Recipes to keep you in style | TheUnion.com
YOUR AD HERE »

Recipes to keep you in style

Capezio flats were de rigeur in junior high school. While my friend Jane paraded the halls in Capezios that were color coordinated to match her Fair Isle sweaters, I dragged my heels in penny loafers.

Shoe King Sam was a discount store on the outskirts of town. I snubbed it but my mother had been eyeing it for a while. That’s why she was so agreeable when I begged for Capezios.

As we set out shopping one Saturday morning, I grimly noticed that we were headed in the direction opposite from the Capezio store.



My suffering swelled as we turned in to the Shoe King Sam parking lot. Before my mother could yank on the emergency brake, I slithered from the car. Like a spy on practice maneuvers, I crept behind parked cars as I stealthily approached the glass front doors.

Once inside, I slouched through the aisles grimacing maniacally whenever my mother waved a shoe that looked like the real thing.




I finally agreed to a pair of green lookalikes that I knew would brand me as uncool.

The next day at school, my friend Jane was astounded. “I’ve never seen them in that color,” she said. “I’ve got to get a pair today.”

Make these recipes and you’ll definitely feel in-style and appreciated.

(Serves 6)

I buy free-range eggs. These chickens aren’t kept in cages or fed antibiotics and hormones. And I hear that their happy lives produce dramatically less cholesterol.

6 eggs, beaten

1/2 cup halved black olives

1/2 cup (about 10) sun-dried tomatoes

1/2 cup chopped roasted red pepper

6.5 ounce jar marinated artichoke hearts, drained

1/2 cup crumbled Feta

1 teaspoon dried dill

1/2 teaspoon dried basil

Salt and pepper

Sour Cream Sauce (recipe follows)

Soak the dried tomatoes in boiling water for 5 minutes until tender. Then put them in a strainer and press out the liquid with the back of a spoon. Coarsely chop them. Mix them with the other ingredients and pour into a lightly oiled 10-inch glass pie pan. Bake at 350 degrees for 25 minutes until the eggs are set. Cut this creation into wedges and top each piece with a spoonful of sauce.

1/4 cup low-fat sour cream

1 scallion, thinly sliced in O’s

1/4 teaspoon crushed garlic

1/2 teaspoon lemon juice

1/2 avocado, chopped

Stir together the sour cream, scallion, garlic and lemon juice until well blended. Carefully stir in the avocado and serve.

(Serves 4-6)

Add this to your winter salad collection.

8 ounces eggplant, sliced in bite-size half-moons

8 ounces green beans, ends trimmed

8 ounces small red potatoes, quartered

3 teaspoons olive oil

4 ounces Kalamata olives

Dressing

Whisk together:

5 tablespoons olive oil

5 tablespoons red wine vinegar

1 tablespoon lemon juice

1 tablespoon minced garlic

1/4 cup loosely packed chopped fresh parsley

1/4 cup loosely packed chopped fresh basil

Toss the eggplant with 1 teaspoon olive oil and spread on an ungreased baking sheet. Do the same with the green beans and potatoes. Bake at 400 degrees until tender.

The eggplant and green beans will be done in 15 minutes. The potatoes take about 25 minutes. Let the veggies cool.

Put them in a bowl with the olives and the dressing. To let the flavors mingle, refrigerate until well chilled. Bring the salad back to room temperature before serving.

(Serves 4-6)

The deep flavors of this dish warm and comfort in cold weather.

11/2 cups raw wild rice (Frugalites may use a wild rice blend.)

An appropriate amount of veggie broth for cooking the rice

1/4 cup minced parsley

1/4 cup toasted pine nuts

2 stalks celery, sliced

2 scallions, sliced

1 small red pepper, chopped

Salt and pepper

Dressing

Whisk together:

2 tablespoons olive oil

2 tablespoons lemon juice

2 tablespoons balsamic vinegar

1/2 tablespoon tamari

1/2 teaspoon pressed garlic

Cook the rice in the veggie broth. When it has cooled completely, toss it with the dressing and refrigerate for at least one hour. Just before serving, stir in the remaining ingredients.

(4 servings)

Tomatoes take on a wintry air in this dish.

11/2 pounds ripe firm tomatoes, quartered

2 scallions, sliced in O’s

1/4 cup seasoned breadcrumbs

1/4 cup grated Parmesan

Dressing

Mix together:

2 tablespoons red wine vinegar

1/4 teaspoon minced garlic

1/2 teaspoon Dijon mustard

Salt and pepper

Place the tomatoes in a 9×13″ glass pan, pour on the dressing, and stir carefully. Mix together the breadcrumbs and Parmesan and sprinkle over the tomatoes. Bake at 375 degrees for 25 minutes. Prepare to swoon.

I’m not a fanatic about shoes anymore. It’s socks that make me feel fashionable now.

Ronnie Paul is a freelance writer and vegetarian chef. She can be reached at vjpaul@sbcglobal.net


Support Local Journalism


Support Local Journalism

Readers around Grass Valley and Nevada County make The Union’s work possible. Your financial contribution supports our efforts to deliver quality, locally relevant journalism.

Now more than ever, your support is critical to help us keep our community informed about the evolving coronavirus pandemic and the impact it is having locally. Every contribution, however large or small, will make a difference.

Your donation will help us continue to cover COVID-19 and our other vital local news.

 

Start a dialogue, stay on topic and be civil.
If you don't follow the rules, your comment may be deleted.

User Legend: iconModerator iconTrusted User