The At The Table Blog

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...

In a large pot of boiling water, cook penne or macaroni until al dente (tender but firm); drain. Meanwhile, in a heavy saucepan, heat oil over medium heat; cook onion and garlic for 5 minutes or until tender, stirring occasionally. Add tomatoes and break up using back of spoon. Stir in chicken or vegetable stock, [...]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...