It’s mid-October and I’m pie hungry. But my palate’s not simply yearning for apple, pear and pumpkin pies. I’m craving vegetable pies, especially handy for bundling up fall’s beautiful produce. Vegetable pies and tortes are ubiquitous throughout the Mediterranean at this time of the year. Cooks pack produce into whole wheat, yeasted dough made with olive oil, enriching the dish with eggs and cheese, then adding herbs for flavor.
The time spent replicating that savory dough is worth it, but today there is no time! I am thrilled, however, with the quickie pies I just pulled out of the oven, made with pre-packaged whole grain pie crusts! Two pie shells come in a pack and I loaded them both with roasted leeks, peppers and eggplant purchased at the Farmer’s Market. I “sandwiched” the herbed-ricotta between two layers of eggplant, top with leeks, peppers and grated cheese; bake then done!
This recipe is a great way to work organic grains and locally grown vegetables into your diet–quickly and frugally. Aside from economics, they are lovely to look at and delicious to eat!
Women that grew up in countries outside of the United States, immigrated to America as young adults, raised families and have grandkids, capture my imagination. They’ve escaped war, poverty and oppression, many bringing only the shirts on their back and the recipes from their homelands. And their stories? Makes my life look like a pony ride at a … Full recipe post »
Disclaimer: This is not a recipe you can whip up in 30 minutes. This is a Polish Grandmother Recipe. And anyone who is a Polish Grandmother, or anyone who has a Polish Grandmother, or anyone (like me) who lives next door to a Polish Grandmother, knows that Polish Grandmother Recipes can’t be completed in less than thirty minutes. But … Full recipe post »
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where I highlight projects that bring friends, neighborhoods, and communities together. For me,
complimentary food makes the project and event more fun. Browse my projects and related recipes...