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Nature provides us with the most amazing bounties, and fresh Oyster Mushrooms are one of those treats!!  The recent rains brought out these beauties!!!  I came across them while walking behind my house en route to the community pool.  I literally picked several pounds – all from one log – and will be sharing with friends and families.  My kitchen has the distinct Oyster Mushroom aroma right now, which beats any artificial aroma any day.  Oh the good things in life!!  I will post recipes and more pictures tomorrow.

Oyster Mushrooms


Shaved Asparagus Salad

Shaved Asparagus Salad

Shaved Asparagus Salad

Shaved Asparagus Salad – Serves 2

1 bunch Asparagus

Parmigiano Reggiano cheese

Extra virgin olive oil

1 clove garlic, crushed

Freshly squeezed lemon juice

Sea Salt


Wash and dry your asparagus and trim off the woody ends. With a very sharp vegetable peeler set over a bowl of ice water shave thin slices of asparagus. Once all of the asparagus have been shaved let them to sit in the ice water while you prepare your dressing.

In a small bowl combine olive oil, lemon juice, crushed garlic clove and a pinch of salt. Mix with a fork to emulsify and allow the garlic to infuse the oil for a minute or two before you toss everything together.

Remove the asparagus from the ice water bath and dry well. Toss the asparagus with the dressing and shave a bit of the Parmigiano Reggiano over the top. Salt and pepper to taste.  Enjoy!!!

Green Tomato Pizza

Green Tomato Pizza

I still have a lot of green tomatoes left, so decided that Green Tomato Pizza was going to be on the menu last night!  Fast, easy, and tasty – I highly recommend it if you have a basketful of green tomatoes to use.

  • Store bought pizza dough (of course, you can make your own!)
  • 6 green tomatoes, sliced. Number might vary depending on size
  • 4 ounces shredded mozzarella cheese
  • 2 ounces fresh goat cheese, crumbled
  • 2 tbsp fresh basil, coarsely chopped
  • 2 tbsp olive oil
  • garlic salt and pepper to taste

Preheat over to 400 degrees. Grease a 12″ pizza pan, and roll out dough to approximately 13″. Move dough to pan. Place one layer of green tomatoes on the dough, sprinkle with a layer of cheese and some olive oil, and salt and pepper.  Repeat the layer once or twice to your liking, and top with the crumbled goat cheese.  Bake for 20 minutes and enjoy!!

Foodieforager’s Garden – Scotch Bonnet Peppers 

Yellow Scotch Bonnet Peppers


The first Scotch Bonnets of the season are ready!  This is but one of many plants (this one I brought in over the past winter, thus the earlier fruiting than my others).  Looking forward to the fresh, HOT, fruity taste that I so crave over the winter months!  Not sure whether these will be enjoyed in their purest form – sliced with a dash of salt  – or used in a dish.  Yum!!!

It’s a Wrap – Tofu, Fava and Beet Greens in one!!

My Kind of Wrap!


 I am a wrapper, no question about it!! This wrap came about using leftovers, something I do quite often.  Today, I used beet greens from the garden, tofu, and a favorite – fava beans.  I topped this creation with a VERY hot sauce, but the level of heat you use is up to you! 


  • Firm Tofu, Cubed – quickly stir-fried with a dash of light soy and Ponzu Sudachi Citus Marinade Sauce
  • Fresh Shelled Fava Beans – steamed
  • Beet Greens – steamed, drained thoroughly, and lightly peppered
  • Hot Sauce – I used a sauce from a recent trip – Susie’s Hot Sauce
  • Flour Burrito Wrap

I steamed the Burrito, and then layered each ingredient to fit.  No real recipe  here, just what fit in the wrapper.  I sprinkled the hot sauce over the mixture, and then rolled.  This only needed a liquid to cool my tongue, but can tell you that the freshens of the greens and beans, combined with the tofu, made for a delightful meal!!

Nature's Bounty - Morels, Fiddleheads, Ramps, and Onions!

What a nice dinner we will have tonight!  Fresh pasta with sautéed fiddleheads,  ramps, wild onions, and morels! Doesn’t get any better that! It was a great day in the woods.

Posts by Themes

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