1. Vegetable Fajitas
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| A mix-and-match, make-your-own meal of slow-simmered pinto beans, barbecued mushrooms, radishes, Green Zebra tomatoes, fajita-style assorted peppers and onions and warn corn tortillas. |
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| Papalo, a popular Latin American herb grown this summer in the gardens of Cafe Drake HRV, has a sharp, floral flavor, somewhat reminiscent of cilantro, and is ideally suited to soupy bean dishes. |
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| Almost embarrassing but too good to not share, BBQ Mushrooms are as easy as frying the mushrooms over high heat in a few drops of olive oil for 2-3 minutes. A cast-iron skillet works best for delivering that smoky char flavor. After a couple of minutes, sprinkle the mushrooms with salt, stir another minute or so and drizzle with your favorite BBQ sauce, store-bought or homemade. Stir, remove from heat and serve at once. |
2. Happy Autumn 2015 from Arabella Page!
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| The arrival of cooler, more seasonal weather is returning Arabella to her normal, friskier self. |
3. The Return of Richer and Thicker Soups
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| Cheesey Broccoli Soup (vegan), Garden Salad, Pasta Salad with Veggies, Salsa Verde and toasted tortillas. |
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| The soup is a real winner of a recipe from Kristy Turner, the author behind the Keepin' It Kind blog and But I Could Never Go Vegan cookbook. |
4. Autumn is a Time of Self-Reflection
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