Recipes by Deirdre Holmes

United States United States Chef

A “Painted Rooster” for Meatless Monday?

A “Painted Rooster” for Meatless Monday? by Deirdre Holmes

If you’ve been to Costa Rica, you’ve likely been welcomed with the typical tico (Costa Ricans’ pet name for themselves) dish, Gallo Pinto, meaning “painted rooster.” A delicious and easy-to-make version of the classic vegetarian rice and beans (despite its name, there is absolutely no poultry involved), it is traditionally served for…

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Kids Cook Monday: Rice Noodles with Tofu & Veg

Kids Cook Monday: Rice Noodles with Tofu & Veg by Deirdre Holmes

The second recipe in the series from our “Kids Cook Monday” cooking classes, in which we invite child-parent cooking teams to join us (ten-year old daughter and her mother) to create a healthy, whole foods dinner full of color, flavor and fun is an Asian-style noodles and vegetable dish.As my cooking partner, my daughter is as…

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Kids Cook Monday: Very Veggie Lasagna

Kids Cook Monday: Very Veggie Lasagna by Deirdre Holmes

A vegetarian lasagna is often not much more than many layers of pasta and cheese. Tasty as that can be, it strikes me as a lot of work for essentially a variation on stove-top mac and cheese, and a missed opportunity to add color, texture and nutritional excitement in the form of vegetables. Therefore, for our most recent Kids Cook…

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Kids Cook Monday: Homemade Dressing

Kids Cook Monday: Homemade Dressing by Deirdre Holmes

A good dressing can be the difference between timid vegetable nibbling and eager vegetable consumption. Unfortunately, the vast majority of bottled dressings are best left on supermarket shelves due to the added sugars, preservatives and genetically modified vegetable, soybean or canola oils they contain. The good news is it is very…

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Basil-Kale Pesto

Basil-Kale Pesto by Deirdre Holmes

Mid September – the height of harvest season – and there’s a frost warning, a good two weeks earlier than usual. We, and the garden, may wake up to 32 degrees tomorrow morning, which means I have a lot to do! One of the vulnerable crops which will not survive a frigid night is basil. So, pesto production it is.One that will…

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Celeriac, Kohlrabi, Carrot Slaw with Buttermilk Dressing

Celeriac, Kohlrabi, Carrot Slaw with Buttermilk Dressing by Deirdre Holmes

Pull out your food processor, and this is a healthy, crunchy, refreshing fall slaw you can have ready in no time. Don’t have a food processor, then a good box grater and some youthful help, make this a fun salad to make together.It features two fall favorites, both of which may prove easier to grow than to find in your typical…

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Kids Cook Monday: Kale & Collard Chips

Kids Cook Monday: Kale & Collard Chips by Deirdre Holmes

At a recent “Kids Cook Monday” cooking class, my daughter and I were joined by a room full of parent and child(ren) cooking teams. We had a great time and cooked a fabulous meal together. At the end of the class, the tables in the back of the cooking classroom were pushed together, and were beautifully set by a group of children…

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Lettuce Have Soup

Lettuce Have Soup by Deirdre Holmes

When life gives you lemons, make lemonade, the saying advises, but what if life gives you (too much) lettuce? A problem of the “embarrassment of riches” variety for sure, with an elegant solution to remedy it: cream of lettuce soup.Starting with the lettuce, whether raw or cooked, there’s quite a range of nutritional value. Here’s a…

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Switching to Switchel

Switching to Switchel by Deirdre Holmes

It’s time to bring in the hay. Not something I am directly involved in, but see happening all around me and am impressed by the long days the haymakers put in. Something exceptionally energizing must be fueling this operation…As it turns out, haymaking has its own energy drink, or at least, traditionally it did. Switchel has been…

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Meatless Monday: Fresh Corn Chowder

Meatless Monday: Fresh Corn Chowder by Deirdre Holmes

This is the kind of soup, which, ideally you start making a day (or two) before you plan to eat it (true, actually, for most soups, but if you’re curious enough to confirm the theory, this would be a good one to do that with). For the richest corn flavor, shuck and de-kernel the cobs to make a stock on day one, then make and eat the…

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