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Scott Peacock’s slow baked tomatoes, enhanced with my extras

Scott Peacock thinks there’s a new American style of cooking in the works, which combines getting back to our roots with enjoying wholesome ingredients. I say he’s right.

Forget the rice; these quinoa burritos are delicious – Hold the Meat

Looking for another use for quinoa? How about as a rice substitute? In this edition of Hold the Meat, Kona makes vegetarian burritos with quinoa instead of rice.

Grilled red bliss potatoes – Lick My Lens

It is definitely possible to get awesome potatoes on the grill. Just check out this photo I took and you can practically taste them.

21 things to do with green beans

Green beans are so simple to prepare and since they can be made into so many dishes, why not try them all?

Quinoa tabbouleh my way

Tabbouleh, wheat-free and wonderful, permeated my week, the season and my thoughts. It only stands to reason I would create a quinoa tabbouleh recipe as soon as I could get to my kitchen.

Coleslaw recipes for the mayophobic

Eleven delightfully mayonnaise-free coleslaw recipes, ranging from simple and elegant to funky and unique. I know I’ve just made your day.

Pasta with figs, radicchio and chick peas – Fresh Foodie

The CSA Farm is a wonderful thing — with this recipe, I take my fresh ingredients and create a fun, flavorful pasta dish.

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