BÁHN MÌ

This vegetarian version of the Vietnamese Báhn Mì hits all of the right notes: sweet, spicy, savory, and sour all on a crispy toasted baguette.

SHIITAKE AND TOFU LETTUCE WRAPS

These were inspired by a shiitake and tofu lettuce wrap that my husband and I tried at the Yard House.  John was not inspired by the sound of them, but was pleasantly surprised at how good they tasted.  He also says that they don’t look particularly appetizing to him, but happily gobbles them up. At…

SPINACH AND MUSHROOM LASAGNA

When I make lasagna, if I have the time, I like to go all out. Homemade noodles and homemade sauce. Obviously this can be simplified by using store bought noodles, cooked to al dente, and store bought sauce (although if you choose to do only one of these–I find a homemade sauce is always more special than store bought.)

STIR FRY

Stir fries are one of the go-to meals when my husband and I really just want to eat a large pile of vegetables for dinner–either because we’ve been eating too much fried food, or because we’ve been drinking too much.  And they are great because you can throw in whatever vegetables sound appealing to you.…

CHILE RELLENOS

If I had a “signature dish,” this would be it. I’ve been making it for years, before I started cooking regularly, and it is always a crowd favorite: goat cheese filled poblano peppers, in a soufflé batter, and drenched in either a fresh salsa verde or nogada sauce with pomegranate seeds.