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Hi there! I'm Peggy Lampman...
...a contemporary American author, photographer, and food blogger. Welcome to dinnerFeed. More about me & my site...
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The Ruby of the Sea
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Secrets, lies and passions in the past collide with those in the present in this disturbing but satisfying tale. Visit my Author Website for more information.
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The Welcome Home Diner
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Cousins Addie and Samantha decide to risk it all with a culinary career that starts with renovating a vintage diner in a depressed area of Detroit. There’s just one little snag in their vision...
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The Promise Kitchen: A Novel
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Two women at a crossroad trying to find the perfect recipes to reinvent themselves. Visit my Author Website for more. Available on Amazon.com.
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My Travels
Taste buds prickle; wanderlust triggered. An Argentine barbecue (asado) enticed me to Patagonia. A friend gave me a vial of ground sumac berries--4 months later I was waking at dawn to the "Call To Prayer" in Turkey. Porcini to Tuscany, and so on. Read more about my chronicles of trips and favorite associated recipes. Browse my travel recipes...
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My Projects
Here are ideas gleaned from others that speak to me; 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...
Search Results for: Vegetables & legumes
Sautéed Chard with Bacon, Walnuts and Shallots
I thought I’d hit every base when it came to recipes for Thanksgiving. Apparently not. My son asked to make sure I included some version of sautéed greens, so I came up with this. It always surprises me how such a big bunch of greens can yield just a small amount of cooked vegetables; I … Full recipe post
Northern India Cooking Class; Lesson 7: Dal Makhani (Black Lentil Bean Dip)
Note: This is the last of seven recipe installments, which compose a classic Northern Indian Feast. Fine Indian cuisine is not noted for its brevity. The good news is that each of Achla Karnani’s recipes may be made well in advance, then reheated prior to serving. Or divide the recipes amongst your friends, staging your own … Full recipe post
Northern India Cooking Class: Lesson 2: Cauliflower (Phool Gobi)
Note: This is the second of seven recipe installments, which compose a classic Northern Indian Feast. Fine Indian cuisine is not noted for its brevity. The good news is that each of Achla Karnani’s recipes may be made well in advance, then reheated prior to serving. Or divide the recipes amongst your friends, staging your own … Full recipe post
Northern India Cooking Class; Lesson 1: Green Tomato Curry
Note: This is the first of seven recipe installments, which compose a classic Northern Indian Feast. The following recipe for Green Tomato Curry, a recipe inspired from Southern Indian cuisine, is the exception. Fine Indian cuisine is not noted for its brevity. The good news is that each of Achla Karnani’s recipes may be made well in … Full recipe post
Bi Bim Bop
Bibimbap, Bibimbop, Bi Bim Bop, B-Bop, Tofu bop, Beef Bop, beep beep b-bop…variations of the name have as many variations as the recipes. After this week, I’m on a first name basis, so affectionately refer to this Korean egg, rice and vegetable dish simply as Bop. You’ll have to read yesterday’s saga and recipe regarding my quest for making an … Full recipe post
Roasted Autumn Vegetables with Pears and Bacon
It’s a great catch-all recipe for autumn produce. Add apples, turnips, acorn squash or whatever strikes your fancy. The flavors of roasted pear and bacon are marvelous in the recipe. The sage leaves turn into crisp delicious chips when roasted. Last week I made a simpler recipe with apples and brussels sprouts. Today’s recipe, to … Full recipe post
September’s Last Stand Vegetable Basket
In late September, produce stands heave under the weight of the season’s largess. While one hand clutches a bunch of beets, the other grasps a bag of green beans, carrots and eggplant — and the lure of the September siren entices you to keep spending. With remorse, you cut yourself off, nodding at the beauties … Full recipe post
Roasted Beet and Beet Green Salad
This recipe calls for using beets and their greens; such a pity to let the flavorful greens go to waste. Beet greens, however, are often tattered and bedraggled, more of a nuisance than they are worth. For this dish, look for bunches of beets that have nice fresh beet greens attached; the more beet greens the better! This … Full recipe post
Grilled Zucchini and Red Pepper Roll-Ups with Goat Cheese
Pity the zucchini. Yesterday’s Farmers Market witnessed kids pointing and sniggering at one gargantuan, misshapen beast. My impulse was to drape my sweater over its lizard-like skin to avoid it suffering further indignities. The indecisive days between summer and fall, shifting from swollen heat to bracing winds, produce these overfed contortionists — a far cry … Full recipe post
Grilled Mexican Street Corn
My oh my, – pass the napkins, please! I’ve eaten a lot of corn in my day, but never have I ever before savored such a decked-out, delicious ear. My friend and fellow food lover, Pat Shure — a retired University of Michigan math department lecturer — sent me the recipe. How could I pass this up, especially with … Full recipe post
Fried Green Tomatoes with a Tomato-Corn Relish
I’ve leftover relish from yesterday’s Grilled White Fish with Tomato-Caper recipe. I spy fat green tomatoes hanging heavy on the vine and am confident the leftover relish would be superb with the classic Southern specialty, Fried Green Tomatoes. I only have a several tablespoons of the relish left, so I blanched an ear of corn to bolster … Full recipe post
Quinoa Salad with Shrimp and Eggplant
Here’s a quick and easy salad I just put together, which was inspired by small, slender eggplant I purchased at the Farmers Market. Quinoa is a pantry staple and I try to keep bags of frozen shrimp at the ready. Garden mint is flourishing, so put them all together and dinner is decided. Cherry tomatoes and feta would have been delicious additions to … Full recipe post
Grilled Eggplant, Zucchini and Flatbread with Tzadziki
I made a dish similar to this last month, but today I substituted zucchini and eggplant for the marinated lamb. I’m grilling the veggies on a grill pan; I’ve sacrificed one to many slices of vegetables this year to the God of the Flames. You will have leftover tzadziki, but it keeps in your fridge several days. It’s a healthy … Full recipe post
Crispy Baked Pasta with Shiitakes, Cabbage
I collect Al Dente Pasta as one might collect baseball cards — only I get to eat my collection. I enjoy having different varieties and flavors to choose from on those evenings where I want to whip up a meal in less than 15 minutes — or more, as in the following recipe. Of course I love … Full recipe post
Grilled Eggplant and Shiitake Mushrooms over Brown Rice
If this were January, I’d be stir-frying the eggplant and mushrooms, but July insists I use the grill. It’s a rushed day so I’ll be using gas. If you’ve the time, smoking the veggies over coals and hardwood would add depth and another layer of flavor to the pungency of eggplant and shiitakes. I peeled … Full recipe post
