Tilghman Island Stew

It was the first time I made this recipe so I cut down on some of the ingredients (in case we didn't like it), but it turned out delicious! I left out the Old Bay Seasoning, kale & okra (since I didn't have any) and replaced the green beans with peas. We served it over couscous, but it would be great on its own too.

Tilghman Island Stew served over couscous

recipe from Moosewood Restaurants New Classics cookbook

West African Groundnut Stew

We've been making this dish over the past couple of years and love it. You can use a selection of your favorite veggies, covered with this delicious peanut butter sauce. The recipe calls for tomato juice, I rarely have it in my fridge, so we use canned tomatoes (juice included).

West African Groundnut Stew with couscous and fiddleheads

West African Groundnut Stew from New Recipes from Moosewood Restaurant

Quinoa Vegetable Stew

My Mom made this for our Mothers Day dinner, it was yummy and light. She used sweet potato, spinach, mushrooms, onions and a can of tomatoes (we both agreed fresh tomatoes would have been nice), served with a lettuce salad with avocado and walnuts.

colorful and yummy

Quinoa Vegetable Stew from Moosewood Restaurant Low-Fat Favorites

Miso Glazed Eggplant

This is a really nice marinade and glaze, salty and sweet, plus it's super quick to make. We've made it before with eggplant and it's really good, but you can put it over anything. I rarely have sherry in the house, so I just omit it.

served with couscous, brussel sprouts and a spring roll

miso glaze over carrots, zuccini, broccoli, red pepper, onion,  and whole cloves of garlic

there's lots of different miso flavors, this is a good one

miso-glazed eggplant from Moosewoods Simple Suppers for the Weeknight Table

miso-glazed eggplant from Moosewoods Simple Suppers for the Weeknight Table

Lunchtime Vinaigrette, Salad & Sandwich

My staple lunch. I love hummus and bread (and so does Levi). Here I made a hummus, cucumber, tomato, avocado and Dijon sandwich, with a spinach salad topped with yellow pepper, flax seeds and our favorite vinaigrette. The recipe gives the choice of several different vinagers... balsamic is my favorite.

Levi and I eat half the container of hummus while making sandwiches, he even like the garlic flavored one

flax seeds are a good source of fiber and omega 3

Moosewood has a whole bunch of amazing vegetarian cookbooks (I think they were probably my first), this recipe is from New Recipes from Moosewood Restaurant