Golden, whole roasted cauliflower

From Boston Globe email blast of Nov. 17, 2017 by Sally Pasley Vargas

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Boneless Pork Chops with Mushrooms and Zucchini

This time in my travels I did not pack any cookbooks (too heavy!) and relied more on my website and email collection of recipes. I found this recipe on my old google group recipe site and gave it a try. Was a great dinner with rice which I shared with Mom.

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Fall Fruit Compote

I had fruit compote at a event earlier this month and really enjoyed the natural sweetness of it. Certainly a healthier alternative to chocolate candy! Looked for a autumn version and liked this one with its cinnamon and nutmeg. I doubled the batch and it turned out nicely. Healthy sweet treat.

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S’mores Bars

Went into the union office for the day and one of the staff members brought these in. They were yummy and and recipe is  easy.
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Peaches in Red Wine

peaches in wine from Portuguese Cooking cookbookIn Portuguese, Pessago com vinho.

This is from my Portuguese Cooking cookbook which has great pictures. I made these many years ago and they were yummy. I think making with pears would be good too. I just saw a wine soaked pear recipe online and that’s what reminded me of this one.

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Vegan Tofu, Asparagus and Spinach Scramble

Original recipe from www.foodnetwork.com. Not in the ingredients below but I could not help myself; I added a little crush garlic.

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Ham, Asparagus and Cheese Casserole

Original recipe from eating well. It called for mixing eggs with egg whites and using skim milk to be healthier. Since I had leftover cream and lots of eggs to use up, took this recipe in a less healthy direction. This is my version of the recipe.

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Rhubarb Fruit Salad

My roommate really like rhubarb. Me, not so much. But this recipe sounded good and it is good. Big hit when we first made it. Lots of requests for recipes.

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Moroccan-Inspired Quinoa Salad

Found this recipe on recipage.com after searching for spring brunch recipes. It was a big hit and I’ve gotten a lot of requests for it.

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Spring Brunch Menu

Today I coordinated brunch for about 40 people and came up with the following menu after searching the web for “spring brunch” recipes. Everyone liked the food today; this menu is a good one!

Rhubarb Fruit Salad

Moroccan-Inspired Quinoa Salad

Ham, Asparagus and Cheese Breakfast Casserole

Vegan Tofu, Asparagus and Spinach Scramble

Sweet bread and rolls

The recipes I found didn’t call for asparagus but I found it on sale and so submitted it for spinach in the Breakfast Casserole and added to the spinach in the Tofu Scramble.

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