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Dinner for Four:
John Tullock is a writer, horticulturist and self-taught cook who enjoys creating new recipes to share with friends. His email address is email@example.com. His wildflower nursery web site is located at http://www.native-sons-nursery.com.
This is one of the simplest, yet elegant, vegetarian meals I have ever created. Start with a vegetarian vegetable soup, improvised from purchased vegetable stock and whatever fresh or frozen vegetables and herbs you happen to have on hand. Toss everything together in a pot, simmer for half and hour, then season to taste with salt and pepper. Then, pep up everyone's palate with a simple salad of field greens, dressed with lemon juice and a fruity extra virgin olive oil. Bring on the potatoe entree. Follow up with fresh fruit or purchased pastries and coffee.
Potatoes Scalloped with Goat Cheese and Roasted Peppers
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