, and twenty-five minutes in the oven.

I have a tendency to cover my baking sheets with foil or parchment paper – to help avoid sticking, and for ease of clean-up.  But if you really want that nice roasted color for the carrots, it pays to do without.

Finally, my  loyal readers may Continue reading

Roasted Cauliflower

Hello, all – it’s Caitlin here!

Charles has graciously ceded the wheel to me for today’s posting, thus giving me the opportunity to discuss one of my favorite dietary topics: fiber.  I’ll preface this discussion by saying that Charles eats a very healthful diet, with oatmeal, sweet potatoes, and bananas ranking among his favorites.

Yet, when I suggested that he swap his white bread for a whole grain alternative (more fiber!), he balked at the suggestion and characterized my beloved wheat bread as “cardboard” (blasphemy!).  Despite these accusations, Continue reading

Maple-Roasted Winter Squash

Cooking offers the chance to learn something new.

Sometimes, it’s a new cooking style – broiling or deep frying, perhaps.  Other times, cooking offers the opportunity to try a new spice or a new vegetable.  When I learned the difference between sweet potatoes and yams, I went out and bought two different types of yams.

Not surprisingly, when I learned the difference between the different types of winter squash, I went out and bought three different types of squash.  Among them were two varieties I had never tried: acorn and ambercup.

Roasting different varieties together has its advantages.  It offers the chance Continue reading

Mushroom and Asparagus Risotto

Asparagus and Mushroom Risotto

Risotto is one of those perfect dishes with which to experiment.  From chicken broth to mushroom soup, the short-grain rice is eager to absorb whatever liquid you throw at it.  At the same time, it’s creamy color and texture make colors and crunch a welcome addition.  Pairings range from smoked trout and roasted butternut squash, to the ever-popular asparagus spears and mushrooms.  Even cold leftovers provide a reason to rejoice, with warm suppli just around the corner!

Mushroom and Asparagus Risotto

Having recently made roasted asparagus, I decided Continue reading

Roasted Asparagus

Roasted Asparagus

Roasting is one of the best ways to enhance both the color and flavor of an item.  In this case, just a little time and olive oil brings out the crisp crunch and sharp green of asparagus spears.  These roasted asparagus spears can be served in their own right, or Continue reading