The At The Table Blog

These muffins are healthy and delicious. They make a wonderful snack for yourself or in your child’s lunchbox. [...]Read More...

Cook rice and set aside to cool in a large bowl. Toast almonds in 350 degree F oven for 7 – 10 minutes and set aside to cool. Stir almonds, celery, red and green peppers, green onions and cilantro into the cooled rice. In small bowl, mix lemon juice, olive oil, curry and pepper. Pour [...]Read More...

In a saucepan, sauté the onion and garlic in oil over medium heat for 5 minutes or until the onions are soft. Add the tomato sauce, kidney beans and/or chickpeas, corn, vegetables, chili powder, oregano, cumin, and basil and stir. Bring the mixture to a boil and reduce the heat. Cover and simmer for 5 [...]Read More...

In a large pot, heat oil.  Add spices.  Cook over low heat for 1 minute. Add onion, garlic, and ginger. Cook for 1 – 2 minutes until onions are tender. Add tomatoes and bring to a boil. Add the vegetable stock, chickpeas and coconut milk. Bring to a simmer and continue cooking for about 5 [...]Read More...

Preheat the oven to 375°F. In a large mixing bowl, toss the summer squash with half of the oregano and season generously with salt and pepper. Transfer the seasoned squash to a large baking dish and cover with the sliced tomatoes. In a small bowl, combine the remaining oregano, bread crumbs, Parmesan cheese, garlic, salt [...]Read More...

Preheat oven to 350 degrees F. Slice potatoes into ¼-inch rounds.  Form single layer of potatoes on bottom of slightly oiled 8 x 8-inch baking dish, and put aside. Sauté onions over medium heat for 5 minutes or until onions are soft. Add peppers and sauté for 1 minute. Spread onion mixture evenly over potato [...]Read More...