West Side Pot-Roasted Chicken with Rice

This comes from The Grains Cookbook by Bert Greene with a few changes. It is easy and doesn’t require the oven. I made it first today when it was 94 degrees outside. (Now it is 80 outside and 84 inside so I have opened the doors and windows.) If you are averse to jalapeños, use some other pepper, but jalapeños are GOOD and not very hot.

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Summer Roulade with Tomatoes, Cream Cheese, and Herbs

Many years ago, when vegetarian restaurants were first becoming mainstream, I ate at Greens in San Francisco. Those of us present who were not vegetarians were very impressed and more than well-satisfied with the experience. As a tribute to its excellence, it continues to prosper and nourishes the body as well as the soul at its beautiful location at Fort Mason.

I was prompted to buy The Greens Cookbook by Deborah Madison when it first came out and still look to it when I want to prepare something that I am certain will delight and please all palates. I recently tried this Summer Roulade and found it to do exactly that.

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Vegetable Burritos

Many years ago a recipe for vegetable burritos appeared in a Sunset magazine. Over the years we modified it and we used it as a very popular vegetarian entree when we had the restaurant.

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Baked Beans with Nigerian Seasonings

A couple of years ago my neighbor, who is a vegetarian and a great cook, gave me Madhur Jaffrey’s award-winning cookbook, World Vegetarian. I was looking for a recipe for beans (because they’re good and good for you) and came across this one. It is delicious and perfect for a cool fall day. I served it with Israeli Cucumber Salad, which has cucumbers and radishes and sour cream, and with some of my sister-in-law’s homemade wheat bread. Perfect!

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Thai-Style Chicken Salad with Spicy Peanut Dressing

This comes from Cook’s Illustrated, May and June 2006. The premise is to make chicken salads with creative vinaigrettes instead of mayo. I made this version with a slight change and have ideas for a few variations. There are two other variations in the magazine, each with a different twist, that sound equally delicious

The recipe called for 5 cups of shredded roast chicken. I poached a chicken breast the Chinese way instead by covering it with cold water, bringing it to a boil, turning off the heat, covering it, and letting it sit for about 20 minutes. I wish I had also thrown in the some of the beautiful red bell pepper we had in the frig.

A vegetarian version of this using tofu instead of chicken would also be very tasty with the tofu soaking up the piquant flavors of the dressing.

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