Our Favorite Recipes

These recipes are all vegetarian, and some are vegan. It's been fun to put these on the Internet for friends and family!

Based on a recipe in The Best 125 Meatless Pasta Dishes by Mindy Toomay and Susann Geiskopf Hadler, this has become one of our two favorite ways to eat asparagus.

In a large (6 quart) saucepan, melt 2 Tablespoons butter and sauté 3-5 chopped cloves of garlic and a Tablespoon of dried tarragon. (The best way to add dried herbs is to put them in the palm of your hand, and rub them into the pan or dish. This helps release their flavor.) Before the garlic can brown, add
2 pounds of fresh asparagus (bottoms snapped off, and cut into 2-3 inch pieces)
3/4 pound of fresh sliced mushrooms (button mushrooms work fine, but add some portobello or other variety for wonderful variations)
Sauté these for around 10 minutes, stirring frequently. Sprinkle with salt to help release liquid, and let it evaporate.

(This is a good time to put on the water to cook pasta. When it's at a rolling boil, add around a teaspoon of salt to raise the boiling point. Adding a few drops of olive or canola oil will make the pasta less sticky. Cook one pound of linguine al dente, around 10 minutes.)

Add 1 1/2 cups of half-and-half, and sprinkle with nutmeg or mace. Lower the heat, and simmer until thickened.

Serve the hot sauce on the drained pasta, and add grated romano or parmesan cheese, and a grind of good pepper, at the table.

As with hummus, baba ganouj is great as a dip or a sandwich filling. It's also a great side dish for a summer dinner of a variety of salads. Don't forget the tahini sauce.

Roast 2 large eggplants (by pricking them all over with a fork, then baking on a cookie sheet in the oven for about 30 minutes at 375° Fahrenheit; (until they are very soft). Transfer to a plate and cool. When it is cool enough to handle, spoon the eggplant out of its skin and chop coarsely. (It's no problem if some of the skin goes with it.)

Mix together in a large bowl:
1/4 cup tahini,
2-3 large minced garlic cloves,
about 1/4 cup chopped sweet onion (optional),
1/2 cup lemon juice,
1/4 cup good olive oil,
1/4 cup chopped parsley,
salt and pepper,
and the chopped eggplant.

I usually prefer to buzz it in a food processor, but texture is a matter of personal preference. Flavors will be greatly enhanced if it has an hour or two to sit in the refrigerator.

Blend softened butter with basil pesto. How much? Try 1/2 stick of butter with 2 Tablespoons pesto, and adjust according to your taste. Let sit 30 minutes before using, store any leftovers in the refrigerator.

Boil fresh-picked corn 5 minutes at a rolling boil. Spread this on it, with salt and fresh-ground pepper to taste. It doesn't get much simpler, or much better.

Prick 6-8 russet potatoes with a fork, and microwave on high in 5 minute increments until a fork enters without difficulty. (Don't worry about getting them perfectly baked.) No need to peel, unless you prefer to.

Cut off the base of 1 pound of Brussel sprouts and remove any loose leaves. Cut each in half, or quarters if they are large.

Peel 2-3 carrots, and slice into rounds or other small shapes. (I like to rotate the carrot 1/4 turn as I slice, for a more interesting wedge shape.

In a blender or food processor, combine 4 Tablespoons roasted garlic, 4 Tablespoons honey mustard, 1/4 cup cider vinegar, 1/4 cup apple cider, 1/2 teaspoon salt, and pepper to taste.

Cut the potatoes in half lengthwise (in quarters if they're large), then into several pieces.

Heat 2 Tablespoons of canola oil in a wok, and add the potatoes once the oil is hot. After a minute, add the Brussel sprouts and carrots. Stir

fry the vegetables until they are mostly cooked, then pour in the sauce and continue to stir fry until the sauce is mostly reduced. Serve hot.

Cut 2 medium eggplants into cubes (1/2 to 3/4", peeled or not as you prefer).
Put the cubes, well salted, into a colander for about an hour, then drain and pat dry.
Fry in olive oil on high heat for about 5-10 minutes. (Use a pot large enough to hold at least 2 quarts.)
Set aside in a bowl.

Cut a large onion (the variety is up to you, we prefer sweet onions) into thin slices.
Fry in the same pot you used for the eggplant together with a cup of chopped green olives. (Traditional recipes for caponata call for 3-4 celery stalks thinly sliced to be fried in this mixture too, but we are not crazy about celery and substitute some celery seed later.)
Fry this mixture for another 5-10 minutes, or until the onion is quite soft.
Add the eggplant, and turn the heat down to simmer.

Add 3-4 cups of chopped Italian plum tomatoes (we use a 28 oz. can, including all the juice),
1/4 cup capers (chopped or not, as you prefer and depending on size),
1/4 cup red or white wine vinegar,
2 Tablespoons sugar,
1/4 cup raisins (optional),
a chopped red or yellow bell pepper (optional),
1/4 cup chopped walnuts (traditional recipes use pine nuts),
cayenne to taste,
and 1 teaspoon celery seed (if you left out the sliced celery, as we do).
Cover and simmer for 20-30 minutes. Adjust seasoning with salt and pepper.

Groundnuts are what peanuts are called in English-speaking West Africa. Eggplant gives substance, but use whatever vegetables appeal to you. Non-veggie versions of this dish often include chicken. I was introduced to this delight by my friend t.d. when he visited me in NYC from The Gambia.

Heat 1/2 - 3/4 cup vegetable oil in a large pot. Chop together and cook in the oil
3 - 4 tomatoes
2 large onions
2 tablespoons harissa* (or 2 fresh hot peppers or 1 teaspoon cayenne)
Add
1-2 cups tomato juice (or water), to make about 6 cups altogether. When it is beginning to simmer, add
1 1/2 - 1 3/4 cups good peanut butter
2 tablespoons tomato paste (only if not using harissa, above).
Turn the heat to low, and keep cooking.

When it's been simmering for a while, add
1 eggplant, cut into small cubes
and other vegetables you might like, such as yams, potatoes, green beans, okra, squash of any variety, etc.
Continue cooking until the vegetables are tender.

*Harissa is a wonderful paste of hot peppers, tomatoes, and spices used widely in Francophone northern Africa. Though it isn't traditionally used in this west African dish -- fresh hot peppers are the most authentic ingredient -- I think it gives a wonderful accent. If you can find harissa in a tube, it will keep indefinitely in the refrigerator. If you get the canned version, it is much safer to freeze any amount that won't be used within a few days.

If you ever happen to have both green tomatoes and ripe avocados available at the same time, don't fail to try this surprisingly delicious cold soup. (Laurel likes guacamole so much, she was skeptical about using perfectly ripe avocados in anything else. I believe she is now convinced.) It is simple to make, and is a delightful meal, especially if you add some warm garlic bread and a nice salad. Who says you should only make gazpacho when tomatoes are at their ripest?
My version is based on a recipe I found in Mollie Katzen's original edition of The Enchanted Broccoli Forest.

Chop into small pieces and mix in a large bowl:
4-5 green tomatoes
2-3 ripe avocados
1 bell pepper (I prefer a sweet red pepper)
1 medium cucumber, seeds removed
4-6 scallions (both green & white parts)
3-4 crushed garlic cloves
1/2 cup minced fresh parsley
1/4 cup lemon juice
1 teaspoon salt
freshly ground black pepper
6 minced leaves fresh sweet basil (or 1 teaspoon dried basil)
2-4 Tablespoons fruity olive oil
1 teaspoon honey Add enough cold water (probably 2-3 cups) to bring it to the consistency of soup. I then pulse several cups in a food processor to make the texture a bit finer.

This chutney is a good accompaniment to an Indian dinner, of course, but it's also quite a treat with a frittata, cheese omelet, quiche, etc.
My version is based on a recipe I found in Mollie Katzen's original edition of Moosewood Cookbook.

10-12 small green tomatoes, chopped
2-3 Tablespoons finely minced fresh ginger
6 cloves finely minced garlic
1 teaspoon whole mustard seeds
1 teaspoon freshly ground cumin seeds
1 teaspoon freshly round coriander seeds
1 teaspoon salt
1 cup honey (or a cup total honey & granulated sugar)
1 cup cider vinegar
2 finely minced fresh cayenne peppers Combine everything, bring it to a boil, then reduce the heat to simmer. Let the liquid reduce until the chutney is the desired consistency, a relish. (I simmer it for 1 - 1 1/4 hours.) Makes around 2 cups.

Hummus, in all its variations, is a wonderful dip (especially when served with pita bread cut into triangles, and fresh lemon wedges) and a marvelous sandwich filling (again, in pita bread, and with some chopped vegetables such as tomatoes and cucumber, and a tahini sauce on top of it all).

David McReynold's Hummus
David was a longtime staff person at the War Resisters League, the 2000 Socialist Party candidate for President, a gifted writer, and the purveyor of hummus for one of the most interesting assortments of folks gathered in his East Village apartment on many Friday evenings. It was there that I began to appreciate David's belief that hummus is the staff of life. Yum.

Soak 1/2 cup dry chickpeas overnight; drain, replace water, and cook for only 5 minutes.

Blend with
1/2 cup garlic cloves
1/2 cup lemon juice
1 teaspoon salt
1/2 teaspoon MSG
a 1 1/2" piece of ginger

While blending, add 1/8 to 1/4 cup dark roasted sesame oil.
Add 2 tablespoons tahini, blend again, and drizzle in 1/2 cup olive oil while blending.

My variations on David's theme
Substitute cayenne for the MSG
In an emergency, substitute 2 16 oz. cans of chickpeas for the dry beans (though there's absolutely no question that it's better to start with dried beans!)

Hummus for May Gallery Openings
I made hummus for the first May Gallery opening that I worked on. As the second was approaching, several people asked me if there'd be hummus again. Of course! Hummus at every opening!

Soak 2 cups of dry chickpeas overnight; drain, replace the water, and cook 15-20 minutes.

Blend with
6-8 garlic cloves (I've really toned down the garlic for public events, but I sometimes have misgivings about that)
2 teaspoons salt
1 teaspoon cayenne
1 cup lemon juice
a 3" piece of ginger

While blending, add about 1/4 cup dark roasted sesame oil.
Add 2 generous tablespoons tahini, blend again, and drizzle in around 1/4-1/2 cup of olive oil while blending.
When it's thoroughly blended, add more lemon juice 'til it's at the consistency you like.

Cilantro Hummus for May Gallery Openings
This variation on the hummus I've been making for our openings came about while I was making a batch of the recipe above for our annual student juried show. Remembering that I had a bag of wonderful fresh organic cilantro from the garden of my colleague Kit Jenkins, I thought some improvisation was in order. I was right.

Soak 2 cups of dry chickpeas overnight; drain, replace the water, and cook 15-20 minutes.

Blend with
4-6 garlic cloves (I've really toned down the garlic for public events, but I sometimes have misgivings about that)
2 teaspoons salt
1/2 teaspoon cayenne
1 cup lemon juice
a 2" piece of ginger
a bunch (about 2 cups packed) fresh cilantro, stems removed

Thursday Afternoon Hummus
When I was Acting Chair of the Photography Department at Parsons School of Design, I made this recipe every week, and had "open office hours" for my starving students. I often learned more about what was on their minds during that weekly couple of hours than I ever would have without those informal conversations.

Soak 2 1/2; cups of dry chickpeas overnight; drain, replace the water, and cook no more than 15 minutes.

Blend with
1/2 cup garlic cloves
1 1/2 cups lemon juice
2 teaspoons salt
1 teaspoon cayenne
1 tablespoon dried mint leaves
a 3-4" piece of ginger

While blending, add about 1/2 cup dark roasted sesame oil.
Add 2 generous tablespoons tahini, blend again, and drizzle in about 1 cup olive oil while blending (check for consistency; don't let it get too oily).

This will usually have to be done in 2 batches; that's fine, but the batches should be stirred together after processing. Chill overnight to give the flavors a chance to blend. Makes about 1 1/4 liter.

Hummus for the Masses
This recipe is good for big crowds. I first made it for the party we had at the Parsons Exhibition Center after we got married.

Soak 3 cups of dry chickpeas overnight; drain, replace the water, and cook no more than 15 minutes.

Blend with
1 cup garlic cloves
2 cups lemon juice
1 tablespoon salt
1 1/2 teaspoons cayenne
a 6" piece of ginger

While blending, add about 1 cup sesame oil (a little less is OK).
Toast a cup of sesame seeds until they pop (but not burn!), and add them to the blender.
Add 1/4 cup tahini, blend again, and drizzle in about 11/2 cups olive oil while blending (check for consistency).

This will have to be done in batches unless you have an enormous food processor. That's fine, and the batches can be stirred together after processing. Chill overnight to give the flavors a chance to blend. Makes about 2 1/2 liters.

Soak 1 cup of dry chickpeas overnight; drain, replace the water, and cook no more than 15 minutes.

Steam 1/2 head broccoli, cut into florets (about 3 cups) for 3-4 min. Rinse under cold water.

Put one cup broccoli in a food processor with the cooked chickpeas,
1 cup yogurt
3-5 cloves garlic
1/4 cup tahini
3 cut up scallions
1 teaspoon cayenne
1 teaspoon ground cumin
1 teaspoon salt
1-2 Tablespoons lemon juice

Buzz in the food processor for 20-30 seconds. Add the rest of the broccoli
1/2-1 cup cooked black beans
1 tablespoon minced cilantro.
Pulse briefly in the food processor, being careful not to purée the last ingredients.

This is one of my mother's many special dishes. Although a bit of work, something she never let on, it's worth it.

Grease 5-6" skillet, put in 3 tablespoons batter, roll skillet. Cook on low. Makes 12-14 crepes. For the filling, mix
1/2 teaspoon salt
3 eggs
2 lb. ricotta
1/4 cup Parmesan
1/4 teaspoon pepper
(& 1/2 teaspoon cayenne: Bill's variation).

Put 2 tablespoons filling & a strip of mozzarella in each crepe & roll up.
Put some pasta sauce in a baking dish, crepes in seam side down.
Cover with sauce and 1/2 cup Parmesan.
Bake at 350 s Fahrenheit for 45 minutes.

Polly Gurney, whom Laurel called Maha, was Laurel's grandmother. This old Vermont recipe is terrific... though I confess that I'm still trying to get the exact proportions of vinegar down.

Mix 4 oz. dry mustard
4 oz. flour
4 level teaspoons salt
9 level teaspoons sugar

Add vinegar slowly to make a paste. Let stand a month before using. Makes one pint.

Brown sugar can be substituted for granulated.
Let it stand at least a week, but keeping it longer cuts its sharpness.
When doubling the recipe, 8 oz. flour = 1 3/4 cup.
Try 1/4 cup packed brown sugar.
I used 4 cups white vinegar.
Initial consistency thickens considerably.
For example, one nice batch was
1/2 cup flour
1/2 cup mustard seeds, ground
1 T. salt
3 T. brown sugar
3/4 - 1 cup white vinegar

Whisk together or combine in a food processor:
1 1/2 cups (1/4 cup) grated Parmesan cheese
1 1/2 ounce (2 Tablespoons) fresh minced parsley
1 1/2 ounce (2 Tablespoons) lemon juice
1 1/2 ounce (2 Tablespoons) cider vinegar
2 Tablespoons (1 teaspoon) dry mustard (see note)
2 Tablespoons (1 teaspoon) sweet basil
2 teaspoons (1/4 teaspoon) oregano
1 teaspoon (1/8 teaspoon) fresh ground black pepper
6 cloves (1 clove) crushed garlic

Drizzle in 1 1/2 cups (1/4 cup) combined olive oil and cannola oil (Olive oil is the best flavor, but will solidify if refrigerated. Canola oil won't, so consider the proportions if you plan to refrigerate the dressing.)

(Note: If you have just finished a jar of good Dijon mustard, you can omit the dry mustard and use the jar to mix the dressing. Just add the ingredients and shake!)

First number quantities will make about a pint of dressing; second quantities make enough for a salad at dinner.

I made this up one summer day based on the yummy herbs in our weekly share from New Roots Urban Farm, community supported agriculture here in St. Louis.

In a food processor, combine loosely packed arugula and sorrel leaves (at a proportion of about three parts arugula to one part sorrel).
6-8 cloves garlic,
1/2-3/4 cup chopped walnuts,
salt and pepper to taste;
blend with good olive oil until its consistency is a paste (maybe 1/2 cup olive oil, or a bit more).

As with other pestos, it freezes well. This is one pesto that needs no cheese when it is served, though you may prefer to sprinkle some grated Parmesan or Romano over it. It goes well over pasta. (See also Summer Squash with Pesto for another use of this pesto.)

This is without question one of the staples of our household; Laurel considers it "comfort food." In the summer, we make pesto most weekends once sweet basil is available in July or so. (We get ours from Kruse Farms of Columbia, Illinois, a family-run organic farm whose produce is worth a Saturday trip to the historic Soulard Farmers' Market in downtown St. Louis.) By the time the first frost has ended the year's crop, we usually have over a gallon - 4 liters - of it, frozen in 8 ounce containers. So far, that gets us through until the next year.

In a food processor, combine 4 cups loosely packed sweet basil leaves,
6-8 cloves garlic,
1/2-3/4 cup chopped walnuts,
salt and pepper to taste;
blend with good olive oil until its consistency is a paste (maybe 1/2 cup olive oil, or a bit more).
We serve it or freeze it at this point, and eat it all year long.

Serve over any kind of pasta - spaghetti, fettucini, tortellini - whatever you like most.
Add lots of Parmesan or Romano cheese at the table.

But wait! Before you clean out that food processor, think about making a batch of hummus or baba ganouj in it. The basil et al. will give a subtle and delicious undertone to the next dish.

We have a very tiny herb garden outside our kitchen, and it is dominated by a very aggressive oregano. We used to regret that this particular oregano is so mild... but now we're pleased, since this pesto is a delightful variation from out more familiar basil version.

In a food processor, combine 4-6 cups loosely packed oregano leaves,
6-8 cloves garlic,
1/2-3/4 cup chopped walnuts,
salt and pepper to taste;
blend with good olive oil until its consistency is a paste (maybe 1/2 cup olive oil, or a bit more).

Serve over any kind of pasta - spaghetti, fettucini, tortellini - whatever you like most.
No cheese is called for!

This pesto also works as a flavorful base for a batch of hummus or baba ganouj, as above.

Note: A 50-50 mixture of cilantro and parsley also works wonderfully, in place of the oregano.

Gavin's Pizza

At the age of 5, Gavin asked for this is specific detail, even though I'd never made anything like it before. But it's delicious, and he continues to ask for it. His first original recipe! In July 2005, it was featured on Zorba Paster on your Health on National Public Radio!

Sauté in a teaspoon or so of canola oil
3-4 sliced mushrooms
some firm drained tofu cut in 3/8" cubes (slice a 3/8" slice off the end of a piece of tofu and dice it)
one scallion ("Only the green part; you keep the white part.") or 6-8 chives, chopped

On a 6" round of pita bread,
spread a teaspoon or two of basil pesto
sprinkle shredded mozzarella cheese to cover

Spread the sautéed mixture on top of the pizza base, and broil on a pizza stone in the oven at 325° Fahrenheit until lightly browned (around 10 minutes).

This was made up out of whole cloth, based on things at hand, and is definitely a winner.

Soak 1 cup soybeans overnight. Drain, and cover with pickle juice stock. Bring to a boil, and simmer until done.

Sauté 2 onions in canola oil til they begin to soften
Add 2 chopped green bell peppers,
1 cup uncooked pumpkin cubes,
the cooked soybeans,
2 cans creamed corn,
and 1 teaspoon ground cumin.

Simmer until the pumpkin is thoroughly cooked and the flavors are mixed. Season with salt & pepper to taste.

Pickle juice stock is simply the liquid left when a jar of pickles, capers, marinated peppers, etc., is finished. I combine them freely, cook the liquid down to reduce volume if not using immediately, and freeze. The original idea came from a potato salad recipe I saw somewhere, but this stock is the perfect base for a soup like this.

Cold Sesame Noodles are one of the dishes Bill will always order if eating in a Chinese restaurant, always in search of the perfect recipe. This one is from a hole-in-the-wall place in Chinatown (in Manhattan, of course). (thanks, Treë!)

1/2 pound, or a little more, Chinese egg noodles (or regular spaghetti)
Boil in salted water for just 3 minutes, drain and rinse with cold water in a colander.

Sauce (mix together, then mix with noodles):
4 Tablespoons soy sauce
1 Tablespoon sesame chili oil (more to taste)
1 Tablespoon dark roasted sesame oil
1 teaspoon sugar
1 Tablespoon rice vinegar (or cider vinegar)
1 Tablespoon peanut oil
5-6 scallions, cut into ringlets
1/3 cup sesame seeds, toasted in a dry skillet until they begin to pop

8 Tablespoons water
8 Tablespoons dark roasted sesame oil
8 Tablespoons peanut butter
3 Tablespoons sesame chili oil
4 Tablespoons sugar
4 Tablespoons soy sauce
4 Tablespoons vinegar
4 Tablespoons vegetable oil
8 chopped scallions
4 cloves minced garlic
Blend & serve over pasta.

I was looking for another way to use the abundance of summer squash we got one week in our share from New Roots and this is what emerged.

In a shallow casserole dish, spread a single layer sliced summer squash of any variety. (My slices were about 3/8", 5 mm, thick. No need to oil the casserole for this recipe.) Spread several tablespoons of arugula-sorrel pesto (see recipe above) on the layer. Repeat. Top with a thin layer of bread crumbs, then a sprinkling of grated Parmesan or Romano cheese.

Variation: Sliced broccoli stalks can substitute for the squash. I made this with only broccoli and pesto, no bread crumbs or cheese, and it was very tasty.

Especially good as a dressing on pita-based sandwiches like hummus and baba ganouj!

Mix together
2 minced cloves garlic
1/4 cup sesame tahini (a thick sauce made of ground sesame seeds, available in health food stores)
1/4 cup lemon juice
cold water if desired to thin it
(Lemon juice and/or water will initially seem not to mix, but will blend easily if whisked briefly.)

I've been making this for years, and it changes little over time. This is the sauce I made for the rehearsal dinner when Laurel and I got married, and it's what I serve to my Freshman Seminar students when they come over to dinner.

Sauté in 3-4 Tablespoons of good olive oil, stirring frequently:
4-6 cloves crushed garlic
3 large chopped onions
2 seeded sweet bell peppers (green or red, according to your preference)
1 medium unpeeled eggplant, diced into small cubes
1 Tablespoon crushed dried sweet basil
1 teaspoon crushed dried oregano

When the onions are quite soft and the eggplant is cooked, add:
2-3 28 ounce cans crushed tomatoes (or peeled Italian tomatoes, hand crushed)
1-2 6 ounce cans tomato paste
1/2-3/4 cup chopped black olives (canned black olives are fine, Calamata olives are even better)
2 Tablespoons capers (chopped if they are not tiny)
salt and pepper to taste

Simmer the sauce for as long as you can, at least several hours. If you need to thin it along the way, use either water from rinsing out the canned tomatoes, or a dry white wine. I like to buzz about half the sauce in a food processor for a thicker consistency.

Excellent for salads with blanched green vegetables... and wonderful on fresh sliced tomatoes.

Buzz together in a food processor
1 large shallot
1 Tablespoon sugar
1 1/2 teaspoons salt
1 Tablespoon mustard
a cup of fresh sweet basil leaves

Drizzle in
3/4 cup fruity olive oil
2 Tablespoons water
Add black pepper to taste

2 tablespoons olive oil
4 cups 3/4-inch pieces chopped peeled assorted root vegetables (such as carrots, turnips, celery root, and golden beets)
2 cups chopped onions
4 cups vegetable broth
1 rounded teaspoon dill
1 1/2 cups bulgur (about 8 ounces)
1-2 cups cooked greens

Heat oil in heavy large pot over high heat. Add root vegetables and onions; sauté until beginning to brown, about 10 minutes; reduce heat to medium for about another 45 minutes, to caramelize vegetables. Add vegetable broth and dill; bring to boil. Add bulgur; cover pot and reduce heat to low. Simmer until bulgur is almost tender, stirring occasionally, about 15 minutes. Add greens; stir, about 1 minute. Season to taste with salt and pepper.

Cut into chunks about 3/4 inch square
Potatoes
Sweet potatoes
Peeled and seeded winter squash, e.g. butternut
Carrots
or any similar winter root vegetables, to make a total of 6-8 cups of pieces.

Parboil these for 2-3 minutes, to shorten roasting time. (Use a slotted spoon to remove them, and use the cooking water as stock for future use. It freezes well, and can be boiled down in volume if it takes up too much space.)

Peel 2-3 onions, and cut into slices.
Deseed 3-6 bell peppers, and cut into pieces about 1 inch square. Use several colors of peppers if possible.

Put the veggies in a bowl, and drizzle with several tablespoons of a favorite vinaigrette. (I like a simple vinaigrette with a lot of fresh parsley and chives chopped into it.)

I like to bake each of the two groups of vegetables on separate baking sheets, in case they will need different cooking times.Bake about 45 minutes in a 425° F. oven. (If you don't parboil the hard vegetables, they need more like an hour and a quarter to roast.)

Serve over rice, another grain, or a bed of greens. Top with toasted walnuts, parmesan, or crumbled feta.

Heat 1 quart milk (any kind) to just boiling, then cool to about 98-100° F. (I simply test by seeing if it feels like skin temperature.) Add 1-2 heaping Tablespoons "starter yogurt" to a small amount of the warm milk in a jar, mix well, then return to the rest of the milk. Put in sterile glass jars with tight-fitting lids and heat gently for 10 hours, or until it doesn't look liquid if you tilt the jar. (We have a little yogurt warmer appliance. Lacking that, it can be put on a windowsill in warm sunlight for a day.) "Starter yogurt" is simply good, fresh, plain yogurt containing active cultures. Dannon brand works well, though of course once you've made a batch, just save some for the next.

Every cook has certain things that will always be available, and posting recipes like this reveals some of my preferences. If I mention something unfamiliar to you, by all means ask me about it! Try as I might, it's rather difficult to know what someone else doesn't know! Here follows a list of particular ingredients that I've been asked about, or that I initially was uncertain about.

Harissa is a wonderful paste of hot peppers, tomatoes, and spices used widely in Francophone northern Africa. I've always bought it in 150 gram tubes when I've traveled in France, but have also seen it sold in cans in specialty stores in the US.

Herbs and spices are clearly sine qua non. I keep a fairly well stocked spice rack, but there are a few tricks to keeping them fresh and flavorful. Incidentally, spices can often be found in international groceries for a small fraction of the price you'd pay in a "mainstream" supermarket.

Olive oil is so good for you, I often use it to sauté even when butter is called for. I always buy "extra virgin" olive oil; I have a bias toward a greenish color and a rich fruity taste, but if there are several choices I will often ask the merchant for a recommendation.

Tahini is a paste made of ground sesame seeds. It's readily available in jars and cans in health food stores and international groceries. I prefer to buy it in a jar, since it should be refrigerated after opening (and it will keep indefinitely if refrigerated). It will sometimes separate a bit (sesame oil will be floating on top of the jar or can), but is easily mixed together again.

Since we live 1000 miles from our families, Laurel and I used to carry recipes with us on paper and on diskette, so we could get at some of our favorites if we were visiting and wanted to cook. Now that our parents and siblings (mostly) have 'net access, it is even easier to post them, thus avoiding any conflicts with operating systems or word processor versions. As we've wanted to share recipes with friends, it's made even more sense. If you're a visitor we haven't met, we hope you enjoy some of these. More grace is shared around tables than anywhere else we know!

Laurel & Bill's Favorite Recipes

We'll add links to the letters as we add recipes; this is what we like... but tell us what you think!